If you have some overly ripe and spotted bananas that are about to go bad, this is a great recipe that you can make to use them in. These vegan dark chocolate chip mocha muffins have a nice mocha like flavor and a bouncy moist texture. They are oil-free, gluten free (be sure to choose gluten free oats flour), and whole-food-plant-based compliant as well so I consider these more of a healthier muffin.
After I make a batch of these muffins, I will store them in a freezer bag and then refrigerate them for a few days afterwards (they don't last long!). When I'm ready to eat one, I will remove the paper liner and pop it in the toaster oven and heat it up for about 3-4 minutes until it's nice and hot and the chocolate is gooey. Matt loves to add whipped cream on top of his which I do agree is pretty delicious!
♡ Chocolate Chip Mocha Muffins - Vegan + GF ♡
(makes 9 large muffins)
1 & 1/2 cups oat flour (use gluten free if you need to)
1/2 cup cocoa powder
1/2 cup coconut sugar (or any other unrefined dark sugar)
1/2 tsp baking soda
1/2 tsp baking powder
2 overly ripe spotted bananas
1 Tbsp date syrup
1 tsp coffee extract
1 tsp vanilla extract
1/2 cup non dairy milk + 1 Tbsp apple cider vinegar
1 flax egg
1/2 cup dairy-free dark chocolate chips
1. In a medium sized bowl, add the dry ingredients and whisk until well combined.
2. Prepare your wet ingredients by combining the non dairy milk (I used almond milk) and apple cider vinegar in a small cup and stir well. Let sit and curdle for 10 minutes. This gives the muffins a nice flavor and helps with leavening. Then prepare the flax egg by combining 1 Tbsp ground flaxseed and 3 Tbsp water and let that sit for 10 minutes also.
3. In a separate bowl add the freckled bananas and mash with a fork until smooth. Add in the date syrup, coffee extract, vanilla extract, milk mixture, and flax egg. Whisk until combined.
4. Add the wet mixture to the dry mixture, along with the chocolate chips, and stir until just combined, Don't over mix!
5. Preheat the oven to 350°F and line a muffin tin with 9 paper liners. Using a 1/4 cup measuring cup, portion out the batter among 9 muffin cups. Top each muffin off with a few more chocolate chips.
6. Bake for 20-25 minutes until a toothpick comes out clean. Let the muffins sit in the pan for 5-10 more minutes then transfer to a wire rack. Eat right away.