Ever since I created my recipe for vegan oil-free banana muffins, I’ve been making them non-stop. I sit and wait for my bananas to get super ripe then whip up a batch for breakfast, snack, or just because. But then my friend shared a chocolate muffin recipe with me and I thought, ok, let’s pivot. With a couple tweaks to my original recipe, these vegan chocolate banana muffins have now taken their place in my weekly baking roundup.
Here’s what you’ll need to make these vegan chocolate banana muffins: ripe bananas, applesauce, oat flour, or rolled oats ground up in your blender, almond flour, cocoa powder, and dark chocolate chips. The rest of the ingredients are just pantry staples! Now that’s a doable recipe.
So get your chocolate fix with a batch of these vegan chocolate banana muffins, without all the added sugar! Soft, chocolate-y, healthy, and more than a little addicting, you’ll want to be ready to make your next batch sooner than later.
Vegan Chocolate Banana Muffins
- Muffin tin
- 4 small very ripe bananas covered in brown speckles is ideal
- ⅓ cup unsweetened applesauce
- 1 tbsp maple syrup
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp vanilla
- 1 cup oat flour I grind my own in my blender using old fashioned rolled oats
- ¼ cup almond flour
- ¼ cup cocoa powder
- ⅓ cup dark chocolate chips + more for sprinkling on top
- Begin by preheating your oven to 350 degrees. Line a muffin tin with baking cups and set aside.
- In a large mixing bowl, mash the bananas with a fork. Add in the applesauce, baking powder, baking soda, vanilla, salt, and maple syrup. Stir well.
- If you are making your own oat flour, pour one heaping cup of rolled oats into your blender and whiz it up until it forms a flour. Pour the oat flour, almond flour, and cocoa powder, into a small bowl and whisk to break up any lumps.
- Pour the flour mixture into the wet ingredients and stir until combined.
- Fill the baking cups with batter, about 3/4 full. Mine usually makes about 10 muffins, depending on how much I fill them. Top with more chocolate chips.
- Bake for 26 minutes. Allow the muffins to rest in the pan for 10 minutes before removing them and placing them on a cooling rack.
- Store any leftover muffins at room temperature, in an airtight container. Enjoy for breakfast, snack, or dessert!