These Vegan Banana Chocolate Peanut Butter Muffins are a chocolate lovers dream! They taste like rich, decadent mud cake and are secretly healthy-ish.
- 3 very ripe bananas
- 1 Cup all purpose flour
- ½ Cup cacao powder, unsweetened
- ½ Cup coconut or light brown sugar
- 1 teaspoon baking soda
- ½ Cup peanut butter
- 4 tbsp almond milk
- 1 teaspoon apple cider vinegar
- pinch of salt
- 2 tablespoon coconut oil
- 2 tablespoon maple syrup
- ½ cup (75 grams) vegan dark chocolate, chopped
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Preheat the oven to 180C (355F) and prepare a muffins pan with paper liners and lightly grease with a little coconut oil.
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Mix the almond milk and 1 teaspoon apple cider vinegar and set aside for 5 minutes. It will curdle and that is what you want to see.
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In a mixing bowl, mash 2 of the bananas, reserve the 3rd one for later.
Sift in the flour, cacao powder, sugar and baking soda to the mashed bananas.
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Melt the coconut oil, peanut butter and maple syrup for about 30 seconds in the microwave and stir until smooth.
Add mixture to the mixing bowl with the almond milk and mix until just combined.
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Slice the banana in 24 slices. Fill the cupcake liners ⅓ of the way and add a slice of banana and some of the chopped chocolate. Divide the chocolate in half for the filling and half for the topping.
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Add the remaining batter and top with one banana slice and the rest of the chocolate. Bake for 18-30 minutes.
Enjoy!