Choc-Chip Banana Muffins (plant-based)
The easiest and most scrumptious dark chocolate chip banana muffin that also happens to be dairy free, egg free and refined sugar free. At most you will need 20 minutes to prepare your ingredients and 16-18 minutes to bake these treats.
Servings Prep Time
12muffins 20minutes
Cook Time
16-18minutes
Servings Prep Time
12muffins 20minutes
Cook Time
16-18minutes
Ingredients
Instructions
  1. Preheat the oven to 180C. Grease a 12-hole muffin pan well and set aside. I used olive oil to grease but any oil of choice will do.
  2. In a large bowl, gently whisk the dry ingredients (except the dark chocolate) together.
  3. To the bowl with the mashed bananas, add the olive oil and the raw honey. Mix well.
  4. Make a well in the center of the flour mixture and gently whisk the wet ingredients into it.
  5. Once mixed, fold three quarters of the dark chocolate chips into the batter. You want to keep about 4-5 pieces of chocolate chips aside for the top of each muffin.
  6. Pour the batter into your prepared muffin tin(s), making each hole three quarters full. Divide the remaining chocolate chips evenly to place atop each filled hole. Pour the batter into your prepared muffin tin(s), making each hole three quarters full. Divide the remaining chocolate chips evenly to place atop each filled hole.
  7. Bake for 16-18 minutes or until a skewer comes out dry. Bake for 16-18 minutes or until a skewer comes out dry. Remove the muffin pan from the oven and allow it to cool slightly before removing the muffins from the pan. Enjoy these muffins with a cuppa for breakfast or as an afternoon treat!
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