These double chocolate chip muffins are vegan, gluten-free, and refined sugar-free. They're also the perfect meal prep breakfast. I usually make a batch at the beginning of the week then have a few for breakfast with some fruit. I love starting my mornings with pastries and love it even more when they have chocolate in them!!
Choosing The Right Banana
Crafting this chocoholic's dream begins with the choice of bananas. Go for the super ripe ones, their skins speckled with black, promising natural sweetness and a perfect moist texture to the bread. These bananas minimize the need for added sweeteners, allowing just a hint of maple syrup to elevate the richness without relying on refined sugars.
Double Chocolate
In order to make these muffins even more appetizing, I wanted to double the amount of chocolate in them. First, in the batter there is cocoa powder where you'll get a chocolatey batter and taste with every bite. But I also wanted to add chocolate chips as well. The addition of chocolate chips brings a delightful contrast to the muffins. They ensure each bite is a perfect balance of sweet banana flavor and rich chocolate. They gooeyness of the chocolate chips on top provides another texture to these muffins!
Reheating and Storage
These double chocolate chip muffins are perfect for prepping ahead of time. All you need to do when you'd like to reheat them is zap them in the microwave for 15-25 seconds. That will ensure the gooey chocolate chips on top are re-melted!
For storage, I keep them in a airtight container on the countertop for the first 2-3 days then move them into the fridge for another 2-3 days. These muffins will last 5-6 days.
Double Chocolate Chip Muffins
Ingredients
- 2 cups oat flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 3 ripe bananas
- ¼ cup almond butter if nut-free use sunflower butter
- ⅓ cup maple syrup
- ½ cup almond milk Any non dairy milk will do
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- Chocolate chips
Instructions
- Preheat your oven to 350F and line 12 muffin baking tins
- Add your dry ingredients together and separately combine your wet ingredients together (mashing your bananas) then mix until combined.
- Fill each muffin tin ¾ of the way with batter, add chocolate chips to the top and bake for 22-25 minutes
- Enjoy and store leftovers for 5 days!
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another delicious breakfast, check out these double chocolate baked oats!
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