These muffins are to DIE for. If you love banana bread, these are perfect for you! You wouldn’t believe they’re made with such nutritious ingredients, like oats, almonds and cacao powder. They’re indulgent, chocolatey and perfectly moist. They only use vegan and gluten free ingredients, and make the best dessert warmed with a dollop of creamy coconut yogurt!
- 1 1/2 cups oat flour – use gluten free if needed (simply grind the oats in your blender)
- 1/2 cup ground almonds
- 1 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup cocoa/cacao powder
- Pinch sea salt
- 1/2 generous cup dark chocolate chunks/vegan chocolate chips (plus more for topping)
- 3 medium spotty bananas
- 1 flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water + left to thicken for 5-10 mins)
- 1/2 cup maple syrup/sweetener of choice
- 1/3 cup coconut oil
- 1 tsp vanilla extract/paste
- Splash plant mylk
- Preheat the oven to 180C and line a muffin tray with muffin liners.
- Begin by adding all the dry ingredients (apart from the chocolate chunks/chips) to a large mixing bowl, then stir them all together until well combined.
- Next, place the ripe bananas in a medium sized mixing bowl and mash with a fork until most lumps have gone.
- Melt the coconut oil over a low-medium heat in a small sauce pan. Add this to the bowl with the mashed bananas, then add all the other wet ingredients. Whisk these together thoroughly.
- Pour the contents of this bowl to the dry bowl and mix until a batter forms.
- Fold in the chocolate chips/chunks.
- With a dessert spoon, fill up the muffin cases with the batter until it’s evenly distributed. Place more chocolate chunks on top of the muffins (the batter should yield approx. 12 muffins).
- Place in your preheated oven and bake for 20 minutes. They will have risen and your kitchen will smell SERIOUSLY good. Take out and enjoy!