It's been a while since I've posted a dessert recipe. So here we go!
In promoting healthy and wholesome eating, I believe a part of living a balanced lifestyle is not giving ourselves a hard time for enjoying some treats on occasion. I believe the mental and emotional hardship we give ourselves for eating treat foods is more harmful to our health than actually eating and enjoying what we've chosen to consciously consume. I hope I'm making sense.
Our PUL philosophy is: eat wholesome foods most of the time and enjoy some treats once in a while too... the key word here being to enjoy!
Pro tip: one trick I always use to make cookies and muffins look great, is I reserve a few chunks of chocolate to place on top of the batter before it goes into the oven. It makes the treats look even more scrumptious when the chocolate isn't hiding inside, but rather, can be clearly seen on top!
Oh and one more thing: even though these are still classified as desserts, it is in part a bit more wholesome than the conventional kind because we've substituted some of the added oil and sugar for some more wholesome ingredients like banana and applesauce.
So you see, there is benefit to making it yourself ☺
This is perfect to take to potlucks, birthdays, house-warming events or to make in batch for yourself, freeze individually and re-heat in the oven for an on-demand dessert when the sweet-tooth strikes, and when you'd rather have your own dessert over a store-bought kind.
Personally, I don't like ever going to an event empty-handed, and who doesn't like chocolate, right? This one is always a crowd pleaser (and they'll never know it's 100% plant-based)!
Watch How To Make It Here
This recipe starts at 3:23
One-Bowl Double Chocolate Banana Muffins
▸ ▹ Vegan, nut-free
Yield: 12 muffins
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
1 Tbsp (8 g) ground flax seeds
3 medium ripe bananas, peeled
3/4 cup (150 g) sugar
1/3 cup (85 g) unsweetened applesauce
1/3 cup (80 mL) melted coconut oil
1 tsp (5 mL) pure vanilla extract
1 tsp (5 g) baking soda
1 tsp (5 g) baking powder
1/2 tsp salt
1/4 cup (25 mL) cocoa powder
1.5 cups (210 g) all purpose flour
1/3 cup (50 g) dairy-free dark chocolate, coarsely chopped (or sub dairy-free chocolate chips)
Preheat oven to 375 F/ 190 C. and lightly grease the inside of a muffin tin.
Make flax gel by adding ground flax seeds and 3 Tbsp water to a large bowl, whisk and allow to sit for 5 minutes, stirring once halfway.
Once gelled, add the bananas and mash until very well combined. Then whisk in the sugar, applesauce, coconut oil and vanilla.
Add the baking soda, baking powder, salt, and cocoa powder and mix thoroughly again. Then add the flour, a third at a time, until just combined - (careful not to over-mix this part)!
Gently fold in the chocolate (tip: reserve some for the top!). Then evenly divide the batter into the muffin tin. Top each muffin with the reserved chocolate chunks and bake for about 15 minutes, or until the top looks set and a toothpick comes out clean. Allow to cool for 2 minutes before transferring to a cooling rack to cool completely. Enjoy!
Storage: store in an air-tight container on the counter for up to 2 days, or store in the freezer for up to 1 month, reheating before enjoying.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes