Desserts

Vegan Banana and Chocolate Muffins

These vegan banana and chocolate muffins are super easy to make, soft and fluffy with a pleasant flavour of banana. I didn’t use a lot of sugar as the banana and the chocolate would add its own sweetness.

I have been a little lazy since Christmas time and haven’t done much of creative cooking.  As The New Year started I started feeling aching for creating a recipe. I wanted to make something simple that can be made with ingredients that I already have. The bananas in our kitchen were getting really ripe and black that was slightly bothering me so I decided to make some banana muffins with that.vegan banana and chocolate muffinsI didn’t want banana overpowering the flavour so I added only 1 medium banana. The same for the chocolate, which I only added 35 grams to make a good balance with the banana. The muffins came out with a just right flavour of banana and chocolate.

The ingredients for Vegan Banana and Chocolate Muffins
  • *1 flax egg
  • 1 very ripe banana about 130 g
  • 50 g light brown sugar
  • 30 g vegan margarine
  • 1 tsp vanilla extract
  • 95 g plain flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 22 g rolled oats
  • 35 g dark chocolate
For the crumble topping (optional)
  • 2 tbsp plain flour
  • 1 tbsp light brown sugar
  • 1 tbsp vegan margarine

Flax egg is a mixture of 1 table spoon of ground flaxseeds (it’s also called linseed)and 3 table spoons of water. You can see the full instructions from my How to make a Flax Egg page. The flax egg has a binding nature of a traditional egg in vegan baking recipes. It also helps to keep cakes moist but if you don’t have flaxseeds you can replace this with applesauce or more banana, though the muffins could be a little dry and crumbly.

How can I make the muffins?
  1. Preheat oven to 190°C (gas mark 5) and prepare a muffin tin with cupcake liners in each hole (6 muffin holes).
  2. Prepare flax egg in a bowl and let it sit while you are preparing other ingredients.
  3. In a mix bowl, mash the banana and add in the sugar, salt, vanilla extract and melted margarine. Mix in the flax egg. Sift in the flour and the baking soda, and mix until just combined. Careful not to over mix!
  4. Fold in the oats and the chocolate bits. Divide batter evenly among 6 muffin holes.
  5. If you are using the crumble topping like the pictures (optional), mix the ingredients together with a fork until crumbly. Top the muffins with the crumble (you may not have to use it all)
  6. Baked the muffins for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

vegan banana and chocolate muffins

Got some ripe bananas in your kitchen? Try this easy vegan banana muffins! They are not too sweet but sweet enough for a snack and a dessert (in my opinion). Feel free to add more sugar if you want to make it sweeter!

vegan banana and chocolate muffins

Vegan Banana and Chocolate Muffins

Easy banana and chocolate muffin recipe with simple ingredients. Moist and fluffy!
Course Dessert
Servings 6 muffins

Ingredients
  

  • 1 *flax egg
  • 1 very ripe banana about 130 g
  • 50 g light brown sugar white sugar is fine as well
  • 30 g vegan margarine or spread melted
  • 1 tsp vanilla extract
  • 95 g plain flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 22 g rolled oats
  • 35 g dark chocolate broken into small bits

For the crumble topping (optional)

  • 2 tbsp plain flour
  • 1 tbsp light brown sugar white sugar is fine as well.
  • 1 tbsp vegan margarine or spread

Instructions
 

  • Preheat oven to 190°C (gas mark 5) and prepare a muffin tin with cupcake liners in each hole (6 muffin holes).
  • Prepare flax egg in a bowl and let it sit while you are preparing other ingredients.
  • In a mix bowl, mash the banana and add in the sugar, salt, vanilla extract and melted margarine. Mix in the flax egg.
  • Sift in the flour and the baking soda, and mix until just combined. Careful not to over mix!
  • Fold in the oats and the chocolate bits. Divide batter evenly among 6 muffin holes. I filled mine nearly to the top of each muffin.
  • If you are using the crumble topping like the pictures (optional), mix the ingredients together with a fork until crumbly. Top the muffins with the crumble (you may not have to use it all)
  • Baked the muffins for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Leave them cool down completely before serving. Leftovers can be stored in an airtight container in room temperature up to 3 days.

Notes

*1 flax egg is made with 1 table spoon of ground flaxseed and 3 table spoons of water. Just mix them together in a bowl and leave for 15 minutes (5 minutes if using hot water). It will thicken and the texture will be gloopy like egg. 
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