Vegan Chocolate Banana Nut Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Simply A (RD) Fact: Bananas are an excellent source of potassium, which is important for maintaining a healthy blood pressure!
  • 1¼ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ripe bananas, peeled
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup unsweetened applesauce - note: some unsweetened applesauces are labeled as "natural"
  • ⅓ cup water
  • 1 teaspoon white vinegar
  • ½ cup mini semi-sweet chocolate chips, reserve about 1 tablespoon for garnish
  • ¼ cup chopped pecans
  1. Preheat your oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Set aside.
  2. In a large bowl, combine flour, cocoa powder, baking soda, and salt. Whisk together to combine and set aside.
  3. In a large bowl, toss in the bananas. Using a fork, mash the bananas to the consistency you desire - I like my bananas with a little texture! Add in the granulated sugar, brown sugar, applesauce, water, and vinegar. Stir thoroughly to combine.
  4. Add the dry ingredients into the wet ingredients and stir gently to combine. Add in almost all the chocolate chips (save one tablespoon) and the pecans. Stir to combine. Using an ice cream scoop, evenly dish out the batter into twelve cupcake wells. Sprinkle the extra chocolate chips over the top of the muffins.
  5. Bake the muffins for 20-25 minutes until a toothpick inserted into the center comes out clean. Let the muffins cool slightly in the tins and remove them and then let them cool completely on a wire cooling rack.
  6. Enjoy!
Recipe Lightly Adapted from Lenten Double Chocolate Banana Muffins from
Nutrition Information
Serving size: 1 muffin Calories: 172 calories Fat: 4gm Saturated fat: 1.5gm Carbohydrates: 34gm Sodium: 120mg Fiber: 2gm Protein: 2gm Cholesterol: 0gm
Recipe by Simply A (RD) Foodie at