Thanks to the overripe banana, I landed on this double chocolate banana muffin recipe and it turned out awesome.
That's what I love about the Taste of Home website. The recipes turn out perfect each and every time with or without any modification. I saw the original recipe and decided to bake it as vegan double chocolate banana muffins because I already have an eggless double chocolate muffin recipe in the blog.
I took the idea of substituting a mixture of almond milk and apple cider vinegar for the 1 egg mentioned in the recipe from this vegan banana bread recipe. And the result was fantastic. I literally patted my back for this muffin recipe. It has turned out so good. Even better than my vegan chocolate banana cake. Try it for yourself and share here if you agree with me or not.
Recipe
Vegan Double Chocolate Banana 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 mashed bananas (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.
My 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
✉ Want To Save This Recipe?
Enter your email and we will send you a direct link to this post!
We will also add you to our email list. Unsubscribe at any time.
Alex says
Fantastic muffins for my son allergic to eggs!! Thank you! Keeping this recipe!! They’re gone 3 days later!!
Madhuram says
You're welcome, Alex.
Grace says
Amazing, use Brown sugar instead and left out the chocalte chips. Only change is maybe decreasing the coconut oil. Also my apartment smelled amazing
Madhuram says
Thanks for the feedback, Grace.
Krishna says
Thanks for this recipe. I tried some changes..
Used 3/4 cup AP flour + 3/4 cup ground oats. Gives it a grainier oatmeal-like texture.
Didn’t have baking powder (box empty, realized last minute!) but felt that wasn’t a huge problem.. as we’re adding 1 tsp baking soda, anyway. Well, the muffins turned out _slightly_ denser than ideal, and I’m guessing this may the reason.
Finally, I used 2 tablespoons of sugar only (unrefined raw sugar, dissolved in couple of spoons of hot water, and added to the liquids). Still tasted perfect. In fact, a refreshing change from the over-sweet readymade muffin mixes in stores.
Madhuram says
That's awesome Krishna. Thanks for the detailed feedback.
Tammy says
Have you tried substituting applesauce for the milk& Apple cider vinegar?
Madhuram says
I haven't tried it in this recipe Tammy.
Natalie S says
AMAZING! Definitely half or even a quarter of the original sugar depending on your bananas and which chocolate chips you use. We also accidentally added a whole teaspoon of baking powder instead of a quarter but then just turned out extra fluffy. We also added some berries so it was banana, choc berry which was incredible. I will definitely be making these again!!!
Madhuram says
That's great Natalie!
Monika says
Yum! I reduced the sugar by half, didn't add vinegar and didn't use any chocolate. I don't like very sweet things. I can now have them for breakfast or as a snack with some peanut butter. Many thanks! 🙂
Madhuram says
That's great Monika.
Kim says
They are just amazing. They turned out very well
I couldnt eat cupcakes/cakes because I am vegan but I can make my own..
All thanks to you Madhu 🙂
One question:- is there a way to eat them fo r long period instead of just a day or 2. Last time they got spoiled after 1 day because it was too hot.
Thanks again
Madhuram says
Thank you very much for the feedback Kim. You can freeze it and before serving/eating keep it for a few seconds in microwave oven.
Geetha Muniandy says
This turned great! At first no one could there were bananas in them. the chocolate fooled them. Thanks!
Madhuram says
You're very welcome Geetha.
Trixie says
This has become my go-to recipe. The kids love it!
Madhuram says
Thanks Trixie.
Robin says
These muffins are delectable! I made them yesterday for my roommates and I and we liked them so much that I put a second batch in the oven just now. I used super ripe bananas (1 1/3 cup worth) so I reduced the sugar to 3/4 cup and just used the 1/4 cup non-dairy milk. Oh and I used 1 cup AP flour + 1/2 cup WW pastry. I also left out the vinegar since I don't have any and used a chopped up Theo coconut chocolate bar (vegan) in place of chips. They are fluffy and wonderful! This'll be my go-to chocolate muffin recipe.
Madhuram says
Those are some wonderful changes you have made. Way to go Robin!
RReddy says
Simple, Moist, Yummy, just Perfect! Thanks for sharing such a tasty recipe.
I followed your notes and reduced the amount of sugar and chocolate chips, suited right to my taste. The only change I did was to reduce the oil/butter to 1/4 cup and added additional 1/4 cup of milk. Dusting the muffins with icing sugar, made them look gorgeous. I made a batch yesterday evening, and it is almost over now :).
Madhuram says
Thank you very much for the feedback 🙂
Shari Jordan says
I just made these and they are very yummy. I cut the sugar in half and I substituted unsweetened applesauce for the oil. I don't use oil. They came out very moist and perfect. Thanks for the recipe!
Madhuram says
You're very welcome Shari. Let me also try that.
Dina says
Delish! Thanks for the recipe!
Madhuram says
You're welcome.
Ernest says
Oh Wow! Yummy beyond words! One must indulge in this gastronomic experience and then pinch yourself to prove its not a dream.
My wife (and I) decided to make half of the recipe and thusly cut the ingredients in half. We also used sweetened cacao powder in lieu of unsweetened and used 1/2 the amount of sugar and went with brown sugar.
It was moist and soft, can't really call it Fluffy like a cake but amazing to the palate.
Thank you for sharing this Vegan Delight!
P.S. something is wrong with the star rating, But I rate it 5 Stars..
Madhuram says
You're very welcome Ernest and thanks for the lovely compliment. 🙂
Vegon says
I just wanted to say that these muffins are so GOOD! Everyone at home just love them, and when some one else taste one of those treats they could not believe that actually they are Vegan! So, I posted your recipe on our Blog, thank you for this precious recipe!
Madhuram says
You're very welcome 🙂
Lily says
These came out perfect! I can't wait to make these for company. 🙂
Madhuram says
Thanks for the feedback Lily.
Sheetu says
Yummilicious. I tried these last week and they came out perfect. Very soft and fluffy. Thanks for sharing these lovely egg less baking recipes. My lil one is a big fan too. 🙂
Madhuram says
Thanks Sheetu. 🙂
Eeshani says
Great Recipe ! Helped me a lot to fight from my mood swings ! 🙂 Thanks so much ... <3
Madhuram says
Haa...haa...thanks Esshani.
Marina says
My favorite muffins, they always work, always amazing, easy to make, perfect for snack attack <3 <3 great recipe, i've done it many times and im about to do it again! I always use soy milk + coconut milk though, it works awesome. Also tried to sub coconut oil for canola, but they didn't come out as firm.. will try with less oil this time. 🙂
Madhuram says
Great feedback Marina. Thanks. 🙂
Shaun says
Since becoming vegan about 4 years ago, I really missed my Assda double choc chip muffins with my coffee in the mornings. Not anymore! These are legendary.
Madhuram says
Thank you very for the feedback Shaun.
Makeda says
VERY delicious muffins..use coconut milk instead.came out perfect..Thank you..second time baking them..
Madhuram says
Oh! great! I have never tried coconut milk in my baking. Have to give it a shot.
Anita says
I made these muffins today using 1 cup of wholemeal spelt flour and 1/2 of linseed meal. I also left out the choc chips because I didn't have any vegan ones on hand.
This was my first vegan muffin recipe and I must admit, I wasn't expecting too much in the way of taste or texture. Well, they would almost have to be one of the best muffins I have had!! Nice and crunchy on the top and so so fluffy on the inside!
Great recipe, thank you.....I will be making these again and again 🙂
Madhuram says
Thanks for the feedback, Anita.
Anita says
I just wanted to pop in and say that I have been making these muffins so that we have a constant supply on hand!
They are delicious 🙂
I make them, freeze them and put one in my sons lunch box each day. I have had many a guest say how nice they are especially if you eat them while still a little frozen 🙂
Thanks again for a wonderful muffin!!
Madhuram says
Oh thank you so much for the feedback Anita. 🙂
Neon says
absolutely delicious
Madhuram says
Thank you very much Neon.
Cheng says
I made the muffins and it turned out great!! Light and fluffy. Will make it again.
Madhuram says
Thanks for the feedback Cheng.
summer says
Mine came out very dense and didn't rise at all. The only thing I changed was I used stevia instead of sugar. My first vegan baking experience lol
Madhuram says
Oh! maybe it has something to do with stevia. I have not baked with it before.
Jeya says
Hi Madhuram.
Tried this recipe over the weekend. Absolutely delicious. My kids loved it. I used whole pastry flour, canola oil and 1% cow's milk instead. Will definitely make this again. 1 cup of sugar seemed perfect!
Madhuram says
Thanks for the feedback Jeya.
Lakshmi SHARMA says
Superb recipe... Thanks .... I made it today with soya milk.... My daughter loves it....
Madhuram says
You're welcome Lakshmi.
Douraine says
This recipe is awesome! I even did it without the chocolate. It is great!
Tricia says
These muffins are fabulous . I used 2/3 cup evaporated cane sugar , 2/3 cup vegan choc chips and 2/3 cup of walnuts and whole wheat pastry flour . The texture was fluffy and moist . My family loved it . Thanks for the fabulous recipe . We also adore your vegan blueberry muffins .
Madhuram says
Thank you very much Tricia.
Flavia says
I got an automated thank you email but I do not see my comment posted here. Was it removed? I love this recipe and had positive things to say about it. I tried the "contact" link, but the verification code was malfunctioning and I could not send a message.
Madhuram says
It's in the previous page Flavia. Check the link for older comments.
Flavia says
YUM! I made these tonight. I even left out the chocolate chips because I didn't have any, and it was too late to go to the store for them. I must say, I have tried many recipes for chocolate/cocoa cakes and muffins, and this is now my favorite! So moist, light, and delicious that they do not even need a glaze or frosting.
Madhuram says
Thanks Flavia.
Kristin says
Yummy! Searched for a recipe with no eggs, because I was out of eggs. This was perfect. I didn't add chocolate chips. It was perfectly sweet and a hit with the kids. I used raw goats milk because that what we had and Bob's Red Mill wheat flour.
Going to make another batch right now!
Madhuram says
Thanks for the feedback Kristin.
Kim says
Oh my gosh!! These were amazing!! Love the recipe. I used 1 C. all-purpose flour and 1 C. oats. LOVED the texture! I only put chocolate chips on the top for "decor" before baking...added a bit of extra cocoa, as well as a tad bit more almond milk. This recipe is a KEEPER! Can't wait to try more of these recipes. 🙂
Madhuram says
Thanks Kim.
Hey says
This is a great recipe! I recently went vegan (no regrets) and was so happy to find vegan muffins! Yum.
Madhuram says
Hey, thanks.
Olga says
I tried this recipe with a few substitutions due to allergies. I used wholewheat stonegrain organic flour. Coconut milk, coconut oil and coconut sugar. I left out the choc chips. I made little mini muffins. They were so yummy. Thank you for this recipe. 🙂
Madhuram says
You're welcome Olga.
music says
I tried your recipe without following the recommendations from your Notes (except I reduced the sugar to 3/4 c and added 1tbps flaxseed meal).
Amazing. A little too moist so I'd go with 1/4c milk and 1c bananas, or 1/4 c milk and 1 and 1/3 c banana, will try it out the next time. Because this recipe is definitely worth a next, next, and next time. Thank you SO much!
Madhuram says
You're welcome.
ritu says
can u plz suggest some microqwave cake recipes
Madhuram says
I don't bake in microwave oven, so you've got to Google for it.
Christine says
These are really good. I just made them for breakfast tomorrow. My kids will love them. Mine are a little dense, but it could be because I cut the sugar to 3/4 of a cup and left out the chocolate chips. Still very yummy. Thanks.
Madhuram says
You're welcome Christine.
Teresa says
These are the absolute best muffins ever. I need to restrict my sugar so I used Truvia baking blend for less sugar. They are to die for. I bake them and freeze them and bring one to work every day for an afternoon snack. People cannot believe they are vegan. When I don't have coconut oil I use canola. Thanks for sharing. Any chance you have something similar with pumpkin puree instead of banana? With the harvest season coming up I like to use pumpkin puree now throughout the holiday season. Thanks!
Madhuram says
I'm glad that you liked these muffins, Teresa. You can find pumpkin recipes here: http://www.egglesscooking.com/recipes/pumpkin/ I'm guessing that you will love this Moist Pumpkin Cranberry Scones recipe very much.
Amanda says
PERFECT! I used mostly regular whole wheat flour which gave a nice nutty flavor. Also used less suger, 2/3 cup. Not sure of the science behind curdling the milk but I can't question because they are soooo good. Doesn't even need the chocolate chips!
Madhuram says
Thanks Amanda. The milk and vinegar mix is a substitute for buttermilk.
Barcelona says
I used 1/2 cup of raw sugar instead of a full cup of white sugar (I stay away from white sugar) and also used half unbleached white flour and half whole wheat pastry flour, and these turned out great! Plenty sweet! Very chocolaty!
Madhuram says
That's great Barcelona.
Jamie says
Thank you so much for these recipes! I have been severely allergic to peanuts and eggs my whole life and have not been able to eat any desserts or baking at all ever!
Now I am like my family's own baker! I cant wait to make these! Thank you so much! Thank you! Thank you! Thank you!!!!!!
Madhuram says
You're most welcome Jamie.
Bally says
Hi, I'm going to try this recipe but wanted to know if I can use any other substitute for the coconut oil. Thank you for your wonderful website!
Madhuram says
You can use any oil of your choice. I have already mentioned it in the substitution list.
Bally says
Sorry, missed that :-p ... thanks for replying nonetheless
Madhuram says
No problem, Bally.
Dixya says
These muffins turned out so well!
Madhuram says
Thanks Dixya.
priya says
I do not have either vinegar so what do I substitute. All I have is white balsamic vinegar. Can I use milk instead of almond milk?
Madhuram says
Yes you can use regular milk instead of almond milk. One of my friends did try a chocolate cake with balsamic vinegar and she said that it turned out good. But I have not tried it so far. Or else why not use 1/4 cup of buttermilk instead? We are mixing vinegar with almond milk to make vegan buttermilk, so regular buttermilk should be fine. Or even milk mixed with a tablespoon of lemon juice should be fine.
arundati says
These look terrific. I'm going to make them today.