One Bowl Vegan Double Chocolate Banana Muffins
Fudgy, naturally sweetened chocolate muffins made with mashed banana, cocoa powder, and vegan chocolate chips. These gluten-free, dairy-free treats require minimal cleanup with everything mixed in one bowl. Perfect for breakfast, snacks, or lunchboxes. The banana provides moisture and structure while maple syrup and coconut sugar add subtle sweetness that lets the cocoa shine through. This version avoids refined flour and eggs entirely, making it accessible for plant-based and gluten-sensitive diets without sacrificing texture.
Ingredients
- 3 medium bananas, very ripe, mashed
- ¼ cup coconut oil, meltedvegan butter or applesauce1:1substitutionadds dairy
neutral oils work but butter adds richness
Full guide → - ¼ cup maple syrup, pureagave nectar or brown rice syrup1:1substitution
slight flavor variation but similar sweetness and moisture
Full guide → - ¼ cup coconut sugar
- 1 flax egg ground flaxseed and water, 1 tablespoon ground flax whisked with 3 tablespoons water, set 5 minutes
- 1 teaspoon vanilla extract, pure
- 1 ¼ cups gluten-free oat flourbrown rice flour or buckwheat flour1:1substitutionadds gluten
adjust if dry; texture may be denser
- ¾ cup almond mealsunflower seed meal1:1substitutiontree_nuts-free
nut-free alternative; slightly different crumb
Full guide → - ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
- 2 tablespoons vegan chocolate chips, for topping(optional)
Instructions
- 1
Preheat oven to 350F and line a 12-muffin pan with cupcake liners
- 2
Peel and mash bananas until completely smooth in a large mixing bowl
- 3
Whisk in coconut oil, maple syrup, coconut sugar, flax egg, and vanilla until well combined
- 4
Add gluten-free oat flour, almond meal, cocoa powder, baking powder, baking soda, and salt
- 5
Whisk until just incorporated with no flour patches visible, avoiding overmixing
- 6
Divide batter evenly among cupcake liners and sprinkle with optional chocolate chips
- 7
Bake for 25-30 minutes until a toothpick inserted in the center comes out clean
- 8
Cool in the pan on a wire rack for about 1 hour before removing
Tips
Overripe bananas with brown speckles contain more natural sugars and break down more easily, ensuring moist, tender muffins without extra sweetener.
Whisk the flax egg thoroughly and let it sit the full 5 minutes to gel properly, creating structure that replaces the binding role of conventional eggs.
Check muffins at 25 minutes with a toothpick; overbaking dries them out, but underbaking leaves a gummy center due to the dense, moist batter.
Good to Know
Cover or transfer to an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for extended freshness.
Prepare flax egg up to 30 minutes before mixing. Batter should be used immediately after combining wet and dry ingredients. Baked muffins freeze well for up to 3 months in an airtight freezer bag.
Serve at room temperature or gently warmed. Pairs well with coconut yogurt, fresh berries, or a hot beverage. Portable for lunchboxes or on-the-go snacking.
Common Mistakes
Do not overmix the batter to avoid dense, tough muffins with tunnels
Do not skip the flax egg gelling step to avoid a dry, crumbly texture
Do not underbake to avoid a gummy, underdone center despite the moist batter
Substitutions
Nut-Free Alternatives
nut-free alternative; slightly different crumb
Full guide →General Alternatives
neutral oils work but butter adds richness
Full guide →slight flavor variation but similar sweetness and moisture
Full guide →adjust if dry; texture may be denser
FAQ
Can I use regular flour instead of gluten-free oat flour?
Yes, substitute 1:1 with all-purpose or whole wheat flour. Omit the almond meal and add 3/4 cup additional all-purpose flour, reducing almond meal to 1/4 cup if you prefer earthier flavor. The crumb will be slightly lighter.
What if I do not have maple syrup or coconut sugar?
Maple syrup can be replaced with agave nectar, date syrup, or honey 1:1. For coconut sugar, use brown sugar, cane sugar, or even mashed banana for additional moisture. Adjust sweetness to taste in the flax egg step.
How long do these muffins keep at room temperature?
Store in an airtight container for up to 3 days at room temperature. Refrigerate for up to 5 days for extended shelf life. Frozen muffins keep for up to 3 months and thaw in 1-2 hours or reheat directly from frozen at 300F for 10 minutes.