Wednesday, 8 June 2022

Double Chocolate Muffins

There's double the chocolate in this muffin recipe for extra flavour and the bananas add the right amount of moisture to keep these fresh for your breakfast!

These may be my new favourite grab-and-go breakfast muffin... until I whip a new recipe that is! Chocolate with banana makes these muffins naturally sweet, it's like having dessert for breakfast and for me having delicious food to start my day is very important. So when I have a lot of time at the weekend, a little meal prep of these muffins is just what I need to look forward to. The bananas add so much moisture and the chocolate chunks give that extra bite than a chocolate chip would - I don't need to convince you for more chocolate now do I? 

If you love chocolate and muffins....

Check out my other breakfast recipes for more inspiration!


Prep: 10 minutes
Cook: 20 minutes
Serves: 12-14 muffins

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


340g Bananas, very ripe
180g Oat Flour
50g Cocoa powder
150g Light brown sugar
150ml Soya milk + 5ml apple cider vinegar
50g Butter, melted
70g Chocolate chunks
1 ½tsp Baking powder
¾ tsp Bicarbonate of soda
Pinch of salt


✿Preheat the oven to 180℃ and line a muffin tray with cupcake cases.
In a jug combine the soya milk and apple cider vinegar and leave for a few minutes to make a 'buttermilk'.
In a large bowl, mash the bananas until most of the lumps are gone then add the melted butter, 'buttermilk' and sugar and whisk together.
Sift the flour, cocoa powder, baking powder, bicarb and salt, then add this to banana mixture and whisk into a thick batter. 
Fold in the chocolate chunks, then evenly distribute the batter into the cupcake cases.
Bake for 15-20 minutes or until a knife inserted comes out clean. 
Place muffins onto a wire rack to completely cool before serving. Best stored in an airtight container for up to 5 days. Enjoy!


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