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5 from 1 vote

Double Chocolate & Banana Muffins

Fluffy and sweet double chocolate and banana muffins are perfect for using up overripe bananas. undetectably vegan and easily gluten free.
Servings: 6
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time25 mins
Total Time30 mins

Ingredients

  • 7 oz plain flour
  • 2 oz  sugar
  • 2 tbs finely grated plain chocolate
  • 2 tbs chocolate chips
  • 1 heaped tsp baking power
  • pinch salt
  • 7 oz  milk - I use soy
  • 2 oz  sunflower oil
  • 2 very ripe bananas

Instructions

  • Whizz the oil and milk mixture with a stick blender or liquidiser until smooth.    Mix the dry ingredients.  Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).   Bake at GM5/190C/375F in your favourite muffin pan (I use this one)  for 20 – 25 mins until risen.
  • Enjoy warm from the oven.
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Serving: 6muffins | Calories: 338kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 36mg | Potassium: 318mg | Fiber: 2g | Sugar: 20g | Vitamin A: 90IU | Vitamin C: 3.4mg | Calcium: 89mg | Iron: 1.8mg
Course: Baked Goods, Baking, Muffins
Cuisine: American, Vegan
Keyword: Chocolate Banana Muffins, Vegan Muffins