Double Chocolate Banana Muffins (Egg Free, Dairy Free).
These rich chocolate muffins are a perfect way to use up ripe bananas. Moist, delicious, and full of flavor, these vegan muffins are sure to be a favorite!
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
- ⅔ 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.
Notes
Serving size is one muffin.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these - they should stay fresh in the freezer for about three months. Store them in a freezer bag and squeeze out any excess air to help them stay fresh.
Nutrition
Calories: 247kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 1mgSodium: 204mgPotassium: 184mgFiber: 5gSugar: 19gVitamin A: 377IUVitamin C: 2mgCalcium: 13mgIron: 2mg
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