Recipe: Perfect Optionally Vegan, Banana Chocolate Muffins

Optionally Vegan, Banana Chocolate Muffins. These vegan banana chocolate chip muffins are fluffy, moist, so easy to make and taste amazing. Perfect for healthy snacking and great for breakfast too! I wanted to make them banana nut muffins, but since my daughter doesn't care for nuts I went ahead and added chocolate chips instead.

You throw the majority of the chocolate chunks into the batter and stir them in but keep a few behind that you can put directly on top of the muffins before they bake. Chocolate banana muffins are a versatile treat. They are perfect for a decadent brunch item, a tasty on-the-go snack, or even a sweet treat at dessert time. You can cook Optionally Vegan, Banana Chocolate Muffins using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Optionally Vegan, Banana Chocolate Muffins

1. It's 2 of bananas.
2. Prepare 1.5 cup of plain flour.
3. You need 0.5 cup of sugar.
4. Prepare 0.5 cup of (nut) milk.
5. It's 0.25 cup of oil.
6. You need 1 tsp of baking soda.
7. You need 0.25 tsp of salt.
8. Prepare of For chocolate ones, add.
9. You need 3 tbsp of cocoa powder.
10. Prepare 100 g of dark chocolate (1 bar).

This recipe for vegan chocolate banana muffins calls for oatmeal and bananas. Don't let that trick you into thinking that it's health food. Fold in bananas and chocolate chips. These vegan banana muffins are super easy to whip up and perfect for an indulgent breakfast or light dessert.

Optionally Vegan, Banana Chocolate Muffins instructions

1. Mash bananas with a fork in a large bowl.
2. If you're making chocolate muffins, smash the chocolate bar into pieces with a mallet. Remove the foil first. It is easier when frozen and the bar is thin (Lindt chocolate)..
3. Preheat the oven for 180°C/356°C.
4. Add all the dry ingredients to the bowl (chocolate pieces, flour, sugar, cocoa powder, baking soda, salt) and give it a mix. The baking soda needs to spread evenly through the mixture to not get activated by moisture..
5. Add all the liquid ingredients (milk, oil).
6. Mix all with a large wooden spoon. You will use it to fill the moulds later..
7. Prepare muffin moulds on a baking tray. I use silicone ones from IKEA as they are reusable, you can fit all on one tray and don't need a special tray. But you can also use waxed paper moulds on a flat tray OR regular paper moulds in a muffin tray. If you have only regular paper moulds and flat tray, use two moulds for one muffin..
8. Fill the moulds to roughly 75% each. The muffins will grow!.
9. Bake on 180°C/356°C for 20-30 minutes..
10. Use a skewer to check if the muffins are done. Pierce a few of the muffins in the middle and if there is no dough left on the skewer, they are done..

If there's one thing a person gets out Stir-ins go in last. I used walnuts and vegan chocolate chips, but use what you like, or skip them all together. Spoon the batter into paper-lined muffin cups. Chocolate Banana Muffins-these rich and fudgy chocolate banana muffins are vegan, but you will never know it! These chocolate banana muffins make a great special breakfast, snack, or even dessert!

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