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Vegan Chocolate Banana Muffins

Vegan Chocolate Banana Muffins for Guilt-Free Indulgence

These Vegan Chocolate Banana Muffins are a delightful treat, sweetened with dates and perfect for guilt-free snacking.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Medjool Dates Pitted and blended
  • 1 cup Almond Flour Can substitute with oat flour
  • 1 cup Oat Flour Easily made from rolled oats
  • 1/2 cup Cacao Powder Unsweetened cocoa powder can be used
  • 1/4 cup Coconut Oil Melted; can substitute with vegetable oil
  • 1 tsp Baking Powder Ensure freshness
  • 1/2 tsp Baking Soda Can omit if using self-rising flour
  • 1/4 tsp Salt Use sea salt or table salt
Optional Add-Ins
  • 1/2 cup Nuts Walnuts or pecans
  • 1/2 cup Chocolate Chips Vegan chocolate chips recommended
  • 1/2 cup Dried Fruits Such as cranberries or raisins

Equipment

  • food processor
  • Muffin tin
  • Mixing Bowl
  • spoon or scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Blend pitted Medjool dates and ripe bananas in a food processor until smooth.
  3. Combine almond flour, oat flour, cacao powder, baking powder, baking soda, and salt with the blended mixture. Add melted coconut oil and mix until just combined.
  4. Fill muffin liners about three-quarters full with the batter.
  5. Bake for 25 minutes until the tops are springy and cooked through.
  6. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 250mgFiber: 3gSugar: 10gVitamin C: 4mgCalcium: 4mgIron: 8mg

Notes

For best results, use overripe bananas and soak dates if they are firm.

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