Vegan Spiced Chocolate Banana Blackout Muffins (Edit recipe)

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Cinnamon spiced and loaded with chocolate chips, these perfectly textured chocolate banana muffins are a delicious family favorite and so easy to make!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 12

Ingredients

0.75 cup Unsweetened Vanilla Almond Milk
1 Tbsp Apple Cider Vinegar
1 tsp Espresso Powder
0.5 cup Plant Based Butter, 1 stick, softened at room temperature
0.333 cup Raw Sugar, organic raw cane sugar
0.333 cup Light Brown Sugar, organic
1 tsp Pure Vanilla Extract
1.333 cups All Purpose Flour
5 Tbsp Cocoa Powder
1 tsp Baking Soda
0.75 tsp Salt
1.5 tsp Ground Cinnamon
3 whole Banana, medium to large very ripe bananas; mashed
1.5 cups Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	375
Fat:	21 g
Carbohydrates:	43 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	295 mg
Fiber:	5 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.