Are you ready to indulge in a decadent treat that’s not only delicious but also guilt-free? Say hello to our Fudgy Vegan Double Chocolate Banana Muffins! These irresistible muffins are packed with rich chocolate flavor and the natural sweetness of ripe bananas, making them the perfect snack or breakfast option. With just 30 minutes from prep to oven, you can whip up a batch of these moist, fudgy delights that will have everyone asking for seconds. Trust us, once you take a bite, you’ll be hooked on this chocolatey goodness that’s entirely plant-based!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- ½ cup almond milk
- �
- � cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with plant-based oil.
- In a large mixing bowl, thoroughly mash the ripe bananas until they become a smooth, creamy consistency.
- Add almond milk, maple syrup, and vanilla extract to the mashed bananas. Whisk these wet ingredients together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in half of the dark chocolate chips into the batter, reserving the remaining chips for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining chocolate chips on top of each muffin for extra chocolatey goodness.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and enjoy your fudgy vegan double chocolate banana muffins!
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for the best flavor.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Use Quality Cocoa Powder: For a richer chocolate flavor, opt for high-quality cocoa powder. This will elevate the taste of your muffins significantly.
- Experiment with Mix-Ins: Feel free to get creative! Add in some chopped nuts or a sprinkle of sea salt on top for an extra flavor twist.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. They’re ready when a toothpick comes out with a few moist crumbs.
- Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 0mg
