- 2 cups whole wheat pastry flour (*see GF substitute below)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free chocolate chips
- 1 cup mashed, very ripe banana (about 2 medium/large bananas)
- 1/2 cup packed brown sugar
- 1/2 cup lukewarm water
- 1/4 cup melted coconut, grapeseed, olive or rice bran oil (we used coconut oil)
- 1 teaspoon vanilla extract
- 2–3 tablespoon cocoa powder **
- Preheat oven to 350° and grease 12 muffin cups, or line them with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Stir in the chocolate chips.
- In a mixing bowl, beat the banana, sugar, water, oil and vanilla with a hand mixer until relatively smooth. Add the dry ingredients to the bowl and stir until just combined. Do not overmix: a few small lumps are okay.
- Transfer half of the bater to the flour bowl and stir in the cocoa powder (use 2 for a lighter chocolate or 3 for more intense chocolate flavor).
- Using 2 separate spoons, fill each prepared muffin cup half with the chocolate banana batter and half with the plain banana bater (roughly side by side).
- Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 10 minutes in the cups before removing the muffins to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days or individually wrap the muffins in plastic wrap and freeze to enjoy later.
* Gluten-free option included: Substitute 1 1/2 cups brown rice flour or sorghum flour, 1/4 cup potato starch, 1/4 cup tapioca starch, and 1/2 teaspoon xanthan gum for the flour.
**Batch shown in my photos was using 2 TB cocoa powder, which I will increase next time.
- Category: Breakfast
- Cuisine: dairy-free, vegan, nut-free