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)
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 12 muffins 1x
Print Recipe
Pin RecipeDescription
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)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- ¼ 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 ¼ cups gluten free oat flour
- ¾ cup almond meal
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ½ 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.
- Category: Muffins, Vegan, Gluten Free, Dairy Free
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
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)
Clare says
July 29, 2019 at 11:58 amThese are so delicious !! I am so happy I found this site! The wet ingredients alone in this recipe taste so delicious !! Like banoffe pie or something 😍! Have you any recipes like this 😍
Demeter | Beaming Baker says
July 29, 2019 at 1:14 pmHi Clare! Welcome to the site!! 🙂 Also, I totally feel you on the wet ingredients being yummy lol. I’ve been known to “taste test” while prepping. 😉 Are you looking for a pie or…? 🥰
Christine says
May 19, 2019 at 10:19 amI have finally found my go-to recipe for chocolate muffins! They are everything I was looking for in a muffin; gluten free, dairy free, refined sugar free and soooo good! Thanks for sharing : )
★★★★★
Demeter | Beaming Baker says
May 21, 2019 at 11:17 amYay! I’m thrilled to hear it Christine! 😊 Thank you for taking the time to let me know!
Marisa says
April 5, 2019 at 3:13 pmHow long would you bake these if doing mini muffins?
Jennifer Eisen says
November 6, 2018 at 1:35 pmCan you recommend a substitute for Almond meal?
Demeter | Beaming Baker says
November 7, 2018 at 9:15 amHi Jennifer! You can use any other type of nut or seed meal (like sunflower seed meal or cashew meal). If that’s not possible, you can use more oat flour—just make sure to leave out about 2 tablespoons since oat flour is much drier than almond meal. Enjoy!
Nycole says
July 14, 2018 at 5:25 pmThese are my favorite muffins! They really are better than chocolate cake in my opinion.. especially because I don’t feel terrible or hate myself after eating one! . Any idea what the calorie and macro counts are and how many grams of sugar?
★★★★★
Demeter | Beaming Baker says
July 16, 2018 at 2:04 pmI’m so happy to hear that, Nycole! 🙂 Guilt-free treats really are the BEST! I’m slowly but surely adding nutritional facts across the site. Thanks for bearing with me! xo
Tammi says
May 20, 2018 at 10:22 amThank you for the recipe. I used quinoa flour in place of the oat, and added cinnamon, nutmeg and chopped pecans. I didn’t leave them in the pan after baking b/c they set nicely. Moist and delicious.
★★★★★
Demeter | Beaming Baker says
May 21, 2018 at 1:07 pmYou are very welcome Tammi! 🙂 Ooh, those additions sound delicious–especially the chopped pecans! . So happy to hear you enjoyed them!
Ashley says
March 5, 2018 at 2:53 pmThese are the BEST muffins I have ever made. I have a dairy allergy so I have tried multiple different DF treats along the way, but these are by far the best! I have made these around 20 times and seem to never get sick of them. Thanks for sharing!
★★★★★
Demeter | Beaming Baker says
March 6, 2018 at 2:09 pmYay!!! I’m so happy that you enjoyed these, Ashley. 🙂 They’re totally one of my family’s faves too. Thanks for taking the time to let me know how much you enjoy them. Happy baking!
Jennifer @ Because Food Is Love says
July 7, 2017 at 11:00 pmJust saw your recipe on Twitter and I was immediately drawn to these muffins. Gluten free and so prefect looking! These look absolutely delicious. I’ve been experimenting a lot lately with gluten free baking and my first attempt at chocolate banana muffins, while tasty, did not look pretty. I was disappointed cause they didn’t dome up like traditional muffins. But I got over it cause my kids loved them! They wanted to eat them for breakfast and dessert. I’m excited to try your recipe. I’ve actually never used a flax egg. I’ve added flax meal to baking but only for the added nutrients not to replace the egg, but it’s something I’ve wanted to try. Thanks for the recipe!
Demeter | Beaming Baker says
July 10, 2017 at 11:40 amGluten free baking can definitely be quite tricky! I can’t wait to hear what you think. 😉 Have fun with the flax egg! xo
Ronda Hicks says
June 3, 2017 at 11:33 pmThese muffins were amazing! We don’t have gluten issues, so I used whole wheat pastry flour in place of the oat flour and almond. The batter seemed stiff, so I added 3 T of natural applesauce. These were dense, moist, and decadent. A new favorite for the whole family.
★★★★★
Demeter | Beaming Baker says
June 5, 2017 at 8:36 amI’m so happy you enjoyed these, Ronda! 🙂 Love how you changed up the recipe to fit your family’s needs. It was a genius move to add in that applesauce! Thank you for taking the time to let me know how these turned out. Happy baking! 🙂
Leonie Dupuis says
May 14, 2017 at 1:34 pmHi Demeter! I just baked these as a dessert snack! I am currently following a more “strict” diet, so I decided to look up the nutritional value per muffin and decided it would be worth sharing. Here are the results per muffin, substituting the flax egg for a real egg:
198 Calories
9.8 g Fat (5.1 g Saturated Fat)
26.9 g Total Carb
4.2 g Protein
Overall it is a little high in fat, but there are no trans fat, so it’s not as big of a deal
★★★★★
Demeter | Beaming Baker says
May 15, 2017 at 1:41 pmHi Leonie! Dessert snacks are the best, aren’t they? 🙂 Thank you for taking the time to share the nutrition facts! A little bit of fat and healthy ingredients are totally not a big deal! Can’t wait to see what you try next. 🙂
Ashley Ewry says
February 15, 2017 at 1:49 pmHello, thanks for this recipe, they look yummy! I will have to try these some time. 🙂 Have a great week.
Demeter | Beaming Baker says
February 16, 2017 at 10:08 amMy pleasure! Can’t wait to hear what you think, Ashley. Have a fantastic week! 🙂
Melony Wood says
October 8, 2016 at 10:52 pmThese muffins look so good, I can’t wait to try them! I was wondering if I could possibly use a different oil instead of coconut oil? If so what type of oil would you recommend using?
Demeter | Beaming Baker says
October 9, 2016 at 9:34 amThank you, Melony! 🙂 I haven’t tried this recipe with a different oil, so I’m not sure of the results. You could try swapping the coconut oil out with canola oil or olive oil. Just a note: olive oil is more likely to affect the overall taste. Hope this helps! I can’t wait to hear how it turns out. 🙂
Anne-Marie says
September 28, 2016 at 11:19 amThis recipe looks just perfect for my 7 year old daughter’s birthday – I have to bake something for school that she can eat (she’s allergic to gluten dairy and eggs). Can I replace oat flour by something safer (gluten free wise) such as rice flour? Or do you recommend a gluten free mixture? I tend to be cautious with oat flour.
★★★★
Demeter | Beaming Baker says
September 28, 2016 at 4:42 pmHi Anne-Marie! I just finished testing a batch with gluten free all-purpose flour subbed in for the oat flour. It worked! The texture was quite different, but more like cake and less moist. I’d recommend a bake time of 20-25 minutes to help the muffins keep their moisture. Hope this helps! Also, please send my birthday wishes to your daughter 🙂
Anne-Marie says
September 29, 2016 at 7:45 amThank you Demeter! Every year I try to find new recipes for her birthday treat but I think this one will be the all-time winner. Great to hear the gluten free all purpose flour worked. Love your website, thank you!
★★★★★
Demeter | Beaming Baker says
September 29, 2016 at 6:50 pmIt’s my pleasure, Anne-Marie! 🙂 I hope you and your daughter just love it. You’re such a great mom, searching high and low for a special treat for her. <3 Can't wait to hear how it turns out!
Salam says
September 26, 2016 at 10:36 amSo i finally baked these muffins and they were amazing . a little bit on the dry side but that didnt stop me from devouring them .. Will make another batch tonight. Oh even my 20 mns boy loved them. Thank u for the recipe
Anna Lydia Ryan says
September 19, 2016 at 7:45 pmI made these last night and they were AMAZING! I am SO impressed with them! This was my first time baking without egg, and the flaxseed egg worked great. I let mine sit in the fridge more like 15 minutes, until it really formed an egg-like texture…kind of slippery. thank you SO much and I can’t wait to try all your other recipes! My mom and family loved them too. They were gone within hours. Thank Demeter!
★★★★★
Demeter | Beaming Baker says
September 20, 2016 at 2:05 pmI’m so HAPPY to hear that, Anna! 🙂 Thanks so much for your feedback on the flax egg–I’ve been using it so long that I just tend to mix it up first, before I prep the recipe and let it sit there for a bit while I mix everything up. Thank you x million for taking the time to let me know how you enjoyed it. 🙂 I can’t wait to see what you try next! P.S. Moms are totally the gold standard for baked goodies, so WOHOOOO!! <3
Salam says
September 11, 2016 at 12:22 pmHi, these muffins look amazing, will try them today but i dont have coconut sugar can i use regular sugar instead, also will be using honey instead of maple syrup will this affect the taste?
Thx
Demeter | Beaming Baker says
September 11, 2016 at 2:49 pmHi Salam, thank you! I’ve only made these muffins with coconut sugar… however, regular sugar or brown sugar will probably work. Subbing honey for maple syrup won’t have too much of an impact on the taste. Happy baking! 🙂
Salam says
September 11, 2016 at 11:50 pmI was preparing everything to start baking but i noticed that i have oat bran flour, not sure if its the same as oat flour. Can i use them, if not what substitute would work. Thx again
Demeter | Beaming Baker says
September 13, 2016 at 9:06 pmHi Salam, I’ve never used oat bran flour before. However, after doing some online research, I’ve found a few bakers who mentioned that oat bran flour and oat flour are interchangeable. Keep in mind they that didn’t try my recipe, so I’m not 100% sure it will work. Best of luck! I can’t wait to hear how it turns out. 🙂
Pia says
August 25, 2016 at 12:46 pmThanks. That explaines it. Scoop it is. Yes it has worked with adding a bit of almond milk in the ones I did. But they were way drier than this “batter”. I did use the 1/4 cup oat flour less though. And they turned out great! Thanks. I’ve baked since I was very young, maybe 5, and I’m vegetarian since 34 years. Cooking and eating a lot of vegan food. But this baking vegan is quite new to me so still not feeling “secure” in it. My son’s girlfriend is vegan so it’s a lot of fun to try new vegan recipes out and also converting normal recipes into vegan. Mostly it works out well but sometimes it fails miseably. But I’ve succeded with the Swedish cinnamon buns, which she loves. And she will really like these muffins, being a chocoholic. Looking forward to try more of your recipes. Cheers.
Demeter | Beaming Baker says
August 26, 2016 at 11:15 amSo funny because I just wrote a new breakfast bars recipe and I included instructions to “pour” the dough into a baking pan. Lol. Let me amend what I said earlier to include an exception for when you basically need to just “dump” all the dough into a pan. 😉 I’m so happy the muffins turned out well! I’ve definitely had (and still have) plenty of vegan baking fails, so just know that we’re all in this together. 🙂 You’re so sweet to bake for her! Can’t wait to hear about what you try next, Pia. Happy Baking! xo
Pia says
August 25, 2016 at 9:57 amHi Demeter,
Wonder in general. Every time I bake something vegan like muffins, breads or similar, I wonder over the step “pour it”. Mine always become like a dough so will have to scoop in. I have these in the oven right now so haven’t tasted them yet but same thing with these. A sticky dough that can not be poured in any way shape or form. Like a normal eggy version does. There just doesn’t seem to be enough fluid in the recipes. I have added almond milk or similar in other recipes because they didn’t even have enough fluid to become a sticky dough. Where do I go wrong? Pia
Demeter | Beaming Baker says
August 25, 2016 at 12:02 pmHi Pia, this is a tough one! So let me answer your questions in order. Pouring: when I make these muffins, I get a thick batter. It’s not thick enough to be dough, but it is thick enough to scoop. I guess this is more a question of lingo, meaning–in baking, we usually scoop dough and pour batter, no matter how thick. So when you have a cookie recipe, you’re going to be instructed to scoop the dough. When you have a muffin or cake recipe, you’ll be instructed to pour it, likely no matter how thick or liquidy it is. Also, it could just be that your ingredients are on the drier side. Have you had success with adding in that extra bit of almond milk? If so, you should continue to do this.
General baking: a lot of factors can contribute to this. For example, it can be a regional difference. I’ve noticed that ingredients are one way on the East Coast of the United States, and another way in California. When the regions are further apart, for example, the US vs. UK, the differences in ingredients are even greater. So this could lead to variations in the recipe. Other considerations include differences in kitchen equipment, altitude, temperature and so on. It’s best to try a recipe, play around with the measurements, just a bit, and find recipes that tend to work for your kitchen, ingredients and region. I hope this helps, Pia. 🙂 Fingers crossed that your muffins turned out delicious. 🙂
Natalie | Natalie's Food & Health says
August 11, 2016 at 9:31 amYeah, I feel the same! I totally understand you. I work all day, weekends too, and I spend too much time online. Until my eyes burn <– exactly, Demeter. I do run, and that relaxes me. But, yes we all need more time offline and more real life moments. Thanks for reminding me :* I'm with you friend. Let's make a change 😉
Ok, and now I need these perfect choco banana muffins 🙂
Demeter | Beaming Baker says
August 11, 2016 at 11:19 amAw, dang. I’m so sorry Natalie! It sounds like we have very much the same problem. Boo… I love that you run though! 🙂 Let’s make the change together. <3
Natalie | Natalie's Food & Health says
August 11, 2016 at 2:56 pm<3
Demeter | Beaming Baker says
August 11, 2016 at 5:11 pm<3 <3
Puja Darshan says
August 11, 2016 at 8:11 amThese just may be the perfect muffins. Yum!! Pass them over please. 🙂
Demeter | Beaming Baker says
August 11, 2016 at 11:03 amThank you Puja! Passing them right now. 😉
Marsha | Marsha's Baking Addiction says
August 10, 2016 at 7:12 amDouble chocolate banana muffins… these sound and look perfect! What more could you want in a muffin? Pinning and sharing of course! 🙂
★★★★★
Demeter | Beaming Baker says
August 11, 2016 at 11:02 amThank you so much, Marsha! I consider that high praise, coming from you. 🙂 Thanks for the support, my friend. 🙂
Miranda says
August 9, 2016 at 7:04 pmThese looks absolutely perfect! I’m always a fan of adding more chocolate to things!
★★★★★
Demeter | Beaming Baker says
August 11, 2016 at 11:00 amThank you so much, Miranda. 🙂 More chocolate, always. 😉
[email protected] says
August 9, 2016 at 2:52 pmYeppp – this is a post after my own heart! First of all – so glad you went back to show these muffins who. is. boss! No surprise there that you found the courage to go back at it! You rock! As far as taking time to smell the roses, welp, I’m all about it! Every day! Without balance, burn out is sure to arrive. And who needs that? Thanks for sharing these incredibly rich and delicious muffins! Pinned, pinned, pinned!! xo
★★★★★
Demeter | Beaming Baker says
August 11, 2016 at 10:58 amAw, thank you Annie. 🙂 We’ve got to conquer our demons, baking, life or otherwise, right? 🙂 So true… burnout is king if we don’t make time to de-stress. Thank you for stopping by and pinning, my friend. xo
Megan - The Emotional Baker says
August 9, 2016 at 2:08 pmSo glad you baked another batch of these! It was worth it ’cause these are beautiful. I’ll have to revisit some of fails – although I’m a wee bit nervous to!
& I’m all for your proposal. We all need some time away from our computers to just live life and enjoy what’s right around us 🙂 Thanks for the reminder, Demeter!
Demeter | Beaming Baker says
August 11, 2016 at 10:54 amMe too! Hehe… I couldn’t let fear get the better of me. 🙂 You can do it, Megan. I believe in you! 🙂
You always inspire me with your awesome outdoor activities and gym visits. Thanks M! 🙂
Bethany @ athletic avocado says
August 9, 2016 at 10:38 amOMG these muffins girl! Love having my chocolate fix in da morning! Also love one bowl wonders!
Demeter | Beaming Baker says
August 11, 2016 at 10:45 amThanks so much Bethany! 🙂 Nothing better than having chocolate in the morning. 🙂
Evi @ greenevi says
August 9, 2016 at 10:19 amIt makes me incredibly happy you didn’t drop the pan of these super crazy good double chocolate banana muffins. They look extremely delicious!
Also happy you realised you need to slow down sometimes. Work is fun, blogging is great, but nothing compares to real life happiness. It means we have to finally really chat in real life and not just in the food blog world 🙂 (What are you doing tonight?)
★★★★★
Demeter | Beaming Baker says
August 11, 2016 at 10:49 amWoot woot! Girl, if I dropped them again… that would be it for me and muffins. Lol. At least for one decade. 😉 Thanks so much E! Seriously, nothing at all compares to real life happiness. Yeah! It would so crazy to hear your voice! Hehe. Nothing special for tonight. But this week includes big walking plans. How about you? 🙂
Laura ~ RYG says
August 9, 2016 at 7:07 amThese muffins look seriously delicious and I’ll provide my address for shipping purposes. Just kidding!!!!! You are so funny. As always, your posts are fun and funny to read. And I think I’ll go ahead and plop a few peanut butter chips on top of these bad boys too! Thanks for sharing.
Demeter | Beaming Baker says
August 9, 2016 at 3:54 pmLol. There are more than a few things I’d include in that package! Do you think I could include the chocolate pb pops you like so much? Hehehee. PB chips sound awesome on this! 🙂 Thanks Laura!
Smitha says
August 9, 2016 at 3:58 amI would have definitelly joined as you said meeting in person is what i was thinking a few hours back. I literally wanted to meet people and have conversation. Would make sense instead of glaring at our computer screen through out.
Hey btw, i changed both my domain names. Have a look and let me know
About this muffin, it is chocolatey and would nt like having one. pictures make me look at them and drool so long.
★★★★★
Demeter | Beaming Baker says
August 9, 2016 at 3:52 pmI hope you had a chance to leave the house and meet up with some friends, Smitha. 🙂 It’s so important to get away from the computer and nonstop work, ya know? Great new domain name!
Shelby @ Go Eat and Repeat says
August 8, 2016 at 6:57 pmI’m so glad you are feeling better! Food blogging can really do it to you, even something simple! These muffins look amazing and I can’t wait to try them!
Natalie | Feasting on Fruit says
August 8, 2016 at 6:05 pmIt’s high time we had the muffin talk. I can’t believe you don’t know this about me already. How has this not come up yet? In between unicorns and saxophones you’d think we could’ve squeezed a little muffin chatter in there. Well the thing is I LOVE MUFFINSSSSSSS!!! Yep, so much that they deserve the shout, long S, and 3 exclamations! That’s a lot of love? These particular little guys are not just domed top good (the ultimate measure of a muffin, I agree) the are domed-top perfect! And holy fudgey gooey guacamole…ewwww bad thought, bad thought…make that holy fudgey gooey muffin-ole THAT INSIDE!!? That’s kinda the cool thing about baking, we can “share” our recipes online but we can only truly share the muffins themselves with real life non-internet humans?
mila says
August 8, 2016 at 4:31 pmLORD THESE LOOK FANTASTIC! Whatever EMO meltdown you had… I really don’t care because I AM MAKING THESE!!! They just look divine…Totally and completely deliciously amazing! YUM
Lynn | The Road to Honey says
August 8, 2016 at 3:16 pmGirl. . .you are so speaking my language. Every darn day feels like the day to throw in the towel, to give up and move onto something else. . .but something keeps us moving forward. . .striving to be better and find a sense of peace which btw always seems to be toying just at our fingertips. But you know what, it’s okay to strive to grow and better ourselves. . .but it is not okay to do this at the sacrifice of balance. It really is important to find a hobby that gives you joy and makes you feel good deep inside. I guess for me. . .exercise does this and I have started to get back into weight training. . .not the hard core kind that I used to do (you know the unhealthy, carb deprived, workout 6 hours a day kind) but the kind that makes me feel that I am doing something good for myself. You need to find that and, in the beginning, force yourself to set aside time to enjoy that activity. Before you know it. . .it will become second nature to you and you won’t even think twice the you are not devoting that time slaving over the computer. Oh. . .and while you are doing that hobby. . .be sure you have a couple of these muffins close by. I know I will be curling a couple in between my sets. 😉
karrie @ Tasty Ever After says
August 8, 2016 at 2:56 pmI am totally on board with being on the computer less, which is why I’ve stepped away from my blog and only posting once every two weeks. Summer and the sunny warm weather is so short in New England and I promised myself to enjoy it to the fullest this year. Personally I think I’m doing a great job as a slacker. lol! I won’t be slacking on making these muffins because (duh) they are double chocolate!!! WOOOHOOO! I love double chocolate (well you know that!) and if I can eat double chocolate muffins for breakfast then I’m all in! Plus these are healthy so I won’t feel guilty if I eat the whole batch in one sitting. heeheeheehee 🙂
★★★★★
Stephanie|The Foodie and The Fix says
August 8, 2016 at 2:32 pmThese look so amazing! I was LITERALLY just telling my sister that I was going to bake up some healthy muffins and stash them in the freezer for school lunches and these look like just the ticket 🙂 All that beautiful, gooey chocolate just makes me so darn happy. I have plans this week to go blueberry picking! Time for some IRL fun for sure! Pinning!
★★★★★
Demeter | Beaming Baker says
August 8, 2016 at 7:46 pmThanks Steph! 🙂 Time to bake up at batch? I think sooo..! Hehe. As a bonafide chocolate lover, I am sure that you’d love these. Also, I can’t wait to hear all about your blueberry picking adventures! Here’s to IRL fun! Muah. xoxo
Nicoletta @sugarlovespices says
August 8, 2016 at 1:25 pmLoreto and I we made 22 little jars of pesto last Saturday with his mom and dad, those times are to treasure! Sometimes I too spend a lot of time “socializing” on the computer and not much in real life, so I am forcing to change. So glad that after you put your sunglasses up your forehead and crossed your arms over your chest, you baked these amazing little chocolate gems. They look fabulous and I bet taste super delicious! have a great week, my friend!
Demeter | Beaming Baker says
August 8, 2016 at 7:24 pmWow, Nicoletta! That sounds like quite the bonding experience. There’s nothing like cooking to bring family together, that’s for sure. 🙂 Hehe… thanks for the chuckle, Nic. Have a wonderful week, my dear! 🙂
Gayle @ Pumpkin 'N Spice says
August 8, 2016 at 1:25 pmThese muffins are SO pretty, Demeter! I really need to start making vegan recipes more often! 🙂 I know that I would have absolutely ZERO self-control around these babies. I mean, chocolate and bananas? How could you go wrong? And I love the beautiful dome tops, too. Definitely muffin perfection! Pinned, of course!
Demeter | Beaming Baker says
August 8, 2016 at 7:23 pmThank you so much Gayle! 🙂 I hope you do start making more vegan recipes! As long as you’re happy, G, that’s what matters. 🙂 Those domed tops… there’s just something about them, right? 😉 Thank you my friend!
Cheyanne @ No Spoon Necessary says
August 8, 2016 at 12:34 pmWahooooooo to making these muffins again and showin’ ’em who’s boss!! High Five! <– One of these days I'll give you one IRL. That's on my to-do list. 🙂 I'm loving your new outlook and life plans, Demeter! Less work, more play is something I am working on too. I know the struggle is real! So i'm going to follow in your footsteps…. or try! *angel face*. Anyways, muffins! Magnificent, perfectly speckled with chocolate, 'naner muffins! These looks seriously delicious, D and perfectly moist. (<- why do I hate that word? but it's the perfect word for these) Plus since these are one bowl I can totally whip up a batch of these for Boy today! Woot Woot! Pinned and socially sharing, of course! xoxo
★★★★★
Demeter | Beaming Baker says
August 8, 2016 at 6:48 pmAW YEAH!!! Who’s afraid of these muffins? Not moi! Lol. High-five: That’s funny… yep, I just checked, it’s on my to do list too! 🙂 Oh gurl, I know you are!! You are definitely a bonafide workaholic. We’ve got to curtail our work-obsessed ways! Lol. That angel face–who could say no to it? 😉 Moist is good! Hehe. Whip up a batch and let me know what you think! Thanks for sharing my dear! xoxo
Rebecca @ Strength and Sunshine says
August 8, 2016 at 10:40 amO you are the best <3 You know I feel the same way!!!
I think I shall go take an adventure today and get out of the house! It's sunny and bright….and I need some iced coffee!
Demeter | Beaming Baker says
August 8, 2016 at 6:46 pmAw, thank you Rebecca. That means a lot to me. 🙂 It goes without saying that YOU ROCK!! 🙂 I hope you had a wonderful outdoor adventure today! And LOTS of iced coffee!
Sophia says
August 8, 2016 at 10:05 amThese chocolate muffins look sooooo good! I can’t wait to try them! 🙂
★★★★★
Demeter | Beaming Baker says
August 8, 2016 at 6:44 pmThank you so much Sophia! I can’t wait to hear what you think of them! 🙂
Shashi @ RunninSrilankan says
August 8, 2016 at 9:35 amHahahaha! Yuppers, I sure will join ya for a chat over coffee AND 2 or 10 of these beauts, Demeter – now that I have finished commenting and sharing them – virtually of course 🙂 Because let’s face it – sharing these for realz would be torture – at least for me – am hoping not for you – as I’m coming over to enjoy them – and convo with you 🙂
I so so love the domed tops of these GF muffins – domed tops is something I struggle with with GF muffins so am dying to try this recipe!
You really are too funny – I must say I truly enjoy my jaunts over to your space in the interwebs – and you, my dear, are most definitely NOT a “major fudge-up!” EVA!
Happy Monday to ya!
XOXO
Demeter | Beaming Baker says
August 8, 2016 at 6:38 pm10 sounds like a much more reasonable amount. I’m sure of it! 🙂 Especially given the enjoyably long talk we’d surely have. 🙂 Come on over, soon, my friend–these muffins are hot from the oven! 😉 Shashi, those domed tops are hard on all the muffins, right? But yeah, GF can be particularly difficult… Thank you for your assurances and for your sweet disposition. Happy Monday, my friend! xoxo