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    Home » Recipes » Breakfast

    Vegan Double Chocolate Banana Bread Muffins

    Published: Sep 29, 2023 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Vegan Double Chocolate Chip Banana Bread Muffins recipe is easy to make, and completely dairy-free and the muffins come out chocolatey, tender and delicious!

    I am always looking for more ways to eat chocolate for breakfast. I love to meal prep Chocolate Baked Oats for a super quick breakfast, or mix up a batch of Vegan Banana Chocolate Chip Pancakes if I have more time.

    A Vegan Double Chocolate Banana Bread Muffin broken open on a muffin liner.
    These muffins are quick to make and are super moist.

    And now I have these Vegan Double Chocolate Banana Bread Muffins to add to my chocolate-for-breakfast arsenal. These muffins are packed with bananas and tons of chocolate! They are easy to mix together and bake up super. moist and delicious. And they freeze really well so you can have a quick breakfast all week long.

    Jump to:
    • Ingredient Notes
    • Substitutions
    • Method
    • Expert Tips and Tricks
    • Storage
    • Looking for More Breakfast Recipes?
    • 📖 Recipe
    • 💬 Comments

    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: Use Dutch-processed cocoa powder like Hershey's Special Dark or Dröste. Dutch-processed cocoa had been processed with alkali which changes the pH.

    Dairy-Free Chocolate Chips: You can use mini chocolate chips or regular-sized dairy-free chocolate chips for these chocoalte banana muffins. My favorite brand is Enjoy Life.

    Overhead photo of ingredients to make the muffins.
    This is all you need to make these muffins.

    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.

    Method

    This Vegan Double Chocolate Banana Bread Muffins recipe comes together really quickly. Here's how:

    First, combine the mashed banana, granulated sugar, canola oil, non-dairy milk and vanilla in a large bowl and whisk to combine.

    Then, add the flour, cocoa powder, baking powder, baking soda and salt and whisk until everything is just combined.

    Overhead photo of wet ingredients mixed together in a marble bowl.
    First, mix the wet ingredients together.
    Overhead photo of chocolate batter in a marble bowl.
    Then, mix the dry ingredients into the wet ingredients.

    Then, add the chocolate chips and switch to a spatula to fold them into the batter.

    Now, scoop the batter into a prepared muffin pan, top with more chocolate chips and bake!

    Chocolate chips added to the dairy-free banana muffin batter.
    Next, add chocolate chips.
    Vegan Double Chocolate Banana Bread Muffin batter scooped into a muffin pan.
    Finally, scoop the batter, top with chocolate chips and bake!

    Expert Tips and Tricks

    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!

    Two vegan double chocolate chip banana bread muffins stacked on top of each other.
    The perfect chocolatey breakfast.

    Storage

    To store, place these Vegan Double Chocolate Banana Bread Muffins into an airtight container and keep at room temperature for up to three days.

    Or freeze for up to a month.

    Looking for More Breakfast Recipes?

    Vegan Honey Buns

    Vegan Blueberry Scones

    Peach Coffee Cake Muffins

    📖 Recipe

    Vegan Double Chocolate Banana Bread Muffin on a white cloth is more muffins in the background.

    Vegan Double Chocolate Banana Bread Muffins

    Megan Calipari
    This Vegan Double Chocolate Chip Banana Bread Muffins recipe is easy to make, and completely dairy-free and the muffins come out chocolatey, tender and delicious!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 Muffins
    Calories 230 kcal

    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 additional chocolate chips.
    • Bake in a 350* oven for 32-35 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!

    Notes

    My favorite Dutch-processed cocoa powders are Hershey’s Special Dark Cocoa and Dröste.
    When whisking the dry ingredients into the wet ingredients, only whisk until the batter is just combined. It will look lumpy and that’s okay.
    To store, place the muffins in an airtight container and store at room temperature for up to three days.
    Or freeze for up to a month.

    Nutrition

    Serving: 1MuffinCalories: 230kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 1mgSodium: 169mgPotassium: 85mgFiber: 2gSugar: 17gVitamin A: 31IUVitamin C: 0.5mgCalcium: 42mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Let me know how this recipe works for you!

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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