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.
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!