Vegan double chocolate banana muffins
Soft, fluffy and healthier double chocolate banana muffins that happen to be vegan!
whole wheat flour
unsweetened cocoa powder
1 and 1/2
1 and 1/3
chocolate chips of choice
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside.
In a large bowl, whisk together the flours, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
In a medium sized bowl, mix together the banana, applesauce and melted coconut oil. Transfer this to the large bowl and gently fold everything together until a few streaks remain.
Fold in the chocolate chips and evenly distribute the batter into the muffin pan, filling each well about 3/4 full. If desired, sprinkle additional chocolate chips on top for a prettier presentation.
Bake in your preheated oven for 10 minutes. Then turn down the temperature to 350 degrees F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.
Store muffins in an airtight container at room temperature or in the refrigerator. They will keep for several days and can also be frozen and thawed.
Source: Barely adapted from
Baker by Nature
Recipe from Eva Bakes