Double Chocolate Muffins

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These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 heaping Tbsp of ground flaxseed (or more flour)
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 large ripe banana (or 1 1/2 small bananas)
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla almond milk
  • 1/2 cup sucanat (or 3/4 cup for dessert muffins)
  • 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
  • 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

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