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–+ servings
Two chocolate banana muffins stacked on top of each other. In the foreground, there are a few scattered chocolate chips. In the background, there is a white towel with a floral patter and a muffin tin containing more muffins.

Vegan Banana Chocolate Muffins

These chocolate banana muffins are packed with decadent chocolate flavor. They will be an instant hit!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

Dry Ingredients

  • 1¼ cup Unbleached All-Purpose Flour
  • ½ cup Whole Wheat Flour
  • ⅓ cup Dutch-Processed Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt

Wet Ingredients

  • 3 medium Overripe Bananas
  • ½ cup Vegetable or Canola Oil
  • ½ cup White Sugar
  • ½ cup Dark Brown Sugar
  • 1 Tablespoon Ground Flax Seed + 3 Tablespoons Warm Water
  • 1 teaspoon Pure Vanilla Extract

Add-Ins

  • 1 cup Semi-Sweet Chocolate Chips

Instructions
 

  • Preheat oven to 350°F.
  • Line a 12 muffin tin with cupcake liners. Set aside.
  • Prepare the flax egg. Whisk together 1 Tablespoon ground flax seed with 3 Tablespoons water. Set aside.
  • Whisk together dry ingredients in a medium bowl. Set aside.
  • In a larger bowl, mash the bananas using a fork. Add the remaining wet ingredients, including the flax egg and mix well to combine with a rubber spatula.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Batter should be lumpy but without any large pockets of flour remaining when stirred.
  • Add the chocolate chips and stir until just combined. Do not over-mix or muffins will come out tough.
  • Spoon the batter evenly among the 12 muffin liners. The muffin liners will be mostly full.
  • Bake the muffins for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow to cool 20 minutes. Enjoy!
Keyword Dairy-free, Egg-free, mother's day, muffins, Quick, Vegan
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