These Healthy Double Chocolate Banana Muffins are the recipe you have been waiting for. They are made moist by mashed banana and greek yogurt and have a crunch from the walnuts.
Last week at work I was talking to a friend and she asked why I don’t have more vegan recipes on my blog. The truth is I don’t have much experience cooking vegan, and especially not baking vegan. I did some research and testing and found that these double chocolate banana muffins can actually be made vegan pretty easily.
Follow these modifications if you are wanting to make this recipe vegan friendly:
1. Replace the Greek yogurt with coconut yogurt.
2. Use maple syrup as your sweetener instead of honey.
3. Make a flax egg in place of a regular egg (see notes below for instructions).
4. Use vegan chocolate chips.
As someone with a food allergy, I know first hand that those of us with speciality diets tend to get left out when it comes to goodies. Someone brings cookies to the office, you can’t have them. You go over to a friends house for dinner and they make lasagna, you can’t have it. You go to a birthday party but can’t have the cake. The list goes on and on. This recipe is the game changer to include all your “high maintenance friends” 😉 This recipe is the perfect treat to bring to your co-workers or to serve as dessert to your dinner guests. No one has to know that it’s actually healthy. They will be so impressed that you remembered their dietary needs and were able to accommodate them.
Healthy Double Chocolate Banana Muffins
Print RecipeIngredients
- 3 ripe bananas, mashed
- 1/3 C. plain Greek yogurt- sub coconut yogurt for vegan
- ½ C. honey- sub maple syrup for vegan
- 1/3 C. coconut oil, melted
- 1 egg- for vegan replace with 1 flax egg*
- 1 tsp. vanilla
- 1 C. gluten free all purpose flour
- 2/3 C. almond flour
- 2 heaping T. ground flax seed
- 1 tsp. baking soda
- ½ tsp. salt
- 2 T. coco powder
- ½ C. chocolate chips-sub vegan chocolate chips if necessary
- ½ C. walnut pieces
Instructions
In a large bowl, mix together wet ingredients.
Once well combined, add in dry ingredients.
Finally fold in chocolate chips and walnuts.
Bake in muffin tin at 375 degrees for 12-15 minutes.
Notes
*To make a flax egg whisk together 1 T. ground flax seed with 3 T. water until gelatinous
