Chocolate Banana Muffins
These vegan chocolate banana muffins are a breakfast dream come true! They only take 30 minutes and are so moist and fluffy!
Ingredients
Vegan Chocolate Banana Muffins
- 3 mashed overripe bananas
- 1 cup almond or oat milk
- 1 cup maple syrup
- ½ cup melted vegan butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 2 cup regular, oat or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ⅓ cup vegan chocolate chips optional
Vanilla Almond Milk Glaze
- ½ cup powdered sugar
- 1 tablespoon almond milk
- 1 teaspoon vanilla
Instructions
Vegan Chocolate Banana Muffins
- Preheat oven to 350ºF.
- In a large bowl, mash 3 ripe bananas. Mix in the maple syrup, almond or oat milk, vegan butter, baking powder, baking soda, and vanilla. Mix in cocoa powder until smooth.
- Add flour and mix just until combined. Option to fold in chocolate chips. Pour batter into 14-16 lined muffin cups. Feel free to spray them with a little nonstick spray to prevent them from sticking.
- Bake for about 20-25 minutes. While muffins are baking - option to mix together almond milk icing ingredients to drizzle over your muffins.
- Allow muffins to cool and enjoy!
Notes
- To store: Place leftovers in an airtight container at room temperature for a day, then transfer them to the fridge for up to 4-5 days.
- To freeze: Place muffins in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy, you can pop them in the microwave them for about 45 seconds or until warm.
Nutrition
Serving: 1muffinCalories: 206kcalCarbohydrates: 36gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 164mgPotassium: 148mgFiber: 3gSugar: 21gVitamin A: 284IUVitamin C: 2mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!