Vegan Banana Chocolate Muffins with Streusel Topping
Vegan banana chocolate muffins are made a bit more exciting here with a square of dark chocolate in the middle of each muffin, and a healthier streusel topping. Sweetened mostly with ripe banana and made with whole wheat flour & oats, these are a super healthy and tasty snack.
Course Breakfast, Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12muffins
Ingredients
Muffins
1 ½cupswhole spelt flour
½cuprolled oats
¼cupcoconut sugar
2teaspoonsbaking powder
1teaspooncinnamon
½teaspoonsea salt
¼cupchopped dark chocolate
3largeoverripe bananas, mashed with a fork
½cupoat or nut milk
¼cupolive oil*
12piecesof dark chocolate for the muffin centresabout 1/2 oz each, see photo above
Streusel Topping
½cupwhole spelt flour
¼cuprolled oats
¼cupcoconut sugar
2tablespoonscoconut oil
1tablespoonnondairy milk
Instructions
Muffins
Preheat your oven to 200C / 400F and grease or line a regular muffin tin.
In a large bowl, mix together the flour, oats, sugar, baking powder, cinnamon, and salt. Stir in the chopped chocolate.
In another bowl, whisk the bananas, milk, and oil together until smooth. Add the banana mixture to the dry ingredients and stir until just combined and no patches of flour remain. Be sure not to overmix as spelt is quite delicate.
Place about a tablespoon of batter in the bottom of each muffin tin. Add a piece of chocolate to each, and then cover with about two tablespoons of batter. They'll be almost full but that's normal. Sprinkle the streusel topping evenly over each muffin, and then bake for 18-22 minutes or until a toothpick is inserted and comes out clean.
Let the muffins cool in the tin for ten minutes before removing and cooling completely on a rack before storing. They can be eaten warm (definitely) and keep well on the counter in a sealed container for up to three days.
Streusel Topping
Add all of the ingredients to a bowl and mix with a wooden spoon or your hand. I suggest using your hand to more easily incorporate the coconut oil.
Notes
• To make a loaf instead, mix everything according to the instructions and then bake the batter in a greased loaf tin for 50-55 minutes, or until a toothpick comes out clean. Cool for 30 minutes in the pan and then cool completely on a rack. You can either leave the extra chocolate out or layer it in to the centre of the loaf. * You can use coconut oil in place of olive, or substitute a light tasting liquid oil like grape seed. The muffins will be slightly denser when they cool if you use coconut oil.