One Bowl Double Chocolate Banana Muffins (Vegan, Gluten Free, Dairy Free)
One Bowl Double Chocolate Banana Muffins (V+GF): a one bowl recipe for moist, rich chocolate banana muffins dotted with chocolate chips. Vegan, One Bowl, Gluten Free, Dairy Free.
Do you remember the emo post? Ya know, the one about my emotional baking breakdown double chocolate banana nut bread? I told you about the self-imposed crazy-high, unrealistic, doomed-to-fail standards that I put on myself. I told you about how I realized that maybe, just maybe, we all put too much pressure on ourselves to be perfect.
And if we’re not perfect, we really give ourselves the crappiest time.
I was hoping you’d relate. And you did. In fact, many of you felt the same way too. Your support helped me to realize that I’m not this major fudge-up (censored for the kiddies, of course); your support helped me to realize that we’re all in this together. So thank you. ❤
But yet, how did the saga end? Did those infamous double chocolate banana muffins ever get made? Did I ever show them who’s really the boss?
Take a look-see. 😉 ‘Cuz… I DID. Oh yeah!! I just pushed my super cool sunglasses up my forehead and crossed my arms over my chest like I was a cool person. As if I even knew what that entailed.
I’m not gonna lie though… I was kinda/really/super seriously nervous about making these babies. I mean, what if I dropped the entire pan, AGAIN? What if I didn’t follow all the tips from the top minds of baking geniuses around the world? What if I didn’t add in enough baking soda in the banana bread recipe or I really should have cranked up the heat super high at the beginning of the batch, then turn it down low towards the end (or something)? What if??
But the recipe was good. I mean, it was really good. Like, domed tops GOOD. These one bowl double chocolate banana muffins are perfectly moist, super chocolatey and taste, for realsies, BETTER than chocolate cake. Yeah, I had to shout that. <–Let me have this, would ya? 😉
Anyway, just as I was worrying and fretting about this recipe, this shoot, and everything else, I was in the middle of summer craziness. There were three birthdays in my family, a wedding, LOTS of travel (think stuffy buses and moist subway stations… ew), literal mountains of coconut chocolate chip vegan ice cream, and two partridges and a pear tree. Like literally.
Except for the last two (or is it three??). *Clears throat*
I was doing the same things again—doing too much, expecting too much, and sleeping too little. Work lasted longer and longer each day. Conversations, bonding time, hugs and all that good stuff became less and less frequent. I picked computer time over family time. I picked work over life.
And that sucked. A LOT.
I started questioning a lot of things that I was doing, and I started making new plans. This time, I’m gonna change. For real. Work less, live more. Spend less time chatting online and more time chatting in person. Take a walk in the morning with Erik, instead of turning the computer on and doing internet stuff til my eyes burn.
Will you join me? I mean, after you’re done reading this post, then pinning it and sharing it to your social media? <—Just. Kidding. 😉 Let’s make some time for meeting a friend at a coffee shop. Or playing catch with the kiddos at the park. How about spending an afternoon baking with Grams? Or maybe even inviting some friends over to make a batch of healthy lemon poppy seed muffins?
However you do it, let’s do it together. Tell me, what are your favorite IRL activities? Surfing? Knitting? Ooooh, a book club?? I’ve always wanted to be in one! What’s it like?
In the meantime, I’ll tell you all about these one bowl double chocolate banana muffins. Hey, maybe you and Grams can make these this weekend?
These One Bowl Double Chocolate Banana Muffins are:
- made in just one bowl (in case you weren’t listening)
- vegan, gluten free and dairy free
- rich, chocolatey and delicious
- made of the simplest whole ingredients
- moist and better than chocolate cake, yep, I said it.
- plant-based and allergy-friendly
- great for freezing to save you time
- refined sugar-free
- perfect for an afternoon of baking with Grams
Making something with your own two hands is one of the best feelings in the world. Will you try your hand (or hands…) at this today? And maybe, just maybe, you can plan an entire day of outdoorsy fun while you’re at it. No computers allowed. 🙂
Sending you all my love and maybe even a dove, xo Demeter. ❤
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One Bowl Double Chocolate Banana Muffins (Vegan, Gluten Free, Dairy Free)
- Total Time: 25 mins
- Yield: 12 muffins 1x
Description
One Bowl Double Chocolate Banana Muffins (V+GF): a one bowl recipe for moist, rich chocolate banana muffins dotted with chocolate chips. Vegan, Dairy Free, Gluten Free.
Ingredients
Wet Ingredients
- 3 medium, very ripe bananas (a little over 1 cup)
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 5 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/4 cups gluten free oat flour
- 3/4 cup almond meal
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup vegan chocolate chips
- Optional: 2 tablespoons assorted vegan chocolate chips for topping
Instructions
- Preheat the oven to 350°F. Line a standard 12-muffin pan with cupcake liners.
- Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until completely smooth. Add the rest of the wet ingredients: coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add all dry ingredients: oat flour, almond meal, cocoa powder, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix.
- Pour batter evenly into cupcake liners. Optional: sprinkle chocolate chips on top of the muffins.
- Bake for 25-30 minutes.
- Place the muffin pan on a cooling rack. Allow to cool for about 1 hour. Lift out and enjoy!
Notes
– Adapted from my Vegan Chocolate Banana Nut Bread (V, Gluten Free, Dairy Free).
– Store in an airtight container for up to 1 week.
– Freezing instructions: These muffins freeze well. Wrap tightly in parchment paper or foil. Store in an airtight container in the freezer for up to 1 month. To serve, allow to thaw at room temperature for 1 hour, or warm in the microwave for 20 seconds (or until warm).
– More gluten free vegan recipes: Gluten Free Banana Oat Muffins, Gluten Free Vegan Brownies, and Oatmeal Raisin Cookie Bars.
- Cook Time: 25 mins
- Category: Muffins, Vegan, Gluten Free, Dairy Free
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Vegan Double Chocolate Banana Nut Bread (V, Gluten Free, Dairy Free) | Gluten Free Banana Oat Muffins (Vegan, GF, Dairy Free) | Gluten Free Vegan Brownies (V, GF, Dairy-Free) | Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars (V, GF, DF, Whole Grain)
Loved the muffins. They were chocolatey, incredibly soft and no one can tell that they are GF and vegan. This recipe is a keeper. Thank you so much.
Yay! Always happy to hear that everyone thought they were “regular” muffins lol. Thank you for taking the time to stop by and let me know, Sheetu!
These are fantastic! I used what I had on hand (egg, honey, and light brown sugar) and can honestly say these are the best gluten free, dairy free muffins I have ever made. (Actually, the best muffins I have ever made, period!) I can’t thank you enough for this recipe! They tested and smelled as picture-perfect and amazing as they came out of the oven looking!
Thanks so much, Natasha! 🙂 The best muffins you’ve ever made?!? NICE!! I’m so incredibly pleased to hear it. Thank you for taking the time to let me know. Happy baking!
Can I replace the almond flour with more oat flour?
Sub the almond meal with 1/4 plus 2 tablespoons additional oat flour. Enjoy!
Hi Demeter,
I’m a big fan of your recipes and blog. I make your chocolate banana muffins regularly but really needed a hit of strong chocolate today and wow, did this do the job! These muffins are AMAZING. I only made one substitution since I didn’t have the ingredient: 1/2 cup brown sugar in place of the maple and coconut sugars. I also added a few tbsp of soy milk to make up for the liquid of the maple syrup. Came together so wonderfully and quickly! I baked it for 29 minutes I think. Rich, chocolately heaven! I’m already looking forward for them to cool down so I can have another one heated up in the microwave, hehe. Thank you for your amazing recipes!!!
Hi Sarah! Thank you so much. 🙂 I’m blushing over here!! Loved hearing about your subs–we all know how everyone’s gotta do ’em, especially right now lol. I hope the reheated ones were just as good! Thank YOU for your super sweet and much appreciated words. Big hugs!!
This is by far my favorite muffin recipe! I have made this so many times and never tire of it. These also freeze beautifully!! I was just wondering if you have ever tried replacing the banana with applesauce or another substitute? Bananas are getting hard to find right now! Would love to know if anyone has had success with a substitute. Thank you!!
Thanks so much, Jenn! Your really comment brightened my day. 🙂 Hmm… so you’re looking for a chocolate muffin recipe without bananas, right? How about these best moist vegan gluten free chocolate muffins. They’re made with the same ingredients minus the banana. Hope you enjoy!
Ohhh I will need to try those next!! We actually baked up your Paleo Chocolate Muffins this morning and they are also incredible!! We topped half of them with raspberry jelly prior to baking and loved that variation! They could easily pass a dessert! Love them!
Awesome!!! Can’t wait to hear what you think! 🙂 Oh my goodness, raspberry jelly on top of those muffins sound amazing! Thanks Jenn!
I noticed on some of your recipes there’s nutritional facts and some other don’t have it. Why is this? Am I missing something possibly?
Thank you!