recipe image

chocolate banana muffins

Photo by weshook
  • Prep time
    10 minutes
  • Cook time
    20 minutes
  • Makes
    about 24 muffins, depending on the size of your pans
Author Notes

Moist, chocolatey, but still filled with some healthy fiber and protein. A no guilt chocolate breakfast or snack. My favorite way to eat them? With nut or seed butter. —weshook


  • 2/3 cup

    cocoa powder

  • 1 cup

    whole wheat flour

  • 3/4 cup

    all-purpose flour

  • 1 cup

    brown sugar

  • 1 teaspoon

    baking soda

  • 1 teaspoon

    espresso powder

  • 1 tablespoon

    flax meal

  • 2 tablespoons

    wheat germ

  • 1 cup

    chocolate chips

  • 1 cup

    non-dairy milk (I used soy milk)

  • 2 teaspoons

    vinegar (I used apple cider vinegar)

  • 8 tablespoons

    vegan margarine

  • 2

    medium ripe bananas

  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl, whisk together the dry ingredients and the chocolate chips.
  3. In a medium sized bowl, mash the bananas. Add the milk, vanilla, vinegar and butter. Whisk.
  4. Add the wet mixture to the dry mixture and stir just until combined.
  5. Scoop into greased or lined muffin cups. bake for 15 to 20 minutes. Watch carefully so the edges don’t burn. cool in pan on a rack for 5 minutes or so, then remove from the pan and cool on a rack. Or eat them warm while the chocolate chips are still gooey!

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