Vegan Double Chocolate Banana Muffins

Indulge in the rich, chocolatey goodness of vegan double chocolate banana muffins that will satisfy your sweet tooth and leave you wanting more.

These healthy vegan double chocolate banana muffins are the epitome of indulgence without guilt. Rich, decadent, and moist, they are a chocolate lover’s dream come true. Made with wholesome ingredients such as ripe bananas, almond flour, and unsweetened cocoa powder, these muffins are delicious and packed with fiber and nutrients. Perfect for breakfast, snacks, or dessert, these muffins are the ultimate treat for anyone looking for a healthier alternative to traditional chocolate muffins. Once you try them, you’ll be hooked!

How to Make Double Chocolate Banana Muffins

Here is how you make these gluten-free, healthy muffins

Ingredients 

• 2 ripe medium-sized bananas

• 1 1/2 teaspoon baking soda 

• 1/2 cup coconut sugar 

• 3 tablespoons maple syrup 

• 1/4 cup tahini 

• 1/4 tsp sea salt

• 1/4 tsp cinnamon

• 2 tbsp avocado oil 

• 3/4 tsp vanilla extract 

• 1/2 cup cocoa powder 

• 3/4 cup gluten-free oats

• 1 1/4 cup almond flour 

• 1/3 cup chocolate chips (dairy free if needed)

• 1 flax egg

Directions

1. Make your flax egg: In a small bowl, combine the flax meal and water. Allow sitting for 5 minutes while it thickens.
   • 1 tbsp flax meal
   • 2 1/2 tbsp water
2. Prep: Preheat the oven to 350°F. Line a muffin pan with 9 cupcake wrappers.
3. Mash bananas and flax egg: Add bananas and your flax egg in a large bowl. Mash well to combine.
4. Make the batter: Add coconut sugar, baking soda, cinnamon, maple syrup, tahini, sea salt, avocado oil, and vanilla in the same bowl. Whisk well to combine. Then, add cocoa powder, and mix again.
5. Add remaining ingredients: Add your almond flour and oats. Stir to combine. Note: if your batter is too runny, add a little almond flour, one tablespoon at a time. The runny batter could be due to the size of your bananas.
6.  Fill muffin tin: Add batter to the liners, filling them almost all the way using a cookie scoop. Add any additional chocolate chips at this point.
7. Bake: Place the muffin tin in the oven and bake for 27-33 minutes, or until a toothpick comes out clean when inserted. Serve and Enjoy!

This recipe was made by Nicole Kendrick of Golden Grace Kitchen.

Vegan Double Chocolate Banana Muffins

Indulge in the rich, chocolatey goodness of vegan double chocolate banana muffins that will satisfy your sweet tooth and leave you wanting more.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 33 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 9 Muffins

Calories 365 kcal

Equipment

• muffin tin
• mixing bowls

Ingredients

  

1x2x3x

For the Flax Egg

• 1 tbsp flax meal
• 2½ tbsp water

For the Muffins

• 2 medium ripe bananas
• 1½ tsp baking soda
• ½ cup coconut sugar
• 3 tbsp maple syrup
• ¼ cup tahini
• ¼ tsp sea salt
• ¼ tsp cinnamon
• 2 tbsp avocado oil
• ¾ tsp vanilla extract
• ½ cup cocoa powder
• ¾ cup gluten-free oats
• 1¼ cup almond flower
• ⅓ cup chocolate chips (dairy-free if needed)

Instructions

 

• Make your flax egg: In a small bowl, combine the flax meal and water. Allow sitting for 5 minutes while it thickens.
  1 tbsp flax meal, 2½ tbsp water
• Prep: Preheat the oven to 350°F. Line a muffin pan with 9 cupcake wrappers.
  
• Mash bananas and flax egg: Add bananas and your flax egg in a large bowl. Mash well to combine.
  2 medium ripe bananas
• Make the batter: Add coconut sugar, baking soda, cinnamon, maple syrup, tahini, sea salt, avocado oil, cinnamon, and vanilla in the same bowl. Whisk well to combine. Then, add cocoa powder, and mix again.
  1½ tsp baking soda, ½ cup coconut sugar, 3 tbsp maple syrup, ¼ cup tahini, ¼ tsp sea salt, ¼ tsp cinnamon, 2 tbsp avocado oil, ¾ tsp vanilla extract, ½ cup cocoa powder
• Add remaining ingredients: Add your almond flour and oats. Stir to combine. Note: if your batter is too runny, add a little almond flour, one tablespoon at a time. The runny batter could be due to the size of your bananas. 
  ¾ cup gluten-free oats, 1¼ cup almond flower, ⅓ cup chocolate chips
• Fill muffin tin: Add batter to the liners, filling them almost all the way using a cookie scoop. Add any additional chocolate chips at this point.
• Bake: Place the muffin tin in the oven and bake for 27-33 minutes, or until a toothpick comes out clean when inserted. Serve and Enjoy!
  

Notes

Calories are an estimate and may vary 

Nutrition

Calories: 365kcal