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.

We love that 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. Then add bananas (spotty ones are best) to the mixing bowl and mash with a fork.

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

Baking soda is added to help the muffins rise.

For sweeteners, we opted to keep this recipe refined sugar-free, using a combination of coconut sugar and maple syrup to achieve balanced sweetness and texture.

Then tahini is added for moisture while keeping the added oil content low.

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

Sea salt and vanilla are added to enhance the flavors, and we went with cocoa powder for a rich, chocolatey flavor.

To keep these muffins whole grain and free from refined flours, we used almond flour and rolled oats! The result is fluffy yet fudgy muffins flecked with whole oats. SWOON!

Pouring chocolate chips into a bowl of Banana Chocolate Muffin batter

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

They are the perfect dessert for chocolate lovers. And they pack well as an on-the-go snack. They even freeze well (in case you find yourself wanting to eat the whole batch in one day — we were tempted).

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
4.94 from 442 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 batch flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)
  • 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 1/4 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 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 muffins 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. Georgie says

    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

  2. Maria says

    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!

  3. Dominique says

    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!

  4. Lisa Marie Norton says

    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!

  5. Christine says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, we think it may impact the texture, but it looks like a couple other readers have done so with success. Let us know if you try it!

  6. Veena says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Veena. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Niya says

    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.

  8. Alexandra Sevlie says

    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!

  9. Claire says

    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).

  10. Erica says

    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!

  11. Karen says

    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!

  12. Samantha says

    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!

  13. Hannah says

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

  14. JS says

    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!

  15. Julie says

    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!!

  16. Nini says

    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!

  17. Kaleb says

    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!)

  18. Alessandra says

    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!

  19. Abby says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Abby. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Amber B says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Amber! Thanks so much for the lovely review! We hope you enjoy the scones too =)

  21. Jordan says

    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.

  22. Ava says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for sharing, Katrina! Other readers have made it as a loaf with success =) But you will need to increase the bake time.

  23. Bettina says

    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!!

  24. Francheska Cordero says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Francheska. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Brooke says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for your feedback, Brooke! Yes, use a less ripe banana next time, and be sure to add a bit more cocoa powder, and ensure it’s high quality!

  26. Holly says

    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!!

  27. Charlotte says

    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 :)

  28. Sheila says

    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!

  29. Khanh Villacorta says

    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.

  30. Barbara M says

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

  31. Barbara M says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them! Yes, maybe try a little less flour and/or more banana. Thanks for sharing, Barbara!

  32. Lauren says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy them, Lauren! Thanks so much for the lovely review!

  33. Caitlin says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Caitlin! Thanks so much for the lovely review!

  34. Juls says

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

  35. Lisa says

    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!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we can imagine it- adorable! We’re so glad you both enjoyed them =) Thanks so much for the lovely review!

  36. Jensen says

    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!

  37. katie says

    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!

  38. Anu says

    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 🤤

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad to hear it, Anu! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Andrea says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Andrea. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Suzanne Parker says

    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!

  41. Lyndsey says

    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!

  42. Sapna Parmar says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Sapna! Thanks so much for the lovely review! xo

  43. Melissa Rhodes says

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

  44. Jennifer says

    Heyy I’ve made this recipe a couple months ago and absolutely loved it, it was a huge hit for my boyfriend as well. I am now visiting my parents and don’t have almonds in the house and no almond flour, but I have oats. Could I make oat flour and sub for the almond flour?? I’m dying to make something chocolatey for my family!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we haven’t tried them that way, so we’re not sure. But it looks like another reader did so with success. We’d suggest starting with less since it is more absorbent. Let us know how it goes!

  45. Nicole says

    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.

  46. Lauren says

    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!

  47. Sophie says

    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.

  48. Emily B says

    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.

  49. AB says

    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.

  50. Deepti says

    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!

  51. Stacy says

    I‘m not GF and I want to use AP flour instead of almond flour. You think I could just sub as is or would I need to add less/more of AP flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacy, we’d recommend scanning the other comments as other readers have had success with similar swaps. Our main advice would be to slightly reduce the amount added and slightly reduce baking time so they don’t dry out! Hope that helps!

  52. Julia says

    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.

  53. France says

    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!

  54. Isabella says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Isabella. We are so glad you and your family enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  55. Krystal says

    I want to try this recipe! Can I use applesauce in place of the flax egg? If so, how much of it should I add?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe! We haven’t tried that and aren’t certain how it would turn out. Maybe 3-4 Tbsp? Let us know if you try it!

  56. Jennifer says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Jennifer! Thanks so much for the lovely review!

      • Genevieve says

        I really want to make these but I am not able to get almond flour or meal. I do have coconut flour or whole wheat flour. Can I use either of those to sub without sacrificing the amazingness? If so, is it one to one? Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm, we’re not sure as we haven’t tried either. We’d say a blend of coconut and whole wheat would be best. Just don’t add too much as these flours are much more absorbent. Let us know how it goes!

  57. Ethan says

    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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Teja. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Courtney says

    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!

  59. Jenna says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, we think the change in flour/amount definitely could have caused that.

  60. Maryliz says

    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

  61. Jennifer Neumann says

    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!

  62. Angelique DeSilva says

    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!

  63. Avni says

    Overall this was delicious, but my husband and I both found the oats oddly hard to bite into. Are they supposed to soften up? Next time I’m thinking of leaving them out or using oat flour — would that work?

    I replaced one of the bananas with 1/2 c. applesauce, not sure if that affected the oats

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Avni, did you use rolled oats? It almost sounds like they were steel cut or another form? But yes, feel free to make them into oat flour instead!

  64. Angelique DeSilva says

    Hi Dana, when you say one may sub almond flour for Almond Meal in this recipe, that almond meal is not the same as replacing the almond flour with the almond pulp that results from making raw almond milk right? I so wish I could find good uses for my almond pulp that would actually taste good. I haven’t had much luck with using it in hummus, cookies, pancakes, waffles, or energy bites. This saddens me, as I feel wasteful making raw almond milk, but having to throw away the pulp that remains. If you have tried and true uses for Almond Pulp pray tell!!

  65. Nina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, it sounds like they may have needed a bit more flour. Is it possible your bananas were on the larger side?

  66. LG says

    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!

  67. Carla says

    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.

  68. Aisha says

    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 :)

  69. danielle says

    HI!
    I love this recipe! Have you ever tried it in a bread pan instead of muffins? If so, what would you recommend the baking time to be? Are there any other recommendations/hesitations you would have?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Definitely! Other readers have done so with success. We’d suggest scanning the comments for additional info. Hope that helps!

  70. Anne says

    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!

      • Anne says

        I’m reporting back. This time I used 1/4 cup of prune puree and 2 T. of tahini for the fat. Also reduced sugar and maple syrup by 1/2, since prunes are sweeter than tahini. And, I used 1/2 almond flour, 1/2 oat flour to reduce the fat content further. The result? The muffins didn’t rise quite as well, they don’t have that nice peak, but the flavor and texture are just as good! Still incredibly dark, rich, gooey, and delicious! I don’t think it’s possible to mess this recipe up.

  71. sam says

    i’ve made these twice now and they’ve become a regular in the rotation! the first time i made it with tahini, though ever since i’ve been making it with almond butter instead and it comes out great.

    the one thing that i’m not crazy about is the texture of the whole oat mixed in–could the oats be pulsed into oat flour and then included in the batter? thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’ve had others try that successfully yes! Just scan the comments for tips. I suggest adding slightly less because it’s more drying, and be careful not to over-bake.

  72. Sana Jesudason says

    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

  73. Susan says

    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 🙏

      • Meredith says

        I subbed 1 medium banana for 1/2 cup of apple sauce. I didn’t want to add more than 1 cup of apple sauce because I thought the batter would get too wet. These muffins were so delicious and still had a hint of banana!

  74. Olivia says

    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!

  75. Jo says

    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 :)

  76. Sydney says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Sydney! Thanks so much for the lovely review!

  77. Amber says

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

  78. Lindsey says

    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.

  79. Bella Kim says

    Can I make this cake in a poundcake pan instead of a muffin tin? I think I should put flaxseed eggs for that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella, we haven’t tried that, but it might work! Though we do think it’s probably better as muffins. This recipe does contain flax egg. Let us know if you try it!

  80. Noel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Noel! Thanks so much for the lovely review!

    • Laine says

      Rock star recipe!
      We made 12 about an hour ago and sadly, there is only 1 left;) Apparently husbands and children can’t keep their hands off them….
      We made the oil free version and substituted sunflower seed butter for the oil.
      Scrumptiously perfect.
      As always, your recipes are yum and the ideal healthier lift me up during Quarantine
      :)

  81. Lara says

    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 :)

  82. Maddie says

    These were amaaaazing. Reminds me of the ones I used to binge on as a kid. I cooked at 350 degF for 25 minutes and they were overdone. Would you recommend adjusting temperature or time? I was thinking trying 325 and testing after 25 mins… Regardless of being slightly overdone, they were so good! Can’t wait to make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Maddie! We’d suggest reducing the time instead of the temperature next time. Hope that helps!

  83. Kendall Stark says

    Hey, Dana! Could I make these with an egg? I can’t find flax meal where I live. Thanks!

  84. Nat says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Nat! And for sharing the coconut oil tip! xo

  85. El says

    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!

  86. Lindsay says

    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!

  87. Caroline says

    Absolutely AMAZING! I used peanut butter instead of tahini, only 1/4 cup of coconut sugar, cacao nibs and they turned out perfect. Will definitely be making these again and again! Moist, perfect flavor, and super clean!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Caroline! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Zoe! Thanks so much for the lovely review!

  88. Hollie says

    The recipe pictures looked insane but when I tried them they didn’t rise and all and we’re really dense and not light like muffins. Maybe I did something wrong? Anyone point me in the right direction as I’d love to make these well!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Hollie! We wonder if there was too much banana? Or perhaps the baking soda was old?

  89. Nicole says

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

  90. Dina says

    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!

    • Ethan says

      I’ve tried some of your other muffin recipes using rolled oats and the texture of them always seems to remain hard and difficult to chew? Not sure why – definitely rolled oats and not another type. If subbing oat flour, would you use the same amount of oats just blended into a flour? Thanks :)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm- we’re not sure! Maybe a matter of personal preference or brand? We’d say for oat flour, use slightly less.

  91. Kristina says

    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.

  92. Tania says

    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!

  93. Carly says

    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!

  94. Rebecca says

    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 :)

  95. Stephanie says

    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.

  96. Stefani says

    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!

  97. Jacynthe Bigras says

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

  98. Nancy S says

    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!

  99. Katie says

    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!

  100. Amy says

    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!

  101. Louise says

    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!

  102. Jess says

    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!

    • Sarah says

      Let me start by saying you might have to double the batter because it tastes so good before baking you likely won’t have anything left to put in the oven!

      These are easy, goof-proof muffins that do well with substitutions. I place of the oats and almond flour, I used a combination of 3/4 C oats, 3/4 C Bob’s Redmill 1:1, and 1 C Almond Flour.

      I look forward to trying these again with cashew butter but they taste great with tahini.

      Thank you to Minimalist Baker for sharing this great recipe with us!

  103. Erika says

    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!

  104. Campbell says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Campbell! We’re so glad you enjoy them! xo

      • Wendy says

        Hey Dana,

        Can i sub all the sweetners for Lakanto monkfruit sweetners? Lakanto maple and lakanto granulated?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Wendy, we haven’t experimented with those sweeteners, so we aren’t sure. Let us know if you give it a try!

  105. Mikeala says

    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!

  106. Alma says

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

  107. Dani says

    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!

  108. Christie says

    Hmmm…I’m a bit confused by this. I still enjoyed them but based on the reviews I was expecting these to be amazing and I’m finding them to just be ok. They are nice, but not excellent like all the other reviews suggest. I made only one substitution which was cacao in place of cocoa (which I don’t have). Perhaps that would have made them a bit more bitter than sweet? I’ll make them again and see if they come out differently.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christie, yes, that would make them more bitter than sweet. Let us know how it goes next time!

  109. Denise says

    These muffins are sooo YUMMY!!! I made them exactly as outlined in the recipe and they turned perfect! My 5 year old couldn’t stop eating them and has already asked when will I be making more! Easy to make and tasted sooo good! Thank you!

  110. Madison says

    I have literally made these every week for a month. I used almond butter instead of tahini, half brown suger/half coconut sugar, and used a real egg instead of flax egg. They are so moist, delicious and EASY to make. I sent the recipe to my mom and she loves them, too!

  111. Anna says

    These are so good and so easy to make – like many others, I halved the coconut sugar, and also ground the oats into a flour, used almond butter, and a little extra coconut oil. Half the coconut sugar was the perfect sweetness for me. My mix turned out fairly dry (likely because of the ground oats) and I would say the muffins turned out a little fluffier rather than fudgy, but are SO good and will be a great snack to have with tea in the evening. 10/10 will make again!

  112. Celest says

    I made this recipe twice. The first time roughly as the recipe called for (didn’t add any sugar and halved the amount of syrup). They turned out great! I just made another batch last night, but without the cacao and chocolate chip for a less indulgent taste. Banana oat muffin turned out great too! This will definitely be a recipe I will return to over and over again. Thank you!

  113. Melissa says

    Amazing recipe, another fav from minimalist baker and definitely worthy of all these 5* ratings! Came out perfect after 25 mins.

  114. Emily says

    I made these last night and am really happy with the result. The oat flavour comes through really nicely although I couldn’t really taste the tahini – maybe I will add a bit more next time. The texture is great, really soft and fudgy but still cooked through. I only had half of the required cocoa powder on hand but added some more chocolate chips to compensate and the result is what I describe as a “chocolate bomb”. No complaints there! My mother-in-law had 3 this morning, heated up in the microwave and topped with fresh whipped cream. Thanks for the recipe!

  115. Taylor says

    Loved these! My sister made them gluten free but not vegan (she followed the recipe but used a real egg), and I made these vegan, but nut free (used regular flour so not gf). They both turned out amazing! They make great snacks during the day, dessert, or even breakfast! Will absolutely make again

  116. Martha says

    So delicious and indulgent tasting but with healthier ingredients! I followed the recipe except I didn’t have almond flour so subbed 2/3c of all purpose and baked for 20mins. The family and I love them!

  117. Cat says

    OMG the best muffin recipe I have ever tried. Even my partner who is a total meat/gluten loving man enjoyed them. Totally recommend this recipe. They lasted 3 days in our house before they were all gone!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cat. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  118. Ghazal says

    Wow, wow, wow! These are fantastic! I was actually really worried about how’d they turn out because I used (thawed) frozen bananas that seemed a little too brown, almond butter instead of tahini since I didn’t have it on hand and instead of almond flour I blended up cashews as a sub since I only had regular flour. So even with all these substitutions, they lived up to the hype! The texture is beyond phenomenal and they satisfied my sweet tooth. Will definitely be making these again!

  119. Bianca says

    I’ve made these 3 times and will be making more. These are delicious – and I’ve made quite a few subs and it’s all worked (swapped in peanut butter, a regular egg, brown sugar, etc.). These will likely be a staple in my house!

  120. Mike says

    These look amazing! I don’t have any granulated sugar. Do you recommend liquid sweetener at all (maple syrup?)? If so, do you have a rough estimate of how much to add?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mike, we haven’t tried it that way, but we think it should work! Maybe use the same amount, but slightly increase the flour? Let us know how it goes!

  121. Charlotte says

    These were outrageously good! No compromise chocolate muffins – actually better than regular ones! They had the perfect amount of gooey inside (without tasting underbaked) and the perfect amount of crunch on the outside (without being overbaked). It isn’t often that baked goods that would normally contain dairy, eggs and gluten tastes BETTER without them! Thanks so much. My dairy, egg and gluten-free daughter (as well as the rest of my family) are very appreciative!

  122. Sarah says

    These are SO delicious! They taste like a fudgey brownie but they have such great ingredients :)). The only substitution I made was almond butter because I didn’t have tahini. Everyone in the world should make these

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Danielle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dina, we haven’t tried it, but lots of other readers have. We’d recommend searching the comments to see what they tried!

  123. Rebecca says

    Just made these and they are absolutely delicious. I followed the recipe exactly with no substitutes, though I did end up adding approx 50g of the almond flour only as the batter looked the right thickness at that point. I used chopped up Bourneville chocolate for the ‘chips’. Baked for the full 30 mins in a fan oven at 175C and I had a nice slightly crunchy exterior and delicious fudgy interior. Thanks so much for the recipe – it is a keeper!! :)

  124. Shay says

    Hi Dana! Do you think it’d be possible to make these as a loaf cake instead, I.e banana bread style? Currently don’t have any muffin tins but dying to try this recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Definitely! Other readers have done so with success. We’d suggest scanning the comments for additional info. Hope that helps!

  125. DebV says

    Made these this evening because I had two very ripe bananas. The taste was delicious and the muffins moist. Not sure why you don’t call for 1 cup of almond flour. I ended up using all the of the 11/4 cup of almond flour and the mixture was scoopable but perhaps would have been better to have used just 1 cup of almond flour. My family was not crazy about the rolled oats so may substitute oat flour or use all almond flour. Will definitely make again with some small changes as the taste was terrific.

  126. Kristi says

    These are amazing! Crunchy outside and chewy, fudge, chocolatey inside. The girls and I loved them so much! We halved the amount of coconut sugar (because I’m that mom) and these were still sweet enough to feel decadent.

  127. Keiona says

    I made this for the first time today and loved it! I made a few substitutions based on what I had to work with in my house – brown sugar instead of coconut sugar, honey in place of maple syrup (but only 1 tbsp as opposed to 3), almond meal instead of flour but I halved it and substituted the other half for gluten-free flour, semi-sweet chocolate chips, and lastly, I added about 1/2 cup of coconut flakes into the batter and sprinkled some on each muffin as a garnish for a hint of extra natural sweetness. I also totally misread the baking soda thing and used baking powder but I love that it came out with a delicious goo-y brownie-like texture. All in all, I loved this recipe and will definitely be doing it again soon!!

  128. Rachelle says

    I love this recipe! Great texture and chocolate flavor. They are sweet enough to be a treat and are packed with many healthy ingredients. My family who is not GF, loves them! I have made them twice. I used thawed frozen bananas. The egg was not missed. I used sucanat instead of coconut sugar, a scant 1/3 cup, along with the agave. In the middle of the recipe, I found that I only had 1/4 cup cocoa powder, so I ground some cocoa nibs into a powder and that actually worked well. The tahini goes really well in these muffins. If you don’t use muffin liners, be sure to grease the muffins tins well or else they can be challenging to remove. Thank you so much for an amazing GF treat, as someone with celiac disease, it can be hard to find yummy GF baked good recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them, Rachelle! Thanks so much for sharing!

  129. Christina says

    Used 2/3 cup of all purpose flour instead of the almond flour, baked for 22 minutes and got 12 perfectly fudgy muffins. Also added a bunch more chocolate chips because why the heck not?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janzy, it should work. Others have had success (scan the comments for more advice). Just grease and flour the pan before using and extend baking time as needed! Let us know how it goes.

      • janzy says

        I tried them in an 8×8 pyrex, greasing it lightly with coconut oil. Subbed almond butter for tahini. Delicious! My boyfriend even had them for breakfast, haha

  130. Dora says

    These came out super moist and delicious. I made mine oil free by adding an additional 2TBS of tahini and cutting back the almond flour by 1/4 cup. Everything else was as written (brown sugar instead if coconut sugar). I didn’t have cupcake liners so I sprayed my pan and they came out clean.

    This a a great recipe!

  131. Kelsey says

    Yum! Just made these and followed the directions for subbing coconut flour for oats, and I left out the coconut sugar (bananas and maple syrup are sweet enough for me). I kept everything else the same.

    These turned out sooooo well. Perfectly sweet for my taste, hint of banana, rich and fudgy.

    10/10.

  132. Emily say