These Vegan Chocolate Banana Muffins are moist double-chocolate banana muffins with a delicious chocolate crumb and banana flavor. They are perfect for using your ripe bananas and make a healthy vegan breakfast or vegan snack for kids.
I love making simple, healthy vegan muffins of all sorts, especially kid-friendly ones, like my Vegan Spinach Muffins, 3-Ingredient Banana Muffins, and Vegan Strawberry Muffins.
These Vegan Chocolate Banana Muffins are easy, healthy muffins made with plant-based ingredients and use bananas as the main ingredient. Bananas bring a touch of natural sweetness and an almost fudgy texture to the muffins.
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Vegan Chocolate Banana Muffins
Ingredients
- 1 ⅓ cup Mashed Banana - 4 small ripe bananas with many black spots on their skin
- ⅔ cup Almond Milk
- ¼ cup Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- ½ cup Coconut Sugar
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Unsweetened Cocoa Powder
- 1 ½ cup All-Purpose Flour - or spelt flour (note 1)
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups, or grease your tray with coconut oil. Set aside.
- Peel the ripe bananas, mash on a plate with a fork or potato mashed until smooth. It is ok if you still have chunks of banana. Measure precisely the amount required by the recipe and place it in a large mixing bowl.
- In the large mixing bowl, combine mashed banana, almond milk, melted coconut oil, and vanilla.
- Stir in cocoa powder, coconut sugar, salt, baking powder, and baking soda until smooth and well combined. Now add the all-purpose flour in two equal batches. Stir between each batch until smooth and completely incorporated. You want a smooth batter with no flour lumps – it is ok to have banana lumps!
- Stir in 1/2 cup dark chocolate chips in the batter if desired.
- Transfer the batter evenly into the 12 muffin holes.
- Bake for 25-35 minutes or until set on top and a skewer inserted in the center of the muffin comes out clean
- Cool on a rack for 1 hour before serving. Note that the muffin paper cups can stick to the batter if your muffins are still hot. They always peel off better the next day.
- Store in the fridge for 7 days, in an airtight container or cake box.
- Freeze in an airtight box and thaw at room temperature the day before.
Notes
Nutrition
Ingredients and Substitutions
- Ripe Bananas – Use bananas with many black spots on their skin to increase the muffin’s natural sweetness.
- Unsweetened Cocoa Powder – Unsweetened makes it easier to balance the sweetness.
- All-Purpose Flour – Don’t use almond flour, coconut flour, or oat flour for this muffin recipe. These flours won’t work. The batter will never firm up. For a gluten-free version, use my gluten-free conversion guide.
- Coconut Sugar – Or any granulated sugar you have on hand. Don’t replace it with any other liquid sweeteners like maple syrup, or your muffins will be gummy.
- Vanilla Extract – For flavor.
- Unsweetened Almond Milk or plant milk you love.
- Melted Coconut Oil – or any other vegetable oil like canola oil or avocado oil.
- Baking Powder and Baking Soda – You need a combination of both raising agents to create fluffy muffins.
- Vegan Dark Chocolate Chips are optional and delicious to boost the chocolate flavor and create vegan double chocolate banana muffins.
How To Make Vegan Chocolate Banana Muffins (in Pictures)
Muffin Toppings
I recommend adding a few extra chocolate chips on top of the baked muffins when they are still hot. The melted chocolate chips are absolutely delicious and add a double chocolate flavor. Another option is to add a drizzle of nut butter on top of the muffins. Peanut butter or almond butter marries well with banana and chocolate muffins.
If you want to turn these muffins into cupcakes, you can also prepare one of my frosting recipes:
- Protein Powder Frosting
- Cashew Frosting
- Vegan Chocolate Frosting
- 3-Ingredient Vegan Coconut Cream Frosting
More Vegan Chocolate Recipes
I love to bake vegan recipes with chocolate. Below I listed my favorite vegan chocolate dessert recipes:
What could I use instead of coconut oil? Vegan butter or olive oil?
Absolutely, vegan butter and olive oil are great swaps, same amount ! enjoy!