Banana Chocolate Muffins – Vegan version

👨‍🍳 Method

1. 1
   Preheat the oven to 180°C (355°F) and line a muffin pan with paper liners.

   ⚙ Preheating the OvenOvenMuffin tin

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Mash the banana well with a fork.
3. 3
   In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.

   Bowl
4. 4
   In another bowl, whisk the mashed bananas, flax eggs, unsweetened soy milk, margarine and vanilla.

   BowlWhisk
5. 5
   Pour the wet mixture into the dry and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Combine only until no dry flour remains: a brief mix keeps muffins soft and moist, and overmixing makes them tough.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Add the chopped chocolate and Fold gently.

   ⚙ FoldingSilicone spatula
7. 7
   Fill the pan cups with batter to ¾ of their height.

   Muffin tin
8. 8
   Bake 22–25 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenMuffin tin

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool on a rack.

   Cooling rack