Moist Banana Chocolate Chip Muffins (V, GF): a one bowl recipe for perfectly moist banana muffins bursting with chocolate chips! Vegan, Gluten-Free, Dairy-Free.
Moist Banana Chocolate Chip Muffins. Come on, just reading that made you drool, didn’t it? In the most attractive way possible, I’m sure! (Same here…)
When was the last time you had a fresh, homemade muffin for breakfast? If you haven’t had it in a good, long while, you’ve GOT to make these. Like, right now. And while you’re at it, you can also whip up some of these Easy Gluten Free Dark Chocolate Muffins and these One Bowl Double Chocolate Banana Muffins.
And if you’re actually in the mood for something more… say, lemon-y, try my deliciously moist Healthy Lemon Poppy Seed Muffins Recipe. .
Trust me, you’ll be in total muffin bliss. 😉
The thing is, I’m not a morning person. Like, at all. Way back during my college days, I wouldn’t even consider an 8am class because it was too friggin early! And even when I had no choice, I’d sit in that class—scratch that—I’d sleep through that class and still be walking around in a daze until 11am.
Yes, there are far too many professors who can confirm this.
But now that I’m a certified, card-carrying adult, I actually wake up pretty early every day: 5:58am EARLY.
Why yes, it’s exactly 5:58am. Because for some reason, that extra 2 minutes into 5am makes me feel more like I’m waking up at 5am and not 6am. And that for sure counts as an extra hour in the day, right?
Anyway, needless to say, college me would’ve bopped current me over the head and been like, “Um, did you never go to sleep last night?” “Surely, you’re getting ready for bed right now!!!” And “Why don’t you party or do anything mildly fun anymore? Boring adult!!”
She was judgy!!! Heh heh.
Anywho, the ONE thing that makes all of this better? Homemade baked breakfast treats. Like I said, there’s at least one obvious perk to this old job-o-roo called food blogging, and it’s called:
THE FOOD!! 😉
What’s up now, college me?!? That instant ramen and 2-day-old left-out-the-entire-time pizza is not lookin’ so good and superior now, is it?
Is it?!?
Now I get to wake up/must wake up (who am I kidding) early to make delicious treats like homemade chunky paleo granola with clusters and these moist banana chocolate chip muffins. They’re better than waking up at 10am, rolling into class still super foggy, then staying up til 3am for a last minute cram session and party (for good measure).
They’re better than those store-bought, totally guilt-inducing, heavy & overly sweet muffins that drag you down all day. They’re better than anything you can buy on your way to work.
P.S So is this Best Vegan Gluten Free Moist Chocolate Muffins Recipe. 💜
They’re better because you made them. 🙂 And you know exactly what goes in each vegan and gluten free moist banana chocolate chip muffin.
They’re moist (in case you haven’t caught on yet), perfectly balanced between deliciously fluffy and satisfyingly dense, bursting with melty chocolate chips and just the right hint of nuttiness. They’re about ready to rock your entire set of morning socks off!
So you ready for this? Let’s make these Moist Banana Chocolate Chip Muffins! They’re:
- made in just one bowl
- vegan, gluten-free, dairy-free
- fluffy, moist, and bursting with banana YUM
- deliciously nutrient-packed
- made with the healthy, whole ingredients you know and love
- just the perfect moist chocolate chip banana muffins you’ve been searching for
- easily made nut free with just two swaps: sub the walnuts and follow instructions in the notes on subbing the almond meal
- just the vegan banana chocolate chip muffins you’ve been searching for… or the gluten free banana chocolate chip muffins… oh you get my drift 😉
- great for a gluten free vegan breakfast treat
- or an afternoon healthy allergy-friendly snack!
Go ahead and send notice to those super ripe bananas on your kitchen counter. It’s time for them to get deliciously useful! I simply love making and sharing these vegan treats with you. I’m so grateful to have you here. I can’t wait to hear what you think! In the meantime, tell me:
What flavors of muffins would you like to see on Beaming Baker next?
Sending you all my love and maybe even a dove, xo Demeter ❤
☀︎ Click below to Pin ☀︎
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If you enjoyed these supremely satisfying Moist Banana Chocolate Chip Muffins, then you’ll just love these delicious healthy recipes:
☀︎ More Gluten Free Vegan Breakfast Recipes ☀︎
- Banana Chocolate Chip Oatmeal Breakfast Bars
- Good Morning Breakfast Cookies
- One Bowl Vegan Gluten Free Banana Nut Bread
- 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
- Easy Vegan Peanut Butter Banana Breakfast Cookies
Moist Banana Chocolate Chip Muffins (Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, One Bowl)
- Yield: 10-12 muffins 1x
Print Recipe
Pin RecipeDescription
Moist Banana Chocolate Chip Muffins (V, GF): a one bowl recipe for perfectly moist banana muffins bursting with chocolate chips! Vegan, Gluten-Free, Dairy-Free.
Ingredients
Wet Ingredients
- 3 medium, very ripe bananas (1 cup mashed)
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cup gluten free oat flour
- ¾ cup almond meal* (Nut-Free substitution in Notes)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¾ cup vegan chocolate chips
- ¼ cup walnuts, chopped (optional)
Optional Topping
- 2–3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add remaining wet ingredients: oil, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add all dry ingredients: oat flour, almond meal*, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and walnuts, if using.
- Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful domed top**. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle chocolate chips on top of the muffins.
- Bake for 16-22 minutes. Mine took 18 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
Notes
– Adapted from my Double Chocolate Banana Muffins and my One Bowl Gluten Free Vegan Banana Nut Bread.
– *To substitute almond meal with oat flour: use a TOTAL of 1 ¾ cups + 2 tablespoons gluten free oat flour. Muffins will be just a touch drier and not as fluffy, but still good!
**I like to use this ice cream scoop to scoop and drop one scoop of batter into each muffin liner. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.
– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 15-second increments in the microwave until warm.
– More gluten free muffin recipes: banana nut muffins, dark chocolate muffins, maple pecan pumpkin muffins.
- Category: Muffin, Breakfast, Vegan, Gluten-Free, Dairy-Free
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Muffin Pan | Parchment Cupcake Liners | Ice Cream Scoop | Glass Mixing Bowls | Coconut Sugar | Coconut Oil | Gluten Free Oat Flour | Cooling Rack
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Marisa says
April 8, 2019 at 8:18 pmHow long would you cook these for mini muffins?
Demeter | Beaming Baker says
April 11, 2019 at 10:06 amHi Marisa! Here’s my recipe for chocolate banana mini muffins, I think this should help. 🙂 Happy baking! https://beamingbaker.com/double-chocolate-banana-almond-mini-muffins-vegan-gluten-free-oat-flour-dairy-free/
Chelsea says
December 19, 2018 at 1:02 pmHi do you know a good substitue for gf oat flour?
Demeter | Beaming Baker says
December 20, 2018 at 3:09 pmHi Chelsea! You might be able to use gf all purpose flour. Hope this helps! 🙂
Sue Lorraine says
December 13, 2018 at 8:35 pmI made these with GF Rice flour instead of GF oat flour and otherwise followed the recipe to a tee and they were absolutely delicious! So soft and moist and tasty!!
★★★★★
Demeter | Beaming Baker says
December 14, 2018 at 3:57 pmThat’s awesome to hear, Sue! Lately, I’ve been getting a few questions about rice flour, so this is very helpful to hear. Glad you enjoyed it! 🙂
Sarah K says
October 15, 2018 at 9:25 pmHi Demeter,
i just made this today and I’m absolutely obsessed- so is my gluten-eating family who always skips over my GF baked goods.
I was wondering if there was a way to make these into jumbo sized muffins? How could I do that? Just add to the baking times? Or would it not rise if it was made into jumbo tins?
Thank you so much!
★★★★★
Demeter | Beaming Baker says
October 18, 2018 at 10:09 amHi Sarah, that’s so wonderful to hear!!! I’m awake extra pleased when non-GF, non-V folks can’t resist! For Jumbo: I’d say bake them for about 25 minutes, depending on the size of the pan. Enjoy!!
Katie says
October 13, 2018 at 2:26 amHi just found your blog. Am thinking about making this for my friend’s baby’s 1st birthday cake smash. She has some allergies and other restrictions. I can’t make with chocolate or blueberries. Any other suggestions for add-ins that wouldn’t be too sweet but would go well with this? Thanks!
Demeter | Beaming Baker says
October 15, 2018 at 12:28 pmHi Katie! How about some chopped strawberries? 🙂 Enjoy!
Karina says
July 7, 2018 at 9:36 amCan you make it on a cast iron pan like cookie skillet? If so, what size would you recommend and cooking temps & time? Thanks!
Demeter | Beaming Baker says
July 9, 2018 at 5:02 pmHi Karina! I haven’t tried this yet, so I’m not sure. Let me know how it turns out! 🙂
Kim says
May 24, 2018 at 12:21 amOkay so two things. I would have posted a pic but they were dusted by maybe my kids or maybe me. Not really wanting to admit that one. Hahaha. Ate it while they were hot and they were sooooo freaking good!!!
Also I love that you’re Viet! Yay and with food allergy awareness. Double yay!!!! So excited to have found you. And so inspiring! Starting my blog and your story inspires me ❤️..
Demeter | Beaming Baker says
May 25, 2018 at 8:32 amHi Kim! What a lovely comment! 🙂 I’m so happy that you’re here. .☺️ Thinking good thoughts for your blog and sending all the good vibes for its success! .❤️
Mary Grace Morales says
May 1, 2018 at 7:07 amAwesome recipe! The muffin was very moist even after several days. We couldn’t stop eating them Thanks for sharing.
Demeter | Beaming Baker says
May 1, 2018 at 12:59 pmWonderful! I’m so happy that you all enjoyed the muffins Mary. ☺️ Thank you for stopping by and sharing the good vibes!
Laura Pinto says
March 30, 2018 at 10:51 amI made these today while my baby napped and my daughter helped me. They were delicious and moist- I was pleasantly surprised. I’m doing an elimination diet for my baby as he is reacting to many foods and it’s hard to enjoy much these days. This was just what I needed!
★★★★★
Demeter | Beaming Baker says
March 30, 2018 at 1:36 pmWhat a great activity to do with your daughter while the baby sleeps. 🙂 I’m so happy that this was just what you needed! I hope you can enjoy more foods that work for you and your baby. .
Vicki says
March 28, 2018 at 8:25 amThese are great! I have tried other GF vegan muffins and my husband says these are the best yet! I made a double batch and didn’t feel like mashing all the bananas so I threw all the wet ingredients into my blender. Yummy! I appreciate a good recipe without all the starches. Thank you for sharing.
Demeter | Beaming Baker says
March 28, 2018 at 12:12 pmYay! So happy to hear that you and your husband enjoyed these, Vicki. 🙂 Such a great idea to just throw it all in a blender! Thank you for taking the time to comment and let me know how they turned out for you. .
Jade says
March 25, 2018 at 12:41 amThis is the second of your muffin recipes I made today and this one is also a winner in our house. I added about 1.5 tbsp of banana flour for some of that healthy resistance starch and you can’t even tell. Also, since I only had 2 bananas on hand I just added about 1/2 cup unsweetened applesauce to the mix. Thanks for another great recipe 🙂
★★★★★
Demeter | Beaming Baker says
March 26, 2018 at 2:59 pmSo cool that you added in that banana flour and it didn’t affect the muffins at all. I’ll have to try that! Thanks so much for your sweet comment. I can’t wait to hear what you try next, Jade. 🙂
J says
March 12, 2018 at 4:20 pmJust made these yesterday! Delicious. A little denser/heavier in textre than expected. If I used almost all oat flour and less almond would it make them fluffier like the store bought kind? I have some coconut flour as well. I added in a pinch of cinnamon and cocoa powder. I miss the fluffiness of muffins but not all the unnatural ingredients.
J says
March 12, 2018 at 4:19 pmJust made these yesterday! Delicious. A little denser/heavier in textre than expected. If I used almost all oat flour and less almond would it make them fluffier like the store bought kind? I have some coconut flour as well. I added in a pinch of cinnamon and cocoa powder.
★★★★★
Sandra | A Dash of Sanity says
February 26, 2018 at 9:55 amIt looks so moist! I’d definitely eat this for breakfast or snack!
★★★★★
Demeter | Beaming Baker says
February 26, 2018 at 10:34 amThey’re so perfectly moist and tasty! Hope you get to try. 🙂
Amanda says
February 22, 2018 at 1:36 pmJust made these! They’re cooling now and look perfect! The only adjustments I made were to add 3/4 tsp. of cinnamon and 1/4 tsp. of nutmeg, and I omitted the walnuts. They smell incredible! Can’t wait to try them 🙂
Demeter | Beaming Baker says
February 23, 2018 at 8:16 amHi Amanda, so happy to hear that they look so great! Hope you enjoyed them! 🙂
Amanda says
February 23, 2018 at 4:58 pmJust tried one and they’re amazing – not too sweet and full of flavor. So moist and delicious! I love that this recipe has no xanthan gum or GF blend as well. Thanks so much!
★★★★★
Demeter | Beaming Baker says
February 26, 2018 at 7:51 amWoohoo!! So happy to hear that you enjoyed them, Amanda. I really wanted to share a recipe without either of those ingredients! Hugs!
Erin | Dinners,Dishes and Dessert says
February 20, 2018 at 11:17 pmI can’t wait to try this! I want a dozen of this!
★★★★★
Demeter | Beaming Baker says
February 21, 2018 at 11:50 amYay!! Can’t wait to hear what you think. 🙂
Erin | Dinners,Dishes and Dessert says
February 20, 2018 at 11:17 pmLooks so irresistible! Definitely must try!
★★★★★
Demeter | Beaming Baker says
February 21, 2018 at 11:49 amThanks, Erin! 🙂 Hope you do try it!
Amy @ Little Dairy on the Prairie says
February 20, 2018 at 3:49 pmI have to make these! Great grab and go breakfast!
★★★★★
Demeter | Beaming Baker says
February 21, 2018 at 11:49 amYeah, ya do! 🙂 They’re such a tasty and fun grab ‘n go breakfast. 😉
Dee says
February 20, 2018 at 11:08 amI haven’t had breakfast yet, and these muffins are making me drool!
Demeter | Beaming Baker says
February 20, 2018 at 2:23 pmTime to break out the ripened bananas and give these a go! 😉
Allyson Zea says
February 20, 2018 at 10:58 amWow this looks like the ultimate muffin!
Demeter | Beaming Baker says
February 20, 2018 at 2:22 pmIt most definitely is! 😉 Thanks, Allyson. 🙂
Jacque Hastert says
February 20, 2018 at 9:49 amThis would be great for breakfast or an afternoon snack. LOVE!
★★★★★
Demeter | Beaming Baker says
February 20, 2018 at 2:22 pmExactly! Sometimes I can’t decide which. 😉 Thanks, Jacque. 🙂
Marsha | Marsha's Baking Addiction says
February 20, 2018 at 9:33 amThat’s the best thing about making your own delicious breakfast recipes, you know exactly what you’re eating and feel good for the rest of the day! I could definitely go for a few of these every morning, they look SO good! Happy Tuesday, Demeter! xo
★★★★★
Demeter | Beaming Baker says
February 20, 2018 at 2:21 pmRight?! 🙂 I always like knowing exactly what’s in my food! Hehe. Thanks so much, Marsha. Happy Tuesday to you, too! xoxo
Patricia @ Grab a Plate says
February 19, 2018 at 9:25 pmThere’s nothing worse than a dry, crumbly muffin. These look anything but dry! How yummy, and I’m looooving those chocolate chips!
Demeter | Beaming Baker says
February 20, 2018 at 2:14 pmDry, crumbly muffins are the worst! Thanks Patricia. 🙂
Vanessa says
February 19, 2018 at 4:35 pmCan you recommend another gluten free flour besides oat flour – do you think chickpea flour would work – I usually make my gf blueberry and chocolate muffins with this?
Many thanks
Demeter | Beaming Baker says
February 20, 2018 at 2:14 pmHi Vanessa, perhaps you can try gluten free all purpose flour. I’ve had several readers use that as a substitute for GF oat flour in many of my recipes. 🙂 P.S. Chickpea flour might be a comparable sub. Good luck! 🙂
Maria says
April 9, 2018 at 3:33 pmDo you think it would work with coconut flour instead of almond flour as well?
Demeter | Beaming Baker says
April 10, 2018 at 2:36 pmHi Maria, unfortunately, no. Coconut flour is extremely absorbent. If you were to use it, you’d have to rework the entire recipe. Best of luck! 🙂
Julie says
February 19, 2018 at 11:45 amHello
Can I use a regular egg instead of a flax egg… ?
Thank you
Demeter | Beaming Baker says
February 19, 2018 at 12:56 pmHi Julie, yes, that should be fine. 🙂 Can’t wait to hear what you think!
Cheryl says
February 19, 2018 at 11:38 amCould these be made using applesauce to substitute for the coconut oil?
Demeter | Beaming Baker says
February 19, 2018 at 12:56 pmHi Cheryl, I think that might just work! Let me know how it turns out. 🙂
Jeni @ Biscuits & Booze says
February 19, 2018 at 10:34 amha! I used to be the same in college. Now I LOVE the early mornings. It is my most productive time. And I ALSO love breakfast treats like these muffins! They’d make great leftovers for busy weekday mornings too. Bookmarking!
★★★★★
Demeter | Beaming Baker says
February 19, 2018 at 12:55 pmLol. Right? Ahh… the old college days. So funny how things change as we get older. Now I feel like I’m missing a big chunk of the day if I don’t get up early. Thanks so much for stopping by! 🙂
Danielle Wolter says
February 19, 2018 at 9:13 amI’m actually eating banana bread for breakfast right now! And I’m sure it would be better with chocolate 🙂 It’s funny you mention getting up early – I’ve always been an early morning person and have such a hard time relating to people who stay up late! I get up at 330 and my friend think I’m a crazy person. Maybe I am.
Anyways, these muffins sound delicious and perfect for any time of the day!
★★★★★
Demeter | Beaming Baker says
February 19, 2018 at 10:00 amOh YUM! Yes, chocolate pretty much makes everything better! LOL. 3:30am: wow!! Thanks for stopping by, Danielle. 🙂
Lisa | Garlic & Zest says
February 19, 2018 at 9:11 amI could eat those muffins every morning! They really look moist and flavorful — love the nuts and chocolate chips, too.
★★★★★
Demeter | Beaming Baker says
February 19, 2018 at 9:59 amAnd what a tasty morning it’d be! 😉 Thanks Lisa!
Amy | The Cook Report says
February 19, 2018 at 9:04 amThose chocolate chips look so gooey and delicious!
★★★★★
Demeter | Beaming Baker says
February 19, 2018 at 9:59 amOh gosh, they’re totally the best!
Madi says
February 19, 2018 at 8:43 amThese muffins look so wonderful! I need to make these!
★★★★★
Demeter | Beaming Baker says
February 19, 2018 at 9:58 amThank you, Madi! 🙂 I hope you do!