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

Jump to Recipe
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:

Perfectly sweet
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
Tray with Banana Chocolate Muffins beside a spoonful of tahini and bowl of cocoa powder
4.93 from 499 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


  • 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)


  • 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.



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

Nutrition (1 of 11 servings)

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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Corinne says

    THESE ARE INCREDIBLY MOIST AND DELICIOUS!! Sitting here now, writing out this recipe for my friend who LOVED these when they devoured them at my home. :-)
    If you love chocolate… I highly recommend them!! The Minimalist Baker never lets me down.

  2. sherry says

    These came out perfectly. I used 1/4 c coconut sugar and next time will reduce the maple syrup to 2 T. They came out chocolatey and without the guilt!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Sherry! Thank you for the lovely review and sharing your modifications! xo

  3. Hazel says

    These muffins are soo good!!! Love how they are a healthier treat and I don’t feel guilty for letting my 8 year old eat two of them 😊. I used a normal egg and peanut butter instead of tahini.

    • Support @ Minimalist Baker says

      Hi Liza, we’re sorry to hear they didn’t turn out as expected! Did you make any modifications? What type of oats did you use? This is one of our reader favorite recipes so we wonder if something might have gone wrong.

  4. Amanda says

    Delicious!! My whole family loved them. I LOVE the almost 6gm of fiber per muffin. No hesitation to let my kids have more than one! Eat up, people! Also- soo easy to throw together. Thank you for the great recipe.

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoy them, Amanda! Thank you so much for sharing! xo

  5. Christina says

    These are amazing. Not amazing in the gluten free world but the gluten world. My newly diagnosed celiac 8 year old calls for my baking to change and this was just what I needed i needed to boost my confidence. My kids devoured these. Hubby and myself. My 4 year old asked for them for her birthday. Now i hate making changes changes. BUT I didn’t have have flax so used a normal egg. My oil was coconut oil. Printing and keeping. Thank you. Thank you.

    • Support @ Minimalist Baker says

      We love to hear this! So glad you all enjoyed this recipe, Christina. Thanks for the lovely review! xo

  6. Sammy says

    These are so.good. I have had my eye on this recipe for a really long time but never had enough of the ingredients to make them, until today! I only had one banana so I cut the recipe in half and made about 12 mini muffins. I used All Purpose flour because I didn’t have almond flour and they still turned out perfect. I just made sure to add the flour in small quantities until I got the the correct consistency of the batter. I didn’t measure but it was probably only about 1/2 cup. I cooked the mini muffins for 10 mins at 350 and they turned out perfect.

    • Support @ Minimalist Baker says

      We’re so glad they turned out well! Thank you for the lovely review and for sharing your modifications, Sammy! xo

  7. Kat says

    These muffins are insane! So fudgy, rich and chocolatey. I’ve made them three times and will definitely be making them again. I reduced the amount of almond flour by about 1/4 c for a double batch and found the result to be extra fudgy. Would recommend!

  8. Emma says

    These are simply amazing. I have them stocked in the freezer at all times for when a chocolate craving hits. I have made them with natural peanut butter and tahini, and greatly prefer the tahini texture as they are more moist.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy them, Emma! Thank you for the lovely review! xo

  9. Shannon says

    I really want to make these. I have a flax and egg intolerance. Can I substitute with a chia egg?

    • Support @ Minimalist Baker says

      Hi Shannon, other readers have reported using a chia egg with success. Let us know if you try it!

  10. Angela says

    These muffins definitely live up to their name. They are so fudgy and decadent! I made them exactly as the recipe is written but the first time I think the batter was a bit too wet and I didn’t bake them long enough so they were difficult to get out of the muffin tins. The second time they came out just perfect! I needed to bake them for the full 30 minutes and I used parchment baking cups. Such a delicious and tasty treat! Thank you for the recipe!

  11. Megan C says

    These are great! I had to modify a little because I didn’t have chocolate chips, so I left them out. I also didn’t have almond flour so I used 1c of AP flour. They turned out delicious, but a little dry as others who didn’t use almond flour have mentioned. I also wasn’t a big fan of the chunks of rolled oats, so next time I’ll try instant oats. Maybe my oven runs hot, because mine were done in 14 minutes. Thanks for the great recipes :)

    • Support @ Minimalist Baker says

      Thanks for sharing, Megan! We’re thinking the all purpose may have contributed to the shorter bake time.

  12. Charmaine says

    This is so delicious! Any tips for turning this into a cake or loaf? This could make for a nice birthday cake. :-)

  13. Emily says

    These muffins are SO good! I made them to bring to a birthday party so my little vegan fam would have something fun to eat while the others ate a traditional cake. Everyone ended up eating these and loved them!
    They’re moist (sorry if you hate that word), perfectly decadent, but not so rich that they’re hard to finish. They’re just perfect!
    I’ll be making these again. And again and again!

  14. Casey says

    These are amazing! I’ve made them twice now, subbing Lankato granulated sweetener for the coconut sugar (trying to lessen my sugar intake a bit) and using Lily’s sugar-free chocolate chips. They taste great!

  15. Kelly says

    Ok I made these last night and this is easily the best GF muffin recipe I have tried thus far. I used a real egg, agave, brown sugar, salted almond butter (and left out the added salt) and added 3/4 of an extra ripe banana–they are delicious.
    Is there a sub for the rolled oats? I’m wondering how to make these even more cake-like because the texture and flavor is so delicious, but would be curious to try leaving the “cake” uninterrupted!!

  16. Jenny says

    Followed the recipe, absolutely scrumptious, and very easy to make. Baked for 25 minutes in 350 degrees convection oven.

  17. Megan says

    I love this recipe! This is my new go-to recipe to use up brown bananas. I did substitute part coconut flour and part regular flour for the almond flour, and it worked great.

  18. Allie says

    Made these and they are amazing! So fluffy and moist. The centers of mine didn’t rise or puff up. Do you know why? Honestly it doesn’t matter to me because they are so yummy, I was just curious. I will absolutely be making these again. Such a great!

  19. Jennifer says

    I just made this and YUM!

    I live at 6500 feet in Colorado and made it as written except using coconut oil instead of avocado oil. Baked at 350 degrees for 25 minutes, though my oven is reading a bit high (~360). They turned out wonderfully. I was able to get 12 muffins.

  20. Monika says

    The first time I made these, the flavor was phenomenal! I followed the recipe exactly, and it worked great even though I am at elevation (Salt Lake City). The muffins were a little soft, so I took note to add a little extra starch the next time.
    The second time I made these, they came out perfectly! I added 2 heaping Tbsp. of potato starch when adding the oats and almond meal. They held together much better and had a more wheat flour muffin consistency!
    Another top tip: peel and freeze your bananas, then thaw them and mash using a hand mixer. So easy and the bananas end up sweeter than using freshly peeled bananas (so you can use less maple syrup!). These are hanging around for the usual rotation of desserts for breakfast!

  21. Amy says

    I make these almost weekly – they are just that good! I love that they taste so chocolate-y and rich, but are much more filling than an average muffin. I’ve tried tahini, peanut butter, and almond butter and honestly – can’t taste a difference any way – always just as good :)

  22. Jessica Robinson says

    I made these and tried the substitution of half the amount coconut flour in place of oat flour. They were wonderful.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. 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

  23. Ingrid says

    These are the best vegan muffins I have ever made! They are fluffy, chocolatey and taste wayyyyy more unhealthy and decadent than they are! Not a tahini fan so I’ve made it with peanut butter and sunflower seed butter and they have both worked! I have made these at least 5 times now and my tip would be to make sure you are using very ripe bananas to help with moisture. Love this recipe so much!

  24. Dee says

    I used one banana and 1/3 cup unsweetened applesauce, and less sugar and these came out great! So moist and delicious. Next time I’m adding walnuts too. Thank you!

  25. Ellie says

    I’ve made these twice but both times have turned out fairly dry and crumbly :( I followed the recipe exactly for the first time. Second time I used half oat flour, and both had drippy tahini and a real egg. Should I be underbaking a little so they stay moist? Or how else can I ensure they aren’t dry?! I might try more banana next time but would love any tips!!

    • Support @ Minimalist Baker says

      Hi Ellie, oat flour may be the issue as it’s more dry than almond flour. You could try using less oat flour and/or increasing the banana.

    • Rosemarie Brenna says

      These were so delicious! We are the whole batch in one day!
      I added peanut butter as well as used a real egg, and cacoa. One of my favorite recipes from MB by far!
      Thanks Dana, even my 7 year old picky eater devoured them.

  26. Hope says

    I don’t know what I did wrong, but this was the first MB recipe I didn’t absolutely love so I know it has to be a mistake on my part. I subbed almond butter (oil free) for the tahini, so maybe that dried the muffins out? They were definitely very dark chocolate tasting too, so maybe my sweet tooth was just too strong when I made these. I’m going to try making these again with tahini!

    • Support @ Minimalist Baker says

      Hi Hope, sorry to hear these didn’t turn out as expected! It could be the almond butter or the type of cocoa/cacao powder. If the batter looks more dry than the photos, we’d say try scaling back on the cocoa powder a bit or increase the maple syrup as that should help with both texture and flavor. Let us know how it goes!

  27. Adele says

    Delicious! Made these today for the first time. I used Almond Butter instead of Tahini (because that’s what I had on hand) and cut the sugar in half. They turned out amazing!

  28. Monika says

    Phenomenal! I have been eyeing these for a while and finally had the ripe bananas to whip up a batch! They are the perfect balance of sweet and cocoa. I added a heaping teaspoon of instant coffee to bring out the chocolate flavor and subbed cacao powder. Definitely will make these again. Also, quick tip, under-fill the muffin tins, about 1 cm/0.5 inch from the top of the liner. These puff up quite a bit, and the tops of mine were falling off when I was taking them out of the tins. The tops-gone-rogue were good little treats after baking, though!

  29. Sana J says

    I’ve made these approx 17 times, and for some stupido reason I never added the oats!

    WHY didn’t I add the oats before!!! They’re even better than the first 16 times! So tender and texturey and an added bit of fibrey, grainy goodness.

    This is life-changing. I’ma have my band write a song about these muffins.

  30. Alaina says

    These were delicious!! Like a cross between a muffin and a brownie. I’m not too big on banana flavor (unless it’s banana bread) so I replaced one of them with 1/2 cup of apple sauce as another reviewer did. I put 1/4 cup of rolled oats and 2/4 cup quick oats so it wouldn’t be as chewy and used peanut butter instead of tahini.

    This was just the thing I needed for my chocolate craving. I’ve been trying to eat healthier so this was the perfect healthier treat.

  31. Huyen says

    Awesome flavour and texture BUT the batter stuck to my non-stick muffin pan even when it was also sprayed with oil! Disastrous when trying to remove it from pan. Definitely recommend using muffin tray liners.

  32. Julie says

    hi! I’m wondering if I can make a banana bread with this recipe instead of muffins? My muffin tins are either for mini muffins or jumbo sized muffins, and I’m thinking I might enjoy this more if I can choose the size (aka slices of bread!)

  33. Anusha says

    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!

        • Support @ Minimalist Baker says

          Hi Kelly, we’d suggest another nut or seed flour. You can also search the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  34. Sara says

    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!

  35. Emily says

    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.

  36. Michelle Ibanez says


    Omg these were amazing! Thank you so much! These are the best brownies I have made so far! Do you know if there’s a cookie version for this one since my husband is obsessed with cookies! Thank you!

  37. Sandesh Ghosal says

    i made this first time and it was super delicious. i am making it for someone but do not have nut butter, can i use regular butter ?

  38. Yana says

    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.

  39. Lindsay says

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

  40. Lulu says

    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!

  41. Brittney says

    I just made these for the first time and they were amazing BUT the oats came out really chewy, should they be soaked beforehand?

    • Support @ Minimalist Baker says

      Hi Brittney, they don’t need to be soaked. For less oat texture, you can blend them up before adding. Hope that helps!

  42. Marie says

    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!

  43. Margaret Cohen says

    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!!

    • Support @ Minimalist Baker says

      Hi Caroline, we haven’t tried it, but other readers have. You can see what they did in the comments. We’d suggest slightly less all purpose in place of almond flour and potentially bake for less time as it’s more dense and absorbent. Let us know how it goes!

  44. 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

  45. 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!

  46. 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!

  47. 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!

  48. Christine says

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

    • Support @ 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!

    • Sabrina says

      I was wondering i have a kiddo with a almond sensitivity, is it possible to use another type of gluten-free flour?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        What about cashew flour (finely ground cashews)? Or you could try a seed meal or GF blend? Others have also had some success with coconut flour. Scan the comments for inspo!

  49. 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

    • Support @ 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

      • Amber says

        Good day! Can I use apple sauce instead of banana? Or do you have a banan substitute that may work? I just can’t have banana unfortunately.

        Thanks! Amber : )

        • Support @ Minimalist Baker says

          Hi Amber, We’d suggest using either canned pumpkin OR sweet potato puree mixed with applesauce. But you’ll likely need to add more sweetener with both in that instance. Let us know what you try!

    • Claire says

      I tried this swap, too, but I added a bit too many (frozen) blueberries because they came out of the oven quite moist. However, they firmed up nicely once cooled and taste amazing!

    • Lu says

      I’ve been making either the chocolate or these blueberry muffins every week. Seriously the best muffins I’ve ever had!!

  50. 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.

  51. 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!

  52. 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).

  53. 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!

  54. 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!

  55. 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!

  56. 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.

  57. 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!

  58. 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!!

  59. 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!

  60. 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!)

  61. 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!

  62. 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!!

    • Support @ 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

  63. 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!

    • Support @ 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 =)

  64. 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.

  65. 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!!!

    • Support @ 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.

  66. 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!!

  67. 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!!

    • Support @ 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

  68. 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!

  69. 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!!

  70. 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 :)

  71. 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!

  72. 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.

  73. Barbara M says

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

  74. 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.

    • Support @ 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!

  75. 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!

    • Support @ Minimalist Baker says

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

  76. 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!

    • Support @ Minimalist Baker says

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

  77. Juls says

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

  78. 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!!!!!

    • Support @ Minimalist Baker says

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

  79. 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!

  80. 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!

  81. 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 🤤

    • Support @ 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

  82. 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 :)

    • Support @ 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

  83. 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!

  84. 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!

  85. 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!

    • Support @ Minimalist Baker says

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

  86. Melissa Rhodes says

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

  87. 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!

    • Support @ 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!

  88. 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.

  89. 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!

  90. 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.

  91. 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.

  92. 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.

  93. 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!

  94. 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?

    • Support @ 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!

  95. 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.

  96. 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!

  97. 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.

    • Support @ 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

  98. 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?

    • Support @ 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!

  99. Jennifer says

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

    • Support @ 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!

        • Support @ 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!

  100. 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.

      • Support @ 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

  101. 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!

  102. 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!

    • Support @ Minimalist Baker says

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

  103. 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

  104. 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!

  105. 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!

  106. 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

    • Support @ 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!

  107. 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!!

  108. 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.

    • Support @ 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?

  109. 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!

  110. 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.

  111. 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).


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


    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.


    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 :)

  112. danielle says

    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?

    • Support @ Minimalist Baker says

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

  113. 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.

  114. 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.

  115. 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

  116. 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!

  117. 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!

  118. 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 :)

  119. Sydney says

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

    • Support @ Minimalist Baker says

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

  120. Amber says

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

  121. 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.

  122. 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.

    • Support @ 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!

  123. 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.

    • Support @ 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

  124. 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 :)

  125. 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!

    • Support @ 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!

  126. Kendall Stark says

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

  127. 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.

    • Support @ Minimalist Baker says

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

  128. 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!

  129. 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!

  130. 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!

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  131. 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!!

    • Support @ 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?

  132. 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.

  133. 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 :)

      • Support @ 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.

  134. 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.