Double Chocolate Banana Kiwi Muffins
Jenny Dunklee | The Lazy Vegan Baker: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Decadent chocolate muffins packed with the healthy goodness of kiwis, bananas, flaxseed and yogurt. Dairy-free, vegan, oil-free.
Ingredients
  • 1½ cups mashed ripe banana (3-4 bananas)
  • ⅔ cup light brown sugar
  • ½ cup unsweetened plain soy yogurt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 tablespoon ground flaxseed
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup boiling water
  • 1 cup non-dairy chocolate chips
  • 3 Zespri SunGold kiwis, peeled and diced
Instructions
  1. Preheat oven to 350F. Lightly grease a 12-cup muffin tin or use cupcake liners.
  2. In a large bowl, combine the mashed bananas, light brown sugar, yogurt, and vanilla. Mix well.
  3. Add the flour, flaxseed, cocoa powder, baking soda, baking powder, and salt. Stir until mostly combined but not quite completely.
  4. Stir in the boiling water and mix well.
  5. Fold in ⅔ cup of the chocolate chips and all the diced kiwi.
  6. Divide the batter between the muffin cups and then sprinkle remaining chocolate chips over the top of each muffin.
  7. Bake for 23-25 minutes or until tops spring back when lightly touched.
  8. Let cool 20 minutes then gently remove from the muffin tin and set on cooling rack. (if you leave them to cool in the tin the bottoms get a little soggy -they still taste awesome, just a bit over-moist.)
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/08/14/double-chocolate-banana-kiwi-muffins/