Banana Chocolate Fudge Muffins
Vegan, gluten free banana chocolate muffins that will satisfy your sweet tooth. Original recipe by @MinimalistBaker
Equipment
- Muffin pan
- Large mixing bowl
- Muffin liners
Ingredients
- 3-4 ripe bananas
- 1 tbsp flaxseed meal
- 2½ tbsp water
- 1½ tsp baking soda
- 3 tbsp maple syrup
- ½ cup coconut sugar
- ¼ cup tahini
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 tbsp avocado oil
- ½ cup cocoa powder sifted
- 1 cup rolled oats
- 1¼ cup almond flour
- ¼ cup vegan chocolate chips plus more for topping
Instructions
- Whisk the flaxseed meal and water together in a small prep bowl and allow it to thicken for a few minutes. Line your muffin pan with parchment paper or cooking spray.
- Mash the ripe bananas in a medium bowl, getting rid of most of the clumps. Add the flaxseed mixture and stir to combine.
- Add the baking soda, coconut sugar, maple syrup, tahini, salt, vanilla, and avocado oil. Whisk to combine. Add the sifted cocoa powder and whisk again.
- Add the rolled oats and almond flour and stir to combine. The mixture should be scoopable and not too runny. If it's too wet, add more almond flour a little bit at a time.
- Divide the batter evenly amonst the muffin tins. Top each muffin with a few extra chocolate chips.
- Using the 'Convection Bake' setting on your oven, bake at 325°F for 25-30 minutes. If you do not have this setting, bake at 350°F for 25-30 minutes. Muffins will be done when a toothpick inserted into the centre comes out mostly clean.
- Pan rest for 10 minutes before transferring to a wire cooking rack. Cool completely before serving for the best texture.