Vegan Chocolate Banana Muffins
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.
Instructions:
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! x
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Vegan Chocolate Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
Description
Delicious and super soft, one bowl Vegan Chocolate Banana Muffins made with healthier ingredients so you can indulge any time of day!
Ingredients
- 1 1/2 cups (about 4) very ripe bananas
- 1/2 cup nut milk, I used almond milk
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup cocoa powder
- 1 1/2 cup all purpose flour
- 1/2 cup light brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 oz dark chocolate, chopped
- 1/2 cup walnuts or pecans, chopped
Instructions
- Preheat oven to 350ºF. Line a 6 muffin pan with muffin liners.
- In a large bowl, mash bananas using a fork, add nut milk, melted and cooled coconut oil, and brown sugar, stirring until combined.
- Add the dry ingredients: cocoa powder, flour, baking soda, baking powder and salt, and stir until fully incorporated.
- Fold the chopped chocolate chunks and pecans until combined. Divide the batter into muffin liners and sprinkle additional pecans on top. Fill liners 3/4 to almost full.
- Bake for 22-25 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 5 minutes then transfer to a cooling rack.
Notes
Note: store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Can I use almond flour instead?
Would these work with a GF all purpose flour blend (brown&white rice flour, potato and tapioca starch with xanthan gum)? Or another gf flour like just brown rice flour or oat flour for example? Thanks so much! Look amazing!!
I’d suggest any 1:1 gluten free baking flour (such as Bob’s Red Mill or Cup 4 Cup)
Seriously so good, new favorite muffin recipe!
I’m so glad you liked them!!