These vegan double chocolate banana muffins are rich and fudgy and sweetened with just maple syrup and bananas meaning their healthy enough for breakfast!
How are the muffins healthy enough for breakfast?
I have a huge sweet tooth when it comes to breakfast. Nine times out of ten if I'm choosing what kind of breakfast to have it would be sweet. About eight of those times my breakfast would be some form of oatmeal....
If you started off following my on Instagram you know my love of oatmeal. Oatmeal cookie cups, oatmeal breakfast cookies, baked oatmeal, overnight oatmeal, blended oatmeal... I've had it all!
BUT I am also a HUGE fan of muffins. Especially chocolate muffins because who wouldn't want chocolate for breakfast? Especially chocolate muffins that are secretly healthy-ISH.
These vegan double chocolate banana muffins are made with a base of bananas, sweetened naturally with a touch of maple syrup, have less saturated fat than a typical muffin (thanks to applesauce) AND they even have a little bit of flax seed for some protein, and fibre! The best part is... you wouldn't even know they were slightly healthier! They literally taste like chocolate cupcakes (and would make a great option if you wanted healthier cupcakes).
To make these muffins a balanced breakfast I would just serve them with a source of protein such as yogurt, a smoothie, tofu scramble or eggs!
What ingredients do I need for these vegan double chocolate banana muffins?
Flour- So I originally set out to make this recipe gluten free, but quickly realized the almond flour I was planning on using wasn't going to absorb enough moisture. I decided to go with all-purpose flour and they turned out perfectly! I have not tested any other flour alternatives or combinations but if you do do let me know how they work out!
Cocoa powder- For that rich chocolatey flavour!
Baking soda- To make these muffins RISE!
Flax egg- Using a flax egg for this recipe makes these vegan (plus the ground flax seeds help add additional healthy fats)! I personally have not tried using any other egg substitute products, but if you try let me know! I have tested these with a regular egg and they worked perfectly as well. The instructions for the flax egg are in the notes section of the recipe.
Maple syrup- A touch of natural sweetness! I've mentioned this before but "natural sweeteners" don't necessarily mean healthier, to the body sugar is sugar BUT I love the subtle sweetness maple syrup brings to these. I have not tried any other liquid sweetener but maple syrup worked perfectly for me!
Coconut oil- I love using coconut oil in my baking because we have a giant tub of it from Costco that needs to be used but also because I love the subtle coconut flavour it brings PLUS it's vegan! I have not tested any other oils or butter so if you try let me know how it works out. Typically butter will work as a substitute but I can't say for certain.
Apple sauce- I use unsweetened applesauce in my muffin recipes typically as a way to help decrease the oil and saturated fat a little without sacrificing moisture.
Milk- Any milk of choice- almond, oat, soy, or regular cows milk they all will work!
Bananas- You can't have banana muffins without bananas! Bananas add moisture, sweetness AND they are also the base of this recipe, so don't forget them! Try to make sure your bananas are as ripe as possible! To help speed up the ripening process I've just popped bananas into the air fryer at 360F for 10 minutes and they come out perfectly ripe!
Vanilla extract- I love vanilla. I've learned that when you are choosing your vanilla for baking there is truly no difference between artificial and natural since you are baking it off anyways so save your money and buy the artificial!
Chocolate chips- LOTS of chocolate chips (though this is really up to you) I just love the melty chocolate pockets when these vegan double chocolate banana muffins are warm.
Apple cider vinegar- The secret ingredient for the best fluffy muffins! The vinegar reacts with the baking soda to increase the amount of air pockets in the batter which means FLUFFY muffins that actually RISE.
PS. I love seeing my recipes in action! If you decide to make these vegan double chocolate banana muffins don't forget to tag my on Instagram- @nourishedbynic or leave a comment below!
Vegan Double Chocolate Banana Muffins
- 2 cups all purpose flour
- ½ cup cocoa powder
- ¼ tsp salt
- 1 teaspoon baking soda
- 1 flax egg see notes below
- ⅓ cup maple syrup
- ¼ cup coconut oil melted
- ½ cup unsweetened applesauce
- ½ cup milk of choice
- 3 medium ripe bananas about 1 cup
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½-3/4 cup chocolate chips depends how chocolatey you like it!
- Preheat oven to 400°F. Prepare a muffin tin by lining with muffin liners.
- In a medium bowl, whisk together flour, cocoa powder, salt and baking soda.
- In a large bowl, add the flax egg, maple syrup, coconut oil and applesauce. Whisk together until fully combined (about 1 minute). Add the vanilla extract, mashed banana and milk. Whisk together until ingredients become smooth and banana is fully incorporated. Add the dry ingredients to the wet and mix using a spatula or wooden until just incorporated. At the last second, add the apple cider vinegar and mix once more. Do not over mix (this will make your muffins flat).
- Fold in the chocolate chips. The batter WILL be thick.
- Spoon the batter into the muffin tin. I add about ¼ cup of batter into each cavity. Add a few chocolate chips on top!
- Bake muffins for 5 minutes at 400°F. Without opening the oven, decrease the temperature to 350°F and bake for an additional 15-20 minutes (I typically do 17). Remove from oven and let cool for 5 minutes, after 5 minutes place on a cooling rack to cool completely.
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