Nothing beats some moist banana chocolate muffins. They are a real treat and the best thing about them is: they are completely vegan!
Weigh all ingredients and have them ready.
Preheat oven to 190 degrees top and bottom heat.
Line a muffin tray with muffin cups.
Put the ripe banana in the mixing bowl first and flatten it with a fork. The riper the banana, the sweeter it is and you can vary the amount of sugar between 50-75g.
Now add all the liquid ingredients and whisk briefly.
Now add the dry ingredients by the tablespoon until you get a nice creamy homogeneous mass.
Do not over mix or the batter will be tough and the muffins will be firm.
Transfer batter to prepared muffin tins
Sprinkle with a few chocolate drops, cocoa nibs and hazelnuts.
Bake on the middle rack for 20 minutes until nicely browned. Let cool on a cooling rack.
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