Vegan Double Chocolate Banana Muffins
My friend Carla brought these delicious treats over to a dinner party and they were soooo good! I like that the ingredients are things you may all ready have in your cupboard or are easy to find. If you find them too sweet, adjust the sucanat amount :)
DRY INGREDIENTS:
1 & 1/2 cups whole wheat flour
1/4 cup raw cacoa or cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sucanat (unrefined cane sugar)
1 cup mini vegan chocolate chips
WET INGREDIENTS:
1 & 1/3 cup mashed bananas
1/4 cup almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup coconut oil
PROCEDURE:
- Preheat the oven to 350F/180C for 15 minutes. Line a 12 cup muffin or loaf pan with paper liners or grease it . Mix together 1/4 cup almond milk and vinegar; set aside for it to curdle.
- In a large bowl sift together the flour, cacoa, baking soda, baking powder and salt. Stir in the sugar and mix well.
- In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract & oil.
- Add the wet mixture to the wet and mix until just combined. Stir in the chocolate chips.
- Scoop out the batter among the 12 cavities. About 1/3rd cup of batter per muffin.
- Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin or loaf comes out clean. Mine was done after 20 minutes.
- Transfer the pan to a wire rack to cool. If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.
