Vegan Spiced Chocolate Banana Blackout Muffins
Cinnamon spiced and loaded with chocolate chips, these perfectly textured chocolate banana muffins are a delicious family favorite and so easy to make!
Ingredients
- 0.75 cup0.75 cup0.75 cup Unsweetened Vanilla Almond Milk
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Espresso Powder
- 0.5 cup0.5 cup0.5 cup Plant Based Butter, 1 stick, softened at room temperature
- 0.333 cup0.333 cup0.333 cup Raw Sugar, organic raw cane sugar
- 0.333 cup0.333 cup0.333 cup Light Brown Sugar, organic
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.333 cups1.333 cups1.333 cups All Purpose Flour
- 5 Tbsp5 Tbsp5 Tbsp Cocoa Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 0.75 tsp0.75 tsp0.75 tsp Salt
- 1.5 tsp1.5 tsp1.5 tsp Ground Cinnamon
- 3 whole3 whole3 whole Banana, medium to large very ripe bananas; mashed
- 1.5 cups1.5 cups1.5 cups Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-apple-cider-vinegar.png)
![](https://foodsocial.io/wp-content/uploads/2022/09/thrive-market-organic-brown-sugar.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-all-purpose-flour.png)
![](https://foodsocial.io/wp-content/uploads/2023/02/bulk-cocoa-powder.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-baking-soda.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Cinnamon.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/02/extra-bitter-sweet-dark-chocolate-chips.png)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees. Lightly spray 12-cup nonstick muffin pan with nonstick spray. Line muffin cups with 12 paper liners; set aside.
- Add almond milk, vinegar, and espresso powder to small bowl; whisk with fork to combine. Allow to sit for 10 minutes.
- In bowl of stand mixer fitted with paddle attachment, or in a large bowl using handheld electric mixer, beat on medium speed to combine plant butter, sugars, and vanilla.
- In medium bowl, whisk to combine flour, cocoa, baking soda, salt, and cinnamon.
- Add dry ingredients to bowl with plant butter mixture; beat to partly combine. Pour in almond milk mixture. Beat to combine.
- Add mashed bananas; beat until combined.
- Stir in chocolate chips.
- Spoon batter into prepared muffin cups, filling each one to the top.
- Bake on middle rack of oven for about 23-26 minutes, or until a toothpick inserted in center comes out clean.
Notes
To make nut-free, substitute your favorite plant-based milk. To store muffins, keep in an airtight container at room temperature for up to 3 days, then store in refrigerator for additional 2 days. Freezer-friendly: Wrap each muffin in plastic wrap, then place in a single layer in resealable freezer bag (make sure to remove all of the air trapped in the bag before sealing) and place in freezer for up to 3 months. Defrost desired number of muffins overnight in fridge or in 2-3 hours on countertop.
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