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 ❤
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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
- Best Ever Healthy Chocolate Chip Muffins
Moist Banana Chocolate Chip Muffins (Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, One Bowl)
- Yield: 10-12 muffins 1x
Description
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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Katie says
I just had to say Thank You!! I made this today and it’s so good. I’ve been trying to bake gluten free egg free because my kids have food allergies. So many gluten free flours leave a gritty taste and are usually dense, not fluffy at all. These muffins are fluffy! They’re not gritty at all, and not overly sweet. I omitted the nuts (allergies again) and just used oat flour and these muffins are delicious. Thank you so much.
★★★★★
Demeter | Beaming Baker says
You’re so welcome, Katie! 🙂 Oh yes–I know exactly what you’re talking about with those gritty recipes–I cannot even! Lol. I’m so happy that you were able to bake and enjoy a tasty GF/DF treat! Thank YOU for letting me know how these banana muffins turned out for you. Can’t wait to see what you try next!
Laura says
I love these, and they are a regular in my breakfast rotation! I do sub a regular egg for the flax egg and honey for the coconut sugar then add 1/4 C ground flaxseed and 2 T chia seeds and a dash of cinnamon. So yummy! Thanks for a great recipe!
★★★★★
Demeter | Beaming Baker says
You’re so welcome Laura! Glad you’re enjoying the recipe.
Laura says
Funny that you wrote today because I made these again this morning! 🙂 So yummy! Have a great weekend!
Demeter | Beaming Baker says
LOL what timing! I’m super happy you’re enjoying them. 🙂 Hope you have a wonderful weekend, too!
Anie Fong says
Hi Demeter! I’ve baked this twice now and it didn’t disappointment me! My husband who isn’t a vegan oh my he loves it! He actually had 6 before the muffins can cool down. He loves it warm! And I made a cream topping made of cashews and dates and it was yummm! Thank you so much for sharing!
Demeter | Beaming Baker says
Hi Anie! I’m so happy you and the hubs are enjoying the muffins! Erik is the same way—he never waits for the muffins to cool, either. 😂 Thanks for taking the time to share your kind words with me.
Katie says
Thank you so much Demeter for an awesome recipe. My kids will love these!
★★★★★
Demeter | Beaming Baker says
You’re so welcome, Katie! Thank you for stopping by and trying my recipe. 🙂
ANGELICA GALVEZ SUAREZ says
Do you have the nutrition facts of these deliciousness ?
Thks so much
Guiomar says
Hi!i made them last week. I absolutely loved them but hubby didn’t seem convinced, I tried to find out what was wrong according to him to see what to make next, and he just wanted them to be bigger 🤦♀️🤣 Now I have to make them bigger and hope it doesn’t screw them up XD wish me luck!
★★★★★
Demeter | Beaming Baker says
Hi Guiomar! Lol! I’ve got the same problem in my household with Erik. (He always needs at least two servings of everything haha.) If you’re just filling the muffin tin with more batter, just make sure to add about 4-6 more minutes to the bake time. Good luck! 😉
Amy says
I used all GF oats and since you mentioned they would be a bit dryer, I added 2 TBSP of Peanut butter and 1 TBSP of Maple syrup. I also added about 2 Tspn of hemp seeds and chia seeds. I baked them for 18 minutes. They came out perfect! Delicious, thank you!
Demeter | Beaming Baker says
Oh, I love that! Super smart of you to add in a bit of extra fat and other wet ingredients to balance it all out. I’m so happy to hear it all worked out. Happy baking, Amy! 🙂
Patricia Housum says
OMG, these muffins are wonderful! I made a double batch and I’m so glad I did.
★★★★★
Demeter | Beaming Baker says
Woohoo!!! I love that you had the foresight to make more in advance! 🙂 My kind of baker. 😉 Happy baking, Patricia!
Amy says
Great recipe, sounds delicious and I will try! Do you have a calorie estimate for each muffin?
Marisa says
How long would you cook these for mini muffins?
Demeter | Beaming Baker says
Hi 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
Hi do you know a good substitue for gf oat flour?
Demeter | Beaming Baker says
Hi Chelsea! You might be able to use gf all purpose flour. Hope this helps! 🙂
Sue Lorraine says
I 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
That’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
Hi 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
Hi 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
Hi 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
Hi Katie! How about some chopped strawberries? 🙂 Enjoy!
Karina says
Can 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
Hi Karina! I haven’t tried this yet, so I’m not sure. Let me know how it turns out! 🙂
Kim says
Okay 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
Hi 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
Awesome recipe! The muffin was very moist even after several days. We couldn’t stop eating them Thanks for sharing.
Demeter | Beaming Baker says
Wonderful! I’m so happy that you all enjoyed the muffins Mary. ☺️ Thank you for stopping by and sharing the good vibes!
Laura Pinto says
I 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
What 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
These 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
Yay! 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
This 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
So 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. 🙂