These Gluten-Free Vegan Chocolate Banana Muffins are seriously moist, super chocolatey, rich and fudgy. They're perfectly sweet with just the right amount of banana flavour!
50g(⅓cup)dark chocolate chips ** (optional - ensure vegan/gluten-free if necessary)
To decorate (optional):
Dark chocolate chips
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the maple syrup to the same bowl along with the vinegar, salt and ground almonds
Sift in the flour, cocoa powder, baking powder and bicarbonate of soda
Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
If using, add the chocolate chips and stir in carefully
Transfer mixture between muffin cases in a muffin tin
Scatter over more chocolate chips to decorate, if desired
Bake in oven for around 20 minutes until risen and an inserted skewer comes out clean
Keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour**For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.