Vegan Chocolate Banana Muffins

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

• 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

Cooking Directions

1. Preheat your oven to 180˚ celsius.
2. Line a muffin tin with cases (I use these silicone ones).
3. Begin by mixing all your dry ingredients in a large mixing bowl.
4. Gradually add in the vegetable oil and dairy free milk, mixing well to make a smooth batter.
5. Stir in the mashed banana, until a smooth batter is formed.
6. Fold in the chocolate chips until fully incorporated into the batter.
7. Spoon the mixture into the muffin cases.
8. Bake for approximately 15 minutes, until the muffins are risen and a skewer inserted in them comes out clean.
9. Transfer to a wire rack to leave to cool.

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