Vegan Chocolate Mini Muffins (No Sugar!)
Indulging in a sweet treat doesn’t have to mean compromising your health, especially when it comes to these delectable vegan chocolate mini muffins. Made without any added sugar, these muffins are rich in flavor and guilt-free, perfect for satisfying your chocolate cravings. With wholesome ingredients like ripe bananas and cocoa powder, they’re not just a tasty snack; they’re a nutritious option for breakfast or dessert. Whether you’re vegan, health-conscious, or just love chocolate, these mini muffins are sure to delight!
Recipe Card
Vegan Chocolate Mini Muffins (No Sugar!)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 mini muffins
- Yield: 12 mini muffins
- Cuisine: Vegan
- Course: Snack/Dessert
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (dairy-free, if needed)
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease with cooking spray.
- In a mixing bowl, combine the mashed bananas, applesauce, almond milk, and vanilla extract. Stir until well mixed.
- In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the dark chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- For added sweetness, consider using very ripe bananas.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Substitute the whole wheat flour with gluten-free flour for a gluten-free version.
- Feel free to add nuts or seeds for extra texture.
Frequently Asked Questions
Can I use other fruits instead of bananas?
Yes, you can replace the bananas with unsweetened pumpkin puree or applesauce for a different flavor profile.
How should I store these muffins?
Keep the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make these muffins ahead of time?
Absolutely! These muffins freeze well, so you can prepare a batch in advance and thaw them as needed.
What can I use instead of almond milk?
Any plant-based milk, such as soy, oat, or coconut milk, will work well in this recipe.
These vegan chocolate mini muffins are a delightful treat that everyone can enjoy without the added sugar!
