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Ready-to-eat Banana and Chocolate Muffin Cake
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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!
Course Dessert
Cuisine American
Keyword Nut free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.