What is one to do with an armload of browning bananas on a sunny, lazy morning at home? Banana Chocolate Dream Muffins are the answer, of course. Luckily, I had all the ingredients on hand for these one-bowl-wonder muffins. They came together in less than 20 minutes, and 35 minutes of baking time later, the house smelled cinnamony-nutmegy sweet and we had muffins on hand for days!
Here's the recipe.
Banana Chocolate Dream Muffins (Vegan)
Ingredients
4 medium or 5-6 small browned, over-ripe bananas, mashed (a little over 2 cups worth)
3 cups all-purpose flour
1 cup vegan granulated sugar
1/2 cup brown sugar, packed
2 tablespoons cinnamon
1 tablespoon nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 cup vegetable oil
1 cup nut milk (I used a combo of almond and cashew)
1 1/4 cups vegan dark chocolate chunks (I used unsweetened baking chocolate)
Method
Preheat the oven to 350 degrees and prepare two 12-cup muffin tins with about 18 muffin liners. I filled one tray entirely and then spread the cups over the second tray for even baking.
In a large bowl, mash the bananas, then add the dry and wet ingredients (save the chocolate). Mix together to combine using a spatula until all the ingredients are fully incorporated. Then, add the chocolate chunks and mix until just combined.
Using a large ice cream scoop, fill each muffin cup with batter to just shy of the brim. Wipe any batter drips from the trays.
Bake at 350 for 35 minutes, rotating the pans halfway through. Cool on a cooling rack and store at room temperature for 3-5 days. I highly recommend enjoying a muffin while they're still warm!
Here's the recipe.
Banana Chocolate Dream Muffins (Vegan)
Ingredients
4 medium or 5-6 small browned, over-ripe bananas, mashed (a little over 2 cups worth)
3 cups all-purpose flour
1 cup vegan granulated sugar
1/2 cup brown sugar, packed
2 tablespoons cinnamon
1 tablespoon nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 cup vegetable oil
1 cup nut milk (I used a combo of almond and cashew)
1 1/4 cups vegan dark chocolate chunks (I used unsweetened baking chocolate)
Method
Preheat the oven to 350 degrees and prepare two 12-cup muffin tins with about 18 muffin liners. I filled one tray entirely and then spread the cups over the second tray for even baking.
In a large bowl, mash the bananas, then add the dry and wet ingredients (save the chocolate). Mix together to combine using a spatula until all the ingredients are fully incorporated. Then, add the chocolate chunks and mix until just combined.
Using a large ice cream scoop, fill each muffin cup with batter to just shy of the brim. Wipe any batter drips from the trays.
Bake at 350 for 35 minutes, rotating the pans halfway through. Cool on a cooling rack and store at room temperature for 3-5 days. I highly recommend enjoying a muffin while they're still warm!
