Delicious and super soft, one bowl Vegan Chocolate Banana Muffins made with healthier ingredients so you can indulge any time of day!
Is there anything better than warm muffins fresh out the oven? Doubt it! These Vegan Chocolate Banana Muffins are the perfect way to start (or end) the day. In fact, these are part of our almost weekly meal prep routine. They are super easy to make and just so happen to be vegan.
These muffins have a deep dark chocolate flavor and a soft texture that’s perfectly balanced with chunks of chopped nuts and puddles of melted dark chocolate. All you need is a bowl and a few pantry ingredients. Let’s get baking!
Ingredients for one-bowl Vegan Chocolate Banana Muffins
This recipe calls for 11 ingredients that get mixed into just one bowl and transferred to a 6 jumbo muffin pan. You’re going to need:
- Very ripe bananas: here’s a link on how to ripen bananas fast.
- Nut milk: I used unsweetened almond milk.
- Coconut oil
- Cocoa powder
- All purpose flour: I prefer unbleached.
- Light brown sugar: sub for coconut sugar.
- Baking soda & baking powder.
- Dark chocolate: roughly chopped. Opt for an unsweetened or 70% cacao chocolate bar.
- Walnuts or pecans: roughly chopped.
Combine the wet ingredients, add the dry ingredients and fold the chopped chocolate and pecans. Fill muffin liners 3/4 to almost full and bake for 22-25 minutes at 350ºF.
How to store muffins
Store in an air tight container at room temperature for up to 3 days.
For more Banana recipes, check out my:
- Nutella Banana Bread
- Healthyish Chocolate Banana Nut Muffins
- Tahini Espresso Banana Bread
- Healthy Chocolate Skillet Banana Bread
If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!
Happy Baking! xPrint