Chocolate & Banana Muffin Cake
This Banana and Chocolate Muffin Cake with a moist texture and crunchy almonds is a low-calorie simple & delicious recipe you've been looking for!
Servings 12
Calories 117kcal
Ingredients
- 3 bananas ripe
- 2 tbsp plant milk/water
- vanilla extract
- 2 tsp apple cider vinegar
- 3 tbsp olive oil
- 130 g whole grain flour
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips or chopped dark chocolate
- 1 tbsp sliced almonds optional
Instructions
- In a bowl mash ripe bananas until puree consistency. Add the rest of the wet ingredients: milk, vinegar, oil, vanilla extract. Mix until well combined.
- In a separate bowl combine and mix all dry ingredients: flour, salt, baking powder, baking soda, sugar, and chocolate chips.*
- Combine dry and wet ingredients and place into muffin tray**. Top with sliced almonds (optionally).
- Bake in 175 C preheated the oven for 20 minutes.
- Remove from the oven after 20 minutes and let cool down slightly.
- Enjoy it still warm or cooled down. Keep refrigerated for up to 3 days.
Notes
*You can skip mixing chocolate chips into the batter. Instead, you can put some pieces of chocolate inside a muffin before baking.
**If you don’t have a muffin tin, you can bake it like a regular cake in a medium-sized baking tin.