Vegan Chocolate Banana Muffins

This post may contain affiliate links. Read my disclosure policy.

Quick Summary

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 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 unsweetened vanilla almond milk. 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!

More Muffin Recipes:

Healthy Chocolate Banana Muffins Recipe
Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Vegan Chocolate Banana Muffins

Chocolate for breakfast? YES! You will never know these chocolate banana muffins are healthy because they are SO good! 
4.65 from 17 votes


  • 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 ½ cups)
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 3/4 cup vegan mini chocolate chips, divided


  •  Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with cooking spray. Set aside.
  •  In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
  •  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 ½ cup of the mini chocolate chips.
  •  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!


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.


Serving: 14g, Calories: 187kcal, Carbohydrates: 31g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 1mg, Sodium: 132mg, Potassium: 172mg, Fiber: 2g, Sugar: 17g, Vitamin A: 45IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 0.7mg
Keywords vegan

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


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!
Read More

Vegetarian Summer Fall Spring Winter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Quickly ripen the bananas in the oven 🙂 This is how I mostly do it when I need them darkened.

    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?


  2. Muffins for breakfast, aren’t they lucky! These sound amazing, I could eat a whole batch right now. To be honest I’ve never tried vegan chocolate: I wonder if it’s much of a difference.

  3. 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!  

  4. Can every morning be a chocolate moment? These look delicious, Maria! I’m with your boys, I would want these every morning!

  5. 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!

  6. Those muffins look great!  I hope that you earned lots of mom points!  What kinds of rewards can you get with mom points? 🙂

  7. 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!!

  8. I typically don’t bake muffins because I’ve found some that I LOVE from the freezer section (veggie lite), but these look so good I may try them! I’m loving all the ingredients!

  9. 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?

  10. 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!

  11. 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!

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

  13. 5 stars
    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!

  14. 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.

  15. 4 stars
    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? 

  16. 5 stars
    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! 

  17. 5 stars
    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

  18. 5 stars
    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.  

  19. 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.

  20. 5 stars
    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! 🙂

  21. 5 stars
    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.

  22. I had trouble with these. I followed the recipe exactly. When I mixed The banana mixture into the dry ingredients it was still too dry. I had to add more coconut oil and milk. What did I do wrong?
    Thanks, Georganne

  23. 5 stars
    I only swapped 1/2 cup sugar with 1/4 honey and follow the rest of the recipe. They came out amazing! So soft, which is rare for vegan muffins. Thank you for the recipe!

  24. This recipe looks great! Do you think I could use avocado oil instead of the coconut oil? I did read that you can actually use avocados in place of butter in a recipe also–equal amounts for the exchange.

  25. 5 stars
    Made these three times now. We just love them!! I used apple sauce today in place of the coconut oil = perfection!

  26. This has been a favorite of my families for years. I make this recipe as either muffin tops or mini muffins, depending on the event. I replace the almond milk with coffee concentrate for a deeper richer chocolate flavor.