Chocolate Banana Muffins (whole food plant based & oil free)
These chocolatey muffins are made with wholesome ingredients and are perfect for when you have just a couple overripe bananas laying around! Rich and fudgy, without the added oil or dairy!
Ingredients
Wet Ingredients
- 2 ripe bananas (~¾ cup)
- ⅓ cup soy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons maple syrup
Dry Ingredients
- 1¼ cup oat flour gluten free if needed
- ¼ cup cocoa powder
- 1 tablespoon ground flax seed
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Optional Additions
- 2-3 tablespoons chopped walnuts
- ¼ cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a 6-cup muffin tin with liners or a light coating of nonstick spray.
- In a large bowl, mash the bananas until mostly smooth. Add the soy milk, apple cider vinegar, and maple syrup. Stir until well combined.
- In a separate bowl, whisk together the oat flour, cocoa powder, flaxseed, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and gently mix until no dry spots remain. Do not overmix.
- Fold in the walnuts or vegan chocolate chips, if using.
- Divide the batter evenly between the 6 muffin cups. Bake for 18–20 minutes.
- Let the muffins cool in the pan for at least 10 minutes before removing. Allow to cool completely before storing.
Notes
*Nutrition facts calculated with addition of vegan chocolate chips
Nutrition
Serving: 1muffin | Calories: 212kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 153mg | Potassium: 332mg | Fiber: 5g | Sugar: 13g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg
Did you try this recipe?Let me know how it was!