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
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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Vegan Double Chocolate Banana Muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Oven
Ingredients
- 1 3/4 cups flour
- 1/4 cup cocoa powder
- 2 mashed bananas about 2/3 cup
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F
- In a mixing bowl, whisk together the mashed bananas, melted coconut oil, maple syrup, almond milk, white vinegar and cocoa powder. Then add the baking powder and baking soda
- Fold in your flour, making sure to mix until completely incorporated but do not over mix.
- Fold in the chocolate chips
- Using a scoop or 1/4 measuring cup, add the batter into cupcake liners (or grease each muffin cup of the tin). Add enough batter to fill 3/4 of the liner. This should be 10 muffins
- Bake at 350°F for 18-20 minutes, or until a toothpick comes out completely clean if you test it.
- Allow the muffins to cool for 10 minutes, then remove them from the tins and cool on a rack
Notes
- Apple cider vinegar can be used in place of the white vinegar
- I used all purpose flour but you should be able to use a gluten free all purpose or 1:1 flour
- Cacao powder can but used, but may be slightly more bitter than cocoa powder
- If you want a sweeter muffin, use up to 2/3 cup maple syrup. You can eliminate the maple syrup completely but the texture may be slightly more dry
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