Ingredients (12)
- 3 ripe bananas
- 1/4 cup melted coconut oil (preferably unrefined)
- 1/2 cup maple syrup (preferably Grade B)
- 1 chia egg (1 tablespoon chia + 3 tablespoons water, whisked and set in refrigerator for 5 minutes)
- 1/4 teaspoon almond extract
- 1 1/14 cup oat flour (gluten-free if gluten-free)
- 3/4 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granola (1/4 cup for topping)
- Calories234
- Fat10.87g
- Saturated fat4.67g
- Trans fat0g
- Carbs30.98g
- Fiber2.91g
- Sugar13.34g
- Protein4.92g
- Cholesterol0g
- Sodium136.97mg
- Nutritional Analysis per serving (12 servings) Powered by
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Do you know the Muffin Man? If you do, you may want to tip him off to these delicious vegan treats. Chocolate and banana are a match made in culinary heaven, while the addition of granola brings in an earthy and necessary crunch. Breakfast never tasted so good (or healthy)!
Planning a vegan dinner party? Get expert tips and tricks here.
For other delicious muffin recipes, try our Blackberry Orange Muffins and Spiced Zucchini Muffins.
Instructions
- 1Preheat the oven to 325°F. Spray a standard 12-muffin pan with cooking spray
- 2Peel bananas and add to a large mixing bowl. Using a hands or fork, mash bananas until a little chunky. Add the rest of the wet ingredients: coconut oil, maple syrup, chia egg, and almond extract. Mix with spatula until well incorporated.
- 3Add all dry ingredients: oat flour, almond flour, cocoa powder, baking powder, baking soda and salt. Mix together until just incorporated, making sure no flour patches remain. Be careful not to overmix.
- 4Fold in1/2 cup of granola (save rest for topping).
- 5Pour batter evenly into cupcake liners about 1/4 cup for each. Sprinkle granola on top.
- 6Bake for 20 minutes.
- 7Place the muffin pan on a cooling rack. Allow to cool for about 20 minutes.
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