Chocolate banana muffins As the new year unfolds, there’s no better way to kickstart your resolutions and dreams than with a touch of sweetness. Imagine biting into a moist, rich, and chocolat muffins that’s not only delicious but also vegan-friendly. Whether you’re looking to embrace healthier eating habits, explore vegan baking, or simply indulge in a guilt-free treat, our Chocolate Banana Muffins are here to make your new year delightful and scrumptious. Let’s dive into this irresistible recipe that promises to satisfy your cravings while keeping your resolutions intact.
Whether you’ve resolved to eat healthier, experiment with vegan baking, or simply treat yourself to something sweet, these muffins are the perfect choice. Packed with rich chocolate flavor and the natural sweetness of bananas, they are sure to become a favorite in your household. So, without further ado, let’s dive into the recipe!
Ingredients for Approximately 12 Muffins:
- 65 g vegan dark chocolate: This forms the base of our rich chocolate flavor. Choose high-quality vegan dark chocolate to ensure a deep, indulgent taste.
- 130 g flour: The foundation of our muffins, providing structure and fluffiness.
- 15 g cornstarch: Helps to create a tender crumb and light texture.
- 55 g cocoa powder: Enhances the chocolate flavor, making each bite rich and satisfying.
- 1.5 tsp baking soda: Acts as a leavening agent, ensuring our muffins rise perfectly.
- 3/4 tsp baking powder: Another leavening agent that complements the baking soda for a well-rounded rise.
- 1/3 tsp salt: Balances the sweetness and enhances the overall flavor.
- 2 very ripe bananas: The riper, the better! They add natural sweetness and moisture.
- 165 ml vegan milk alternative: You can use almond milk, soy milk, oat milk, or any other plant-based milk you prefer.
- 55 g vegetable oil: Adds moisture and richness to the muffins. Coconut oil, canola oil, or sunflower oil work well.
- 85 g sugar: Sweetens the muffins and enhances the flavor of the bananas and chocolate.
- 1 tsp apple cider vinegar: Reacts with the baking soda to help the muffins rise and stay fluffy.
- 1 tsp vanilla extract: Adds a lovely aroma and complements the chocolate and banana flavors.
- Approximately 35 g vegan chocolate chips: Optional but highly recommended for an extra burst of chocolate in every bite.
Instructions:
- Preheat the Oven and Prepare the Chocolate:
Begin by preheating your oven to 180°C (350°F). While the oven heats up, chop the vegan dark chocolate into small, uniform pieces. This ensures that the chocolate melts evenly throughout the muffins, providing a consistent flavor. - Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Use a whisk to mix the dry ingredients thoroughly. This step is crucial to ensure that all the leavening agents are evenly distributed, which will help the muffins rise evenly. - Prepare the Wet Ingredients:
In a separate bowl, take the very ripe bananas and mash them until they are smooth and free of lumps. The riper the bananas, the sweeter and more flavorful your muffins will be. Add the vegan milk alternative, vegetable oil, sugar, apple cider vinegar, and vanilla extract to the mashed bananas. Stir until the mixture is well combined and smooth. The apple cider vinegar may seem like an unusual addition, but it’s essential for reacting with the baking soda to create a light and airy texture. - Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix, as this can result in tough muffins. The batter should be thick and lumpy but well-incorporated. - Add the Chocolate:
Fold in the chopped vegan dark chocolate and vegan chocolate chips. Gently distribute them throughout the batter, ensuring each muffin will have delightful pockets of melted chocolate. This step adds an irresistible chocolaty goodness to every bite. - Fill the Muffin Pan:
Line a muffin tin with paper liners or lightly grease it with a bit of vegetable oil or non-stick spray. Fill each muffin cup about 2/3 full with the batter. This allows room for the muffins to rise without overflowing. - Bake:
Place the muffin tin in the preheated oven and bake for 18-20 minutes. Keep an eye on the muffins and test for doneness by inserting a toothpick into the center of one muffin. If it comes out clean or with a few crumbs (but no wet batter), the muffins are ready. - Cool and Enjoy:
Allow the muffins to cool in the pan for about 5 minutes. This helps them set and makes them easier to remove. Then, transfer the muffins to a wire rack to cool completely. Enjoy your delicious, moist vegan chocolate banana muffins warm or at room temperature. They pair perfectly with a cup of coffee, tea, or your favorite plant-based mi
These vegan chocolate banana muffins are more than just a treat; they are a testament to how easy and satisfying vegan baking can be. The combination of ripe bananas and rich chocolate creates a flavor profile that is both comforting and indulgent. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding, resulting in muffins that are moist, flavorful, and utterly delightful.
So, why not give it a try? Bake a batch of these delicious muffins and share them with friends and family. They’re perfect for breakfast, a midday snack, or even dessert. Enjoy baking and have a wonderful time indulging in these tasty vegan muffins!
Remember, the joy of baking is not just in the final product but in the process itself. Embrace the creativity, the experimentation, and the sheer delight of making something with your own hands. Happy baking!
