Vegan Fudgy Banana Chocolate Chip Muffins
Rich, fudgy muffins combining ripe bananas with cocoa powder and chocolate chips for an indulgent treat. Made with wholesome ingredients like almond flour, oats, and tahini, these tender muffins offer deep chocolate flavor balanced by natural banana sweetness. The one-bowl mixing method makes them quick to prepare, while the combination of flax egg and tahini creates a moist, satisfying texture. Perfect for breakfast, snacks, or dessert, these muffins appeal to health-conscious bakers without sacrificing flavor.
Ingredients
- 2 medium ripe bananas
- 1 Tbsp flaxseed meal, for flax egg
- 2 ½ Tbsp water, for flax egg
- 1 ½ tsp baking soda
- ½ cup coconut sugar
- 3 Tbsp maple syrup
- ¼ cup fresh drippy tahini
- ¼ tsp sea salt
- ½ tsp pure vanilla extract
- 2 Tbsp avocado oil
- ½ cup cocoa powder, sifted if clumpy
- ¾ cup gluten-free rolled oats
- 1 ¼ cup almond flour
- ¼ cup vegan dark chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and line a standard muffin tin with paper cupcake wrappers
- 2
Add banana and flax egg to a large mixing bowl and mash to combine, leaving only a few chunky pieces until pretty smooth
- 3
Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine
- 4
Add cocoa powder and whisk again to combine
- 5
Add gluten-free rolled oats and stir to combine
- 6
Add almond flour a little at a time and stir to combine until you have a scoopable batter that is still moist
- 7
Add chocolate chips and stir to combine
- 8
Divide batter between muffin tins, filling almost all the way to the top
- 9
Bake on the center rack for 25-30 minutes or until risen and a toothpick inserted into the center comes out clean
- 10
Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to cool completely
Tips
If batter is too dry, thin with a bit of water or plant milk. If too wet, add more almond flour gradually.
For extra chocolate flavor, sprinkle additional chocolate chips on top before baking.
The wrappers come off more easily and texture is best when muffins are completely cooled.
Good to Know
Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month
Can be made 1-2 days ahead and stored covered at room temperature
Best served at room temperature when completely cooled
Common Mistakes
Don't overmix the batter after adding almond flour to avoid tough muffins
Make sure bananas are ripe for optimal sweetness and texture
Substitutions
FAQ
Can I use regular flour instead of almond flour?
This would change the recipe significantly and require adjustments to liquid ratios. The recipe is specifically designed for almond flour's properties.
How do I know when the muffins are done?
They should be risen and a toothpick inserted in the center should come out clean after 25-30 minutes of baking.
Can I freeze these muffins?
Yes, store them in the freezer for up to 1 month. Thaw at room temperature before serving.