Tender, Moist, And Loaded With Banana Cocoa Flavor, These Vegan Muffins Are A Tasty And Healthy Treat For Breakfast Or As A Grab-And-Go Vegan Snack.

Tender, moist, and loaded with banana cocoa flavor, these vegan muffins are a tasty and healthy treat for breakfast or as a grab-and-go vegan snack.
Tender, moist, and loaded with banana cocoa flavor, these vegan muffins are a tasty and healthy treat for breakfast or as a grab-and-go vegan snack.

Banana Cocoa Nib Muffins

Makes 12

Ingredients:

  • 1/2 cup ground flax, divided

  • 6 tablespoons water

  • 2 cups white whole wheat flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground nutmeg

  • 2/3 cup firmly packed brown sugar

  • 1/4 cup vegan margarine

  • 3 very ripe bananas, peeled, mashed

  • 1/3 cup coconut or soy yogurt

  • 1 teaspoon pure vanilla extract

  • 3/4 cup cocoa nibs


Directions:

  1. Preheat oven to 400 degrees F. and grease a 12-serving muffin pan.

  2. In a small bowl, whisk together 2 tablespoons ground flax and water. Set aside for at least 5 minutes.

  3. In a medium bowl, whisk together flour, remaining ground flax, baking soda, baking powder, salt, and spices. Set aside.

  4. In the bowl of a stand up mixer fitted with the paddle attachment, combine brown sugar and margarine. Beat on high until well combined.

  5. Add flax/water mixture and beat until incorporated. Add bananas, yogurt, and extract, beating until well-combined.

  6. Add flour mixture and mix on low speed until combined. Add cocoa nibs and continue to mix until just incorporated.

  7. Fill muffin cups with batter. Bake for 18 minutes or until lightly browned and the tops of muffins spring back when touched.

  8. Let cool in the muffin pan for 5 minutes then invert onto a wire rack to cool completely.


Cook's note: If you don't have cocoa nibs, substitute chopped dark chocolate or semi-sweet chocolate morsels.

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