Vegan Banana Chocolate Swirl Blender Muffins

  • Total Time: 15 minutes
  • Servings: 12

Ingredients

  •  
  • 3 tbsp. water
  • 1 tbsp. ground flax seed
  • 1/2 cup Ripple Original Plant-Based Milk
  • 2 1/4 cup all-purpose flour
  • 3/4 cup mashed banana (about 2 medium bananas)
  • 1/2 cup packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 cup melted coconut oil
  • 2 tsp. apple cider vinegar
  • For the chocolate sauce:
  • 3 tbsp. cocoa powder
  • 3 tbsp. room temperature maple syrup
  • 1 1/2 tbsp. melted coconut oil
  • 3 tbsp. almond flour

Directions

  1. Preheat oven to 375° F and prepare a muffin tin with cooking spray or liners.
  2. Combine ground flax seed with 3 tbsp. of water in a small bowl and set aside. This will create a flax egg to help hold the muffins together.
  3. Next, prepare the chocolate swirl by combining cocoa powder, syrup, 1 ½ tbsp. melted coconut oil in a small bowl. Whisk vigorously until the mixture is smooth and drizzleable. Be sure to use room temperature maple syrup to prevent the coconut oil from solidifying once the ingredients are combined.
  4. Once smooth, stir in the almond flour, 1 tablespoon at a time. Set the chocolate sauce aside.
  5. Add ingredients to your blender starting with the Ripple milk, continuing in the order of the ingredients listed above. This will help to ensure most of the dry ingredients are covered by liquid to minimize sticking in the blender.
  6. Top off the muffin ingredients with the flax seed/water mixture, then blend everything together just until incorporated, about 15 seconds. Stop to scrape the sides of the blender if necessary. Allow the mixture to sit for 5 minutes.
  7. Fill the cavities of the muffin tin 1/3 full, then top each with about 1 tsp. of the chocolate sauce. Use a toothpick to swirl the chocolate into the muffin batter.
  8. Divide the rest of the muffin batter into the cavities until each muffin is 2/3 full. Top each with another teaspoon of chocolate sauce, then use a toothpick to swirl the chocolate throughout once again.
  9. Bake for 12-15 minutes. The muffins are fully cooked once a toothpick inserted into the center comes out clean.

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