Healthy, vegan, and fluffy double chocolate banana muffins. Laced with gooey chunks of chocolate and a hint of espresso to bring out the rich chocolate flavor. These muffins are so easy to make and contain healthier ingredients than your traditional muffin recipe.
If you know me you know I’m a HUGE chocolate fan. From ultra fudgy brownies to chocolate chip cookies. If you give me a good quality dark chocolate bar I will probably consider you a best friend. I will find any reason to put chocolate in recipes…and this is one of those recipes.
Most chocolate recipes are filled with refined sugar which isn’t bad time to time, but it is nice to have a healthy alternative to enjoy more often.
These double chocolate muffins contain whole wheat flour for an extra boost of fiber and whole grains, banana and coconut oil opposed to butter, and maple syrup to sweeten as an alternative to cane sugar.
These Healthy Double Chocolate Muffins are…
Healthy and vegan fluffy double chocolate banana muffins. Laced with gooey chunks of chocolate and a hint of espresso to bring out the rich chocolate essence.
- ½ cup unbleached, all-purpose flour*
- ½ cup whole wheat flour
- ¼ cup cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 medium banana
- ¼ cup melted coconut oil
- ⅓ cup maple syrup
- ½ cup dark chocolate chunks
Preheat the oven to 350 degrees. Line a muffin tin with liners.
In a mixing bowl, whisk together flours, cocoa powder, espresso powder, baking soda and powder, and salt. In a separate bowl, mash banana. Stir in coconut oil and maple syrup until combined. Pour wet mixture into dry and stir until a smooth batter forms. Just before the last few streaks of flour are stirred in, fold in the chocolate chunks.
Using a cookie scoop, fill cupcake liners ¾ full. Bake for 25 min. or until a toothpick inserted comes out clean. Let cool for 5 min. in the liners, then transfer to a wire cooling rack. Eat when warm or store in an airtight container at room temp.