Easy Vegan Double Chocolate Banana Muffins
Light, fluffy and moist these muffins are the perfect pairing of dark chocolate and banana.
Ingredients
dry
- 1 cup oat flour
- 1/2 cup almond flour
- 1/4 cup cane sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
wet
- 1 1/2 cup mashed ripe or over ripe bananas, about 3-4 bananas
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chip, plus a few extra for topping
- handful chopped walnuts, optional for topping
Instructions
- Preheat the oven to 350F. Line a 12 cup muffin tray with paper liners. Set aside.
- In a medium bowl mix together the oat flour, almond flour, cane sugar, cocoa powder, baking powder, baking soda and sea salt making sure that there are no clumps.
- In a small bowl mash the bananas and add the almond milk, melted coconut oil, apple cider vinegar and stir until combined.
- Pour the wet ingredients into the dry ingredients and gently fold until combined making sure not to over mix. Fold in the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling them 2/3 of the way up. (If you want large muffins fill them all the way to the top which will give you 9 muffins instead of 12). Top with chocolate chips or chopped walnuts. Bake for 22-23 minutes until a toothpick inserted into the middle of the muffin comes out clean. Let cool for 10 minutes in the pan before serving. Best if stored covered at room temperature for 2-3 days or you can place them covered in the fridge for up to a week although they will harden in texture (they can be reheated to soften up again.) Enjoy!