Chocolate and banana are such a great combination, and these vegan muffins are filled with delicious chocolate and chunks of banana! The perfect breakfast.
Good morning, my friends! Sorry to smack you in the face with the vision of that chocolate waterfall pouring down the chunky monkey chocolate banana muffin so early in the morning.
And can you even stand the chunk of banana cozying up to that melted chocolate? Just look at the texture of that muffin!
When you wake up craving chocolate and bananas, you have a few options.
- You can dip a banana in melted chocolate and call it a day.
- You can make chocolate chip and banana breakfast toast, like this.
- You could make a smoothie, like this
- You could make a batch of these delicious chocolate and banana vegan muffins.
Clearly, I chose choice number 4, and you’re going to be happy that I did.
These double chocolate banana muffins are so decadent and delicious. They’re also pretty easy to make and you can freeze them so you can have one whenever the craving hits you.
HOW TO MAKE VEGAN CHUNKY MONKEY CHOCOLATE BANANA MUFFINS
First – Add all of the dry ingredients to a large mixing bowl and whisk until completely blended.
Second – Add the wet ingredients to the dry ingredients and stir until just combined.
Third – Gently fold in the banana and chocolate chips until evenly combined and scoop the batter into the muffin tins.
Fourth – Bake until a wooden toothpick comes out clean when inserted in the center and let them cool.
YUM! That’s all. Just four easy steps and only thirty-five minutes to make scrumptious vegan muffins with melty chocolate waterfalls.
Obviously, these aren’t just for breakfast. They make a great snack or dessert. You could crumble them over vegan vanilla ice cream for a super decadent treat.
We love them served warm with a cold glass of almond milk. So good!
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 2 1/2 cups of stone ground flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/4 cup of cocoa powder
- 1/2 cup of sugar
- 1 teaspoon of pure vanilla extract
- 1/2 cup of unsweetened apple sauce
- 1 tablespoon of melted coconut oil
- 1 cup of non-dairy milk I used cashew milk but almond milk will work too
- 1 large banana – diced into small pieces
- 1/2 cup of vegan chocolate chunks or chips I use Enjoy Life brand
Preheat the oven to 350° and grease and flour or line a muffin tin with liners
In a large mixing bowl whisk the flour, baking powder, salt, cocoa powder, and sugar together until well blended and the cocoa is evenly distributed.
Add the apple sauce, vanilla, coconut oil, and non-dairy milk and stir until just combined. Don’t overdo it or the batter will get tough. Gently fold in the banana and chocolate chips until evenly combined.
Spoon the batter into the muffin tins until 3/4 of the way full. Bake for approximately 20 minutes or until the tops are puffy and cracked and a toothpick comes out clean.
Cool on a wire rack for five minutes and then remove the muffins from the tin and cool on the rack until they’re cool enough to eat.
Store in an airtight container for up to two days or freeze for up to a month.
You can add a half cup of chopped nuts of your choice to this recipe for added texture and protein.
The nutrition facts are only an estimate.