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Easy Vegan Chocolate Banana Muffins

by | Published: January 09, 2023 | Last updated: November 19, 2023

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Why you’ll love this recipe

These vegan chocolate banana muffins are easy to make and are full of chocolate goodness! Incredibly moist, rich, and loaded with melted chunks of chocolate. They are healthy enough for breakfast and perfect for dessert! My family and friends find it hard to believe they are vegan. They literally will just melt in the mouth.

Muffins make perfect on-the-go snacks and are a great sweet treat for children’s lunch boxes. You can make them ahead and keep them fresh in the fridge or freezer. What I love about muffins is that you can dress them up with anything. Sweets, chocolate, creams, nuts, and seeds make the muffins much more interesting and pretty to see.

If you are a chocolate lover like me, why not try my Chocolate Fruit & Nut Bars, Chocolate & Mint Fudge, or my yummy Double Chocolate Chickpea Cookies?

vegan chocolate banana muffins

Key Ingredients

Most of these ingredients you will be able to find in your local supermarket or health food store. In case there is an ingredient that is hard to find, I will link it to Amazon as they offer so many ingredients. You will be able to find these in the links below:

  • Bananas
  • Spelt flour
  • Whole Spelt flour
  • Vanilla essence
  • Flax eggs
  • Apple cider vinegar
  • Vegetable milk
  • Salt

Notes on ingredients & substitutions

Most of these ingredients you will be able to find in your local supermarket or health food store. In case there is an ingredient that is hard to find, I will link it to Amazon as they offer so many ingredients. You will be able to find these in the links below:

WET INGREDIENTS

Bananas – Make sure the bananas are very mature. The bananas will be sweeter softer and easier to mash. If you blend the bananas into a liquid form there will be less of a banana taste when you bite into the muffin. I like to taste the banana.

Apple cider vinegar – I like apple cider vinegar in baking and I love the organ vinegar from Cal Valls. ACV is best but white vinegar works also! If you don’t have vinegar, lemon juice is the best replacement.

Virgin olive oil Virgin Olive Oil – I always use one of the best organic cold-pressed oils from Cal Valls

Vegetable milk – Personally I like unsweetened organic soya milk but oat, almond, cashew or rice milk also works well.

Vanilla Essence Vanilla essence is not as strong as vanilla extractYou can substitute the extract by using twice the amount of vanilla essence that the recipe calls for.

DRY INGREDIENTS

Spelt flour – You should find plain white spelt flour in your local store. Alternatively, you can use regular organic all-purpose flour.

Whole spelt flour The same with whole spelt flour, you should be able to find it at your local store or health store. Alternatively, you can use whole wheat flour.

Coconut sugar – Many people are now choosing alternatives to white sugar, including coconut sugar, molasses, syrups, and nectars. Therefore, coconut sugar is the ideal choice if you are looking for a natural, plant-based sweetener to keep your blood glucose and energy levels up. Alternatively, you can use any brown sugar or white if you have to.

Flax eggs – See below in images – Mix the flax seeds and the water to make the flax eggs, and leave them for 15 minutes until they go gooey.

Bicarbonate Soda – It is a pure leavening agent. it is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient such as lemon juice, orange juice, or chocolate. It`s used to help the mixture rise.

Baking powder is a chemical leavening agent that combines sodium bicarbonate soda and acid (or even two acids!) in one single dry, white powder. It’s sold in grocery stores.

Pure cocoa powder – I use pure organic unsweetened cacao powder. You can also use regular baking cocoa, but be sure to opt for unsweetened.

Himalayan salt– Pink Himalayan salt is similar to table salt, containing up to 98 percent sodium chloride. The rest is made up of trace minerals. Alternatively, use regular table salt.

75g Dark Chocolate – I have used 85% Dark Chocolate but you can use your chocolate of choice or dark chocolate baking chips

Equipment

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vegan chocolate bananas with olive oil
I used the best cold-pressed virgin olive oil

How to make a summary (see pictures)

A complete list of step-by-step instructions you can find in the RECIPE CARD below:

Easy Vegan Chocolate Banana Muffin ingredients

Above you will see all the necessary ingredients.

A complete list of step-by-step instructions you can find in the RECIPE CARD below.

Make sure the bananas are nice and ripe and pop them in a bowl and mash them with a fork.

Add all the wet ingredients to the mashed bananas and then gradually add in the dry ingredients.

Mix the flax seeds and water to make the flax eggs, you will achieve a gooey consistency. Add the mixture to the chocolate mixture.

Scoop the mixture into 12 muffin moulds. Add the chocolate pieces on top of each muffins and bake for 25 minutes at 180 degrees.

Then you will have perfectly delicious baked vegan chocolate muffins.

Frequently Asked Questions (FAQ)

Why do bananas work well in baking?

Bananas are a great egg substitute in baking and work well because they retain their moisture even after baking, and as we know moisture is typically the role fat plays in baking. They also work wonderfully in pancakes.

Can I use any other fruit or vegetable purée?

Alternatively, substitute the banana purée for pumpkin or squash purée. Apple or pear sauce too. Basically any high (natural) sugar purée. A low sugar purée won’t have the same effect, because that means it’s more water, and the water will evaporate when baking.

Are you wondering why these Easy Vegan Chocolate Banana Muffins are healthier than traditional chocolate Muffins?

They are healthier because bananas are used and they are an excellent source of soluble fibre. Fibre fills you up and keeps you going for longer. They are rich in resistant starch which helps the digestion process.

Can I freeze muffins?

Yes, you can! Make sure they are completely cool. Keep the muffins in a suitable freezer container and freeze for up to 3 months.

Easy Vegan Chocolate Banana Muffins

See more of my amazing vegan desserts

You might also like:

These incredible Beautiful Baked Apple Roses

Mouth watering Raspberry & White Chocolate Blondies

Yummy Chocolate Fruit & Nut Bars

Chocolate heaven Double Chocolate Chickpea Cookies

Yummy Chocolate & Mint Fudge

CHOCOLATE BANAN VEGAN MUFFINS

Easy Vegan Chocolate Banana Muffins

These easy vegan chocolate banana muffins are easy to make and are full of chocolate goodness! Incredibly moist, rich and loaded with melted chunks of chocolate. They are healthy enough for breakfast, and perfect for dessert!
by Julie Anne Jenks
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Desserts, Party
Cuisine American, British, Vegan
Servings 12

Equipment

  • 1 mixing bowl
  • Muffin Baking Tin
  • Silicone muffin cases

Ingredients  

  • 3 bananas
  • 1 cup 75g Spelt flour
  • 1 cup 75gWhole Spelt flour
  • ¾ cup 65g of Coconut sugar
  • ½ tea spoon of vanilla essence
  • 2 Flax eggs
  • ½ tea spoon of bicarbonate of soda
  • ½ tea spoon of baking powder
  • 1 table spoons of apple cider vinegar
  • 40 g Pure cocoa powder
  • ½ cup 75 ml of Virgin olive oil
  • ¼ cup 40ml of vegetable milk
  • Pinch of salt
  • 75 g Dark Chocolate

Instructions 

  • Start by preparing the flax eggs. Remember, one tablespoon of ground flax seeds to two and a half of tablespoons of warm water. But we have two eggs, so we double that as shown in the ingredients.
  • We mix it up and let set for 15-20 minutes.
  • Preheat the oven to 180 degrees.
  • Then you can start preparing the cake mixture. Peel the bananas and pop them into a mixing bowl. Mash them with a fork.
  • Add the olive oil, vinegar and vegetable milk to the mashed bananas. Give it a good stir.
  • Stir in the coconut sugar and vanilla essence and again stir it up.
  • Fold in the cacao powder and prepared flax eggs and mix up thoroughly.
  • Either sieve or just fold in the two different flours (I didn’t sieve the flour).
  • Add the bicarbonate soda and baking powder and give a final good stir.
  • Lightly grease the silicone muffin cases with olive oil and scoop in enough mixture to three-quarter fill each of the twelve cases.
  • Break up the dark chocolate and eventually top each muffin.
  • Place the baking tray in the pre-heated oven and bake for 25 minutes.
  • Take them out of the oven, let them cool and enjoy!

Notes & Suggestions

Most of these ingredients you will be able to find in your local supermarket or health food store. In case there is an ingredient that is hard to find, I will link it to Amazon as they offer so many ingredients. You will be able to find these in the links above.

The Nutritional information is an estimate and has been calculated automatically per serving

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27 Comments

  1. Lucia

    I have made these and they were fantastic, they were really moist and the family loved them!

    Reply
    • Julie

      So glad I inspired you with these delicious muffins and that your family loved them.

      Reply
  2. Beth

    5 stars
    Deliciously moist vegan chocolate banana muffins, a guilt-free treat!

    Reply
    • Julie

      Thank you Beth, same here I dont feel guilty when I eat these, just a little naughty with all the chocolate.

      Reply
  3. Shadi Hasanzadenemati

    5 stars
    This was such a hit! Thank you for loving all the ingredients, can’t wait to try this!

    Reply
    • Julie

      Thank you Shadi, glad you have printed off the recipe for when you decide to make them.

      Reply
  4. Tara

    5 stars
    Such a wonderful start to the day! I love that you made these muffins vegan. They look fantastic with all that chocolate.

    Reply
    • Julie

      Thank you Tara! Chocolate is a must in my house.

      Reply
  5. Elizabeth

    5 stars
    I really like how this recipe uses healthier olive oil instead of vegetable oil. These muffins are definitely a delicious chocolatey treat.

    Reply
    • Julie

      Thank you Elisabeth, the olive oil made them moist too.

      Reply
  6. Sara Welch

    5 stars
    Enjoyed this for dessert last night and it was a sweet success! Decadent, easy and delicious; definitely a new favorite treat!

    Reply
    • Julie

      Thank you Sara! Pleased you made them and they were a success!

      Reply
  7. Julie Carlyle

    5 stars
    Love this recipe! So much deliciousness in each bite.

    Reply
    • Julie

      Thank you Julie, they certainly are delicious, glad you like the recipe.

      Reply
  8. Kechi

    5 stars
    These banana muffins look so delicious; bookmarked to make with my children! Thanks for sharing!

    Reply
    • Julie

      Thank you Kechi, kids loooooove them.

      Reply
  9. Ali

    5 stars
    This muffins look so tasty! They are perfect to make for my vegan friends when they come over for brunch!

    Reply
    • Julie

      Thank you Ali, yes go a head, they are so easy to make. Let me know once you have made them.

      Reply
    • Julie

      Your Dina and Bruce, glad you like them

      Reply
  10. Dannii

    5 stars
    What a delicious vegan treat. Such a great way to use up bananas too.

    Reply
    • Julie

      yes Dannii, I often have ripe bananas, they go off so quick, and like you said, great way to use them up.

      Reply
  11. Kushigalu

    5 stars
    Love this vegan muffin recipe. Interesting flavor combination.

    Reply
    • Julie

      Thank you Kushigalo, yep they are wonderful

      Reply
  12. Kate

    5 stars
    I don’t normally make vegan muffins, but these look so good and my nanas were starting to brown, so I was inspired to make them! Thanks for the great snack today!

    Reply
    • Julie

      Thank you Kate! Pleased I inspired you to make them

      Reply
  13. Angela

    5 stars
    So good! Love the flavors in these muffins. And I love that they are vegan too!

    Reply

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