You know that feeling when you want to try a recipe but don’t have all the ingredients? Well, that happened to me yesterday, which is why there are parentheses around the word ‘Vegan’ in the title of this post.

My neighbor dropped off two chocolate banana muffins on Sunday, made by her vegan daughter. They were delicious: moist, dense, and super chocolate-y. And, because they’re vegan, you can safely lick the batter! I had to make these asap, because the two muffins didn’t last more than an hour, and, well, a craving is a craving.

When I looked up the recipe for these chocolate banana muffins on the Two Peas & Their Pod blog, I knew that I didn’t have white whole wheat flour nor did I have almond milk on hand. I stopped off at the drugstore to pick up milk and took a quick look in the baking section. As I sort of expected, they didn’t carry these items so I was going to make do with ingredients I had at home. It was too early for the natural food store to be open.

I made 18 muffins but took a phone call and forgot to put some of the mini chocolate chips on top. What to do? I needed the chocolate banana muffins to be as chocolate-y as possible. So, I added the chocolate chips to each muffin after I pulled them out of the oven and spread them around as a sort of frosting. Then I added some banana chips on top for some color and crunch. They were pretty close to my neighbor’s version!

Next time, though, I’ll make sure to try them with the prescribed ingredients and get the recipe into 12 muffin cups. I think they pack more punch as a bigger muffin. So far, this is the best chocolate banana muffin recipe I’ve tried! Let me know if you end up making these and what you think.

I’ve cut and pasted the recipe below. You can follow the link to see photos of how the muffins are intended to look.

Vegan Chocolate Banana Muffins
(Recipe reproduced below is exactly as it appears on the Two Peas & Their Pod Blog)

INGREDIENTS:

• 1 1/2 cups white whole wheat flour
• 1/2 cup granulated sugar
• 1/4 cup Dutch processed cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ripe bananas, mashed (1 1/2 cups)
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup Almond Breeze Almondmilk Unsweetened Vanilla
• 1 teaspoon vanilla extract
• 3/4 cup mini chocolate chips, divided

DIRECTIONS:

1.  Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with cooking spray. Set aside.
2.  In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
3.  In a medium bowl, stir together mashed bananas, coconut oil, almond milk, and vanilla extra. Add the banana mixture to the dry ingredients and stir until combined. Stir in 1/2 cup of the mini chocolate chips.
4.  Spoon batter into prepared muffin cups. Sprinkle remaining mini chocolate chips over the tops of each muffin. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes before serving. Enjoy!

Note-if you need the muffins to be vegan, make sure you use vegan chocolate chips. The muffins freeze well! To reheat, place frozen muffins in microwave for 20-30 seconds.

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