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Prep time
10 minutes
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Cook time
20 minutes
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Makes
about 24 muffins, depending on the size of your pans
Author Notes
Moist, chocolatey, but still filled with some healthy fiber and protein. A no guilt chocolate breakfast or snack. My favorite way to eat them? With nut or seed butter. —weshook
Ingredients
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2/3 cup
cocoa powder
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1 cup
whole wheat flour
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3/4 cup
all-purpose flour
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1 cup
brown sugar
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1 teaspoon
baking soda
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1 teaspoon
espresso powder
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1 tablespoon
flax meal
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2 tablespoons
wheat germ
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1 cup
chocolate chips
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1 cup
non-dairy milk (I used soy milk)
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2 teaspoons
vinegar (I used apple cider vinegar)
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8 tablespoons
vegan margarine
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2
medium ripe bananas
Directions
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Preheat the oven to 425 degrees.
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In a large mixing bowl, whisk together the dry ingredients and the chocolate chips.
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In a medium sized bowl, mash the bananas. Add the milk, vanilla, vinegar and butter. Whisk.
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Add the wet mixture to the dry mixture and stir just until combined.
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Scoop into greased or lined muffin cups. bake for 15 to 20 minutes. Watch carefully so the edges don't burn. cool in pan on a rack for 5 minutes or so, then remove from the pan and cool on a rack. Or eat them warm while the chocolate chips are still gooey!
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