Name: Chocolate Banana Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups (200g) quick-cooking or rolled oats, blended into flour*; 1/2 cup (45 g) cacao powder (or cocoa); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 3 over-ripe bananas; 1/4 cup (65 g) nut or seed butter (almond, peanut, sunflower, or tahini); 1/2 cup (65 g) coconut sugar (or brown); 1/2 cup (120 ml) dairy-free milk; 1 teaspoon vanilla extract; 1 tablespoon apple cider vinegar (or white vinegar); Optional: dairy-free chocolate chips, to sprinkle on top of the muffins

Chocolate Banana Muffins

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★★★★★

5 from 31 reviews

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, & Refined-Sugar Free.

Author: Caitlin Shoemaker
Prep Time: 10 Minutes
Cook Time: 22 Minutes
Total Time: 32 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 cups (200g) quick-cooking or rolled oats, blended into flour*
1/2 cup (45 g) cacao powder (or cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3 over-ripe bananas
1/4 cup (65 g) nut or seed butter (almond, peanut, sunflower, or tahini)
1/2 cup (65 g) coconut sugar (or brown)
1/2 cup (120 ml) dairy-free milk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar (or white vinegar)
Optional: dairy-free chocolate chips, to sprinkle on top of the muffins

Instructions

Preheat the oven to 350F and grease or line a 12-muffin baking tin.
Add the oat flour, cacao powder, baking powder, baking soda, and salt to a large bowl. Whisk well, until fully incorporated and no clumps of cacao powder remain.
Mash the bananas in a medium-sized bowl, then add in the nut butter, sugar, milk, vanilla, and vinegar. Mix well, until a uniform mixture forms, then pour into the bowl of dry ingredients. Stir everything together – the batter should be relatively thick.
Use a scant 1/2 cup to fill each muffin tin 3/4 of the way up. Sprinkle with chocolate chips if desired, then place the muffins in the middle rack of the oven. Bake for 22 to 25 minutes, until the tops have risen and are slightly firm to the touch.
Remove the muffins from the oven and let sit in the tin for 5 minutes, then carefully use a butter knife to transfer them to a baking rack and let them cool completely. Serve as desired; store leftovers in an airtight container at room temperature for up to 5 days, or store in the freezer for up to two months.

Notes

Oat Flour: add the oats to a bullet or high-speed blender and process on high for 20 to 30 seconds, until a fine powder forms

Keywords: gluten free banana muffins, chocolate banana muffins, chocolate breakfast muffins, vegan chocolate muffins, vegan muffins, vegan banana muffins

Find it online: https://frommybowl.com/chocolate-banana-muffins-vegan/