Double Chocolate Muffins
These are the ultimate chocolate muffins. They are soft, moist, and filled with chocolate. This recipe uses simple ingredients like whole wheat flour and bananas to make these muffins extra flavorful and wholesome.
Ingredients
- 1 ½ cups whole wheat flour
- ⅓ cup cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- ¾ cup almond milk
- 1 ½ teaspoons apple cider vinegar or lemon juice
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- 2 overripe mashed bananas
- 3-4 tablespoons maple syrup
- ⅓ cup chocolate chips (vegan if desired)
Instructions
- Preheat oven to 350 degrees and grease or line a muffin tin (yields about 9 muffins)
- In a small bowl stir together the almond milk and apple cider vinegar or lemon juice – let stand for 5 minutes.
- In a medium bowl, whisk together the first 6 dry ingredients until combined.
- Add the coconut oil, vanilla, bananas and maple syrup to the almond milk mixture and stir to combine.
- Pour wet ingredients into the dry and stir until just combined. Stir in chocolate chips.
- Evenly distribute the batter into the prepared muffin tin (filling each to almost the top)
- Bake for about 25 minutes or until a toothpick comes out clean and cool on wire rack. I like to store these muffins in the freezer and heat them up whenever desired!