Vegan Double Chocolate Banana Muffins
Rich, fudgy muffins that combine mashed ripe bananas with raw cacao powder and almond meal for deep chocolate flavor. The oat flour base keeps them tender while stevia-sweetened chocolate chips add bursts of sweetness. Perfect for breakfast, snacks, or dessert when you want indulgent flavor with wholesome ingredients. The thick batter creates bakery-style domed tops that make these muffins look as impressive as they taste.
Ingredients
- 1 cup mashed very ripe bananas, about 3 medium bananas
- ¼ cup coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 flax egg, 1 tablespoon ground flaxseed + 3 tablespoons water whisked together set 15 minutes1 regular egg1:1vegetarianadds eggs
easier binding
- 1 teaspoon pure vanilla extract
- 1 cup oat flour
- ½ cup raw cacao powder or unsweetened cocoa powder
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup stevia-sweetened chocolate chips or refined sugar-free chocolate chunks, chopped
- 2 tablespoons stevia-sweetened chocolate chips or refined sugar-free chocolate chunks, chopped for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line 12-cup muffin pan with liners
- 2
Mash bananas until smooth in large bowl using pastry cutter or fork
- 3
Whisk coconut oil, maple syrup, flax egg and vanilla into mashed bananas
- 4
Sift together oat flour, cacao powder, almond meal, baking powder, baking soda and salt in medium bowl
- 5
Add dry ingredients to wet ingredients and whisk then fold with spatula until no flour patches remain
- 6
Fold in chocolate chips keeping batter thick
- 7
Scoop batter into muffin cups filling to top for fewer large muffins or 3/4 full for more smaller ones
- 8
Optionally sprinkle tops with remaining chocolate chips and press lightly
- 9
Bake for 18-28 minutes until done
- 10
Cool in pan 30 minutes then transfer to rack for 1 hour
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Don't overmix the batter once flour is added to keep muffins tender
Fill cups completely full for bakery-style domed tops or 3/4 full for more uniform muffins
Good to Know
Store in airtight container at room temperature up to 3 days or refrigerate up to 1 week
Batter can be prepared and refrigerated overnight then baked fresh in morning
Serve at room temperature or warm briefly in microwave for 15-20 seconds
Common Mistakes
Don't add extra liquid to thick batter or muffins will be dense
Don't overbake or muffins will be dry
Let flax egg set full 15 minutes or binding won't work properly
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
easier binding
adds sweetness
FAQ
Can I use regular eggs instead of flax eggs?
Yes, substitute 1 large egg for the flax egg. This will make the muffins vegetarian rather than vegan but will provide easier binding.
What if I don't have oat flour?
Make your own by grinding rolled oats in a food processor until fine, or substitute all-purpose flour using 3/4 the amount.
How long do these muffins keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. They also freeze well for up to 3 months.