Chocolate Banana Muffins | Vegan & Gluten-Free

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These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, & Refined-Sugar Free.

Let’s talk MUFFINS! Chocolate Banana Muffins, to be exact. While I love a good Banana Bread, these fluffy, tender, and chocolate-y muffins might just be my new favorite way to use my brown bananas.

Oh yeah, and they’re vegan, gluten-free, and made from only 10 plant-based ingredients.

cross section of chocolate banana muffin on white speckled plate

INGREDIENTS FOR CHOCOLATE BANANA MUFFINS

Not only are these muffins made from only 10 ingredients, but they’re pantry-friendly, too! I’m willing to bet you have everything you need to make them, right now. Here’s the lineup:

  • Ripe Bananas: the classic ingredient in banana bread & muffins. As always, make sure your bananas are as brown and spotty as possible – or even black! The darker the banana, the sweeter it is.
  • Oat Flour and Cacao Powder serve as our two main dry ingredients here. Oat flour is cheap, easy to make, and makes really fluffy baked goods when used correctly. Cacao powder also helps to add extra fluff, and of course, chocolate.
  • Coconut Sugar is my refined sugar-free sweetener of choice. Because we’re using ripe bananas here we don’t need much, but it does help with the final texture of these muffins! If you don’t have some on hand, brown sugar will work too.
  • Nut Butter helps to add some creaminess and moisture here, without the need for any added oil.

While there are no chocolate chips in the batter, I also decided to top my muffins with chocolate chips for a little extra pizzazz. You can skip that if you’d like, or replace it with some nuts, seeds, or extra banana slices!

chocolate banana muffins on marble background

HOW TO MAKE CHOCOLATE BANANA MUFFINS

  1. Mix the dry and wet ingredients separately in two bowls, then combine
  2. Scoop the muffin batter into a greased or lined muffin tin (but not too high!)
  3. Pop those babies in the oven, watch them rise beautifully, and then let cool on a baking rack.

The letting them cool part is definitely recommended as it helps with crumb structure. Buuuuuut if you want to snag one warm and fluffy muffin out of the tray, I certainly don’t blame you.

3 muffins on white speckled plate with ripe bananas on marble background

These Chocolate Banana Muffins are the perfect on-the-go breakfast or afternoon pick-me-up, and can even be enjoyed for dessert! They’re moist and satisfying as-is, though I also love to heat them up in my toaster and then add a dollop of nut butter.

A FEW FINAL TIPS:

  • Like I said before, make sure your bananas are as brown and spotty as possible. 
  • Make sure your baking soda and baking powder are fresh, otherwise you won’t get a good rise. It’s also important to get these muffins in the oven as quickly as possible after you mix the wet and dry ingredients.
  • Remember to only fill each muffin tin about 3/4 of the way up – the muffins will rise in the oven, so don’t worry about that! If you overfill the tins though, the tops may run, stick together, or fall flat. If you have extra batter you can cook it in a ramekin or another small oven-safe dish!

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, & Refined-Sugar Free.

If you’re looking for more vegan muffin recipes, you’ll also love these Apple Cinnamon Muffins,  these Carrot Cake Muffins, and these One Bowl Pumpkin Muffins!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Print

Chocolate Banana Muffins

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, & Refined-Sugar Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 22 Minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Instructions

  1. Preheat the oven to 350F and grease or line a 12-muffin baking tin.
  2. Add the oat flour, cacao powder, baking powder, baking soda, and salt to a large bowl. Whisk well, until fully incorporated and no clumps of cacao powder remain.
  3. Mash the bananas in a medium-sized bowl, then add in the nut butter, sugar, milk, vanilla, and vinegar. Mix well, until a uniform mixture forms, then pour into the bowl of dry ingredients. Stir everything together – the batter should be relatively thick.
  4. Use a scant 1/2 cup to fill each muffin tin 3/4 of the way up. Sprinkle with chocolate chips if desired, then place the muffins in the middle rack of the oven. Bake for 22 to 25 minutes, until the tops have risen and are slightly firm to the touch.
  5. Remove the muffins from the oven and let sit in the tin for 5 minutes, then carefully use a butter knife to transfer them to a baking rack and let them cool completely. Serve as desired; store leftovers in an airtight container at room temperature for up to 5 days, or store in the freezer for up to two months.

Notes

  • Oat Flour: add the oats to a bullet or high-speed blender and process on high for 20 to 30 seconds, until a fine powder forms

Keywords: gluten free banana muffins, chocolate banana muffins, chocolate breakfast muffins, vegan chocolate muffins, vegan muffins, vegan banana muffins

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Would you please let me know that 3 over ripe banana in grams? Could I use the whole wheat flour and the water instead? Omit the vegan butter? Thank you.

    1. Hi Janice, I would not recommend omitting the butter or the muffins will be dry. Water will be an ok substitute, but you would need to add more of it if using whole wheat flour because whole wheat flour absorbs more liquid than all purpose flour. Banana weight can vary but 3 mashed bananas should be roughly 300g

  2. I have made this recipe over and over since finding it. I am not a big oatmeal fan but love these muffins. I am taking some to a Valentines workshop I am teaching for the afterglow party. I’m sure they will be a huge hit, as always! Thanks, Caitlyn!

  3. All my friends wanted the recipe after I brought these muffins to a diner party. So good! Thanks!

  4. Hi, I made these today and the taste of baking powder is very strong so I wanted to check the proportions. Is 2 tsp correct? Thanks