Vegan Banana and Chocolate Muffins
Easy banana and chocolate muffin recipe with simple ingredients. Moist and fluffy!
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.