Easiest Way to Make Delicious Optionally Vegan, Banana Chocolate Muffins

Optionally Vegan, Banana Chocolate Muffins. Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. Wet ingredients: In a small bowl, mix oil, sugar and vanilla. Combine: Add the wet ingredients and bananas to batter and mix until just combined.

We usually eat oatmeal or smoothies for breakfast, but every once in awhile I mix things up and let the boys have a special breakfast treat. Over the weekend, I wanted to earn extra mom points so I made Chocolate Banana Muffins for breakfast. I like the sound of those words. You can have Optionally Vegan, Banana Chocolate Muffins using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Optionally Vegan, Banana Chocolate Muffins

1. You need 2 of bananas.
2. Prepare 1.5 cup of plain flour.
3. It's 0.5 cup of sugar.
4. It's 0.5 cup of (nut) milk.
5. You need 0.25 cup of oil.
6. It's 1 tsp of baking soda.
7. It's 0.25 tsp of salt.
8. Prepare of For chocolate ones, add.
9. You need 3 tbsp of cocoa powder.
10. Prepare 100 g of dark chocolate (1 bar).

How to freeze healthy banana muffins. To freeze: Vegan banana muffins are freezer friendly and are suitable to be frozen to enjoy later. Again, wrap them individually to avoid having to thaw them all out (these cannot be re-frozen once thawed!) and place them in ziplock bags. These vegan double chocolate banana muffins have it all. *I couldn't make this statement without doing a little research to back up my claims, and I feel like I need to give the disclaimer that bananas are best eaten fresh for maximum nutrition (but you probably already knew that).

Optionally Vegan, Banana Chocolate Muffins instructions

1. Mash bananas with a fork in a large bowl.
2. If you're making chocolate muffins, smash the chocolate bar into pieces with a mallet. Remove the foil first. It is easier when frozen and the bar is thin (Lindt chocolate)..
3. Preheat the oven for 180°C/356°C.
4. Add all the dry ingredients to the bowl (chocolate pieces, flour, sugar, cocoa powder, baking soda, salt) and give it a mix. The baking soda needs to spread evenly through the mixture to not get activated by moisture..
5. Add all the liquid ingredients (milk, oil).
6. Mix all with a large wooden spoon. You will use it to fill the moulds later..
7. Prepare muffin moulds on a baking tray. I use silicone ones from IKEA as they are reusable, you can fit all on one tray and don't need a special tray. But you can also use waxed paper moulds on a flat tray OR regular paper moulds in a muffin tray. If you have only regular paper moulds and flat tray, use two moulds for one muffin..
8. Fill the moulds to roughly 75% each. The muffins will grow!.
9. Bake on 180°C/356°C for 20-30 minutes..
10. Use a skewer to check if the muffins are done. Pierce a few of the muffins in the middle and if there is no dough left on the skewer, they are done..

Other muffins to try are vegan banana-coconut muffins, dairy-free vegan banana muffins, dairy-free vegan banana chocolate chip muffins, and vegan apple banana muffins. You can also make a vegan banana bread, a vegan banana cake, or a batch of vegan dairy-free banana chocolate brownies. See great recipes for Optionally Vegan, Banana Chocolate Muffins too! The recipe originally appeared on her blog No Whey, Mama, but she wanted Go Dairy Free viewers to enjoy it, too! To a separate bowl, add the bananas and mash.

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