These sugar-free chocolate muffins are a dream come true! Soft, moist, and rich in chocolate flavor, they’re made with only 5 simple ingredients and are completely egg-free, butter-free, and have no added sugars. The natural sweetness comes from ripe bananas, making these muffins a healthier option for anyone craving a guilt-free treat. Perfect for breakfast, a snack, or dessert, they’re a must-try for chocolate lovers!
Why You’ll Love This Recipe:
You’ll love these muffins because they’re not only incredibly easy to make but also naturally sweetened with bananas, making them a healthier choice. The combination of bananas and cocoa creates a rich, moist texture, and the option to add chocolate chips gives them an extra indulgent touch. Whether you’re cutting back on sugar, avoiding eggs, or just looking for a quick and delicious treat, these muffins are the perfect solution. Plus, they’re vegan-friendly when made with plant-based milk!
Perfect Occasion:
These muffins are perfect for any time of day – a quick breakfast on the go, an afternoon snack, or even a light dessert. They’re also great for sharing with friends and family at gatherings, especially for those who prefer healthier options or follow a plant-based diet. The recipe is ideal for meal prepping, as these muffins store well and can be enjoyed throughout the week.
Decoration Tips:
For an extra touch, sprinkle some chocolate chips on top of the muffins before baking. You can also dust them lightly with powdered sugar or cocoa powder once they’ve cooled for a simple but elegant presentation. If you’re feeling fancy, drizzle melted dark chocolate over the top for an added layer of indulgence.
Ingredients (Makes 12 Muffins):
- 200g all-purpose or whole wheat flour
- 35g unsweetened cocoa powder
- 3 very ripe bananas
- 100ml vegetable oil
- 1 packet baking powder
- 200ml plant-based milk or regular milk
- Optional: Chocolate chips for extra flavor
Instructions:
- Prepare the Wet Ingredients:
Preheat your oven to 175ºC (350ºF). In a blender or food processor, combine the very ripe bananas, plant-based milk (or regular milk), and vegetable oil. Blend until the mixture is smooth and creamy. - Mix the Dry Ingredients:
In a large bowl, sift together the flour, unsweetened cocoa powder, and baking powder. This will ensure there are no lumps and help the muffins rise evenly. - Combine Wet and Dry Ingredients:
Pour the blended banana mixture into the dry ingredients. Gently fold the mixture together until just combined, being careful not to overmix, as this can make the muffins dense. - Optional Add-Ins:
If you’d like to add some extra indulgence, fold in a handful of chocolate chips to the batter at this stage. - Fill the Muffin Cups:
Line a muffin tin with paper liners and divide the batter evenly between the 12 muffin cups. Fill each cup about 3/4 full to allow room for rising. - Bake:
Bake the muffins in the preheated oven for 15 minutes. To check for doneness, insert a toothpick into the center of a muffin – it should come out clean or with just a few crumbs attached. - Cool and Serve:
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these super soft, sugar-free chocolate muffins with your morning coffee, as a snack, or even as a healthy dessert!
Storage Tip:
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage and thaw individual muffins when needed.
