Vegan Double Chocolate Banana Muffins: 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.
If you tried this Vegan Double Chocolate Banana Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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 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.
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.
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.