Chocolate Banana Muffins

Hello Everyone! For today’s recipe, we have amazing Chocolate Banana Muffins, so simple to make, yet so delicious and amazing!

Recently, we shared with you our absolute winner when it comes to vegan muffins – Blueberry Banana Muffins. We decided to modify the recipe but to keep the original moist and tender texture. As a result, we created the perfect chocolate muffins for all the chocolate fans out there.

Most of the chocolate muffins have chocolate chips added inside or on the top. But we went a step further and add cacao nibs for some extra crunchiness and the true chocolate taste to wake up all your senses!

Who said that vegan is not delicious? 🙂 This recipe is 100% vegan, gluten-free, and dairy-free.

Check our other chocolate recipes like Chocolate Protein Oatmeal, Vegan Almond Dark Chocolate, and Chocolate Banana Pancakes, and let us know if you like them!

Prep time: 15 min   Cook time: 20 min   Total: 35 min   Servings: 6

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INGREDIENTS

• 1 1/2 cup (175 g) of quinoa flour
• 1 1/2 cup (170 g) of almond flour
• 2 tablespoons coconut flour powder
• 1 teaspoon baking powder
• 1/2 cup (100 g) coconut sugar
• 3 ripe bananas (medium size)
• 6 tablespoons raw cacao powder
• 1/3 cup (75 g) melted coconut oil (or olive oil)
• 1 tablespoon vanilla sugar (or vanilla extract)
• 3 tablespoons almond milk
• 2 + 2 tablespoons cacao nibs (2 for the muffin batter + 2 for the topping)

INSTRUCTIONS

• Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
• In a medium-size bowl, mash bananas using a fork. We like leaving a few chunks, they don’t have to be perfectly mashed. Set aside.
• Meanwhile, combine all the dry ingredients (except cacao nibs) into a large mixing bowl and stir until evenly combined.
• Add mashed bananas, melted coconut oil, and almond milk into a bowl with dry ingredients. Stir everything well. If the mixture seems too dry, add an additional one or two tablespoons of almond milk. The dryness of the batter depends on the size of the bananas you are using. If you use larger bananas you won’t need to add more almond milk.
• When everything is evenly combined add 2 tablespoons of cacao nibs and stir until evenly incorporated. Dump the mixture into a silicone pan and fill each cup. Sprinkle each muffin with the rest of the cacao nibs.
• Bake for about 20 minutes. Check with a toothpick – if it comes out clean then it’s done. Don’t over bake them, these are soft texture muffins.
• Let them cool completely.
• Enjoy your Chocolate Banana Muffins!

NOTES

• We got exactly 12 Chocolate Banana Muffins from this mixture.

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