a stack of three vegan gluten-free double chocolate banana muffins in front of a glass of almond milk and bowl of chocolate chips

Double Chocolate Banana Muffins (Vegan & Gluten-Free)

  • Author: purelykaylie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


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)



  • 2/3 cup chocolate chips (+ more for topping)


  1. Preheat oven to 350 degrees F. Line a muffin tin with parchment muffin/cupcake liners.
  2. Create the flax egg by combining 1 tbsp ground flaxseed + 3 tbsp water. Stir together and set aside for 15 minutes to thicken.
  3. Add all wet ingredients to a large bowl. Whisk together.
  4. Add all dry ingredients to the bowl. Mix together until evenly combined. Then, mix in the chocolate chips.
  5. Scoop 1/3 to 1/2 cup batter into each muffin tin slot.
  6. 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