Soft, moist, vegan muffins! Coffee and Chocolate flavors packed in delicious muffins. Perfect for breakfast or afternoon snack. No refined sugar, no oil, and no dairy muffins!
If you like coffee and chocolate, then you’ve found your new favorite muffin recipe. The muffins are packed with flavor and have the best texture.
I used natural sweetener, maple syrup, which is a healthier option than using granulated sugar. The muffins have no butter, just nut butter.
Ingredients You Need
- White whole wheat flour- all-purpose flour would work as well.
- Banana- one mashed banana.
- Peanut butter- creamy is best, unless you want the texture of chunky peanut butter. You can use any nut butter you’d like!
- Unsweetened almond milk- you can use dairy milk if you’d like.
- Maple syrup- honey would work as well, just use less than what I have listed in the ingredient list.
- Vanilla extract
- Baking soda, baking powder, and cinnamon- these will add some height and cinnamon flavor to the muffins.
- Instant coffee
- Non-dairy chocolate chips- to keep this recipe vegan, otherwise use any chocolate chips you’d like!
Muffin Variations
The base recipe of these muffins is perfect to create different variations of different flavors. Swap the coffee and chocolate chips with any other flavors. You can add raisins, walnuts, blueberries, or even cocoa powder. Variations for muffins are endless, so have fun with your muffins!
Vegan Coffee Chocolate Chip Muffins
Ingredients
- 1 banana
- 1/2 cup unsweetened almond milk
- 3 tbsp peanut butter
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1 cup white whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup non-dairy chocolate chips
Instructions
- Preheat oven to 350 degrees F and grease muffin pan with baking spray or line them with cupcake liners.
- In a medium size bowl, mash the banana with the back of the fork.
- Add maple syrup, almond milk, peanut butter, and vanilla extract and mix until everything is combined and well mixed.
- Add the flour, baking soda, baking powder, and cinnamon to the wet ingredients and mix.
- Fold the chocolate chips to the batter and using a spoon or ice cream scoop, portion out the dough in muffin pan.
- Bake for 30-35 minutes or until an inserted toothpick comes out clean. Remove the muffins from the pan after 10-15 minutes onto a cooling rack and let them to completely cool before enjoying!
