These muffins are light and moist with the perfect balance of chocolate and banana that no one will be able to guess they’re vegan, gluten-free and healthy!
With most of the sweetness coming naturally from bananas and paired with dark chocolate, they’re only slightly sweet. Perfect for a quick and easy healthy baked treat.
And did I mention that they only take 30 minutes to make?!
There’s 13 simple baking ingredients that you need. I like using a mixture of oat and almond flour, although if you are gluten-free make sure you get oat flour that is labelled gluten-free or you can grind your own flour in a food processor with gluten-free whole oats.
Mash the bananas with a fork making it either very smooth or leaving some larger chunks if you like having some bites with pieces of banana (I do!). Add the rest of your wet ingredients and mix well.
In a separate bowl stir your dry ingredients making sure there are no clumps (I like using my fingers to make sure all the clumps are gone.)
Add the wet ingredients to the dry and fold together, making sure not to over mix. Fold in the chocolate chips and scoop into a muffin tin, topping with more chocolate chips or chopped walnuts.
Bake them for 22 minutes and make sure to let them cool in the pan for 10 minutes. Although it may seem like a good idea to pop one of them into your mouth straight out of the oven – they’re warm and perfect and smell delicious… but they’re steaming hot inside. I know from first hand experience that you’ll regret it if you do.
Want More Vegan Gluten Free Baked Goods?
As I was writing this I couldn’t decide if muffins are considered a snack, dessert or breakfast??? Whichever one, I know that these Easy Vegan Double Chocolate Banana Muffins can and should be eaten for all three! They’re warm, fluffy, moist, light and oozing with dark chocolate. They’re the perfect quick and easy healthy bake that you can enjoy eating anytime of day, morning, noon or night!
Easy Vegan Double Chocolate Banana Muffins
- 1 cup oat flour
- 1/2 cup almond flour
- 1/4 cup cane sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cup mashed ripe or over ripe bananas, about 3-4 bananas
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chip, plus a few extra for topping
- handful chopped walnuts, optional for topping
- Preheat the oven to 350F. Line a 12 cup muffin tray with paper liners. Set aside.
- In a medium bowl mix together the oat flour, almond flour, cane sugar, cocoa powder, baking powder, baking soda and sea salt making sure that there are no clumps.
- In a small bowl mash the bananas and add the almond milk, melted coconut oil, apple cider vinegar and stir until combined.
- Pour the wet ingredients into the dry ingredients and gently fold until combined making sure not to over mix. Fold in the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling them 2/3 of the way up. (If you want large muffins fill them all the way to the top which will give you 9 muffins instead of 12). Top with chocolate chips or chopped walnuts. Bake for 22-23 minutes until a toothpick inserted into the middle of the muffin comes out clean. Let cool for 10 minutes in the pan before serving. Best if stored covered at room temperature for 2-3 days or you can place them covered in the fridge for up to a week although they will harden in texture (they can be reheated to soften up again.) Enjoy!