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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 ^[2]. 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