Vegan CocoNana Mini Muffins
Even though I’m not living the vegan lifestyle anymore, I’m still finding ways to enjoy vegan recipes in my diet. I saw this recipe this morning on Miss Mary‘s blog and I had to jump right in and make them! They looked delicious and simple, and they were.
The name CocoNana refers to the coconut milk, cocoa and banana in the recipe(the title of the original post was way too long and boring). I made just a few changes to Mary’s recipe- I used white whole wheat flour, added chocolate chips and upped the cinnamon a good bit. I also loved the idea of baking these as minis. They are a perfect small bite for the kids and you can easily pass them off as dessert.
The best thing about this vegan recipe is that you don’t have to use any strange, unfamiliar ingredients. You might have everything in your pantry (or an easy substitute). Thanks, Mary, for the excellent idea!
(adapted from The Food Librarian and Love&Olive Oil)
Vegan CocoNana Mini Muffins
Prep time
Cook time
Total time
adapted from The Food Librarian and Love&Olive Oil. Makes about 32 mini muffins.
Author: Oven Love
Recipe type: Dessert, Breakfast, Snack
Serves: 32
Ingredients
- ½ cup ripe banana (about 1 banana)
- ½ cup coconut milk (feel free to sub another milk if you like, dairy or non-dairy)
- ⅓ cup canola oil, melted butter, ghee or coconut oil
- 1 teaspoon vanilla extract
- ¾ cup sugar
- 1 cup white whole wheat flour (use all-purpose if you don’t have this on hand)
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line mini muffin tins with mini muffin cups.
- In a small bowl, mash the banana. Whisk in coconut milk, canola oil, vanilla and sugar. In a larger bowl, sift in white whole wheat flour, cocoa powder, baking soda, baking powder, salt and cinnamon.
- Make a well in the dry ingredients. Pour the wet ingredients in the center and mix with a spatula until just combined- don’t overmix! Quickly fold in the chocolate chips. Use a small ice cream scoop/melon baller to fill the mini muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean. Let cool on wire racks and serve.
I’m going cocoNUTS on these muffins, lady! Love it.
Cracks me up that you made this sooooo quickly!! 🙂 Yours turned out beautiful! – mary