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Ready-to-eat Banana and Chocolate Muffin Cake

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


  • 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


  • 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.


*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.