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 flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granola (1/4 cup for topping)
Nutritional Information
- 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
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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