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  • Writer's pictureMealsbymiri

Double Chocolate Muffins

Chocolate muffins that double as both a dessert and an on-the-go breakfast? It's a heck yes from me! These use a mix of whole wheat flour and all purpose flour to make them slightly more satisfying and wholesome, and I've also added mashed banana and almond butter to add moisture and sweetness. This makes it taste slightly less like "cake" and more like a slightly more wholesome sweet treat that you could use as a breakfast on busy mornings or just as a snack throughout the day when you're feeling a bit hungry. I hope you love them, and as always tag me @mealsbymiri if you give these a go!


150g spotty and ripe bananas

50g almond butter

50g vegan butter

100g sugar

1tbsp ground flax seed+3tbsp water

1/2 tbsp apple cider vinegar

240g soy milk

130g whole wheat flour

120g all purpose flour

50g cocoa powder

2tsp baking powder

1/2 tsp baking soda

1 pinch salt

100g chopped chocolate

Start by making your flax egg and set aside to thicken. Mash your bananas and add sugar, salt, vanilla, almond milk and almond butter and combine well. Whisk in your flax egg. Add your flour and chopped dark chocolate and fold to combine until the flour is incorporated. Add to a muffin tray lined with parchment paper (fill almost to the top) and bake at 220 degrees for 10 min then 200 degrees C for about 8-10 minutes or until a toothpick comes out clean. Make sure to rotate the muffins midways to ensure they cook evenly.

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