Vegan Chocolate Banana Muffins – Yoga of Cooking
Delicious and super soft, one bowl Vegan Chocolate Banana Muffins made with healthier ingredients so you can indulge any time of day! Is there anything better than warm muffins fresh out the oven? Doubt it! These Vegan Chocolate Banana Muffins are the perfect way to start (or end) the day. In fact, these are part […]

Delicious and super soft, one bowl Vegan Chocolate Banana Muffins made with healthier ingredients so you can indulge any time of day!

Is there anything better than warm muffins fresh out the oven? Doubt it! These Vegan Chocolate Banana Muffins are the perfect way to start (or end) the day. In fact, these are part of our almost weekly meal prep routine. They are super easy to make and just so happen to be vegan.

These muffins have a deep dark chocolate flavor and a soft texture that’s perfectly balanced with chunks of chopped nuts and puddles of melted dark chocolate. All you need is a bowl and a few pantry ingredients. Let’s get baking!

Ingredients for one-bowl Vegan Chocolate Banana Muffins

This recipe calls for 11 ingredients that get mixed into just one bowl and transferred to a 6 jumbo muffin pan. You’re going to need:

  • Very ripe bananas: here’s a link on how to ripen bananas fast.
  • Nut milk: I used unsweetened almond milk.
  • Coconut oil
  • Cocoa powder
  • All purpose flour: I prefer unbleached.
  • Light brown sugar: sub for coconut sugar.
  • Baking soda & baking powder.
  • Dark chocolate: roughly chopped. Opt for an unsweetened or 70% cacao chocolate bar.
  • Walnuts or pecans: roughly chopped.

Instructions:

Combine the wet ingredients, add the dry ingredients and fold the chopped chocolate and pecans. Fill muffin liners 3/4 to almost full and bake for 22-25 minutes at 350ºF.

How to store muffins

Store in an air tight container at room temperature for up to 3 days.

For more Banana recipes, check out my:

If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! x

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
vegan chocolate banana muffins

Vegan Chocolate Banana Muffins

  • Author: Rosana
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

Delicious and super soft, one bowl Vegan Chocolate Banana Muffins made with healthier ingredients so you can indulge any time of day!


Scale

Ingredients

  • 1 1/2 cups (about 4) very ripe bananas
  • 1/2 cup nut milk, I used almond milk
  • 1/3 cup coconut oil, melted and cooled
  • 1/2 cup cocoa powder
  • 1 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 oz dark chocolate, chopped
  • 1/2 cup walnuts or pecans, chopped

Instructions

  1. Preheat oven to 350ºF. Line a 6 muffin pan with muffin liners.
  2. In a large bowl, mash bananas using a fork, add nut milk, melted and cooled coconut oil, and brown sugar, stirring until combined.
  3. Add the dry ingredients: cocoa powder, flour, baking soda, baking powder and salt, and stir until fully incorporated.
  4. Fold the chopped chocolate chunks and pecans until combined. Divide the batter into muffin liners and sprinkle additional pecans on top. Fill liners 3/4 to almost full.
  5. Bake for 22-25 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 5 minutes then transfer to a cooling rack.

Notes

Note: store leftovers in an airtight container for up to 3 days.

Keywords: vegan chocolate banana muffins

0
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips. There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers. You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status. Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection. In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm. Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface. This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us. This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start. Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler. So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again. You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor. You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife. The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy. You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love. It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us. SHOP NOW

Leave a Reply

Your email address will not be published. Required fields are marked *