These Vegan Chocolate Banana Muffins are totally guilt-free dessert idea that doesn’t skimp on flavor. This recipe is Oil-Free, Sugar-Free and absolutely mouthwatering. Plus, these muffins freeze great too.
Let me just lay it all out – these muffins are sensational!
Studded with overripe bananas, healthy cacao and vegan chocolate chips, these little treats are bound to become your favorite.
While I don’t consider myself the best dessert maker, I can vouch for these muffins. They are soft and moist and so chocolaty. Mmm!
My favorite part is that these muffins are ridiculously easy to make. You can even involve your kids in the process. Let them mash the bananas, measure out chocolate chips or stir the ingredients.
In addition, just like my Baked Apples, these Banana and Cacao Muffins are Oil-free and Sugar-free which is so important if you follow Whole Food Plant Based Diet.
This recipe requires mostly pantry ingredients. If you don’t have one or another ingredient, you can follow the substitutions tips that I listed below.
Here’s what you need to make these healthy muffins happen:
- Whole Wheat Pastry Flour – you can absolutely substitute it with a regular all-purpose flour or use a combo of 1/2 cup of all-purpose flour and 1/2 cup of whole wheat flour.
- Bananas🍌 – for the maximum natural sweetness of the muffins use overripe bananas. If you have fresh bananas that are still green, here’s a little trick to make them ripe: pop the bananas into a preheat to 350 F oven for 5-7 minutes. Now you have ripe bananas.
- Baking powder for helping our muffins rise.
- Cacao powder – you can use cocoa powder if you don’t have cacao.
- Plant-based yogurt – I used cashew mango yogurt. Specific flavor is not essential at all, you can use just plain cashew, almond or soy yogurt. If you don’t have yogurt, substitute with 1/3 cup of any nut milk + 1 tsp of apple cider vinegar or lemon juice.
- Vegan Chocolate Chips. I recommend Hu Chocolate gems. Sugar-free, Oil-free and Soy-free chocolate chips. Enter the code IRYNA15 for 15% off on all Hu Kitchen products.
- Almond butter is used in place of oil. Can be replaced with Peanut Butter or any other nut butter.
- Vanilla Extract
- Maple syrup for an added sweetness and flavor
- Salt – enhances the flavor of all ingredients
Here’s how you can make these easy treats:
1. Preheat the oven
Preheat the oven to 350 F and line a 12-count muffin tin with cupcake liners or if you don’t mind using oil, spray each cavity with a non-stick spray. Alternatively, you can use a silicone muffin tin like this. It doesn’t require greasing or liners.
2. Combine all dry ingredients
Whisk together whole wheat flour, cacao powder, baking powder, salt and 1/2 cup of chocolate chips. Add these to a large bowl as it will be easier to whisk everything together once you combine dry and wet ingredients.
3. Mash the bananas
I recommend to mash them really well so that they can seamlessly blend into the batter.
4. Combine all wet ingredients
To a bowl with bananas add almond butter, yogurt, vanilla extract and Maple syrup. Whisk everything nicely.
5. Combine wet and dry ingredients
Make a well in the dry ingredients, then slowly pour wet ingredients into the center. Using a hand whisk gently mix the ingredients. Stop mixing when the batter is just barely combined. Don’t overmix.
6. Fill the muffin pan cavities and bake
Spoon the batter evenly into each cup or liner filling each halfway full. Top each muffin with the remaining chocolate chips and bake for 25 minutes. You can check the doneness by inserting a toothpick in the center of a muffin. It should come out with fewer crumbs.
Another way to check if these Vegan Chocolate Banana Muffins are ready is to insert a food thermometer into the center of a muffin. The temperature should read between 200 to 205 F.
These Vegan Sugar-Free Muffins can be stored for up to 3 days on the counter or in a fridge. To prevent them from drying out, place the muffins in the food storage container with a lid. I recommend these glass containers.
In addition, these muffins can safely be frozen for up to 3 months. To thaw, simply remove muffins from the freezer and either let them defrost on the counter for 1 or 2 hours or microwave individual muffins for about 30 seconds.
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Vegan Chocolate Banana Muffins
- 1 c Whole Wheat pastry flour* Note 1
- 1 tsp baking powder
- 4 tbsp cacao powder
- 3/4 c vegan chocolate chips any size
- 1/4 tsp salt
- 1 c ripe bananas * 2 large or 3 small ones, see Note 2
- 1/4 c almond butter can be replaced with peanut butter
- 1/3 c plant-based yogurt, such as cashew or soy* Note 3
- 1 tsp Vanilla extract
- 1/2 c Maple syrup* Note 4
- Preheat the oven to 350 F and line a 12-count muffin tin with cupcake liners or if you don't mind oil, spray each cavity with a non-stick spray. You can also use a silicone muffin tin like this. It doesn't require greasing or liners.
- In a large bowl whisk together whole wheat flour, cacao powder, baking powder, salt and 1/2 cup of chocolate chips.
- Add bananas into a medium bowl and mash them with a fork or cocktail muddler. Add almond butter, yogurt, vanilla extract and Maple syrup and give everything a nice whisk.
- Make a well in the dry ingredients, then slowly pour wet ingredients into the center. Using a hand whisk gently mix the ingredients. Stop mixing when the batter is just barely combined. Don't overmix.
- Spoon the batter evenly into each cup or liner filling each halfway full. Top each muffin with the remaining chocolate chips and bake for 25 minutes. You can check the doneness by inserting a toothpick in the center of a muffin. It should come out with fewer crumbs.
- Remove muffins from the oven, let them cool for 10 minutes and then remove from the cavities.