Equipment
- ▢1 mixer
- ▢1 muffin tin
- ▢1 Oven
- ▢1 cooling rack
Ingredients
- ▢2 ½ cups all purpose flour
- ▢2 teaspoon baking powder
- ▢½ teaspoon salt
- ▢¼ cup cocoa powder
- ▢½ cup sugar
- ▢1 teaspoon pure vanilla extract
- ▢½ cup unsweetened apple sauce
- ▢1 tablespoon melted coconut oil
- ▢1 cup non-dairy milk I used cashew milk but almond milk will work too
- ▢1 large banana mashed, leaving some whole pieces.
- ▢½ cup vegan chocolate chunks or chips I use Enjoy Life brand
Cook Mode
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Instructions
- Preheat the oven to 350°F (176C) 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 ¾ of the way full. Bake for approximately 20 minutes or until the tops are puffy and cracked and they spring back when gently pressed.
- 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.
Notes
NUTRITION DISCLAIMER
You can add a half cup of chopped nuts of your choice to this recipe for added texture and protein.
Store in an airtight container for up to 3 days.
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
Nutrition
Serving: 115g | Calories: 202kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 114mg | Potassium: 210mg | Fiber: 2g | Sugar: 16g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
