Double Chocolate Banana Muffins
Source of Recipe
Karlette 2011
Recipe Introduction
Overripe bananas should not be a problem anymore, when you have this wonderful vegan double chocolate banana muffins recipe. It’s the perfect dessert to please all age groups.
List of Ingredients
Vegan Double Chocolate Banana Muffins
Dry Ingredients:
1 and 1/2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup mini vegan chocolate chips
Wet Ingredients:
1 cup mashed bananas (See My Notes)
1/4 + 1/4 cup almond milk (See My Notes)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup coconut oil
Substitutions:
all-purpose flour = whole wheat pastry flour or equal parts whole wheat flour and all-purpose flour
almond milk = any non-dairy milk of your choice
apple cider vinegar = white vinegar
coconut oil = any neutral flavor oil of your choice
Recipe
Preheat the oven to 350F/180C for 15 minutes.
Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray.
Mix together 1/4 cup almond milk and vinegar; set aside for it to curdle.
In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt.
Stir in the sugar and make well.
In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining 1/4 cup milk.
Add the wet mixture to the well 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 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.
Cool it completely on a wire rack before storing it or serve it warm with a glass of milk.
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