Banana Chocolate Lava Muffins 香蕉朱古力流心杯子蛋糕
Banana Chocolate Lava Muffins 香蕉朱古力流心杯子蛋糕
Banana Chocolate Lava Muffins 香蕉朱古力流心杯子蛋糕
Banana Chocolate Lava Muffins 香蕉朱古力流心杯子蛋糕
Ingrid's Bakeology

Banana Chocolate Lava Muffins 香蕉朱古力流心杯子蛋糕

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Ain't chocolate and banana a perfect match?

Our gluten-free and vegan banana chocolate is studded with an irresistible center of lava vegan chocolate flowing through the middle. Also, generously topped with chocolate rice cream, we trust that you may feel like magic when you first have one!

It is great for breakfast or as a healthy snack after exercise! Don't be surprise how matchy banana & chocolate are!


For the banana cake

We substitute eggs with mashed banana this time. Thanks to the natural sweetness of the banana purée, we can lower the amount of monk fruit sugar used—it’s a win-win situation!

We want you to savor the delightful tastes of our fresh and natural ingredients, that’s why we lower the sweetness level of our products. We often use just 1/5 of the sugar demanded in the original recipe! The texture of this muffin is dense and satisfying, yet still moist! 

Main Ingredients:

- Banana, vegan chocolate, cinnamon, gluten-free flour, monkfruit sugar, rice milk. 


In the (unlikely) event that you have to store your unfinished dessert in the fridge, we recommend keeping it in the fridge with our packaging to keep it as fresh as possible.

For bread, we recommend slicing into pieces then freeze the bread in a Ziplock bag. Easy peasy!

Reheating Tips

For cupcake/cake, please allow it to come to room temperature before serving.  

For madeleines/muffin/bread, you can:

i. Reheat the foil wrapped pastry in the oven; OR

ii. Steam it! Yes, you read it correctly—STEAM. This traditional Chinese cooking skill will keep our bakeries pleasantly chewy. We received so many positive comments for this reheating method, It's your turn to try it!

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