Double Chocolate Banana Muffins (Vegan & Gluten-Free)
These double chocolate banana muffins are vegan, gluten-free, and so fluffy! It’s an easy one bowl recipe made with healthy, wholesome ingredients. They are perfect for breakfast on-the-go, an afternoon pick-me-up, or to satisfy your sweet tooth in a nutritious manner!
These double chocolate banana muffins (vegan & gluten-free) are a cross between rich chocolate cake and ooey gooey brownies. However, don’t be fooled by their decadent flavor; these muffins are totally healthy. (Yes, they are acceptable for breakfast!) The recipe contains high-quality, nutritious ingredients including oat flour, almond flour, and ground flaxseed. Plus, they are naturally sweetened with ripe bananas and coconut sugar instead of refined sugar. Oh, and the best part? Your kitchen will smell ahhhhmazing while these bake in your oven!
These healthy chocolate banana muffins are:
- Moist and fluffy
- Oozing with chocolate
- Made with healthy ingredients
- Refined sugar-free
- Made with one bowl
- Ready in 30 minutes
- Great for any time of day
What ingredients are in vegan double chocolate banana muffins?
- Bananas. Chocolate banana muffins are not complete without bananas, of course! They act as a natural sweetener and provide potassium, vitamin B6, and vitamin C.
- Oat flour. Oat flour is filled with fiber and contains various vitamins and minerals – including vitamin B1, manganese, iron, and zinc.
- Almond flour. Almond flour provides healthy fats and vitamin E.
- Cocoa powder. Both cocoa powder and cacao powder can be used in this healthy chocolate muffin recipe. Read more about the difference between cocoa and cacao here.
- Coconut sugar. This recipe is refined sugar-free. Instead, we’ll use coconut sugar to lightly sweeten the muffins!
- Ground flaxseed. A “flax egg” binds all of the ingredients together. It’s made with ground flaxseed and water. Ground flaxseed provides several benefits including omega-3 fats, fiber, and protein.
- Coconut oil. Either refined coconut oil or unrefined coconut oil can be used. Unrefined oil has a richer coconut flavor while refined oil has practically no flavor at all. Both work well in this recipe; I often use unrefined coconut oil and it never overpowers the other ingredients.
- Almond milk. Almond milk, or another plant-based milk, provide moisture to the muffin batter.
- Chocolate chips. Double chocolate muffins are not complete without chocolate chips! Use milk, semisweet, or dark depending on your diet and preference. Add more or less depending on how chocolatey you want the muffins to be. (Hint: the limit does not exist!)
- Vanilla. Just a dash is used to balance the cocoa flavor.
- Baking powder. Used to provide a fluffy texture.
- Baking soda. Also used to provide a fluffy texture.
- Salt. I recommend pink Himalayan salt for its nutritional benefits, but any regular salt will do!
How to make double chocolate banana muffins (vegan & gluten-free)
For the full recipe, scroll down to view the recipe card below.
First, create the flax egg by combining ground flaxseed and water. Stir and set aside to thicken for 15 minutes.
Next, add all wet ingredients to a large bowl. This includes mashed banana, coconut sugar, almond milk, melted coconut oil, vanilla extract, and the flax egg. Whisk to evenly combine.
Then, add all dry ingredients including oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Mix to thoroughly combine.
Toss in the chocolate chips and mix together. Then, line a muffin tin with parchment muffin/cupcake liners. Scoop 1/3 to 1/2 cup batter into each muffin slot.
Finally, bake the double chocolate muffins for 30 minutes. Allow them to cool for 15 minutes before removing them from the tin.
Kaylie’s tips for perfecting these healthy double chocolate banana muffins
- Measure the flour correctly. There is a proper way to measure flour, but most people don’t know it! Flour should be gently spooned into a measuring cup and a flat object (such as a knife) should brush off the excess. Do not scoop or pack the flour.
- Use melted or liquid coconut oil. If your coconut oil is solid at room temperature, add several spoonfuls to a bowl and microwave it for 30 seconds. Then, measure and proceed with the recipe.
- Mix-in chocolate chips. I love using these vegan mini chocolate chips, but any kind will do. By the way, you can never have too many! 😉 Feel free to toss in additional chocolate chips to make the muffins extra chocolatey.
- Parchment muffin/cupcake liners are your best friend. Imagine: the oven beeps, your kitchen smells incredible, and your stomach is growling… but, you’re now struggling to remove the muffins from the pan and end up ruining them. Have you ever encountered this scenario? Yeah, same. It’s no fun. Thankfully, you can prevent this issue altogether by using parchment paper liners! Your muffins and cupcakes will effortlessly pop right out of the pan. Plus, cleaning the pan afterwards is so much easier.
- Store muffins in an airtight container. These double chocolate banana muffins will keep well for 2-3 days at room temperature and up to 1 week in the refrigerator. Additionally, you can freeze the muffins for 1-2 months.
More vegan baked goods with overripe bananas:
- Vegan Banana Chocolate Chip Muffins (Gluten-Free)
- Vegan Banana Brownies
- Chocolate Mug Cake (Vegan, Gluten-Free)
- Chocolate Banana Baked Oatmeal
- Chocolate Chip Banana Mugcake (Vegan, Gluten-Free)
- Vegan Gluten-Free Chocolate Banana Bread
- Chocolate Chip Banana Blondies
- Vegan Gluten-Free Banana Bread
- Peanut Butter Banana Baked Oatmeal
- Peanut Butter Banana Oatmeal Cookies
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These easy double chocolate banana muffins are vegan, gluten-free, and so fluffy! It’s a one bowl recipe that’s made with healthy ingredients. They are perfect for breakfast on-the-go or to satisfy your sweet tooth in a nutritious manner!
- 1.5 cup mashed ripe bananas
- 1/2 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil*
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 cups oat flour
- 1 cup almond flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup chocolate chips (+ more for topping)
- Preheat oven to 350 degrees F. Line a muffin tin with parchment muffin/cupcake liners.
- Create the flax egg by combining 1 tbsp ground flaxseed + 3 tbsp water. Stir together and set aside for 15 minutes to thicken.
- Add all wet ingredients to a large bowl. Whisk together.
- Add all dry ingredients to the bowl. Mix together until evenly combined. Then, mix in the chocolate chips.
- Scoop 1/3 to 1/2 cup batter into each muffin tin slot.
- Bake muffins for 30 minutes. Allow muffins to cool for 15 minutes before removing them from the tin.
- *If your coconut oil is solid at room temperature, add several spoonfuls to a bowl and microwave it for 30 seconds. Then, measure and proceed with the recipe.
- Store muffins in an airtight container. They keep well for 2-3 days at room temperature and 1 week in the refrigerator. Additionally, you can freeze them for 1-2 months.
- Serving Size: 1 muffin
- Calories: 298
- Sugar: 16g
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 7g
Keywords: double chocolate banana muffins vegan, gluten-free chocolate muffins
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