Chocolate and Banana Muffins


I’ve been in a baking mood recently, and I have got lots of ripe bananas, so I thought I’d have a go at making one of my favourite childhood recipes: chocolate and banana muffins. This time, I went with the same theory as keeping the fat equal to the flour, sugar and eggs (well I used bananas as an egg replacer) and it works if you add a little more flour because the bananas make the cake quite sticky. These muffins turned out super moist and even my little sister who isn’t a very big fan of me going vegan said she couldn’t tell the difference!

Ingredients: (Makes 16)

  • 170g coconut oil
  • 180g self raising flour
  • 170g brown or coconut sugar
  • 1 teaspoon baking powder
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons of ground cinnamon
  • 1 tablespoon of vanilla extract
  • 100g chopped up dark chocolate (make sure it is over 75% cocoa)
  • 4 bananas mashed
  • 1 teaspoon of ground nutmeg


  1. Pre heat the oven to 180°C and line a muffin tray with cake cases.
  2. Beat the coconut oil and sugar together until it is pale and creamy
  3. Add the mashed bananas, vinegar and vanilla extract and continue beating until the mixture is fully combined and not curdling.
  4. Sift the flour, baking powder and spices into the bowl.
  5. Add the chopped chocolate and fold all the dry ingredients into the wet with a large metal spoon.
  6. Spoon the mixture into the cake cases around ¾ full and bake in the oven until golden brown, this should take around 12-15 minuets.

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