The fluffiest vegan double chocolate banana muffins you’ll ever have! They are the perfect healthier muffin for a sweet breakfast, snack or dessert. They are lower in sugar, have no refined sugar and get a ton of natural sweetness from the bananas!

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While making healthy muffins is one of my favorite baked goods to create, I typically do not experiment with vegan baking. When it comes to mini muffins, it is easier to get the rise of a normal mini muffin with eggs but I was hesitant for so long when it came to normal sized muffins. I have definitely proved myself wrong with these vegan double chocolate banana muffins! With the bananas acting as a binder and the white vinegar helping the rise, these muffins turned out perfectly fluffy and moist. When it comes to vegan baking, I have realized that it is all about getting creative and thinking about the properties of which ingredient. I love a good flax egg but I was determined to make a vegan muffin without them so here we are!

SO… what will I need to make vegan double chocolate banana muffins?

Flour
Cocoa Powder
Bananas
Coconut Oil
Plant Based Milk
White Vinegar
Maple Syrup
Baking Soda
Baking Powder
Vanilla
Chocolate Chips

vegan double chocolate banana muffins in a tin

Which kind of chocolate should you use?

There are so many different types of chocolate you could use here but these are my absolute favorite and I would highly recommend!

How do I add protein to muffins?

There are a few ways you can add an extra dose of protein to the vegan muffins. You can make these even more chocolate-y by replacing 1/4 cup of flour with 1/4 cup vegan chocolate, vanilla or plain protein powder. I would not suggest more because they can cause the muffins to get tough. You can also throw in up to 1/4 cup of hemp seeds or nuts for both protein and healthy fats! And lastly, you can replace the coconut oil with a dairy free yogurt. While most dairy free yogurts are not high in protein, it will give you more than coconut oil (which is zero).

How long can I store these for?

These last up to 1 week stored in a well sealed container in the refrigerator. You can also freeze up to 6 months.

Can I make any substitutions or add more ingredients?

Flour: I used regular all-purpose flour but for a gluten free option you can use a gluten free all purpose flour blend or 1:1 baking flour. You may be able to use cassava flour but I have not tested this out.
Cocoa powder: Cacao powder can be substituted but the muffins may be slightly more bitter so I would suggest adding 1-2 more tablespoons of sweetener
White vinegar: You can use apple cider vinegar but do not leave out of the recipe
Maple syrup: Honey or the liquid sugar of choice can for used. You can also increase or decrease the amount of sweetener you would like. I would suggest no less than 2 tablespoons and no more than 2/3 cup.
Chocolate chips: You can leave these out or replace with cut fruit, dried fruit, nuts or seeds.
Banana: Replacing the banana will result in a different flavor muffin but you can certainly replace 1:1 with pumpkin puree, sweet potato puree or applesauce sauce.
Plant based milk: Any milk will work

Need more muffin recipes? Check these out!

Gluten Free Raspberry Chocolate Muffins (gf/df)
Peanut Butter Chocolate Banana Mini Muffins (v/gf)
Healthy Chocolate Muffin Tops (df)

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