These extremely fluffy and moist vegan double chocolate banana muffins are the BEST! Made with simple ingredients and lightly sweetened for the perfect breakfast, snack or dessert.
In a mixing bowl, whisk together the mashed bananas, melted coconut oil, maple syrup, almond milk, white vinegar and cocoa powder. Then add the baking powder and baking soda
Fold in your flour, making sure to mix until completely incorporated but do not over mix.
Fold in the chocolate chips
Using a scoop or 1/4 measuring cup, add the batter into cupcake liners (or grease each muffin cup of the tin). Add enough batter to fill 3/4 of the liner. This should be 10 muffins
Bake at 350°F for 18-20 minutes, or until a toothpick comes out completely clean if you test it.
Allow the muffins to cool for 10 minutes, then remove them from the tins and cool on a rack
Notes
Apple cider vinegar can be used in place of the white vinegar
I used all purpose flour but you should be able to use a gluten free all purpose or 1:1 flour
Cacao powder can but used, but may be slightly more bitter than cocoa powder
If you want a sweeter muffin, use up to 2/3 cup maple syrup. You can eliminate the maple syrup completely but the texture may be slightly more dry