Again this recipe contains no oil, no eggs but it is still very moist and soft. I absolutely love chocolate so I thoroughly enjoyed these little guys.
Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/3 cup chia seeds
1/3 cup vegan chocolate chips (I love TJ’s semi-sweet chocolate chips)
1/3 cup cocoa powder
3/4 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup mashed ripe banana (about 1 large banana)
1 cup almond milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, chia seeds, brown sugar, baking soda, baking powder, salt, and cocoa powder. In a small bowl, mix together almond milk, and vanilla, and banana. Add the wet mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.