Serving: Pair with a glass of almond milk or a dollop of vegan whipped cream for an extra treat.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins also freeze well—just thaw before enjoying.
Variations:
Nut-Free Option: Use sunflower seed butter instead of almond butter for a nut-free version.
Spicy Kick: Add a pinch of cayenne pepper or cinnamon for a spicy twist.
Double Chocolate: Top each muffin with additional chocolate chips before baking for extra decadence.
FAQs:
Q: Can I use a different sweetener?
A: Yes, you can substitute maple syrup with agave syrup, date syrup, or even coconut sugar.
Q: What if I don’t have ripe bananas?
A: You can replace the bananas with ½ cup of unsweetened applesauce or canned pumpkin for a different flavor.
Q: Are these muffins suitable for kids?
A: Absolutely! They’re naturally sweetened and free of processed flour, making them a healthier treat for kids.
Enjoy these fudgy, moist, and chocolate-packed Vegan Flourless Chocolate Muffins—a perfect balance of healthy and indulgent!
