Vegan chocolate muffins

Twelve complete vegan chocolate muffins with ripe banana and dark chocolate pieces. All ingredients are included; allow about 50 minutes including the first cooling period. From Pantro’s founder — cooked and shared by the app’s founder.

From the Pantro recipe collection · updated 14 October 2026

Ingredients

Method

1. Heat the oven to 180°C, conventional top-and-bottom heat. Line a muffin tin with paper cases; the original 12-serving batch fills 12 cases.
2. Mix 180 g wheat flour, 45 g cocoa powder, 60 g sugar, 1½ tsp baking powder, ½ tsp baking soda and ¾ tsp salt.
3. Thoroughly mash 90 g ripe banana. For the original 12-serving batch, one small ripe banana weighing 80–100 g after peeling works well. Mix with 250 ml oat milk, 70 ml neutral oil, 2 tbsp maple syrup, 1 tsp vanilla extract and 1 tsp apple cider vinegar.
4. Pour the wet mixture into the dry ingredients and fold briefly with a spatula, just until combined.
5. Break off 12 small pieces of 70 g dairy-free dark chocolate (about 5g each) for the filling and finely chop the remaining 10g for sprinkling. Divide about half of the batter evenly between the prepared cases. Place one chocolate piece in the centre of each, then cover with the remaining batter. Scatter the chopped chocolate on top.
6. Bake for 20–23 minutes. A skewer should have no raw batter on it; a smear of melted chocolate is fine.
7. Leave in the tin for 10–15 minutes, then transfer to a wire rack to finish cooling.

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