1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)

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Stack of Banana Chocolate Muffins on a small tray

What started as chocolate tahini banana bread morphed into the fudgiest, most delicious chocolate muffins on the block!

Despite being naturally sweetened (with bananas!) and swirled with tahini, the main flavor is clear: CHOCOLATE.

They’re refined flour-free, gluten-free, plant-based, refined sugar-free, (oil-free optional), and made in 1 bowl

Banana, almond flour, oats, cocoa powder, coconut sugar, maple syrup, and other ingredients for making Banana Chocolate Muffins

These muffins start with making a flax egg, followed by adding bananas (spotty ones are best) to the mixing bowl and mashing with a fork.

Using the back of a fork to mash banana and flax seed meal in a large mixing bowl

Baking soda helps the muffins rise and a combination of coconut sugar and maple syrup gives balanced sweetness and texture while keeping them refined sugar-free. Then we add tahini for moisture, which also means there’s no need to add much oil.

Using a whisk to stir together wet ingredients for our Banana Chocolate Muffins recipe

Sea salt and vanilla enhance the flavors, and cocoa powder gives these muffins a rich, chocolaty flavor.

The final dry ingredients are almond flour and rolled oats, which keep these muffins wholesome, whole grain, and free from refined flours! The result is fluffy yet fudgy muffins flecked with whole oats. SWOON!

Pouring chocolate chips into a bowl of Banana Chocolate Muffin batter

And we saved the best for last: a sprinkle of chocolate chips for the perfect amount of melty chocolate in each bite!

Cooling rack with a batch of our Fudgy Banana Chocolate Muffins recipe

We hope you LOVE these muffins! They’re:

Fudgy
Chocolaty
Perfectly sweet
Tender
Easy to make
Surprisingly wholesome
& SO delicious!

They’re the perfect dessert for chocolate lovers and they pack well as an on-the-go snack. They even freeze well (in case you want to have a freezer stash to satisfy chocolate cravings fast — trust us, you do!).

More Chocolate Dessert Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Tray of partially eaten Banana Chocolate Muffins made with gluten-free oats and almond flour

1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)

The fudgiest plant-based, gluten-free chocolate muffins on the block, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, bananas, and more!
Author Minimalist Baker
Print
Tray with Banana Chocolate Muffins beside a spoonful of tahini and bowl of cocoa powder
4.93 from 560 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 11 (Muffins)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 2 medium-size ripe bananas
  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 1 ½ tsp baking soda
  • 1/2 cup coconut sugar (or sub organic brown sugar)
  • 3 Tbsp maple syrup (or sub agave nectar)
  • 1/4 cup fresh drippy tahini (or sub other nut or seed butter of choice)
  • 1/4 tsp sea salt
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp avocado oil (or melted coconut oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
  • 1/2 cup cocoa powder, sifted if clumpy
  • 3/4 cup gluten-free rolled oats (to keep grain-free, try subbing half the amount in coconut flour, though we haven’t tested it ourselves)
  • 1 ¼ cup almond flour (we haven’t tested with almond meal but think it would work)
  • 1/4 cup vegan dark chocolate chips (or chopped dark chocolate)

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).
  • To a large mixing bowl add banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.
  • Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
  • Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist (see photo). If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.
  • Divide batter between muffin tins, filling almost all the way to the top (as recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
  • Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
  • Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.
  • Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.

Video

Notes

*Nutrition information is a rough estimate.
*15 minutes prep includes 10 minutes for making the batter and 5-minute cooling time (although a 10- to 15-minute cooling time is ideal).

Nutrition (1 of 11 servings)

Serving: 1 muffin Calories: 265 Carbohydrates: 29.6 g Protein: 6.3 g Fat: 16.7 g Saturated Fat: 3.1 g Polyunsaturated Fat: 3.96 g Monounsaturated Fat: 8.01 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 231 mg Potassium: 286 mg Fiber: 5.6 g Sugar: 17.2 g Vitamin A: 18.82 IU Vitamin C: 1.87 mg Calcium: 50.85 mg Iron: 2.72 mg

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  1. Annabelle says

    Another winner as far as I’m concerned! To address the issue of the oats’ mouth feel, I wonder if it would be a good idea to soak the quick oats with the flax egg or with a little bit of nondairy milk or water to soften them up a bit before making the batter. Personally, the texture didn’t bother me and I thought they were absolutely delicious. I’d really like to try to make these with unbleached all-purpose flour. Would you recommend reducing the measurement to 1 cup in that case? Thank you for all of your wonderful recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words and lovely review, Annabelle! We’re so glad you enjoyed the muffins! We haven’t tested this recipe with all-purpose flour, but we find it’s about 2x as absorbent. We’d suggest starting with 2/3 cup and working your way up from there, if needed, referencing the texture of the batter in the photo and video. Let us know if you try it!

  2. Michelle says

    Decadent and delicious! I used coconut flour instead of oatmeal. I baked them in silicone muffin pans without muffin liners. When I removed one it stuck a little so I put the pans in the freezer and they popped out perfectly. I brought them to room temperature. My grandchildren loved them too.

  3. Forest says

    I tried this recipe exactly as described
    It needs some reworking
    There are a lot of expensive ingredients to this
    And to my household they are not good

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Forest, we’re sorry you didn’t enjoy it. Would you mind sharing what you disliked about the muffins besides the cost of ingredients? We’d love to help to troubleshoot, if possible. As for the ingredient costs, gluten-free (and alternative sweetener) baking is more expensive, unfortunately! Especially when trying to replicate the texture of similar gluten-rich baked goods. If you’re not gluten-free, you could experiment with a lesser amount of all-purpose flour and refer to the substitution options such as brown sugar instead of coconut sugar, agave instead of maple syrup, and coconut oil instead of avocado oil.

      • Forest says

        No problem with cost of ingredients or need for subs on this recipe. I did not like the mouthfeel of the oat flakes against the decadence of the fudge like texture . If I made these again I would grind the oat flakes to a flour consistency.

  4. Rae says

    These look so yummy! I have an intolerance to almonds (and cashews). I’m wondering if there would be a good substitute flour that I could use? I’m obsessed with tahini and have been craving these ever since the recipe came through my email!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rae, you could experiment with replacing the almond flour 1-1 with sunflower seed meal! Another idea would be to use a lesser amount of oat and/or coconut flour, but the muffins will likely have a different texture (more gritty, dense, and/or gummy). Let us know if you try it out!

      • Rae says

        Thank you! I made them tonight and used a sub of coconut flour. I only used 1 cup because the batter was really drying out with the coconut flour. I added some oat milk, too – probably 1/4 cup? The taste of them is very delicious but they’re still too dry! Wish I had taken out more flour. I didn’t find them too gritty though, just too crumbly.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Rae, sorry we didn’t give you more guidance on the amount of coconut flour! By lesser amount, we meant significantly less. Coconut flour is very absorbent. For next time, we’d suggest starting with 1/4-1/3 cup and slowly increasing until the batter resembles the texture in the photos/video. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenni, we haven’t tested it that way, but we do think it would work. It may have a slightly noticeable maple flavor, but another reader reported that substitution was a success for them :) Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jane, the muffins will be sweeter and the batter thicker, but it should work! You can add a splash of water or your favorite milk if the batter is too thick to stir. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kajal, cashew flour would be the next best option and sub well 1-1. If you have a nut allergy, you could experiment with sunflower seed meal or lesser amounts of oat or coconut flour, but the muffins will have a different texture (more gritty, dense, and/or gummy).

  5. Barbara Lindberg says

    Delicious, moist and fabulous. Just had one 20 out of the oven. You nailed it!
    lots of gratitutde for your channel

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your sweet words and lovely review, Barbara! We’re so glad you enjoy the muffins! xo

  6. Liliya says

    I made the recipe. It looks good. I will use oat flour next time instead of rolled oats. My muffins turned out too chewy and they don’t look uniformly brown because oats look lite in color.
    Like you web site.

    Thank you for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry you didn’t love the oats, Liliya! Just confirming you were using old-fashioned rolled oats, not thick cut or another variety that might make them more chewy?

      • Liliya says

        Thank you for pointing this out. I have gluten free organic sprouted rolled oats at home that I buy from Costco. This must be my problem.
        I am glad I asked. I don’t think the recipe says old fashioned rolled oats.
        Anyway, I will try to make it again and hope they will turn out better next time.

        Liliya

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lilliya, sprouted rolled oats should be fine as long as they aren’t thick cut. It could just be that you prefer a less chewy texture and as you mentioned, would prefer oat flour. We’d recommend using slightly less oat flour than oats since it will be more absorbent. We hope you love the muffins next time!

  7. Johonna says

    Thanks for this recipe. Looks good! Can you replace the tahini with the same amount of almond butter or peanut butter although peanut and almond butters are a bit thicker than tahini?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Johanna, yes, that will work! It may change the flavor slightly, but many readers have reported still enjoying it with those nut butters :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kajal, can you have cashew flour? That would be the next best option and sub well 1-1. If it’s a nut allergy, you could experiment with lesser amounts of oat or coconut flour, but the muffins will have a different texture (more gritty, dense, and/or gummy).

  8. Mia Wazwaz says

    Your dessert recipes have saved my life. This turned out awesome and made them during my work lunch break. I used Unsweetened creamy PB vs tahini and one egg vs flax. Everything else I made The same. I’m in high altitude 5280 and 25 minutes was perfect. Made 12 muffins. For freezing, do I keep them in the muffin tin liner and use a ziplock bag? Will that work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad our dessert recipes have been a lifesaver, Mia! Thanks so much for your kind words and lovely review! Yes, keeping them in muffin liners in a ziplock bag is perfect for freezing. You can either defrost on the counter (for a few hours), in the refrigerator (overnight), or in the microwave (~20-30 seconds). Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Regina, other readers have reported making that swap with success! We think it should work well, though the muffins may be a bit less fudgy. Let us know if you try it!

  9. Melissa says

    Hi!
    These look amazing!
    I really am watching my sugar, natural and added, and wonder: do you have a similar chocolate cake or cupcake recipe made with zucchini or carrot?
    Thank you for all your fabulous recipes!
    Melissa