Ini Muffin Pisang Coklat Vegan are moist double-chocolate banana muffins with a delicious chocolate crumb and banana flavor. They are perfect for using your ripe bananas and make a healthy vegan breakfast or vegan snack for kids.
I love making simple, healthy vegan muffins of all sorts, especially kid-friendly ones, like my Muffin Bayam Vegan, Muffin Pisang 3 Bahan, dan Muffin Strawberi Vegan.
These Vegan Chocolate Banana Muffins are easy, healthy muffins made with plant-based ingredients and use bananas as the main ingredient. Bananas bring a touch of natural sweetness and an almost fudgy texture to the muffins.
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Muffin Pisang Coklat Vegan
Ramuan
- 1 ⅓ cawan Pisang Lenyek - 4 small ripe bananas with many black spots on their skin
- ⅔ cawan Susu badam
- ¼ cawan Minyak Kelapa Cair
- 1 sudu teh Ekstrak vanila
- ½ cawan Gula Kelapa
- ½ sudu teh Serbuk penaik
- 1 sudu teh Serbuk penaik
- ½ sudu teh Garam
- ¼ cawan Serbuk Koko tanpa gula
- 1 ½ cawan Tepung serbaguna - or spelt flour (note 1)
arahan
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups, or grease your tray with coconut oil. Set aside.
- Peel the ripe bananas, mash on a plate with a fork or potato mashed until smooth. It is ok if you still have chunks of banana. Measure precisely the amount required by the recipe and place it in a large mixing bowl.
- In the large mixing bowl, combine mashed banana, almond milk, melted coconut oil, and vanilla.
- Stir in cocoa powder, coconut sugar, salt, baking powder, and baking soda until smooth and well combined. Now add the all-purpose flour in two equal batches. Stir between each batch until smooth and completely incorporated. You want a smooth batter with no flour lumps – it is ok to have banana lumps!
- Stir in 1/2 cup dark chocolate chips in the batter if desired.
- Transfer the batter evenly into the 12 muffin holes.
- Bake for 25-35 minutes or until set on top and a skewer inserted in the center of the muffin comes out clean
- Cool on a rack for 1 hour before serving. Note that the muffin paper cups can stick to the batter if your muffins are still hot. They always peel off better the next day.
- Store in the fridge for 7 days, in an airtight container or cake box.
- Freeze in an airtight box and thaw at room temperature the day before.
Nota
Pemakanan
Bahan dan Pengganti
- Pisang Masak – Use bananas with many black spots on their skin to increase the muffin’s natural sweetness.
- Serbuk Koko tanpa gula – Unsweetened makes it easier to balance the sweetness.
- Tepung serbaguna – Don’t use almond flour, coconut flour, or oat flour for this muffin recipe. These flours won’t work. The batter will never firm up. For a gluten-free version, use my panduan penukaran bebas gluten.
- Gula Kelapa – Or any granulated sugar you have on hand. Don’t replace it with any other liquid sweeteners like maple syrup, or your muffins will be gummy.
- Ekstrak vanila – Untuk rasa.
- Susu Almond tanpa gula or plant milk you love.
- Minyak Kelapa Cair – or any other vegetable oil like canola oil or avocado oil.
- Serbuk Penaik dan Soda Penaik – You need a combination of both raising agents to create fluffy muffins.
- Cip Coklat Gelap Vegan are optional and delicious to boost the chocolate flavor and create vegan double chocolate banana muffins.
How To Make Vegan Chocolate Banana Muffins (in Pictures)
Topping Muffin
I recommend adding a few extra chocolate chips on top of the baked muffins when they are still hot. The melted chocolate chips are absolutely delicious and add a double chocolate flavor. Another option is to add a drizzle of nut butter on top of the muffins. Peanut butter or almond butter marries well with banana and chocolate muffins.
If you want to turn these muffins into cupcakes, you can also prepare one of my frosting recipes:
More Vegan Chocolate Recipes
I love to bake vegan recipes with chocolate. Below I listed my favorite vegan chocolate dessert recipes:
What could I use instead of coconut oil? Vegan butter or olive oil?
Absolutely, vegan butter and olive oil are great swaps, same amount ! enjoy!