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

BEST vegan muffins I’ve made! I used a regular egg instead of a flax egg, coconut oil instead of avocado oil, and no muffin liners. Turned out fab!

Oh waw! These are amazing!! I halved the recipe and used coconut oil and a chia egg and they were SO good! It’s hard to find reliable vegan baking recipes – the number of times I ended up with wasted expensive ingredients! I’m glad I didn’t give up! This will become my go-to chocolate muffin recipe! Thanks a lot for sharing!

This is my second time making these and I made some very slight adjustments:
-used 1 egg instead of flax egg
-used almond butter
-halved the sugar
-used TJ’s cacao chips
-baked for 20 mins because my oven runs hot and the first time, they were a little dry at 25 mins.

These were AMAZING–super dark chocolate-y with a hint of banana and some texture from the oats.

So, these are DELICIOUS. I know because a friend of mine made them exactly to the recipe and I was obsessed. I was lazy and used regular flour (subbed just under a cup per some of the comments) but I baked them the same length of time and they definitely came out a little drier. I’ll try them again and pull them out sooner to see if that helps. But this recipe as written is AAAHHH-mazing.

you need to make these right now!!! so amazing i’ve made them three times and they have worked out perfectly each time.

These are insanely delicious!

I made them for workmates, cause we all eat mostly vegan and one started eating glutenfree, so we were all in choc heaven!!!
I used three bananas instead of two and used half ‘date sugar’ and half coconut sugar and they turned out perfectly fine!
To the oats problem: I use the fine ones, not the thick porridge ones, maybe that helps ;)
Love all your recipes, cause I know they’re well tested and always work, plus they’re easy to make and I have less cleaning cause of one bowl recipe haha
Thank you!

The best muffins ever!!!! Have been making it over and over… delicious!

So…confession time. We are in love with these! We double this recipe and make it every other week! My husband (non-vegan) loves them so much he even takes them to the neighbors, also non-vegans, who are in their 80’s and limit themselves to 1 per day so they don’t eat them all in 1 sitting! These are so good!

This recipe is my “go to” recipe when I need a chocolate fix. I follow your directions for “oil free” and they turn out a little more cake-like which I love. Thank you!!

So so delicious. I used coconut oil instead of avocado oil and it was great. Could not stop eating these.

these muffins are AMAZING! i thought they would be good, but i did not expect them to leave me saying wow. i could not eat these without exclaiming with every bite how delicious these were! this recipe is going in my top 5 of all recipes i’ve ever made

These are ah-mazing! A huge hit with the kids and hubby and they have no idea that these are actually loaded with healthy ingredients! It’s so easy to pull a few out of the freezer for a snack in their lunch or on our adventures. Thank you!

These are fabulous!! Moist, rich-tasting, but nutritious as well. I sprinkled the tops with sliced almonds but otherwise stuck to the recipe. Delicious, plus a bonus thumbs-up from my husband who is patently not vegan. Thanks so much for sharing!

Me and my 3 year old made these this morning and they were so amazing!! He can’t have dariy so I love that many of the recipes you make have a dariy free option!

So quick, so easy, so delicious! One pot needed and a guaranteed success with friends & family. Made them about four times already.

These turned out so well!! Crowd pleasing muffins for all types of eaters. For sure making these again!

I followed the recipe to the T and these turned out so so so good. I made these multiple times and they turned out great every time. Also yesterday I made these with few substitutions cuz I wanted to change things up a little, I added additional 1/4 cup almond flour and 1/4 cup oats, didn’t add cocoa and added blueberries. They turned out to be the best muffins I ever had in my life.

Thank you Dana for this recipe and changing my muffin life forever <3

10/10

This turned out really tasty! It felt decadent, but I’m pretty sure it’s healthier than many of the breakfast bars I buy. A great option to satisfy a sweet tooth without regretting it later.

I made this and liked it! I am infamous for not following the recipe completely and the ended up a little more crumbly than I think they were supposed to be and not as sweet and moist. I tried to double the recipe my first time making them and used coconut instead of almond. I also didn’t add enough of half the recipes….

But my students still loved them as a quick breakfast after our lifting session:)

Next time I make them I will follow the recipe exactly, lol!

Delicious! I made several substitutions that might be helpful for others; they were a yummy weekend breakfast treat for me and my boyfriend :)

2/3c all purpose flour; 1/4c oat flour; canola oil; only 2T maple syrup; chicken egg

Instead of extra chocolate on top, I put half a walnut, and it was a tasty combo. A little dry the next day, so I next time I might bake for even less time (<23min).

i just made this and they are delicious. I probably used closer to 3 bananas but kept everything else the same. I used maple agave instead of maple syrup. And my first time using a flax egg! It made 12 generous standard muffins. I baked them in silicone liners inside the muffin pan and they came out of the liners easily, even when they were still a bit warm. So delicious! And i really love the couple of walnut pieces on the top. Very nice touch! Thanks for this terrific recipe!

Wonderfully delicious!! I didn’t have tahini so I used a bit of creamed coconut. I also used a real egg. These were very good and you cannot tell they are not packaged muffins. They weren’t too dense. Mine were spongy. This recipe is a keeper!

Absolutely delicious muffins! I’ve made them twice and turned out delicious both times. Heading to the kitchen to make them for a friends birthday again!

Wow! These are good. I didn’t even include chocolate chips and they are perfectly sweet and chocolatey. Lovely dense texture as well.

I finally made these and they are so yummy! Our favorite part was the crispy/chewy tops that were like eating the sides and corners of a brownie! I made them into mini-muffins (cooked at about the same amount of time, 20-25 minutes). The only things I will change for next time, is that I will use quick oats instead of rolled oats (we didn’t care for the texture of the rolled oats), I’ll use a finer salt vs. sea salt, and as another commenter suggested, I will use bananas that are less ripe so the banana flavor is more subtle. Thank you for a great recipe! Will definitely make this regularly!

One word…delicious!

The best muffins ever!! I made them for the first time a few weeks ago and my husband and kids and friends ask for them every week. I follow the recipe exactly and it’s just a chocolatey dream!! Thank you for this delicious recipe!!

Delicious! Was unsure about the tahini, but really you can’t taste it! We subbed brown rice flour for almond flour, grapeseed oil instead of avocado oil, homemade golden syrup instead of syrup, and used a normal egg, and it still turned out great. Next time I’d want to try adding another egg for extra fluffiness, as they’re a tad dense (but perhaps that’s just the fudgy nature of these muffs). Would make again!

These are fantastic! I had to greatly modify the recipe based on what I had (I used an egg instead of the flax egg, GF flour instead of almond flour, oats from an oatmeal packet… you get the idea) and while mine were probably not as fudgey, they were still delicious and I’ll definitely make them again (hopefully without so many substitutions!)

WOW! I cannot believe these are gluten-free and low in sugar! Seriously going to make a double batch from now on so that I always have some in the freezer. Such a fun, easy, delicious recipe!

These muffins are so delicious! I don’t typically keep tahini on hand (though I should!) so I subbed drippy almond butter. Tasted like a delicious, fudgy dessert! Yum!!

These are delicious!! They live up to the hype 😃So moist and bursting with chocolate flavor. Pretty easy to make too. Didn’t have muffins liners but still turned out great. Definitely making again!
Thanks Dana for another great recipe! Trying your blueberry scones next!

Wow wow wow. These muffins are stellar! Even my husband who isn’t a chocolate fan devoured them. I subbed coconut oil for avocado oil and used real brown sugar instead of coconut sugar. We were eating them so quickly that I took four and froze them for 2 weeks. I recently pulled them out and ate them and they were just as moist and delicious out of the freezer.

WOW! I must say that in all of my years of being vegan and gf, I have never eaten a muffin that has been THIS GOOD! Usually they are dry and flavorless, but this recipe is pure gold! I subbed peanut butter for tahini, coconut oil for avo oil, extra chocolate chips, and 1/3 cup of raw cacao pwdr for the coco pwdr, and wow this combo is amazing! They were amazing the first day when slightly warm, but the second day is when they are at their peak of amazingness! Moist, healthy, and so dang good!!!

these. are. delish. that is all.

LOVE all your recipes. thankful for your existence 🙌🏼🥰

These are awesome! I used chunky Peanut Butter, and chunky Almond butter two different batches instead of Tahini. I used some shredded coconut instead of part of the rolled oats (so some rolled oats and some coconut). Also i use only part of the sugar – im not keen on sugar, and some agave nectar instead of maple syrup but still a less amount. so tasty!!

Very delicious! I made 12 and they were gone in seconds! My two year old loved them! Will be making them again very soon. Thank you!!

I don’t want to leave a rating because I know it’s just my personal taste, and the texture was perfect, but the banana flavor was too strong for me. I wasn’t getting much chocolate. If anyone isn’t a huge fan of bananas, I recommend using ones more on the green side to let the chocolate flavor come through.

So good! No modifications and they came out perfect. You would never know they’re vegan or gluten free. Definitely a rich muffin, very chocolatey, and yummy!!

This recipe is SO GOOD. These always come out perfect, and they taste great with peanut butter as the nut butter in the batter as well :)

These were easy to make and very forgiving with the following subs:

– 2/3 cup AP flour instead of Almond Flour
– Regular rolled oats instead of gluten free
– 2 Tbsp brown sugar instead of 1/4 cup of coconut sugar
– 2 Tbsp of apple sauce instead of 2 Tbsp maple syrup
– Baked for 25 minutes — perfect

With my subs, they came out a tad less sweet than I would’ve liked, so next time I will still scale back the sugar but perhaps add 1 more tbsp than I did. Thank you!

It is fudgy just like the name suggests, I subbed tahini with almond butter, and it was tasty. My 3 years old son love them a lot.

I forgot to add that I made gluten free nut free. Used a combo of oat, sorghum and cassava flour.

The flavor is great. I’ve never baked with tahini before and I was surprised how good the flavor is. Can’t really taste the tahini which I was concerned about. Overall very good. Mine were a little crumbly, so maybe a little less flour next time. Thanks for another great recipe.

These are the BEST muffins! My tahini was a little on the old side so I swapped in some unsweetened creamy almond butter and it was fantastic. I love the chewy rolled oats in these, will definitely make again! Thanks so much for this recipe!

My favorite muffin recipe! I’ve made these a few times and every time they come out perfect. I recently had to go nut-free, so in my last batch I subbed AP flour but only used about 3/4 cups (next time might use even less) and only baked for 20 minutes. They are definitely better with the almond flour but these were still amazing, too!

I love this recipe and have made it several times. Simple ingredients and so easy to make. Thanks 💕

These muffins are fudgin’ delicious.
I made them with my daughter and they are definitely toddler approved too! Wish I could show you her cocoa covered face as she licked the bowl and spoon clean! SO YUMMY. I love that they are a healthier take on a chocolate chip muffin so they are guilt free when she asks for more and more and MORE!!!!!

Absolutely love!! Halved the recipe and used 1 regular egg, subbed honey for agave nectar and used natural peanut butter instead of tahini. So easy and a hit!

This is the third or fourth time I’ve made these. They are the absolute BEST. You would never think they were healthy. They are so moist and chocolately and delicious. I love them. My 2 year old loves them. My husband loves them. Thank you!

Made these last week after my sister sent me the recipe. She makes them often for her daughter and raves about them all the time. I had to see what the big deal was so I made a batch and my family went wild and asked me to made more. Since I didn’t have oil, I used almond butter. Worked like a charm. So delicious and perfect. I normally hate muffins, but am obsessed with these 🤤

YUM! So fudgy and perfect! Keeps well in the freezer too. Will definitely make again and again.

So good!! And even better the next day, and the day after that !

These are amazing! I subbed almond butter for the oil and they still turned out great 👍 so glad I made a double recipe to freeze half of for later :)

These are delicious! Fudgy and chocolaty–a perfect combo! I subbed the flax egg for a chia egg (allergy) and subbed almond butter for the tahini. Worked beautifully!

WOW! My new favorite treat 😍 Made these this morning and couldn’t be happier I found this recipe. I have some modifications that worked for me below:

Used Bob’s Red Mill egg replacer instead of the flax egg. 2 tbsp of agave nectar instead of maple syrup. 2 tbsp Earth balance butter for the oil. Lastly, used about 3/4 of a cup of Bob’s Red Mill 1:1 GF flour.

They turned out fantastic! Can’t wait to make again. Thank you!

These were incredible! Omg. Absolutely loved them. I did omit the coconut sugar completely, and reduced the maple syrup to 1 tbsp. They came out amazing, perfect texture. Keep up the good work!

These are the best muffins I have ever eaten. These are going to be on my regular roster for muffins. AMAZING!

The most AMAZING muffins I have ever had. We make them weekly!!! My son loves them too (19 mo) I used silicone muffin liners and cocoa powder and today’s batch is the best ever (usually do cacao powder) thank you for the recipe! Plus, one bowl = life.

Great and simple recipe! I used almond butter in place of tahini. Sooo yummy. Perfect for a chocolate craving. Thanks for another great one, MB!

If there is a better chocolate muffin for us gluten, cane sugar, and dairy free folx, I’ve never met it. Fudgy. Light. Sweet, but not too sweet. I shared this recipe with everyone I talked to as we all went into isolation earlier this year. Everyone made it. And you know what? None of us have ANY regrets. I sub almond butter for tahini often, since I have it on hand. And carob for cocoa when I can’t handle the caffeine. All perfect and delightful.

So delicious!! My whole family gobbled them up and they keep asking me to make them again.

I’ve made this recipe many times and it is always delicious!! I used real egg instead of flax egg and they turned out beautiful. It might be a perfect recipe – so easy and full of flavor.

I love this recipe. I’ve made these muffins so many times now I know the recipe by heart. They’re so good when freshly out of the oven and still so good a few days later, like brownies but healthier.

I made these recently and doubled the recipe… Ended up making 24 muffins. I also subbed cacao powder for the cocoa because I have trouble finding good quality cocoa powder where I live. The muffins turned out really awesome with many people asking for the recipe!

I’ve made these like 5 times 🤩

Delicious muffins that are moist and not too sweet. I substituted tahini with almond butter and almond butter oil (instead of coconut oil). It also left out the maple syrup and it still came out amazing. My kids love them too. Ive made it twice now and found that baking it in my oven to anywhere between 25-28 min was perfect when I filled the entire muffin tin.

So good. Made these as muffins and also as a loaf. Increased the baking time to about 45ish minutes for the loaf. Subbed a regular egg instead of using a flax egg. They are super fudgy and delicious and also not too sweet which is great. You should make these!

This is the best!! Made in twice and it has never failed to hit the craving for chocolate.

So good! My favorite muffins! I use regular rolled oats & they come out so yummy every time.

I’m lost for words! I made these and they were perfect! My family gobbled them up. They were fudgy with a wonderful banana flavor as well. I substituted the flax egg for a regular egg and I added a bit more almond flour to get the right texture. Highly recommend.

So yummy! These have pretty much become a weekly staple in our household!

WOW! These are absolutely delicious. I used cashew butter in place of the tahini. Thanks for another great recipe!

Delicious! Made 2 substitutions – used golden syrup instead of maple and sunflower seed flour instead of almond to make these nut free. I didn’t think I’d like it but the rolled oats actually provide a great texture to these.

Just pulled these out of the oven and they are delicious! Followed the recipe quantities, but subbed in sunflower butter for the tahini and used olive oil for the oil component and light brown sugar to sweeten. I did 1/2 the recipe and as I wanted more of a muffin consistency, I ground the oats and used the same amount by weight (love that you include metric, it’s so much easier). The texture was spot on and I used a high quality Dutch processed cocoa and chopped chocolate and the flavor is deeply chocolatey and delicious. Thank you!

I made these and they were super delicious. The only thing is they didn’t come out fudgy for me. They came out super fluffy. Is it because I used whole wheat flour instead of almond flour? I had to use less than the recipe called for to get the desired pre baked texture. What else do you think could have gone wrong? Thank you in advanced!

Hi Dana! I made these and absolutely loved them! I followed the recipe with just 2 exceptions:
1. I used 1/2 coconut oil and 1/2 Melted Ghee, instead of the grape seed oil.
2. I used an actual egg instead of the flax egg. (1 egg only)
The muffins came out moist and delicious! I froze a few and just pop them in my air fryer when I want to defrost and reheat them! They paired especially well with my homemade almond milk or Brazil nut milk!
Thanks for the recipe! I follow many of your other recipes and love them all! :-))) <3

WOW – Delicious and decadent!! They just came out of the oven and with vanilla ice cream a real (healthy) treat. I halved the sugar and used oat flour instead of rolled oats. Definitely will make again and can highly recommend. Thanks for this great recipe Dana!

AAAAAmazing Dana!!! Thank you! Best ever chocolate chip muffins! I made these oil-free by replacing the 2 Tbsp of oil with 2 Tbsp of tahini, as I love the combination of chocolate and tahini. I also made these almost sugar free, by leaving out the maple syrup and coconut sugar, by substituting these sweeteners with 1/4 cup + 1/8 cup of Monkfruit. I say almost sugar free, as I used 30 grams of HU Dark Chocolate Gems instead of the recommended amount of chocolate chips and drizzled some of my homemade dark chocolate on top after they cooled off. I reduced the almond flour by 1/4 cup, as per your recommendation for oil-free version. I made 6 large muffins instead of 11 small ones, so I ended up having to bake these for 35 minutes, and they came out perfect! I will eat one every morning until they are all gone! In fact, I may have these around on a daily basis, until I OD. Death by Chocolate yeayyy! Thanks Dana!!!! 10 stars or whatever would be the highest rating ever! As you can see, I’m still buzzing on the chocolate!

I made these and they were pretty good! Very rich. However, mine did cave in like tops weren’t fluffy but followed recipe. Wonder if using baking powder would be better.

I have used this recipe 4 times now, and is just absolutely perfect and decadent every time. The texture from the oats give it earthiness, yet so fudge and chocolatey – almost like brownie muffins. The only tweaks I have made are the use of natural creamy peanut butter, and more chocolate chunks (instead of chips). Always a winner!

Delicious! I loved how simple this recipe is and how the muffins tasted like soft brownies. My muffins looked like the pictures. I had enough batter to make 12 muffins. These muffins definitely have a slight banana taste but the main taste is chocolate.

I used Linwoods Milled Flaxseed Sunflower Pumpkin Sesame Seeds & Goji Berries instead of pure flaxseed so I added a bit more in my flax egg because it had a lower percentage of flaxseed. I substituted brown sugar, golden syrup, coconut oil, regular oats, and spelt flour.

I’m new to this whole healthy vegan diet thing, here were my results!
Have to say, I am absolutely in love with the simplicity of this recipe.

Alternative ingredients used:

Dark brown sugar.
Pancake Syrup (2% Maple).
Coconut Oil.
Regular All Purpose Flour (Same amount, did not decrease the quantity as suggested).
Dark chocolate chunks (I did not have chips).

Outcome:

Turned out very good!
Definitely can taste that it is healthy (unlike regular muffins), but didn’t taste as bad as I thought.

Tips!

They definitely fill you up fast, so put a really small amount in the cupcake tins so you don’t end up wasting any food!!
If you don’t like the taste of banana, this recipe is not for you.
Make sure you mash the bananas completely— tricks you into thinking it’s isn’t as “healthy” as it is.

Conclusion:

They were very yummy, chocolatey and fudgey.
Only critic is that they came out a lot cakey-ier that the picture shown (might be because I filled up the tin pretty big).
Don’t skip the chocolate chips!! They add alot to the treat :)

Let me add my voice to the chorus of praise for this miraculous recipe. It’s really hard to put into words just how good these are. My biggest problem was that I could not stop eating them! Next time I am going to try to cut the fat a bit by subbing pumpkin or prune puree for some of the tahini/coconut oil. Will be sure to report back. Dana, I think you are a genius!

Made in mii loaf pans! came out great!

These were absolutely scrumptious ♡ I skipped the oats and subbed in regular self raising flour, but they still worked out beautifully. 10/10 defs making again, yet another dangerous recipe :D

I made this muffin recipe 3x and it is awesome. Kids and adults enjoyed them. I will have to start baking a double patch.. Thank you!
Definitely 5 stars! 👍
Thank you 🙏

These muffins are magical! I had some extremely ripe bananas and I knew exactly what to do with them! Surprisingly I had all the ingredients on hand! They are soooooo moist and fudgy! The muffins aren’t too bananay or too chocolaty. Just right. I found the recipe really difficult to mess up. Thank you for the awesome recipe!

Very good! I modified the recepie a bit – added less almond flour, aded an egg and no choć chips. Also I added 10 vanilla stevia drops and no coconut sugar! They are delicious! Baked so well, grew nicely and sooo fluffy! And only 160 kcal each which is significant reduction :)

SO good. Love how rich yet light these muffins are. I made them as the recipe called and they turned out great!

The best healthy chocolate muffins!!!! And so easy to make. Thank you for another amazing recipe.

Yum! These are amazing, will be making again thank you!

Decent chocolatey muffins. Definitely muffins, and not cupcakes! Although they could be cupcake-like w/o bananas and oats, and with a peanut butter frosting on top! Two things that make them not my favorite. 1. Strong banana flavor coming through. 2. The rolled oats didn’t cook thoroughly. Perhaps allowing the batter to sit for a time to help them soften would be better. I would omit the bananas or sub at least half with applesauce or a different purée to lessen the banana flavor.

Twice…I’ve made these twice. So unbelievably easy, for something so ridiculously delicious. I love this recipe. Thank you, thank you, thank you.

I’ve been kind of obsessed with your recipes lately and just yesterday your cook book arrived! it felt like Christmas :)

I also made these muffins yesterday and substituted the almond flour with 3/4 cups of oats blended into flour and roughly 1/3 cup of ground hazelnuts. worked perfectly as well! it also yielded 12 muffins, but maybe German muffin tins are smaller :)

First off, your blog and recipes are my favorite. This is my go-to site, and I’ve never tried any of your recipes that I didn’t like. Thank you for providing this reliable, delicious resource!

This recipe popped up when I was checking your blog and I decided to try it. The whole family loved it. I was out of avocado oil, so I went with the coconut oil option instead. It turned out great and just as you described! Another fantastic recipe. And I love that it feels like a treat but also has some nutritional value. Thank you!!!

And just a note to anyone who subs coconut oil in recipes like this: Because coconut oil is not liquid at room temperature, make sure it is thoroughly melted and that the rest of the ingredients aren’t too cold when you add it. Otherwise you could end up with the coconut oil hitting those cold ingredients and hardening into little pills of oil that are impossible to stir into the mixture. I’ve done that. Running hot water over the outside of the mixing bowl and stirring until things warm up a bit and the coconut oil melts and incorporates into the mixture will take care of the problem, but it’s quicker to just avoid this step in the first place.

I don’t usually write reviews but this recipe was soooo good. The muffins were delicious and moist. The recipe was easy to follow and very forgiving with modifications! Even my non vegan husband loved them!! Thanks, MB!

SO delish! We didn’t have chocolate chips or almond flour (we subbed oat flour) and they were so yummy! My picky 4 and 6 year olds loved them!

These muffins are soooo dang good!! Seriously obsessed. So easy and filling. Thank you!

Fantastically fudgy! Perfect balance of banana and chocolate flavours! Substituted a chia egg for the second batch and it was just as good.

these are so good! they have already made it into my go-to baking list. I used 1 egg in place of the substitute and it worked great!

I’m cursed with a sweet tooth and an impatience for the precision baking requires.

This recipe was so easy to follow and very forgiving with modifications. I’ve made these muffins twice now — once as directed, & second time modified where I substituted almond flour for chickpea flour, and added a splash of espresso to thin out the thick batter a bit.

I found the original recipe to make fudge-y, dense, and deliciously rich muffins. My modifications yielded a still-fudge-y-but-less-dense muffin with a more rounded chocolate flavor with the addition of espresso.

If you have bananas and are banana-breaded-out during all the at-home baking. These will make use of some of those bananas for a chocolate-y treat.

Yum! These were as delicious as I’d hoped. I’m not vegan, so I subbed one egg for the flax egg, and butter (melted and cooled) for the coconut oil, and I used almond meal and almond butter because that’s what I had. They turned out nice ad chewy around the edges and delightfully fudgy in the middle. I think the almond flour would might have helped them hold together a bit better (they did have a tendency to fall apart a little) but no matter. They were eaten up so fast no one really noticed or cared!

I have tried a few of your muffin recipes now, and they are all delicious – but this one was the clear winner. So moist and fudgy!

Substitutions: I used 3 overripe bananas (instead of 2), vegan butter (instead of oil) and 1 cup of all purpose flour (instead of the 1 1/4 almond flour).

Just a note on quantity: this definitely didn’t make 11 muffins for me. I have a 6 cup tray and filled them to the top, so it made 6 mega muffins. I probably could’ve stretched it out to make a couple more if I didn’t keep “tasting” it from the bowl, but 6 worked out better anyway. I just cooked them for an extra 5 minutes (35 minutes in total).

Delicious! Thanks again, Dana!

I made these using all oat flour (2 cups quick oats blended into a flour) , halved sugar based on suggestions (1/4 cup brown sugar), melted coconut oil instead of avocado & used 1/4 cup mix of tahini & almond butter! I really don’t think I’ve ever baked anything that came out SO PERFECT! No mishaps- everything just WORKED and came out SO INDULGENT! Made these for my friend’s birthday, you’re definitely making someone’s birthday a whole lot better Dana :)

yum

I just made these, and halved the recipe because I had only 1 banana that was languishing in my fridge. I followed everything else exactly as written and they are amazing! Fudgy, moist, and just the right amount of sweetness.

So easy and yummy! Why can’t I give these 6 stars? :)

These were DELICIOUS!
I used the coconut flour option, almond butter instead of tahini, and added pecans on top of a few. I even forgot the maple syrup (if that doesn’t sum up my baking game, idk what does), and they turned out amazing anyway!

I’m really impressed! These muffins are great. I’m already planning my second batch! hahaha! I made them with raw almond butter.

These were So delicious! The perfect snack to curb my sweet tooth, as I can’t have gluten, dairy, sugar or eggs…thank you! Will be making again!

I made these this morning and they are amazing! Only two left by this evening. 😄 I blended up the oats first and used almond butter because I was out of tahini. Will definitely make them again! And again!

This recipe has become my new favorite chocolate muffin/cookies recipe (more on that below). I have made it 4 times in 3 weeks and don’t plan on stopping anytime soon.

I usually am not a fan of banana but in this one I can’t really taste it. The flavor with the tahini and cocoa is just out of this world.
I made a few substitutions:
1) used water instead of oil and maple syrup (plenty sweet without for me),
2) for the flour, instead of oats & almond flour (together 2c total), I use a mix of wheat bran, oat bran and a smaller amount of almond flour (gives an incredible texture),
3) omit the chocolate chips (I usually never do that but this recipe really doesn’t need them IMO).

I realized I prefer making cookies out of the dough, because my favorite part of muffins is the top (cookies are like tops only). Just make flattened-out drops of dough and bake for less time.

This recipe is INCREDIBLE. I wish I could give it 7 stars out of seven. Make it!

This was my first time trying a baked recipe from your site and I have to say, these muffins were amaaaazing. So chocolatey, tender, and moist! I’ve made these twice now — the first time yielded not so great results as I only had one banana, didn’t have almond flour so used all purpose flour, and they baked for a tad too long. My 4 year old ate half a muffin and was done. The second time I made it, I followed the recipe exactly as written (but subbed chicken egg for flax egg and almond butter for tahini). Divided them into 11 muffin cups and baked for 23 minutes and the results were glorious. My 4 year old devoured her muffin, requested another one for the following day, and asked when she could help me make them again. Thanks for a fabulous recipe!

These muffins are delicious! I’ll definitely be making them again! Thank you!

Made this with a few changes with great success…love this recipe! I baked it in a 7×11 inch glass pyrex dish for 30 minutes. I left out the coconut sugar and maple syrup completely and used 1/4 cup honey instead. I used cacao powder instead of cocoa powder and Bob’s Red Mill paleo baking flour instead of the almond flour. The cake is so delicious, thanks for the recipe!

Tastes unhealthy which is no small feat.

I’ve just made this using what I happen to have in my cupboard and they were amazing! I substituted almond flour for coconut as that’s all I had and used flaked buckwheat because even gluten free oats kill my tummy! Also only had peanut butter instead of tahini definitely had to use quite a bit of almond milk (I used rude health chocolate milk!) to make the mixture moist as the coconut flour just sucked up all the moisture! but they tasted amazing and are still moist 2days later!

Oh my goodness! These are amazing!!! They taste like chocolate cake! You have outdone yourself yet again! I am going to make these everyday! Thank you for continuing to share your amazing recipes!

These are the absolute best!! I have made the recipe numerous times. Love them!! Yummy.

My house has been cooking so many Minimalist Baker recipes during Quarantine and this was by far the crowd favorite. Have sent it along to everyone I know to try–never disappointed!

After your story yesterday, I made them again. Just wow! They are delicious 🧡Loove all your recipes, thanks for sharing..

Making this with my 7-year old was fun. It is so delicious!

These were fantastic. I mismeasured the flour and ended up having to thin it with some almond milk. I was able to make two trays of muffins. For the second tray I added some soy yogurt and more cocoa powder and more chocolate chips (I have a serious problem). The best late night baking choice I’ve made in quite some time. Thank you for sharing this with us!