Vegan chocolate banana bread muffins

Vegan chocolate banana bread muffins

vegan chocolate banana bread muffins macro

Hope you have good things planned this weekend? We have just got to London where I will be staying for the next few weeks as I have some stuff I need to take care of. We’ve packed the car with random bits and pieces that you so take for granted at home as I’ll be living out of a suitcase and a few boxes for a while. I also won’t have access to a fully equipped and well-stocked kitchen so I won’t be able to do any recipe development for a while either, but don’t worry I shot several extra recipes before we left and I hope to be back in Bristol by the time they run out…

First off, I have a simple yet delicious recipe for vegan chocolate banana bread muffins cos it has been that kind of week. Plus, it was my birthday on Thursday, which I was too busy to celebrate much, although I did get spoilt rotten by my lovely husband and we managed to sneak out for some top-notch vegan pizza amidst all the packing chaos. I ended up having a really nice day.

These vegan chocolate banana bread muffins are delicious and super easy to make too. All you need is a big mixing bowl and a spatula or a wooden spoon and an appetite for chocolate, of course. They are intensely chocolately, moist, fluffy and delightfully punctuated with molten chocolate chunks. They will certainly put a big smile on a serious chocoholics face so if you know someone like that why not make these muffins and share them with the chocolate lover in your life.

vegan chocolate banana bread muffins making

vegan chocolate banana bread muffins batter

vegan chocolate banana bread muffins before baking

vegan chocolate banana bread muffins top down

vegan chocolate banana bread muffins top down

makes
12
PREP
21 min
COOKING
23 min
makes
12
PREPARATION
21 min
COOKING
23 min
INGREDIENTS
WET INGREDIENTS

  • 360 g / 1½ cups mashed up, very ripe bananas
  • 50 g / ¼ cup mild coconut oil or nut butter like hazelnut (for oil-free version)
  • 150 ml / ½ cup + 2 tbsp lukewarm soy (or other plant) milk*
  • 200 g / 1 cup sugar (I used demerara but coconut sugar works also)

DRY INGREDIENTS

  • 50 g / ½ cup unsweetened cocoa powder
  • 1¼ tsp baking powder
  • ¾ tsp baking soda
  • 180 g / 1½ cups all purpose wheat flour or GF flour mix (I use this one)
  • ½ tsp fine sea salt

OPTIONAL EXTRAS

  • 100 g / 3½ oz vegan 70% dark chocolate, diced small (optional)
  • chopped hazelnuts, for decoration
METHOD
  1. Heat up the oven to 180° C / 355° F and grab a standard 12 muffin hole tray.
  2. Combine mashed up bananas with oil, plant milk and sugar in a large bowl. Mix very well.
  3. Place a sieve over the bowl with dry ingredients and sift through cocoa powder, baking agents, flour and salt. Fold the dry ingredients into the wet ones slowly and gently. Making small circles in the middle of the batter, progressively incorporate more and more of the dry ingredients – this way, you won’t have a lumpy batter.
  4. Stir in chopped chocolate or chocolate chips, if using. You may want to save some for the decoration.
  5. Distribute the batter evenly between 12 muffin holes. It should be fairly pourable. Decorate with a few extra pieces of chocolate if you wish.
  6. Bake for about 22-23 minutes, or until a toothpick comes out fairly clean (the muffins should be moist). Remove the muffins from the oven and allow them to cool down completely before consuming.

NOTES
*If you enjoy and can have coffee, sub 60 ml / ¼ cup of the plant milk with strong (cooled off) coffee – it deepens chocolate flavour.

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NUTRITIONAL INFO
calories
190
9%
sugars
21 g
23%
fats
4 g
5%
saturates
1 g
4%
proteins
4 g
8%
carbs
39 g
15%
*per muffin
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5.0
12 reviews, 18 comments
REVIEWS & QUESTIONS
Elle:
Hi! I am making these this week hopefully but would like to make them GF, which flour would you recommend? I was thinking of using buckwheat flour... Thank-you.
    Ania
    Ania:
    Hi Elle,
    I haven't tested these with a single GF flour (I have made this banana bread with just buckwheat flour and it's one of my favs) but I am pretty sure they will work well if you combine buckwheat flour with some cornstarch or tapioca (about 20%). Hope this helps! Ania
Hilary:
Made these today with two of my grandchildren as I had very over ripe bananas which they weren't keen to peel! I followed the recipe using hazelnut butter and chopped up a bar of plain chocolate as you suggested and used Doves Farm gluten free plain flour. They were easy and quick and awesome and very filling. Definitely a recipe to keep and use again! Thank You!
    Ania
    Ania:
    Aw thank you, Hilary! I am delighted to hear that you and your grandkids enjoyed these muffins and you plan to make them again. And thank you so much for taking the time to leave this lovely review, it really helps me out. x Ania
Sophie:
Hey Ania, I LOVE these muffins, they're so tasty. I never have enough bananas in so use 2 bananas and half a cup of shop bought applesauce. Still super tasty! I want to make a birthday cake for my brother and was wondering this recipe would translate into a 9" cake tin? Any tips if I need to change quantities etc? thank you!
    Ania
    Ania:
    Glad to hear, Sophie! It's an equivalent of an 8" (20 cm) round tin so may be a little flat (and cook quicker) in a 9" pan but should be okay if that's all you've got! Good luck, hope your brother likes it! x Ania
    Oh and the cooking time will be longer than for muffins but hard for me to say how much longer. I would start checking after 30 minutes and use a toothpick to determine if it's cooked enough.
Ali:
These muffins are amazing! So moist and fluffy, they turned out perfectly! Worth waiting for your bananas to go really brown just so you can make these! Thanks for the recipe.
    Ania
    Ania:
    Thanks for your kind words, Ali! I'm so happy to hear that you've enjoyed them and I really appreciate you coming back to review. x Ania
Susie Moore:
OMG my fav 💕
    Ania
    Ania:
    Yay! So glad to hear, Suz! xxx
Steph Aitken:
I left out the chocolate but put frosting on top - the kids loved them. I made them gluten free - but they had a really nice texture. Thanks for a great recipe.
    Ania
    Ania:
    My pleasure, I'm glad you and your kids enjoyed these muffins. Ania
Cherry:
Yum! I didn't quite cook them for the allotted time so they turned into vegan chocolate banana bread brownie muffins! My mum, sister and I loved them and I shall be making them again :) Thanks for the awesome recipe.
    Ania
    Ania:
    I'm delighted that you and your family enjoyed them, Cherry! Thanks so much for letting me know that you did - much appreciated. Ania
Lucy:
My dad made these for me while I was busy doing uni work the other week and they were amazing! They rise a lot so one muffin satisfies you, & they’re so lovely, rich, moist & chocolately😍
    Ania
    Ania:
    That's so cool that your dad made them for you - what a nice dad you have!! Glad to hear you enjoyed them! Ania
Kirsten:
These are so good! I made them tonight, used avocado oil as that’s all I had, and they turned out fantastically. I also used whole wheat pastry flour and it worked great. Thanks for such a delicious recipe :)
    Ania
    Ania:
    I'm so happy to hear that you enjoyed these so much, Kirsten! And thank you so much for taking the time to rate and review this recipe - very appreciated. Ania
Joann:
Oh my! These are delicious, soft and chocolaty! Thank you for another fantastic recipe.
    Ania
    Ania:
    My pleasure, Joann! I am delighted to hear that they were such a hit with you! Ania
Maureen Cram:
The best ever! My non-vegan son is opening a coffee shop soon and I am on the lookout for items he can have made - these definitely make the cut! Everyone who has tasted them loves them. So easy to make... and they thaw out well after freezing. Will be making them again very soon... waiting for my bananas to get ripe enough :).
    Ania
    Ania:
    I'm delighted to hear that, Maureen! That's fantastic to hear and I wish your son all the best with his new venture - he must be a brave soul starting a business like this now. Ania
Naomi Raimon:
These are fabulous! I made them today and they may not last until tomorrow around here...Really a cupcake but don't tell anyone : )
    Ania
    Ania:
    I'm delighted to hear that, Naomi! Oh interesting, I thought that it isn't a cupcake unless it has a frosting? I might be wrong...Ania
Alice:
They look amazing! Do you think it would work with soy yogurt instead of nut butter? And does it have to be a mixed gf flour? (I can’t tolerate rice or wheat)
    Ania
    Ania:
    Hi Alice,
    I have not tried either so I cannot give you any guarantees, but do make a banana bread with buckwheat flour so that should work. Soy yoghurt might too, it is certainly worth a try. Ania
Jenny M:
Can you freeze these muffins?
    Ania
    Ania:
    Absolutely, yes!
Sally:
Hope you enjoy your time in London and that your business is smoothly accomplished. Also that Duncan’s tinnitus is improved. Best wishes, sally.
    Ania
    Ania:
    Thank you, Sally! Yes, it did improve for a time, now it seems to have come back, but less strongly. We think it may be to do with his braces, which we hope will come off soon (long overdue). Thank you for your care! x Ania
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