Nutrition Facts
Chocolate banana muffins
Amount Per Serving
Calories 208
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 140mg6%
Potassium 207mg6%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 11g12%
Protein 4g8%
Vitamin A 19IU0%
Vitamin C 3mg4%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate banana muffins
A vegan sweet treat
Servings: 12
Calories: 208kcal
Equipment
- 12-hole muffin tray with cases
- Bowl
Ingredients
- 3 large overripe bananas (about 350g, peeled weight)
- 150 ml almond or oat milk
- 3 tbsp coconut oil melted
- 4 tbsp cacao powder
- 200 g spelt flour
- 100 g coconut (or brown) sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- Pinch of salt
- 80 g dark chocolate (we like 70% cocoa solids)
- About 12 walnuts (or pecans), roughly chopped or broken (if you want to make these nut free leave these out)
Method
- Preheat the oven to fan 180°C fan and line a 12-hole muffin tray with cases.
- Chop the dark chocolate into chunks, roughly the size of a chocolate chip.
- Mash the bananas in a large bowl using a fork, until smooth and creamy.
- Add the almond milk, coconut oil, cacao powder, spelt flour, coconut sugar, bicarbonate of soda, baking powder and salt, then stir until a smooth batter forms.
- Stir the dark chocolate into the mixture. I always keep a small handful of it back so that I can put it on top of the muffins, as it makes them look even more chocolatey and delicious.
- Spoon two tablespoons of mixture into each muffin case, scatter over some walnuts, if using, and add a little piece of chocolate to the top.
- Bake for 25 minutes, then leave the muffins to cool for 10–15 minutes before serving.
Nutrition
Calories: 208kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 140mg | Potassium: 207mg | Fiber: 4g | Sugar: 11g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg