This Chocolate Banana Muffins recipe is completely dairy-free and vegan and the muffins come out super chocolatey thanks to plenty of cocoa powder and chocolate chips. They are easy to make, use basic ingredients and freeze really well!
I am always looking for more ways to eat chocolate for breakfast. I love to meal prep Chocolate Chip Baked Oats or Banana Chocolate Chip Overnight Oats for a super quick breakfast, or mix up a batch of Vegan Banana Chocolate Chip Pancakes if I have a little more time.
And now I have these Vegan Chocolate Banana Muffins to add to my chocolate-for-breakfast arsenal. These muffins are packed with bananas and tons of chocolate! And they are so easy to make.
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Ingredient Notes
Mashed Overripe Banana: You want the bananas to be super brown for this recipe. If you use just ripe bananas, the muffins may not be sweet enough.
Dutch-Processed Cocoa Powder: I like to use Dutch-processed cocoa powder like Hershey's Special Dark or Dröste in most of my baking like my Vegan Chocolate Cake. Dutch-processed cocoa had been processed with alkali which changes the pH. If you use natural cocoa powder, it will change the texture fo the muffins!
Dairy-Free Chocolate Chips: You can use mini chocolate chips or regular-sized chocolate chips for these chocolate banana muffins. My favorite brand is Enjoy Life.
Substitutions
Instead of canola oil, you can use any neutral oil, like grapeseed or avocado oil. But, don't use coconut oil!
Instead of dark chocolate chips, use white chocolate chips, or chopped nuts if you prefer.
Or if you're not into double chocolate for breakfast, try my Vegan Banana Coffee Cake Muffins!
Step-by-Step Instructions
Step 1. First, combine the mashed banana, granulated sugar, canola oil, non-dairy milk and vanilla in a large bowl and whisk to combine.
Step 2. Then, add the flour, cocoa powder, baking powder, baking soda and salt and whisk until everything is just combined.
Step 3. Next, add the chocolate chips and switch to a spatula to fold them into the batter.
Step 4. Now, scoop the batter into a lined muffin pan. Fill each liner about ⅔ of the way full. Top with more chocolate chips and bake in a 350*F oven for about 30 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Recipe FAQs
Place the muffins into an airtight container and keep at room temperature for up to three days.
Or freeze for up to a month.
Use plenty of moisture enhancing ingredients like oil, milk, yogurt or sour cream. Or even purées like mashed banana or canned pumpkin.
And make sure you don't reduce the amount of sugar! Sugar is a crucial element to moist baked goods because it hygroscopic which means it pulls and holds onto moisture from its surroundings.
Expert Recipe Tips
Once the dry ingredients are added to the mixture, whisk only until the batter comes together. It will look a little lumpy because of the mashed banana and that's okay!
Since these Vegan Double Chocolate Banana Bread Muffins have chocolate chips in them, it can my hard to test for doneness with a toothpick.
Instead, press the top of a muffin with a finger and if it springs back, the muffins are done!
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📖 Recipe
Chocolate Banana Muffins (Vegan!)
Equipment
- 1 Large Bowl
- 1 Whisk
- 1 Spatula
- 1 12- Cup Muffin Tin
- 12 Paper Muffin Liners
Ingredients
- 1 ½ Cup Mashed Overripe Banana About 3 overripe bananas
- ½ Cup Granulated Sugar
- ⅓ Cup Canola Oil
- ⅓ Cup Non-Dairy Milk
- 1 teaspoon Vanilla
- 1 Cup All-Purpose Flour
- ½ Cup Dutch-Processed Cocoa Powder, sifted see note
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt
- ¾ Cup Dairy-Free Chocolate Chips, divided
Instructions
- Preheat oven to 350* and line a muffin tin with liners.
- In a large bowl, combine mashed banana, sugar, canola oil, non-dairy milk and vanilla. Whisk well.1 ½ Cup Mashed Overripe Banana, ½ Cup Granulated Sugar, ⅓ Cup Canola Oil, ⅓ Cup Non-Dairy Milk, 1 teaspoon Vanilla
- Into the wet ingredients, add the flour, cocoa powder, baking powder, baking soda and salt. Whisk until the batter is just combined.1 Cup All-Purpose Flour, ½ Cup Dutch-Processed Cocoa Powder, sifted, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Add ½ cup of chocolate chips into the batter and use a rubber spatula to fold them in.¾ Cup Dairy-Free Chocolate Chips, divided
- Spoon batter into lined cupcake pan, filling each approximately ¾ of the way full. Then top with a few additional chocolate chips.
- Bake in a 350* oven for 32-34 minutes, turning the muffins halfway through baking. To tell if the muffins are done, gently press the center top of one of the muffins and if it springs back, they are done!
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