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

These were amazing! I never comment but use your recipes a lot (I love the tahini brownies). These are my new go to chocolate muffin recipe. I did have to add more almond flour to get the right consistency as you said.

I was recently diagnosed with Celiac disease. So thankful that I have been using MB for years as inspiration, so thank you for your work! I made these muffins…so amazing right the first time! The only change I made I used 3/4 C GF flour and 1/2 C almond meal instead of 1 1/4 C almond flour as I am experimenting working with GF flour. I am still under shock how much it cost to bake GF!!

Every recipe I make from you guys is so good! These muffins were not too sweet which is what I like and tasted delicious! I added an egg and they turned out fine.

This is the BEST gluten free chocolate chip muffin ever! I do not need them to be vegan so I use an egg, peanut butter instead of tahini but everything else the same. Sooooo good!

Quite honestly one of the best muffins I’ve ever had. They taste like cupcakes. I love them so much!!

I’m always tweaking recipes, but this one is perfect. 10/10. Wouldn’t change a thing. Been making it for a few years now and it’s amazing every time.

I’m absolutely in LOVE with this recipe. I’ve made it 2x so far and everyone loved them. With large ripe bananas and more almond flour I got 12 muffins no problem.

96g of coconut sugar is way more than ½ cup. I first weighed it then poured into measuring cup. Its denser than regular sugar and you can’t just swap measures to weights. Please make sure you try these with metric measures. Its a much quicker and more accurate way to bake but I don’t feel I can trust your metric conversions. Also please weigh the bananas without skin. What is considered medium is vague. Thank you

A new go-to recipe! I’m trying to stay away from added sweetness so instead of the coconut sugar and maple syrup, I subbed half a banana and 3 tbsp of water. I kept an eye on the texture of the batter to match it up with your batter in the video. They’re so fudgey and delicious! I currently have the third batch in the oven. Great recipe that includes my pantry staples! :)

Whoa!!! These are amazing!! So chocolatey and fudgey and perfect! My whole family loves them. We’ve been eating them for breakfast and dessert. Thank you for sharing!

Hello,
This is heaven, so tasty !
So I made the recipe for 3 servings, what a mistake hahahah (should have made a lot more)
It filled up 4 silicon mold and cooked 15 minutes, and it was just perfect.
I must say it’s so nice to be able to change the servings and also to be able to have both US customary and metrics it saves a lot of time.
Thank you 🤗

I haven’t made these in a while. I’d forgotten how yummy there are!!! I don’t keep oil in my house so I used a vegan butter (Earth Balance). They came out perfect! I used a dark bottom muffin pan and cooked for about 28 minutes. I love, love, love these muffins :)

I made these for the second time today and they turned out great. Instructions are super easy to follow, big fan of only using one bowl. My parents each had one and couldn’t believe they were gluten, dairy and egg free. I bow down to your chocolate muffin making genius.

So yummy – it’s easy to see why this recipe is so popular! My substitutions:
– no bananas so used 1 cup unsweetened apple sauce (muffins had no apple taste I could detect…)
– no almond flour so used almond meal (muffins were not too crumbly, had a great texture)

Delicious muffins! I did add chopped pecans to the top. They were fudge and moist….felt like I was having dessert for breakfast! So easy to make❤️

Fantastic, very very moist. definitely let them sit in the tin for a bit after baking or they will fall apart (still taste great even when I can’t wait).

I made these 1-bowl fudge banana chocolate chip muffins. Turned out so delicious. I modified the recipe by using JUST-Egg instead of flax egg and almond meal in place of almond flour. Fantastic results. The perfect dessert!

I have been meaning to make these the last few days. Currently waiting for them to come out the oven but the batter was delish! Love that I could safely indulge in licking the spatula (and whisk if I’m being honest) since it calls for a flax egg! :D

Amazing and so delicious! Thank you for sharing!

Truly delicious muffin! I replaced the flax meal with one egg and replaced the coconut sugar with 1/4+ cup of melted honey.
This is a keeper!

I really like this healthy delicious easy recipe. I did make this Sat May 7th as a healthy dessert for my dear husband & I. THANK YOU!!!

Easy, quick and delicious! I’ll be making these muffins again (and again).
I baked them directly in a silicon muffin tin, with no paper wrappers, and they came out with no problem.
Thanks for the recipe!

Love these! I dropped everything to make these when they popped on Instagram and they did not disappoint. I used melted coconut oil instead of avocado, and had to put sliced almonds in my coffee grinder to make almond flour but they came out great – a new favourite! I checked them at 25 minutes and they weren’t quite done so put them back on for another 5 minutes but unfortunately a call came in and they ended up in a few minutes longer, but still turned out great! It really hit my sweet tooth this afternoon and i can’t wait to make again. Thanks for the recipe!

This recipe is a gift! The muffins are over the top moist and rich with a crisp crust on top. I substituted almond meal for the almond flour and accidentally substituted one Tbsp olive oil for one of the table spoons of avocado oil. They were delicious despite the changes.

Mixed feelings on these muffins. I make MB recipes quite frequently…

The consistency of the muffins was odd the first day, but after sitting in a Tupperware container overnight and getting softer, the texture is simultaneously cakey and fudgy. They also just barely peel away cleanly from the liners.

Modifications: I halved the sugar, used olive oil instead of avocado oil, and used a half cup instead of 3/4 cup of old-fashioned oats.
I utilized Lily’s 65% cocoa baking chips. Living at 5,000′ elevation, I added 5 minutes of baking time, which was perfect.

As others have said, I would have preferred the oats to be more fine, so next time I would blend them up first and still utilize half a cup instead of 3/4.
I am not a huge fan of the banana taste in these, so next time I’d use applesauce.
I will also add the full amount of sugar next time because mine are pretty bitter from the 65% chocolate.

I would make these again; they’re just not what I was expecting.

Absolutely love this recipe! I make mini muffins and store in the freezer for a quick snack before sport or bed. I always add coconut flakes & almond extract for a bit more depth and sometimes sub crunchy PB for the tahini. For special occasions I frost w PB cream cheese frosting. The recipe is fool-proof & such a crowd pleaser!

WOW 🤩 these are so deliciously fudgey! I made mini muffins and cut the time in half and they came out perfectly! Definitely let them cool in the tins for a few minutes. I forgot and took off a few tops. Thank you, your recipes never disappoint!

For the record, I am a health conscious foodie, but not vegan OR gluten free. AND if I were to consider chocolate cake, it is probably my least favorite dessert option. But for some reason I was compelled to make these. I followed the recipe exactly (oh thats not true, I used brown sugar b/c I ran out of coconut sugar). AND THEY ARE INCREDIBLE. I will definitely be making these again and again and again. Thank you so much

Hey there!
Thank you for this recipe. I have made it quite few times. Last time I made some more adjustments. Sugar I substituted with date flour, almond flour with gluten free flour blend (made my own used the recipe from here to), cacao substituted with carob powder and flax egg to a happy farm chichen egg and added some rice cream, because the batter was very thich. Tastes of course completely different from original recipe taste, but made it more healthy for me and I am happy about it.

I made this last night for our friends who were visiting and eat gluten free. I subbed the almond flour for 1 cup of GF blend and 1/4 cup of almond meal. I used quick oats instead of rolled oats because I didn’t want the oats to be visible. I was surprised how much the muffins rose in the oven considering this is a GF recipe. The muffins came out great and everyone loved them. Thank you for making these wonderful recipes and please make another cookbook so I can buy it. 🙂

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.

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!

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.

taste was good but the texture was too dry and the oats made it grainy instead of gooey

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.

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.

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.

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!

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.

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!

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 :)

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!

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!

In LOVE with these muffins!

Love these! Easy to follow recipe and delicious muffins.

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

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.

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.

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!

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 :)

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