You won’t believe how fluffy, moist, and rich these double chocolate muffins are, even without eggs or dairy! These are the perfect treat to bring to a potluck or bake sale.
At our house, two things always seem to be true. My children are eager for me to bake something delicious, and we have a couple of bananas that are starting to get a little too ripe.
That was the case the other day, and so these double chocolate banana muffins were born.
Over ripe bananas are the perfect choice when you’re baking without eggs. They help bind the batter together, and they keep these muffins super moist.
We make a lot of banana based desserts at our house – gluten free vegan banana bread, chocolate frosted banana cake, and now these rich chocolate muffins. These are perfect with your morning cup of tea or coffee.
Top Tip
Use bananas that are very ripe, with lots of brown spots. Brown bananas that you’ve stored in the freezer are just right for this recipe!
Ingredient Notes
- Flour – I used white spelt flour to make these muffins, but you could also use all purpose flour or whole wheat flour if you prefer.
- Unsweetened Cocoa Powder – We like Hershey’s unsweetened cocoa powder, but feel free to use any brand that works for you.
- Sugar – Organic cane sugar is a good option for a vegan sugar. You could also use date sugar or coconut sugar if you like.
- Bananas – Very ripe bananas will give these muffins the best flavor and texture. You will want to use bananas that are getting quite brown and spotted.
Step by Step Instructions
- Put the bananas in a bowl and use a fork to mash them. Add the sugar and melted vegan buttery spread and stir to combine.
- Add the flour, cocoa powder, salt, and baking soda, then add the water and vinegar and mix well. Stir in the dairy free chocolate chips.
- Spoon the batter into a muffin tin that is lined with paper liners.
- Bake at 350 degrees F for about 22 minutes. Allow the muffins to cool in the pan before moving them.
Storage
Store these in an airtight container. They should stay fresh for about 4 days. You can also store these in the freezer for up to 3 months.
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Recipe
Double Chocolate Banana Muffins (Egg Free, Dairy Free).
Ingredients
- 2 ripe bananas mashed
- ½ cup vegan buttery spread melted
- ¾ cup organic cane sugar
- 1 ½ cups white spelt flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- 1 teaspoon white vinegar
- â…” cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with parchment cupcake liners.
- Put the two ripe bananas in a bowl, and mash with a fork. Add the sugar and melted vegan buttery spread, and stir well.
- Add the white spelt flour, cocoa powder, salt, and baking soda to the bowl.
- Add the water and vinegar to the bowl. Stir to combine. Add the chocolate chips and stir again.
- Spoon the batter into the prepared muffin pan.
- Bake at 350 degrees F for about 22 minutes, or until the tops of the muffins spring back when pressed.
- Let the muffins cool in the pan before removing them.
Darryl
These are good for breakfast or dessert!