I read a lot of blogs, but only a handful of them are vegan blogs. I read running blogs, I read lifestyle blogs, I read random adventure blogs, and I read carnivorous steak eating blogs…I don’t discriminate! With that said, I rarely make any recipes posted on the blogs I read because while they may look good, they are definitely not plant based.
Some recipes are easy to veganize, and others not so much. When I’m inspired by a recipe I love turning it into my own, but once in a while it’s nice to let someone else do most of the work. I found a recipe on one of my go to blogs that I knew I just had to make. Only one small tweak was necessary in order to make this a Brittany approved recipe.
She called them muffins, I call them brownies. These are so simple, but SO delicious. With a prep time of no more than 5 minutes, there is no reason not to make these! Unless you don’t like bananas or chocolate, but in that case we can’t be friends. Kidding..kind of.
Double Chocolate Banana Brownies
Inspired by Amanda @ runningwithspoons
(these will be listed in the order I think works best in your blender)
- 1 tsp vanilla
- 1 ripe medium sized banana
- 1 flax egg (1 tblsp fresh ground flax seed + 3 tblsp water)
- 1/2 cup creamy almond butter ( self ground would not work here )
- 1/4 cup unsweetened cocoa powder
- 1/4 cup raw honey (sub maple syrup for a true vegan recipe)
- 2 tblsp fresh ground flax seed
- 1 tsp baking soda
- 1/4 cup chocolate chips & then some to top
1. Preheat your oven to 375F. Spray or line a muffin tin with 9 spots, and set aside. OR pour entire batter into an 8 x 8 pan for more of a “brownie” look.
2. In your high speed blender or food processor combine the vanilla, banana, and flax egg and pulse until combined. Then add the remaining ingredients (except for the chocolate chips) in the order listed. Use the same measuring cup for the cocoa powder and the honey, the cocoa powder will coat the sides of the cup and the honey will slide right into your blender. Like magic. Blend until well combined, and then fold in the chips by hand.
3. Pour batter evenly into the 9 spaces prepped. Don’t get overzealous or your brownies will be huge. I learned this the hard way.
4. Bake for 10-15 minutes until the tops of your brownies spring back to the touch, or a toothpick comes out clean. Let cool for 10 minutes after removing from the oven.
These are bursting with chocolate/banana flavor, and the texture is perfect. Soft yet sturdy and holds its shape. To see the original recipe, and Amanda’s amazing photos, click here. This recipe is one of my new favorites! As if they weren’t decadent enough on their own, try pairing with some vanilla coconut ice cream for an out of this word experience.
Q: Do you make recipes off of the blogs you read? Very rarely!