May 20, 2010

Vegan chocolate banana muffins

These muffins are quite miraculous, because they contain no butter, no eggs, and only 2 tablespoons of oil in the whole batch (12 large muffins).  Yet they’re rich,moist and chocolate-y, with a distinct banana flavor.  This recipe was inspired by a one in Dreena Burton’s Eat, Drink & Be Vegan. I have to say, I think I improved on her already inspired recipe by using whole wheat pastry flour instead of barley flour, and adding extra cocoa (extra cocoa is always a good idea). There’s no need to judge these on the vegan baked goods scale – they stand up to any muffins out there.

Chocolate Banana Muffins

1/2 cup + 2 tablespoons soy milk
2 tablespoons flax meal
1 cup whole wheat pastry flour
1 cup rolled oats, finely ground in a food processor
1/3 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoons baking soda
1 heaping cup of mashed extremely ripe banana
1/4 cup maple syrup
1 1/2 teaspoon vanilla
2 tablespoons organic canola oil

Heat the oven to 375 degrees.

In a bowl, mix together the flax meal and soy milk, and set aside for 5 or more minutes. Add the banana, maple syrup, vanilla and oil and mix well.

Combine the dry ingredients in a second bowl, then add to the wet, stirring briefly.

Line a large muffin tin with 12 paper liners, and fill each about 3/4 full. Bake for 23 minutes, or until a toothpick comes out clean.

Makes 12 muffins

See more recipes: Baked goods and desserts, Vegan


  • Dulcy

    Yum. You think you can sub in other kinds of fruit?

  • No, I really don’t think another fruit would work at all.

  • ooo a healthy muffin! *swoon* I bet you could sub canned pumpkin for the banana, I’ve done it before, you just have to play around with the exact amount to get the batter the right consistency. Yum! I’ll let you know if I try it!

  • whatwouldcathyeat

    Good idea, Steph. Or you could always just take my pumpkin bread recipe, add chocolate and make it into muffins!

  • beth

    I’m just about to make these for the second time and wanted to thank you for posting such a perfect formula for using blackened bananas. I’ve made a lot of banana breads and muffins and I love the health factor in these. The texture and taste is spot on. But really, you had me at chocolate.

  • whatwouldcathyeat

    Wow, so glad you love the muffins. I haven’t made those in a while…but you’ve got me thinking about them again!

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