Start your morning off right with a cup of coffee and one of these delicious vegan double chocolate banana muffins naturally sweetened with maple syrup and chock full of vegan chocolate chips.
Since we’re all spending a lot more time at home, it’s the perfect time to fire up the oven and bake a new recipe or two to pass the time. (At least, baking is one of my favorite ways to relax!) These vegan double chocolate banana muffins are the perfect baked good to have around for snacking or paired with a smoothie for breakfast. They freeze well so you can totally bake up an extra batch for later.
Ingredients You’ll Need for these Chocolate Banana Muffin
- Ground Flax Seed: You’ll use ground flax seed as an egg replacement in these vegan muffins. If you can’t find ground flax seed, you can buy whole ones and then just grind them up in your coffee or spice grinder.
- Bananas: The more ripe, the better for baking! You can also use frozen, thawed bananas for these.
- Flour: I like to use a combo of white and whole wheat all-purpose flours for these muffins so they are more tender/fluffy.
- Cocoa Powder: We’ll be adding a bit of cocoa powder to give these muffins their chocolatey flavor.
- Baking Soda and Baking Powder: You’ll use a combo of these to make sure these muffins are nice and fluffy.
- Soy Milk: You can use any plant-based milk you have on hand if you prefer them over soy milk.
- Oil: Use a neutral flavored oil like canola or vegetable for the best results.
- Maple Syrup: I love using maple syrup as a natural sweetener in baked goods.
- Chocolate Chips: Use your favorite vegan chocolate chips!
How to Store these Banana Muffins
Store these in an airtight container on the counter for up to 5 days. You can also store them in the freezer for up to 3 months. I usually freeze mine and just pop it into the microwave for 30 seconds to reheat it whenever the craving hits. 😉
Can you use frozen bananas for baking?
You sure can! I used a frozen banana in the first batch of these muffins I made. To use frozen bananas in baking, make sure that you give them bit of time to defrost. You’ll notice that they release some liquid as they defrost – don’t toss it! Just add that into your bowl with the rest of your ingredients.
More Chocolate Recipes to Try:
- Chocolate Tahini Fudge
- Peanut Butter Chocolate Chip Skillet Cookie
- Vegan Chocolate Swirl Banana Bread
- Easy Vegan Brownies
Start your morning off right with one of these vegan double chocolate banana muffins and a cup of coffee. Vegan, dairy-free, and naturally sweetened – a perfect snack!
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- 3 bananas
- 1/3 cup oil
- 1/3 cup soy milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 cup white all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup vegan chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Grease your muffin tin with cooking spray
- In a large mixing bowl, stir together the flax seed and water. Set aside for 5 minutes or until gel forms.
- Add the bananas to the mixing bowl and mash the bananas well with a fork. Stir in the oil, soy milk, maple syrup, and vanilla. Set aside.
- In a small bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
- Stir dry ingredients and flax/water mixture into the banana mixture until well combined.
- Add the chocolate chips. Stir to combine.
- Divide batter evenly between 12 muffin cups.
- Bake 18-20 minutes or until toothpick inserted into the center of a muffin comes out clean.
- Store in airtight container on the counter for up to 3 days.
- These freeze well too! I just reheat for 30 seconds in the microwave.
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4.5 g
- Protein: 4 g
- Cholesterol: 0 mg