These Vegan Chocolate Banana Bread Muffins are really something else - the combination of chocolate and banana is one I use regularly, although it can take a little bit of skill to master. Not sure if I should call it skill, but rather careful mixing, as the chocolate and banana can make the batter a little heavy and more difficult to bake, don't let this deter you from making it though, I promise it's worth the effort!
These muffins are a great gift idea if you're feeling particularly generous, whoever receives a batch of these will be sure to be one happy person! (That's if you're willing to give them away!!).
As I mentioned above, mastering the use of chocolate and banana in a recipe can take a little bit of a learning curve, but as long as you make sure your batter is nice and smooth, and you bake it for long enough you should be okay!
I really hope you give this recipe a go, and if you do, please feel free to tag me on Instagram using #susiechef so I can see!
Total time: 45 Minutes Plus Cooling Time
Yield: 16 Muffins
Ingredients
Yield: 16 Muffins
Ingredients
- 200g Plain Flour
- 115g Caster Sugar
- 60g Cocoa Powder
- 1/2 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
- A Pinch of Salt
- 3 Large Ripe Bananas, Mashed
- 75ml Vegetable Oil
- 300ml Dairy Free Milk
- 100g Dark Chocolate Chips
- Preheat your oven to 180˚ celsius.
- Line a muffin tin with cases (I use these silicone ones).
- Begin by mixing all your dry ingredients in a large mixing bowl.
- Gradually add in the vegetable oil and dairy free milk, mixing well to make a smooth batter.
- Stir in the mashed banana, until a smooth batter is formed.
- Fold in the chocolate chips until fully incorporated into the batter.
- Spoon the mixture into the muffin cases.
- Bake for approximately 15 minutes, until the muffins are risen and a skewer inserted in them comes out clean.
- Transfer to a wire rack to leave to cool.
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Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
Hello! I made these and they taste great but inverted - rose then fell dramatically. Do you have any top tips to prevent this from happening? I made these as a trial run for a work colleague's last day so I'd love for them to look as good as they taste! :) Thanks x
ReplyDeleteI am SO SO sorry I haven't seen this comment until now!!! I think something on blogger must have hidden it from me and it's only just come up, so sorry!! Did you get these to work in the end? All I can think is that maybe the baking powder and bicarbonate of soda was slightly wrong, those things can mess up a recipe! Let me know if it worked :D
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