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Vegan Double Chocolate Banana Bread Muffin on a white cloth is more muffins in the background.
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5 from 1 vote

Vegan Double Chocolate Banana Bread Muffins

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Muffins
Calories: 230kcal
Cost: $4

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
  • Cup Canola Oil
  • 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: 1Muffin | Calories: 230kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 85mg | Fiber: 2g | Sugar: 17g | Vitamin A: 31IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 1mg