Vegan Spiced Chocolate Banana Blackout Muffins (Edit recipe)

Cinnamon spiced and loaded with chocolate chips, these perfectly textured chocolate banana muffins are a delicious family favorite and so easy to make!
10 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:21 g
Carbohydrates:43 g
Protein:6 g
Cholesterol:0 g
Sodium:295 mg
Fiber:5 g
Sugars:20 g
Calculated per serving.

Serves: 12

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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
  1. Preheat oven to 350 degrees. Lightly spray 12-cup nonstick muffin pan with nonstick spray. Line muffin cups with 12 paper liners; set aside.
  2. Add almond milk, vinegar, and espresso powder to small bowl; whisk with fork to combine. Allow to sit for 10 minutes.
  3. 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. 
  4. In medium bowl, whisk to combine flour, cocoa, baking soda, salt, and cinnamon.
  5. Add dry ingredients to bowl with plant butter mixture; beat to partly combine. Pour in almond milk mixture. Beat to combine.
  6. Add mashed bananas; beat until combined.
  7. Stir in chocolate chips.
  8. Spoon batter into prepared muffin cups, filling each one to the top.
  9. Bake on middle rack of oven for about 23-26 minutes, or until a toothpick inserted in center comes out clean.


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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