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These muffins contain a lot of fruit, hardly any sugar, additional protein, no butter or dairy and they are total yum. So, are you ready to learn how to make these chocolate banana muffins? Let’s get started!
Chocolate Banana Muffins Ingredients
If you want to make these easy chocolate banana muffins you need a lot of ingredients but do not let that scare you. Once you have these making them is super easy.
- Grounded flaxseed
- Water
- Bananas
- Apple sauce
- Vanilla extract
- Oatmeal flour
- Stevia
- Salt
- Baking powder
- Baking soda
- Cacao
- Vegan protein powder
- Cacao Nibs
You can find all the ingredient amounts and instructions in the recipe card at the bottom of this post.
How To Make Chocolate Banana Muffins
This banana muffin recipe is all about wet ingredients and dry ingredients. I start with the wet ingredients first.
Make the flaxseed egg replacement by grinding 1 tablespoon of flaxseeds. Add 2 tablespoons of water to the flaxseed flour and let it sit for about 5 minutes.
Then mash the bananas into a banana sauce. Add the apple sauce and 1 teaspoon of vanilla extract. Stir and set aside.
- Oatmeal flour
- Stevia
- Salt
- Baking powder
- Baking soda
- Cacao
- Protein powder
Put all of the dry ingredients in a bowl and stir them through. Then add the wet ingredients with the dry ingredients.
Now stir, stir, stir to combine wet and dry ingredients. As the last step, you can add some cacao nibs for a little extra crunch.
Preheat your oven at 375℉/180℃ while you fill a muffin pan with the batter. Bake the chocolate banana muffins for about 20 minutes.
Check if the muffins are done by taking a bamboo skewer and sticking it into the muffin. If the skewer comes out clean then the muffins are done.
However, if the skewer is still wet then leave the muffins in for 2 more minutes and check again until dry. I like the muffins to be a little wet but taste and see how you like them the best.
Take the muffin pan out of the oven and let the banana muffins cool slightly. Now take the muffins out of the pan.
If you like you can cover them with additional chocolate sauce or some caramel sauce and the chocolate banana muffins are ready to serve.
See How To Make Chocolate Banana Muffins
Want to see how easy it is to make chocolate muffins with banana and apple sauce? Then watch the instructional video in the recipe card below.
Chocolate Muffins Recipe Without Butter
These muffins are part of Mireille’s favorites series. This series can have a link with tortillas but can also be something completely different.
This is food and recipes that I love and would like to share with you all. The first recipe that I am sharing is these vegan banana chocolate protein muffins.
I used to make muffins using a store-bought muffin mix in a box. These boxes always require large quantities of butter and sugar. So, I searched for an alternative with less calories.
With a butter replacement and sugar replacement and egg replacement to see if I could make a tasty muffin without all the calories.
One of the best butter replacements is apple sauce. Using apple sauce, you still keep that soft moist texture that you get with butter but with much fewer calories.
To reduce the amount of sugar you can use stevia which is extracted from a plant and has a strong natural sweetness.
As it is about 6 times sweeter only a fraction of this replacement is needed in your baking recipes.
To give it more flavor I add a banana and cacao powder. For more protein, I add a scoop of vegan chocolate powder.
I have made them with and without an egg. With egg, they are more fluffy but with a flaxseed egg replacement, you still get a great result.
How To Store Chocolate Muffins
You have several ways to store these chocolate muffins:
- Room temperature – you can keep these muffins at room temperature for up to 3 to 4 days. Store them in an airtight food container
- Refrigerator – you can store these muffins in the fridge. However, muffins and cake in the fridge dry out faster. So store them in an airtight food container or select one of the other options
- Freezer – if you want to keep them longer you can store them in the freezer. Store them in a freezer-friendly food container, a resealable bag, or wrap them in aluminum foil
More Vegan Muffin Recipes
If you like these muffins, I’m sure you will love these muffin recipes as well:
- Chocolate banana muffins – with raspberry and pecan and aquafaba as the egg replacement.
- Vegan blueberry yogurt muffins – made with vegan yogurt you get a soft and delicious muffin.
- Almond flour muffins – vegan and low carb are surprisingly soft and moist.
I hope you enjoyed this chocolate banana muffins recipe!
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Vegan banana muffins with chocolate
The recipe that I am sharing are these vegan banana muffins with chocolate and protein. Easy, low sugar, no dairy and delicious.
Ingredients
- 1 tbsp of grounded flaxseed
- 2 tbsp of water
- 2 large or 3 medium size bananas
- 1 cup of apple sauce
- 1 tsp of vanilla extract
- 1 cup of oatmeal flour
- 2 tsp of Stevia if you want to use regular sugar add 400 g of sugar
- ¼ tsp of salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup of cacao
- 1 scoop of (vegan) protein powder
- ½ cup of cacao nibs
Instructions
- Pre heat oven at 375℉
- Stir 2 tbsp of water through 1 tbsp of grinded flaxseed. Stir and set aside
- Mash the bananas. Add the banana sauce and vanilla extract. Stir and set aside
- Combine oatmeal flour, stevia (or sugar), salt, baking powder, baking soda, cacao, protein powder in a bowl
- Add the wet ingredients with the dry ingredients and stir
- Add the cacao nibs and stir
- Divide batter over muffin pan
- Bake for 20 minutes. Check if the muffins are done with a bamboo skewer. If it comes out dry they are done. If still wet then leave them for 2 minutes more and check again until dry
- Take the muffin pan out of the oven and let the muffins cool slightly. Ready to serve
Notes
If you like you can cover the muffins with additional chocolate sauce or some caramel sauce or coconut dulce de leche
Click To Play Recipe Video
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Nutrition facts
Calories: 64; Fat: 1.6g; Carbs: 11g; Protein: 3.3g;
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