My family loves my Chocolate Chunk Banana Muffins and they never miss the eggs or the dairy. I don’t think you will either when you dive into these golden, tender morsels of deliciousness. The bananas make them beyond moist and the oats lend an addictive element of chewiness. The rich, complex flavor of dark chocolate adds a subtle and unexpected layer of sophistication. They’re perfect for any occasion or (the way I prefer them) no occasion at all.
Chocolate Chunk Banana Muffins
1 1/4 cups flour
1 cup oats (I use The Silver Palate Oatmeal, Thick and Rough)
1/2 cup brown sugar
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3 ripe bananas, mashed
1/2 cup vanilla almond milk, unsweetened
1/3 cup vegan margarine, melted (I use soy-free Earth Balance)
1 teaspoon vanilla
1/2 cup dark chocolate, coarsely chopped (anything over 70 percent is non-dairy)
Preheat oven to 400 degrees. Prepare a muffin tin with nonstick cooking spray or liners.
In a large bowl, combine flour, oats, brown sugar, cinnamon, baking powder and baking soda.
In another medium bowl, whisk together bananas, almond milk, Earth Balance and vanilla. Combine with the dry ingredients and stir until just combined. Gently fold in chocolate.
Fill each cup of muffin tin 2/3 of the way with your batter. Bake for 20 – 25 minutes, or until tops are golden brown and an inserted toothpick comes out clean.
Makes 12 muffins. Enjoy!
Love,
