Vegan Chocolate Banana Muffins

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Chocolate Banana Muffins-these rich and fudgy chocolate banana muffins are vegan, but you will never know it! They are healthy enough for breakfast, but good enough for dessert!

Chocolate Banana Muffins Recipe

Healthy Chocolate Banana Muffins

We usually eat oatmeal or smoothies for breakfast, but every once in awhile I mix things up and let the boys have a special breakfast treat. Over the weekend, I wanted to earn extra mom points so I made Chocolate Banana Muffins for breakfast.

Chocolate for breakfast. I like the sound of those words. I think I would jump out of bed every morning if I knew chocolate was on the breakfast menu. Just don’t tell anyone that these chocolate banana muffins are on the healthier side! Don’t worry, you will never know it because they are SO delicious!

Healthy Chocolate Banana Muffins Recipe

Chocolate Banana Muffins for Breakfast

When Caleb saw the muffins sitting on the table he asked if they were for breakfast. When I said yes, he started jumping up and down…and then he stopped. He looked up at me and said, “Do you have take pictures of them?” Ha! He knows me too well. I already snapped my photos so the muffins were ready to be eaten. The boys were super excited!

Vegan Chocolate Banana Muffins Recipe

Vegan Muffins

The Chocolate Banana Muffins are rich, fudgy, and taste similar to a chocolate cupcake, but guess what? They are healthy. Shhh, don’t tell my boys:)

The muffins are vegan and made with white whole wheat flour, cocoa, mashed bananas, coconut oil, and Almond Breeze Almondmilk Unsweetened Vanilla. I always keep a few shelf stable Almond Breeze Almondmilk containers in our pantry because it comes in handy whenever I want to bake!

You don’t need any eggs because the bananas keep the muffins super moist. I promise it isn’t a typo:)

I added vegan mini chocolate chips to the muffins because they are super cute and extra chocolate is always a good idea! Double chocolate muffins are even better!

If you need the muffins to be gluten-free, you can use all-purpose gluten-free flour. I have made them this way and they are great too!

Easy Chocolate Banana Muffins Recipe

Best Chocolate Banana Muffins

Our boys LOVED the Chocolate Banana Muffins! I let them each have one muffin with some fresh fruit and a glass of milk. They were happy campers! I put the rest of the muffins in the freezer for a rainy day. They will come in handy for those I NEED CHOCOLATE moments. Come on, you know we all have those moments:)

To freeze the muffins, make sure they are completely cool and place them in a freezer bag. Freeze for up to 2 months. You can defrost on the counter or reheat in the microwave for about 25 to 30 seconds.

These chocolate banana muffins make a great special breakfast, snack, or even dessert! Your friends and family won’t ever know these chocolate banana muffins are healthy, they are such a treat!

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Healthy Chocolate Banana Muffins Recipe

Vegan Chocolate Banana Muffins

Chocolate for breakfast? YES! You will never know these chocolate banana muffins are healthy because they are SO good! 

4.8 from 10 votes
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Cuisine
American
Servings
14

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/2 cup granulated sugar
  • 1/4 cup Dutch processed cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ripe bananas mashed (1 1/2 cups)
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup Almond Breeze Almondmilk Unsweetened Vanilla
  • 1 teaspoon vanilla extract
  • 3/4 cup vegan mini chocolate chips divided

Instructions

  1.  Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with cooking spray. Set aside.
  2.  In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
  3.  In a medium bowl, stir together mashed bananas, coconut oil, almond milk, and vanilla extra. Add the banana mixture to the dry ingredients and stir until combined. Stir in 1/2 cup of the mini chocolate chips.
  4.  Spoon batter into prepared muffin cups. Sprinkle remaining mini chocolate chips over the tops of each muffin. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes before serving. Enjoy!

Recipe Notes

If you need the muffins to be vegan, make sure you use vegan chocolate chips. If you need the muffins to be gluten-free you can use all-purpose gluten-free flout. The muffins freeze well! To reheat, place frozen muffins in microwave for 20-30 seconds.

Nutrition Facts
Vegan Chocolate Banana Muffins
Amount Per Serving (14 g)
Calories 187 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Cholesterol 1mg0%
Sodium 132mg6%
Potassium 172mg5%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 17g19%
Protein 2g4%
Vitamin A 45IU1%
Vitamin C 3mg4%
Calcium 35mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

chocolate banana muffins, healthy muffins, muffins, vegan muffins

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. Hi there!

      I’ve never heard of this trick before! So awesome! Do you put the oven at any temp.? or do you just put the bananas in there and just leave them there for a few hours?

      Sam

  1. Hi.  Instead of coconut oil, can I use olive oil or butter?  I’m not vegan so I’m okay to use butter.  Just need to know how much.  Thanks!  

  2. This looks so good and its an excuse to try out white whole wheat flour. I think I will use canola oil and cheat using SWEETENED Almond Breeze Almond Milk!

  3. No wonder your boys were super excited to try these muffins. It looks amazing. Since it is healthy, it’s gonna be mums favorite as well. The glaze on the muffins proves its freshness and softness. Superb!!

  4. Are you sure the measurements are correct or is there a ingredient missing. I mixed everything as per your recipe and my mix was so dry, I had to add another cup of milk in. Is this supposed to have eggs as well?

    1. I used Fry’s and it was fine. Dutch cocoa tends to have more flavour and is chemically neutral. It may have resulted in a chemical difference, but it was still delicious. Maybe flatter?

  5. Great recipe! Is it possible to substitute honey for sugar? If yes what do I need to
    Alter? So I comes out similar? Thanks a lot!

  6. Maria- I cannot thank you enough for posting vegan/dairy free options 🙂 these are perfect for my toddler who has a TON of allergies including dairy! I can’t wait to make them for Valentine’s Day breakfast!
    Xo

  7. Being a Diabetic, what can I replace the refined sugar with? I’m not supposed to have sugar, but, sometimes I have a treat :))


  8. Wow!!! They look awesome! Was wondering if I could use oats flour instead of whole wheat flour. Will that give me the same result and will I have to change to cooking temp and time if I do use oats flour.

    1. I haven’t tried oat flour. It might make the texture a little different. I am guessing the baking time/temperature would be the same though. Let me know if you try it!

  9. These were fantastic! I only used three bananas and added a touch more almond milk. Baked for 19 minutes and let cool in the muffin tins and they were perfectly done. I will definitely be making these again.


  10. These are amazing muffins! I didn’t have any flour so I ground up some oats in food processor and I used olive oil because I never had coconut oil. They are healthy and delish! Anyone know the nutritional value per muffin? 


  11. These were the best vegan muffins I’ve made! And I’ve tried many recipes! Thank you! I substituted soy milk As I didn’t have almond milk and they were great! 


  12. I have no idea which recipe to try first but I am going for the chocolate.  I need a recipe book.  Do you have one by chance? Thanks, Maria


  13. I used milk, 2%, olive oil, white flour and reduced sugar,  added regular chocolate chips.  Calories probably equivalent to recipe.  They were beyond delicious!  If you’ve ever tasted the large chocolate muffins from Costco, they are better  plus you get a bonus of banana.  Almost like putting a banana and chocolate muffin together.  

  14. I am just not into the whole vegan thing but these muffins look yummy. So, can I use buttermilk as a substitute for  the almond “milk”. Honestly, I just cannot do any of the “milks” that are really not milk at all…almond milk tastes like liquid raw almonds…not milk.


  15. I was making twice the amount of muffins, and doubled every ingredient except for the flour… 🙁 It still tasted great, except the texture was a little soft. (Still very delicious!) I am sure they would taste even better with the right ratio! LOL! 🙂


  16. I just made these because I was out of eggs, but had super ripe bananas. My 3 year old and husband loved these! Couldn’t tell these were a healthier version.

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