Chef Mia

Easy Chocolate Banana Muffins

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Double Chocolate Banana Muffins Recipe

  • Author: Chef Mia
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Description

These Double Chocolate Banana Muffins are so easy to make, bursting with rich chocolate flavor and loaded with chocolate chips. They are soft and perfectly moist. You’ll forget you’re eating breakfast because these muffins taste like true dessert. Don’t be surprised when they disappear in seconds!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup semisweet mini chocolate chips
  • 2 large bananas – very ripe (about 1 cup mashed)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 cup grapeseed oil, (or vegetable oil)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Prep. Line a 12-count standard muffin pan with cupcake liners. Preheat the oven to a 350°F.
  2. Wet ingredients. In a large bowl, mash 2 overripe bananas with a fork or potato masher until chunky applesauce consistency. Scrape mashed bananas to one side of the bowl.
  3. On the other side of the same bowl add 1/2 cup plain Greek yogurt and 1 tsp baking soda. Stir yogurt and baking soda and give 1-2 mins to activate the soda.
  4. To the bowl with wet ingredients add 1/2 tsp fine salt, 1/4 cup oil, 1/2 cup granulated sugar, 1 egg and 1 tsp vanilla extract. Whisk the wet ingredients until just combined.
  5. Dry ingredients. In a medium bowl, sift, combine and whisk 1 cup all-purpose flour, 1/2 cup cocoa powder and 3/4 cup mini chocolate chips.
  6. Combine dry and wet ingredients and stir with a spatula just until combined. Do not overmix to avoid dense muffins.
  7. Bake. Spoon muffin batter equally into muffin pan, filling cups 3/4 to the top. Bake at 350°F for 18-20 minutes, or until toothpick inserted into the center, comes out clean. (some melted chocolate on toothpick is okay, but not batter).
  8. Let baked muffins cool in muffin pan for few minutes and then transfer onto a cooling rack until slightly cooled before enjoying. Muffins taste their best the first 2 days. Store at room temperature (covered) for 3 days, or refrigerate for up to 1 week.

Notes

Notes Freezing Instructions: For longer storage, cool the muffins completely, then wrap each muffin tightly in a plastic wrap, one by one. Place in a freezer bag and remove as much air as possible. They freeze well for up to 3 months. Thaw overnight in the refrigerator or unwrap and place them on the kitchen counter. They need 1-2 hours to come to room temperature. Heat up (if desired) before enjoying. Measuring Flour: To measure flour, spoon flour into a measuring cup and scrape off the top with the back of a knife. Pushing your measuring cup into the flour bin, will result in up to 25% more compacted flour. Sift Dry Ingredients: Sifted dry ingredients provide fluffy texture of the baked goods. More Banana Flavor: The chocolate flavor overpowers the banana, so don’t expect tons of banana flavor. You can add additional banana for slightly more banana flavor, but the texture will be moister and expect to have more than 12 standard muffins. Keep in mind that bananas must be very ripe and resemble applesauce consistency once mashed. Sugar: 1/2 cup of sugar produces wonderfully sweet muffins. If you’re looking for something not quite as sweet, reduce sugar to 1/3 cup or even 1/4 cup. Remember, you still get sweetness from bananas and chocolate chips.

Blueberry Banana Bread

Looking for the ultimate bake? Our Vegan Blueberry Banana Bread nails it. It’s easy, perfect for those after a gluten-free treat, and crafted with healthier swaps like maple syrup and almond flour. Dive into its moist and tender goodness, packed with juicy blueberries. A deliciously thick slice of this bread is the perfect morning boost or afternoon snack! vegan snacks | vegan desserts | fall desserts | fall recipes | fall snacks | gluten-free snacks

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Blueberry Banana Bread

  • Author: Chef Mia
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Description

Looking for the ultimate bake? Our Vegan Blueberry Banana Bread nails it. It’s easy-peasy, perfect for those after a gluten-free treat, and crafted with healthier swaps like maple syrup and almond flour. Dive into its moist and tender goodness, packed with juicy blueberries. A deliciously thick slice of this bread is the morning boost or afternoon pick-me-up you’ve been dreaming of. Make the smart choice; bake fresh, eat better!

Ingredients

Scale
  • 2 overripe mashed bananas
  • 1 cup plain and unsweetened almond or oat milk
  • ¼ cup melted vegan butter
  • ¾ cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 ½ cup regular or gluten-free all purpose flour
  • 1 cup almond flour or an additional ½ cup or regular or gluten-free all purpose flour
  • 1 cup fresh blueberries (in season) if not in season, ok to use frozen blueberries

Instructions

  1. Begin by preheating the oven to 375. Grease your bread loaf pan with non-stick baking spray or line it with parchment paper.
  2. In a large bowl, mash your ripe bananas with a fork. Add the milk, maple syrup, butter, baking powder, baking soda, and vanilla. Mix with the fork or a whisk. Add the regular flour and the almond flour. Mix until a thick batter is formed. Fold in the blueberries.
  3. Pour the blueberry banana bread batter into your greased pan and bake in the oven for 50 minutes or until the loaf has completely risen and is golden brown on the top. Check the center with a toothpick for doneness. If the blueberry banana bread is becoming too dark on top but is not completely cooked through the center yet, simply cover the top with foil and continue to bake until it's done.
  4. Remove the loaf from the pan. While it cools, option to whip up with vegan cream cheese frosting by mixing the vegan cream cheese, butter, and powdered sugar together with a hand mixer. Drizzle the icing on top of the loaf and serve .
  5. If you're not topping your blueberry banana bread with frosting, we recommend enjoying your warm slice with a pat of vegan butter.

Nutrition

  • Calories: 163kcal
  • Sugar: 16g
  • Protein: 2g

SOUTHERN PEACH BREAD

Here’s an easy summer breakfast if you’re wondering what to do with fresh peaches! It’s also a great snack idea to enjoy midday. Moist and packed with flavor, this southern peach bread recipe will become your new favorite!

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Southern Peach Bread

  • Author: Chef Mia
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Description

This Southern Peach Bread comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!

Ingredients

Scale
  • 1 cup peaches, peeled/diced
  • ½ cup vegetable oil
  • ½ cup sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees and spray 3 mini loaf pans *or 1 large loaf pan
  2. In a medium bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract.
  3. Stir in the flour, baking soda, and salt.mixing until just combined.
  4. Pour batter evenly into prepared pans.
  5. Place pans in preheated oven and bake for 25-30 minutes if mini loaves, 50-55 minutes if large loaf.
  6. Remove from oven and allow to cool slightly before slicing and enjoying!

Nutrition

  • Calories: 304kcal
  • Sugar: 15g
  • Protein: 4g

3 Ingredient Banana Oatmeal Breakfast Cookies (no egg, no flour)

Don’t throw out those spotty bananas! Make these quick and easy 3 ingredient banana oatmeal breakfast cookies instead! This versatile recipe requires no egg, no flour, is gluten-free (if using gluten-free oats) and sugar-free. Easy, healthy banana and oatmeal cookies recipe with no flour that’s vegan, plant-based. Top with chocolate, raisins, nuts, berries and more!

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3 Ingredient Banana Oatmeal Breakfast Cookies (no egg, no flour)

  • Author: Chef Mia
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Description

Don’t throw out those spotty bananas! Make these quick and easy 3 ingredient banana oat breakfast cookies instead! This simple and versatile recipe requires no added sugar, no egg and no flour.

Ingredients

Scale
  • 2 bananas ripe and spotty, mashed, about 200g
  • 1 cup rolled oats old fashioned or quick cooking
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 F. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, with only small chunks remaining.
  2. Stir in rolled oats and cinnamon. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.
  3. Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step).
  4. Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
  5. Add optional toppings, if using.
  6. Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
  7. Remove from oven and allow to cool slightly before enjoying.

Notes

If making small 2-in wide cookies, reduce cooking time by 3-5 minutes. If making large 4-in wide cookies, increase cooking time by 2-3 minutes.
Spices & Flavoring: Instead of cinnamon, try using 1 teaspoon of vanilla extract instead. Or, ¼ teaspoon of cardamom + ¼ teaspoon of cinnamon. 1 teaspoon of pumpkin spice seasoning is another good option.
Toppings: dark chocolate chips or shavings, walnut halves, chopped walnuts, pecan halves, chopped pecans, sunflower seeds, smear of fruit preserves, jam or jelly, berries, raisins, dried cranberries, flaxseed, coconut or wheat germ.

Nutrition

  • Calories: 130kcal
  • Sugar: 7g
  • Protein: 3g

Strawberry Pound Cake

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Strawberry Pound Cake

  • Author: Chef Mia
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Description

Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat that has a fruity and sweet glaze and satisfies that sweet tooth! It’s a great spring and summer dessert!

Ingredients

Scale
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoon almond extract
  • 1/2 cup vegetable oil
  • 1 cup diced strawberries about 1 ¼ cup whole

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
  2. In medium-sized bowl, stir together flour, baking powder and salt.
  3. In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
  4. Fold in the strawberries and spoon batter into the prepared pan.
  5. Bake for about 50 minutes or until center is set.
  6. Remove from oven and let sit 10 minutes, then turn out onto cooling rack to cool completely.
  7. While the bread is cooling, make the glaze.
  8. In a medium-sized bowl combine smashed strawberries and powdered sugar.
  9. Once cake is cooled pour the glaze over top, let set, cut and serve.

Nutrition

  • Calories: 280kcal
  • Sugar: 22g
  • Protein: 6g

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