Healthy Double Chocolate Muffins (Vegan, GF)
Did someone say chocolate? *DROOL*
If there is one thing I love, it’s chocolate. Seriously, I have a serious love for all things dark chocolate, and I find ways to incorporate it into my daily eating regime.
Whether it’s just a square every day, or it’s a combination just like this- I’m all for it. And the fact that chocolate can be healthful is of course, an added bonus!
Truth be told, this recipe was accidental. The first time I made it I didn’t measure a single ingredient- and they turned out awesome. But, recreating the recipe again proved to be a challenge.
I ended up perfecting this recipe as our food truck was pulled into the NHL bubble this year… and it took me only one time of making it for it to become a fan favourite.
Seriously- Jay Beagle of the Vancouver Canucks loved them!
It was exciting to have high-level athletes indulging in these healthy treats, and that was a sign I hit the jackpot with this one.
I know that they have remained a favourite in our household, and I hope that they will become one for yours too!
- 5 bananas, mashed
- 1/4 cup maple syrup
- 1/4 cup coconut palm sugar
- 1/4 cup almond milk
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup oat flour
- 1/2 cup almond flour
- 1/3 cup dark chocolate chips
STEP 1: Preheat the oven to 350°F. Combine bananas, maple syrup, coconut palm sugar, and almond milk in a small bowl until mixed well.
STEP 2: In another bowl, combine the cocoa powder, baking powder, baking soda, oat flour and almond flour until there are no lumps.
STEP 3: Combine the wet ingredients with the dry ingredients, and then mix in the dark chocolate chips.
STEP 4: Grease a muffin tray with coconut oil or use muffin liners. Fill each one 3/4 full of batter and cook for 18-20 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in pan, and then completely on wire rack.
*They will last 3 days on the counter or up to 5 days in the fridge, in an air tight container.