Chocolate Banana Muffins

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These Chocolate Banana Muffins are perfectly moist, tender, and irresistibly delicious! Naturally sweetened with maple syrup and loaded with decadent chocolate chips in every bite!

Chocolate banana muffins on the table with one in front split in half to show the inside.

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Why you will love this recipe
Ingredients
Variations
How to Make Chocolate Banana Muffins
Expert Tips
Recipe FAQs
More Vegan Chocolate Recipes
Double Chocolate Banana Muffins

Why you will love this recipe

Vegan & Gluten-Free: These chocolate banana muffins are made without any dairy or eggs and using gluten-free flour, these banana chocolate muffins are a great option for all types of eaters.
Refined Sugar-Free: These mouthwatering muffins are naturally sweetened with bananas and maple syrup, making them a healthier alternative to traditional sugar-laden muffins.
Full of Chocolate Flavor: Made with both cocoa powder and mini chocolate chips, you’re sure to get the perfect amount of chocolate in every bite of these double chocolate banana muffins!

Looking for more vegan muffin ideas? Check out my Apple Cider Muffins, Banana Chocolate Chip Muffins, Chocolate Chip Muffins, Lemon Poppy Seed Muffins, Banana Oatmeal Muffins, and Blueberry Muffins next.

Ingredients

Here's a look at the simple ingredients you need to make these double chocolate chip muffins. Be sure to check the recipe card for the full list and quantities you will need for each item.

Mashed Banana: Works as both an egg replacer and a natural sweetener.
Maple Syrup: One of my favorite refined sugar-free sweeteners used to sweeten these chocolate chip banana muffins.
Coconut Oil: Adds fat and keeps the muffins moist. I recommend using refined coconut oil so your muffins don’t have a coconut flavor.
Vanilla Extract: Offers a hint of vanilla flavor and helps to enhance the other flavors.
Vegan Buttermilk: A combination of oat milk and apple cider vinegar work their magic to create a simple vegan buttermilk that adds moisture to the muffins.
Gluten-Free Flour: I like using King Arthur 1:1 baking flour for this recipe, but feel free to use your favorite brand of gluten-free flour.
Cocoa Powder: Gives the muffins their chocolaty flavor. Be sure to use an unsweetened cocoa powder. You can also swap the cocoa powder for cacao powder for a more intense dark chocolate flavor.
Leaveners: Both baking soda and baking powder work together to help the muffins rise.
Mini Chocolate Chips: Be sure to use dairy-free chocolate chips to keep this recipe vegan and ones that are free of refined sugars, such as Enjoy Life, to keep it refined sugar-free.

Variations

Coconut Oil: I have not tested it but it should be ok to replace the coconut oil with melted and cooled vegan butter in these gluten-free banana chocolate chip muffins.
Chocolate Banana Bread Muffins: Try replacing all or some of the chocolate chips with chopped walnuts or pecans to give these muffins more of a chocolate banana bread feel.
Nut Butter: If you’re a fan of the delectable combination of chocolate and nut butter like me, feel free to add some peanut butter, almond butter, or cashew butter to these double chocolate muffins. Simply drizzle some nut butter on top of each muffin before baking and swirl it around with a toothpick. Be sure to use runny nut butter for best results, or add a schmear to the center once it has baked and cooled.

How to Make Chocolate Banana Muffins

Step 1: Preheat your oven to 375° F and grease a muffin tin with vegan butter or cooking spray. Combine oat milk and apple cider vinegar in a small bowl to create a vegan buttermilk.

Step 2: Mash up the bananas as smooth as possible and measure it out to ¾ cup.

Step 3: Add the mashed banana, maple syrup, coconut oil, and vanilla to a large mixing bowl.

Step 4: Whisk in the vegan buttermilk.

Step 5: Whisk together flour, baking soda, baking powder, and cocoa powder in a separate bowl.

Cocoa powder added to the muffin batter.

Step 6: Fold the dry mixture into the wet mixture with a spatula.

Step 7: Gently fold in the chocolate chips.

Step 8: Pour the batter evenly into the muffin tin holes (you will get about 8 muffins). Top each one with more chocolate chips. Bake until a toothpick inserted into the center of one of the muffins comes out clean.

Step 9: Allow the muffins to cool completely before removing them from the muffin tin. Then gently loosen the edges with a butter knife to remove them from the muffin tin and transfer to a cooling rack.

A chocolate banana muffin on a plate with more in the background.

Expert Tips

Be sure your bananas are ripe: Ripe bananas are easier to mash and they also happen to be sweeter than unripe ones. A ripe banana should be yellow with some brown specks or spots. If your bananas aren’t ripe enough, mash them and then refrigerate overnight which will help them ferment and sweeten up.
Mash the bananas first: Be sure to mash the bananas first and then measure out the amount you need to ensure proper measurement. If you use too much banana, the muffins can become too mushy due to excess moisture.
Use room temperature ingredients: Melted coconut oil and cold milk don’t mix! Be sure to bring both your coconut oil and milk to room temperature to avoid clumping.
Storing: Store the muffins in an airtight container at room temperature for up to 2 days.
Serving: These tasty muffins are perfect for breakfast with a cold glass of Homemade Almond Milk or some Hot Chocolate. They also make a great snack or dessert.

Recipe FAQs

Can I use muffin liners?

I have not tested this recipe using muffin liners and recommend not using them for best results. I find that vegan and gluten-free muffins often stick more easily to liners and therefore, I prefer to skip the liners and simply grease the muffin tin.

Can I freeze these muffins?

Yes! You can freeze the muffins in a freezer-safe airtight container for up to 3 months. You can also individually wrap each one in plastic wrap for convenience when you need a quick and easy breakfast on the go. Be sure to thaw the muffins at room temperature before eating.

Can I make these into mini muffins?

To turn these into mini muffins, use a mini muffin pan and note that because they will bake faster than regular-size muffins, you will need to check them after about 10-12 minutes. Insert a toothpick in the center of one to check for doneness and then adjust the timing from there.

Do you have to use ripe bananas for muffins?

Yes, to make these vegan chocolate banana muffins you need to use ripe bananas (the riper the better and sweeter). If they are not soft and mushy and ripe the recipe wont be sweet and the texture could be off.

How do you keep muffins moist and fluffy?

Store them in a sealed container and they should keep soft and moist for a few days.