Prep Time: 10 minutes Cook Time: 18 minutes
Yields: 1 Dozen (12 Muffins)
This vegan chocolate muffin recipe is perfect for anyone with a sweet-tooth. With this recipe being dairy, egg and nut free it’s sure to be enjoyed universally. The best way to enjoy these muffins is with a nice cup of coffee or hot cocoa and someone special.
3 – Medium Ripe Bananas
¼ cup – Agave
1 tsp – Vanilla Extract
1/3 cup – Coconut Yogurt
1/3 cup – Vegan Butter
2 Tbsp – Cocoa Powder
1 2/3 cup – Whole Wheat Flour
½ tsp – Sea Salt
1 tsp – Baking Soda
1/3 Cup – Mini Dark Chocolate Chips
Step 1 – Preheat oven to 375°F/190°C. Take a muffin tin and lay in paper liners or lightly grease non-stick cooking spray (of your choice) to your tray.
Step 2 – In a small bowl mash bananas until almost smooth and then add agave, vanilla extract, coconut yogurt, vegan butter and flaxseed egg. Transfer contents into a mixer bowl.
Step 3 – In a separate bowl combine cocoa powder, whole wheat flour, sea salt and baking soda. Slowly pour dry ingredients into mixing bowl while mixer is turn on and until well combined.
Step 4 – Add mini chocolate chips into bowl and fold into batter.
Step 5 – Slowly fill each muffin cup until at least ¾ of the cup is full. Bake muffins in the center rack of your oven for 15 minutes or until a toothpick inserted in the center comes out clean.
It goes without saying that you are more than welcome to use a real egg in this recipe if you wanted to. Plain yogurt or butter can be used instead of coconut yogurt and vegan butter. Just keep in mind that baking time can be affected depending on your oven and testing with a toothpick in the center before removing from the oven is recommended.