Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

These muffins have a rich chocolate flavor with a light fluffy texture. I’ve known of someone to walk half way around the MCG at quarter time to snag some of these before they run out.

Double Chocolate Banana Muffins

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Sweets
Servings 12


Dry ingredients

  • 1 1/2 cup self raising flour
  • 1/4 cup cocoa
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1 cup vegan dark choc chips

Wet ingredients

  • 125 ml almond milk
  • 5 ml apple cider vinegar
  • 1 cup mashed banana
  • 5 ml natural vanilla extract
  • 85 ml coconut oil


  • Preheat the oven to 180C for 15 minutes. Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray.
  •  Mix together 1/2 cup almond milk and vinegar; set aside for it to curdle.
  • In a large bowl sift together the flour, cocoa, baking soda, baking powder, sugar and salt. 
  • In another bowl combine the mashed bananas, curdled almond milk, vanilla extract and oil.
  • Add the wet mixture to the dry ingredients and mix until just combined. Stir in the chocolate chips.
  • Spoon approximately 1/3 cup of batter per muffin.
  • Bake for 20-25 minutes or until a toothpick inserted in the centre of the muffin comes out clean. 
  • Transfer the pan to a wire rack to cool. If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.


Storage: store in the cupboard in an air tight container.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.