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Vegan Chocolate Banana Muffins

Take your banana bread to the next level with these chocolatey muffins!
Prep Time10 mins
Cook Time26 mins
Cooling time5 mins
Total Time41 mins
Course: Snack
Cuisine: American
Keyword: easy, baked, vegan, oil-free, no refined sugar, plant based, gluten free
Servings: 9
Author: thymeforhoney


  • Muffin tin


  • 4 small very ripe bananas covered in brown speckles is ideal
  • 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
  • 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!