Sunday, April 12, 2015

Chocolate Banana Muffins

These are almost the exact same recipe as the Chocolate Avocado Muffins but a few minor changes ( subbed 1/4 cup of spelt with  1/4 cup of almond flour, used coconut vinegar, less zucchini and used banana instead of avocado) result in a slightly different and lighter texture.  I wanted to try maxi muffins and mini muffins - both were delicious! Mini ones do seem to cook more evenly resulting in slightly lighter muffin! The Avocado I made last week were good too - it's just what you're after in way of texture. Avocado much more fudge- like texture. Banana more muffin- like texture.

1 cup of oat bran
1/4 cup spelt flour
1/4 cup almond flour
1/4 cup hemp hearts
1/4 cup coconut sugar
2 tbsp. cocoa powder
2 tablespoons golden flaxseed ground
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

1-1/4 cup soy milk curdled with -
(1 tbsp. coconut vinegar)
2 tbsp. olive oil (or replace with 2 tbsp. applesauce)
1 tbsp. maple syrup
1 small banana (grated from frozen and mashed) 2/3 cup
1 small zucchini grated (about 2/3 cup)

1/4 cup plus 2 tbsp. chocolate chips (optional)

Combine all dry ingredients in a large bowl. Stir wet ingredients into dry just until moistened. Stir in chocolate chips. Spoon into greased muffin cups or use parchment baking liners. Bake in 375F oven for 11 minutes for mini's and 22 minutes for maxi's.


  1. Going to give this a go this weekend. Thanks for the recipe.

    1. Did you give them a try? I'm just enjoying one for a little snack right now!! They freeze really well! I just pulled one out earlier and reheated in toast oven!

    2. p.s. I didn't have any finely ground almond flour on hand so I just whirled 1/4 cup almonds in my vitamix - just enough so it doesn't go to almond butter! Works well in a muffin recipe!