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)
- 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.
- Cook Time: 25 mins
- 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
These 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
Hi 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
I 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
Yay! I’m thrilled to hear it Christine! . Thank you for taking the time to let me know!
Marisa says
How long would you bake these if doing mini muffins?
Jennifer Eisen says
Can you recommend a substitute for Almond meal?
Demeter | Beaming Baker says
Hi 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
These 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
I’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
Thank 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
You are very welcome Tammi! 🙂 Ooh, those additions sound delicious–especially the chopped pecans! . So happy to hear you enjoyed them!
Ashley says
These 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
Yay!!! 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
Just 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
Gluten 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
These 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
I’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
Hi 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
Hi 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
Hello, thanks for this recipe, they look yummy! I will have to try these some time. 🙂 Have a great week.
Demeter | Beaming Baker says
My pleasure! Can’t wait to hear what you think, Ashley. Have a fantastic week! 🙂
Melony Wood says
These 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
Thank 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
This 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
Hi 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
Thank 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
It’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
So 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
I 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
I’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
Hi, 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
Hi 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
I 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
Hi 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
Thanks. 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
So 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
Hi 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
Hi 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
Yeah, 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
Aw, 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
<3
Demeter | Beaming Baker says
<3 <3
Puja Darshan says
These just may be the perfect muffins. Yum!! Pass them over please. 🙂
Demeter | Beaming Baker says
Thank you Puja! Passing them right now. 😉