Vegan Double Chocolate Banana Muffins

5 from 47 votes

Indulge in these vegan double chocolate banana muffins—moist, rich, and perfect for satisfying your sweet tooth. This easy, eggless recipe combines ripe bananas, cocoa powder, and mini vegan chocolate chips to create a delightful treat. Ideal for using up overripe bananas, these muffins are sure to please all age groups.

Prep Time20

Cook Time20

Cooling Time5

Total Time45

Method: Baking

Course: Muffins

Servings: 12 Regular-Size Muffins

Ingredients

Dry Ingredients:

1 and ½ cups all-purpose flour
¼ cup cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup white sugar
1 cup mini vegan chocolate chips

Wet Ingredients:

1 cup bananas mashed , See My Notes
¼ + ¼ cup almond milk See My Notes
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
⅓ cup coconut oil

Substitutions:

Instructions

Preheat the oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray. Mix together ¼ cup almond milk and vinegar; set aside for it to curdle.
In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Stir in the sugar and make well.
In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining ¼ cup milk.
Add the wet mixture to the well and mix until just combined. Stir in the chocolate chips.
Scoop out the batter among the 12 cavities. About ⅓rd cup of batter per muffin.
Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done after 20 minutes.
Transfer the pan to a wire rack to cool. If using paper liner, you should be able to lift the muffins off the pan after 5 minutes. Cool it completely on a wire rack before storing it or serve it warm with a glass of milk.

Notes

The original recipe used 1 and ⅓ cups of mashed bananas. Since I had only 1 cup of it I used ¼ cup of milk for the rest of it. So if you have got 1 and ⅓ cups of banana you will have to use just the ¼ cup of non-dairy milk to curdle.
If you decided to use whole wheat pastry flour, I would recommend serving these muffins once it is cooled completely. I personally feel that the whole wheat flour-banana combo does not have a good taste/texture when eaten warm. Or it could be just me!
These are very sweet muffins. I would definitely cut back on the sugar or chocolate chips if I bake this again. I think ½ a cup of chocolate chips or ¾th cup of sugar should be perfectly fine.
I have used Enjoy brand's mini vegan chocolate chips in this recipe.

Taste & Texture

These vegan double chocolate banana muffins came out amazing. Both the taste and texture was great. It was not at all dense. It had a fluffy texture. The top of the muffins were dry when I left it on the counter but it did turn moist after I stored it in air tight container. The inside remained fluffy though. We all loved these muffins so much. The next time I'm baking these I'm definitely going to use whole wheat pastry flour.

Nutrition