By Frances
Found a great website called egglesscooking.com as I wanted to do some egg-free baking for our coffee group, as one of the toddlers has an allergy. Easy to make these vegan recipes sugar-free too. I adapted this vegan double chocolate banana muffin recipe.

Dry Ingredients:
  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar (I used agave syrup and honey)
  • 1 cup mini vegan chocolate chips (did not use)
Wet Ingredients:
  • 1 cup mashed bananas
  • 1/4 + 1/4 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil
Substitutions:
  • all-purpose flour = whole wheat pastry flour or equal parts whole wheat flour and all-purpose flour
  • almond milk = any non-dairy milk of your choice
  • apple cider vinegar = white vinegar
  • coconut oil = any neutral flavor oil of your choice
Procedure:
  1. Preheat the oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray. Mix together 1/4 cup almond milk and vinegar; set aside for it to curdle.
  2. In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Stir in the sugar and make well.
  3. In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining 1/4 cup milk.
  4. Add the wet mixture to the well and mix until just combined. Stir in the chocolate chips.
  5. Scoop out the batter among the 12 cavities. About 1/3rd cup of batter per muffin.
  6. Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done after 20 minutes.
  7. Transfer the pan to a wire rack to cool. If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.