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Vegan Double Chocolate Banana Muffins

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 18 Min
  • Total Time: 28 minutes
  • Yield: 12 Muffins 1x
  • Category: Snack, Breakfast
  • Method: Baked, Stove-Top
  • Cuisine: Dairy Free, American
  • Diet: Vegan

Description

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!


Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease your muffin tin with cooking spray
  2. In a large mixing bowl, stir together the flax seed and water. Set aside for 5 minutes or until gel forms.
  3. 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.
  4. In a small bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
  5. Stir dry ingredients and flax/water mixture into the banana mixture until well combined.
  6. Add the chocolate chips. Stir to combine.
  7. Divide batter evenly between 12 muffin cups. 
  8. Bake 18-20 minutes or until toothpick inserted into the center of a muffin comes out clean.

Notes

  • 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. 

Nutrition

  • 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