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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delicious! Thanks again, Dana!

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

yum

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

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

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

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

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

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

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

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

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

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

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

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

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

Tastes unhealthy which is no small feat.

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

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

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

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

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

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

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

Delicious! Fudgey, chocolately. Yum!

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.

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!

I made this last night and they were absolutely delicious! My whole family loved them!!

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!

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!

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!

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

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!

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

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!

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!

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!

So yummy! Followed the recipe exactly and they were perfect

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!

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?

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!

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

Delicious! I cut the coconut sugar in half and used almond meal and they turned out great!

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!! :)

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.

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.

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!!

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.

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?!

I was sceptic if these could be good. Turned out they are amazing, fast and easy!

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!

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.

I substituted a lot of ingredients since I don’t have a lot of vegan/gluten free stuff on hand, and these still turned out AMAZING. SO FUDGY. I used brown sugar instead of coconut sugar, vegetable oil instead of coconut oil, an egg instead of a flax egg, and AP flour instead of almond flour (scant 1C was enough to bring the batter together). I think the tahini contributed a lot to the fudginess though, so I personally wouldn’t sub that. Point being, use what you have, and what works for your personal dietary needs! They will turn out delicious regardless.

Made these many times. LOVE THEM. I’ve made many versions and my toddler loved them all. I’ve done half pumpkin seed flour/half almond which was delish. Flax egg and regular egg both worked well. Dropped out the maple syrup (Swapped in water) and still liked them. If you stick to the recipe as written though I do add 1/4 tsp xantham gum just to get them to hold together a bit better. Perfect for busy moms and kiddies.

I used coconut oil, brown sugar, and a real egg, but did everything else the same. I loved the flavor, but I think next time I’d try it with oat flour and almond/peanut butter. I wasn’t a super huge fan of the contrast texture from the raw oats, but I have been enjoying these daily since I made them. I also might cut down on the sugar next time so I feel less guilty eating for breakfast – ha! Thanks for sharing, Dana!

We made this with all almond flour to make grain free and they were a hit with the whole family! I had been dreaming of them as a treat for myself but my kids gobbled them up too!

This recipe is amazing! They taste so good and moist. Thanks :)

So good!!! I opted for almond flour only and datemouse (shredded dates). Freaking delicious!!

These are incredible!! I accidentally had the batter sitting for 20 minutes dealing with a tahini oil stain but they still turned out really well! Thanks for the very yummy recipe!:)

These were really yummy and my children liked them as well. I made some substitutions and they still came out perfectly. I did not have almond flour so I used Bob’s 1:1 gluten-free flour but reduced it to 1 cup. I also used brown sugar instead of the coconut sugar, melted coconut oil instead of avocado oil, and a regular egg in place of the flax egg. I will definitely make these again. It’s great to have something that tastes so good that is gluten and dairy-free. Next time I would like to try the recipe as written when I’m able to have all of the ingredients on hand.

These were 10/10 – fudgey, chocolatey, moist, and dense. I used regular flour vs almond flour and worked well. Didn’t taste over banana-ey either. Definitely recommend!!

The first time I made these was a failure, as I accidentally used baking powder instead of soda and used part coconut flour as I did not have enough almond flour. I made them a second time subbing brown sugar for coconut sugar and almond butter for tahini, but keeping everything else as written in the recipe. It worked perfectly, the muffins are delicious! So tender and chocolatey for something that it on the “healthier” side. Do yourself a favor and give this recipe a try!

So gooood, I was craving a chocolate-y fluffy muffin. This was great for quarantine baking.
I subbed tahini for cashew butter and ~3/4 cup all purpose flour.

These were fantastic!! A perfect breakfast for a cozy morning. My family absolutely loved them. Definitely making them again! Thank you for the wonderful recipe!

Been reading and saving your recipes for many months but this was my first chance to try one.
Had to sub peanut butter for tahini because tahini was all gone and, CoVid restrictions, so I wasn’t about to run out just for a new jar. Same with vanilla so I used almond extract. Also subbed organic dark brown sugar for coconut sugar since I don’t get along with coconut.
But MY, MY! Who doesn’t love a gooey, chewy, dark, chocolatey treat like this one?
I thought maybe I should have added more almond flour because the inside is so fudgy and gooey, even when they’re cold, but my roommate who isn’t even gluten free and vegan like me said, “No! No! these are SO good the way they are.”
I might tone down the sugar/maple syrup next time since they are really, really sweet but otherwise – perfection.
What a satisfying treat – no need to eat more than one (or maybe two…) at a time, because they really hit all the notes and we’re left with big happy smiles on our faces.

Honestly the best indulgent muffin recipe I’ve ever tried – super fudgy and fluffy at the same time. Will definitely make these again! I didn’t make any substations and followed the recipe to a T, it was super simple and turned out just like the pictures.

Quite literally the easiest muffin recipe ever, and so delicious. I’d add walnuts the next time I make it to add a little more crunch than the oats, but we love this recipe!

Oh my goodness Dana these are SO good! And so easy to make. I used almond butter instead of tahini and they turned out perfect. Thank-you so much!

Turned this muffin recipe into a loaf and it came out perfectly! So moist and delicious! Baked for around 35 minutes. Highly recommend!

this is the best muffins ever. can’t believe it’s healthy. perfectly fudgey and not too sweet. i made these 3x in a span of 2 weeks. only thing i changed was that i used an egg! enjoy!

Delicious! I didn’t even add the maple syrup and these were still wonderful. Served it with a bit of vanilla ice cream and everyone was happy!

I made these today and wow. just wow, they are delicious. I subbed a few things with what I had on hand, someone may find these helpful! Here are the things I subbed:
– an egg for a flax egg
– hazelnut butter for tahini
-brown sugar for coconut sugar (I’m allergic),
– I used 3 bananas since mine were a little small, omitted the maple syrup (since I upped the bananas/I prefer things less sweet)
– I used oat flour instead of rolled oats since I didn’t have rolled oats.
– I made this into a loaf, so it took about 35-40 minutes.
Even with these modifications it turned out AMAZING!!!

made these my husband said – those are soooo gooood! I agree – will make for my gluten free friends & for myself as well – They were scrumptious!
Thank you!

Absolutely delicious! We’ve made these twice already! Definitely follow the guidelines and add the almond flour a little at a time. Both times I used a scant 1 cup (instead of the full 1 1/4 c) and the texture was perfect.
Thank you for the wonderful recipe!

These muffins are incredibly delicious! Such a good treat and easy to make. My husband didn’t like them at first but now we are fighting over them. Do yourself a favor and treat-yo-self!

Easy, tasty & makes me feel good! :D

These were AMAZING!! So chocolatey and moist! They freeze really well too. Will definitely make these again!

Wow! These muffins are just what I’ve been looking for. I made them with 3 smallish bananas, 3/4 cup date paste instead of the coconut sugar and maple syrup, 1/4 cup coconut flour instead of the oats, almond butter and coconut oil. It yielded 12 muffins for me. Amazing! Can’t wait to make them again!

overall, yummy and chocolatey! Don’t skip using the cupcake liners like me, and if you do, good luck not crumbling them when taking them out. I ran out of vanilla extract, and it didn’t seen to make a noticeable difference! Agree with what others said about the trying oat flour or grinding the oats up a bit for next time!

I just made these and they were great! I used a real egg and almond meal (that’s what I had) along with old fashioned rolled oats. Wonderful!!

I rarely comment on recipes that i’ve made, but these were amazing!! Like, bakery quality. Easily one of the best cakes/muffins I’ve ever made, and with such clean ingredients! Thank you so much, these really made our dinner ❤️

I made these using frozen banana that I left out to thaw for about 1.5-2 hours, and it worked perfectly! Sooo delish. My husband loved them too, and couldn’t believe they were vegan and gluten free!

When I picked out this recipe, I expected it to be good, but good does not do it justice. These muffins are to die for! Added 1 extra banana and it came out to 11 muffins.

Thank you for your consistently amazing recipes!

I made these into mini muffins and they were absolutely delicious! My kids did not want to stop eating them, a definite favourite!!

Absolutely fab! Made them twice so far and both times turned out a perfectly. Super chocolatey and moist. A real winner!

Incredible! So easy and delicious. I subbed peanut butter for tahini and all-purpose flour because I ran out of almond flour, but it was still perfect. Thanks for the recipe! Will definitely be making again.

These are life changing! I have already made them twice in the past two weeks. Vegans and non-vegans are impressed. I followed the recipe exactly as is, I did add some chopped cashews for some extra nuttiness. They are delicious. Thank you!

These were so delicious! I did the sub of 1/2 the amount of coconut flour for oats. I also got to the stage where I added the baking soda and realized we only had Dutch cocoa not regular (read there can be issues subbing the two sometimes?). I crossed my fingers and hoped for the best and they turned out great! Super fudge-y! Do you usually use natural cocoa?

Thanks for all the the great content and recipes! Next up the raw carrot cake! Definitely keeps me busy, inspired, and well fed :-) :-)

Loved these! So chocolatey and no banana taste. Tahini is a perfect ingredient. The only thing I would change while making again are the oats, I somehow didn’t like the texture of the oats.

These were so amazing! Definitely top with extra chocolate and make a double batch!

These are delicious! To be honest, I did make a lot of substitutions with ingredients I had on hand since I cannot run to the store due to the current circumstances but just goes to show how easily MB’s recipes can be modified as needed!
I subbed brown sugar, honey, did a 2:1 mix of almond and all- purpose flour, cacao powder (left out about 1/3 of amount), chia egg instead of flax egg, and no added chocolate chips but did grate the last square of a chocolate bar I happened to have over the top of the muffins.
Looking forward to making these again as the recipe states once things go back to normal!

I have now made this twice and it’s DELICIOUS! I used a real egg instead of a flax egg, and completely omitted the coconut/brown sugar to save some sugar. I also added walnuts and sprinkled the top with extra chocolate chips and a little sugar to give it a little crisp on top. I don’t have muffin tins so baked in a loaf pan and it came out great. I just eyed it for time to ensure the middle is baked through, but a little undercooked makes it extra gooey and delicious! I’ve been eating a slice around 11:30am with some butter and coffee. A great treat! I think a little cayenne pepper could be really interesting in this recipe– with the tahini and cocoa….might try that next!

Thank you so much for this brilliant recipe! The muffins turned out perfectly moist, super deep chocolatey and I loved the hearty pieces oats and nuts in there. Although I forgot to put in baking soda… *ahem*

Since you stopped being a 100% vegan food blog I feel a bit sad when opening your website and also afraid that the first new post might be an animal based recipe. I used to recommend your blog as a standard source for great food when people asked about plant based recipes. I understand that everyone choses their own food but it still makes me feel bitter that this blog changed. Nevertheless I forwarded this awesome recipe to my friends. Thank you for continuing to post vegan recipes, yours are still one of my favourite tbh. I’m very happy that you didn’t remove the old recipes and turned it into a carnivore horror show.

This recipe is seriously GENIUS. Every bite of these is magical, the texture, the fudge factor, the sheer chocolateyness is unbelievable. I am truly in disbelief that if I just followed along this simple recipe I could make something THIS good. I don’t know how anyone could be on the fence about making this because you just simply have to.

I subbed the 2 additional tablespoons of runny tahini in place of oil, cut the coconut sugar to about ~1/8-1/4 cup because i wanted the sweetness to mainly come from the chocolate, added a splash of almond milk, folded in a very generous amount of chocolate chips, topped with dark chocolate chunks and hazelnuts, and baked in a loaf pan for ~50 min.

Made this recipe and the texture is just perfect ❤️❤️❤️❤️ So chocolaty and no guilt ?

These are amazing!! I’m not a big baker and my fiancé loves sweets so I thought I’d give this a try. I also made them for my cousins recently!
First the time I made them, I didn’t have enough almond flour so I ended up using some some all purpose flour and they turned out really moist!
Second time around, they were even better cuz I found the rest of my almond flour in the fridge! So easy, not so much of a mess because it’s one bowl and easy on the arms haha aka not so hard to mix! Thanks for such a tasty semi healthy recipe! I come to this site frequently for inspo!

Also, my bananas were not super ripe but I thought the muffins were sweet enough with the chocolate chips :)

Made this as a cake, baked for 30 minutes and it was slightly undercooked and fully delicious!

These muffins were soooo good! Not a fan of bananas…..but loved these muffins! I did add a few more chocolate chips.

These muffins are the perfect work from home snack! Chocolatey, wholesome and wonderfully moist. I am neither GF or vegan, so I used a chicken egg in place of the flax egg and a mix of about 3/4 cup all purpose and whole wheat flour in place of the almond flour. I also used brown sugar in place of the coconut sugar and pb rather than tahini. These muffins are the reason I buy bananas and let them go brown!

Finally made these after seeing them on Instagram! Amazing, so delicious! The different textures from the oats and almond flour are delicious. They are just the right amount of sweetness! Perfect way to brighten and sweeten up your day during this time!

mine were with chicken egg and they were perfect

I followed the recipe to the T except I had to bake a little longer since we are at high altitude (35 mins in Denver) and they were amazing! They didn’t rise too much but that’s very typical of baking at altitude so it didn’t bother me. Amazing texture, amazing flavor, 10/10 will make again!

So the 1/2 cup almond flour, 1/4 cup buckwheat flour and 1/2 cup vegan protein powder totally works. It was delicious! …about to make my 3rd batch… Hubby keeps asking for more even though he’s a banana hater ?

These are SO GOOD. I made them yesterday and they’re already gone. I’m not vegan or GF but due to grocery store shortages, we’ve been getting creative! I used a chia egg because I don’t have flax, and then subbed some food-processor finely ground oats for the almond flour – reduced the dry ingredients slightly to avoid a too dry muffin. They were so fudgy and delicious, and not overly sweet! We will definitely make these again :)

I have an almond intolerance so I did a one for one substitution of spelt flour for almond flour. This made the batter very thick and I had to add about a half cup of nondairy milk to get it back to what I thought was the right consistency. I also didn’t have any tahini on hand so I substituted unsweetened sunflower butter instead. The muffins weren’t as fudgy as I hoped for, so I’ll have to play around with the quantity of spelt flour next time. I also find that sunflower butter can be a little bitter (or maybe it’s just the brand I bought) and some of that bitterness came through in the final flavor, so I’ll have to try again once I have some tahini in my pantry. I think the original version would’ve been fantastic; I just need to find that sweet spot with the modifications. Even still, these have solved my problem of repeatedly staring into my cabinets and fridge throughout the day hoping to conjure up a sweet snack by sheer power of will – win!

I knew I had to make these when I saw the chocolate/tahini combo, and I am so glad I did! I only used 1/4 cup of brown sugar and still found them to be wonderful and decadent. I used almond meal because I didn’t have almond flour. The texture is very fudgy and a bit crumbly. Heavenly! I will definitely make this again! Probably soon because they are disappearing fast :)
Thank you MB for another yummy recipe! I can’t tell you how many of your recipes I’ve made and they are all consistently amazing!

Ended up making these as as brownies So I had to extended the cooking time but they came out amazing!! So chcocolayely and fudgey!! Super delicious. My new favorite go to recipe.

this recipe is great! was being lazy so used a regular egg instead of flax egg and the muffins came out so good. so decadent but light and delicious. highly recommend!

I made this as written, with a little less sugar because my bananas were very brown. These are so good and addictive. They were still good and moist after two days (which is how long they lasted).

These are so good! I made them with coconut flour (about 1/4 the amount of the almond flour) and coconut oil instead of avocado oil because of allergies. They came out perfectly, my new favourite muffin recipe for sure! Thank you :)

These muffins are delicious! A new family favorite.

I made these and they are delicious! I used walnut meal instead of almond flour and peanut butter instead of tahini. Thank you!

Blown away by how amazing these are! The perfect texture and really tasty. I also mixed in some crushed pecans for extra crunchy texture

So delicious, I made these twice now, I used whole wheat flour instead of almond because that’s all I had, And it made it a bit dry but the second time I made it I put only 1 cup of whole wheat flour instead of 1 1/4. And added a bit of almond milk and they turned out much more moist! Great recipe!

These are amazing.
I’ve made 2 batches in 2 days and I’m kids can’t stop eating them!
Thank you!!

I made this recipe but made it into cake form and then I saw you doing the same on IG! The only thing I did different was instead of almond flour i used Bobs 1 to 1 baking flour and 1/4 almond milk. It came out so good and moist.

So far so good! Been following your site for awhile, I turned vegan before and that’s how I found your site. I’m no longer a vegan but I still want to eat healthy and thank you for adding non-vegan options. These turned out so moist and so yummy!!! I used coconut brown sugar, 1 egg, vegan butter, salted peanut butter and almond meal (from Trader Joe’s) and followed your recipe to a T and it’s just so delicious… just as you described! I added chopped peanut butter cups (from Trader Joe’s) as final toppings and I’m so glad I did. I baked it at 350° for 33 minutes and it was perfect for me! Yum yum yum! Thank you Dana!

I made these and they were delicious!! They definitely hit the spot for my chocolate craving without the dreaded “sugar overload” feeling afterward. In fact, they leave me feeling very satisfied!
My tweaks: used almond butter in place of tahini & also used half cocoa powder, half cacao powder (ran out of cocoa). I was worried they might be a bit bitter as a result, but they were perfect for me.
The only thing that was not 100% perfect was that I found the oats were overly noticeable in spots and nonexistent in others, but honestly it didn’t affect the end result enough for it to matter. And maybe I just didn’t mix well enough, or my oats are a bit stale? Next time, I might just lightly pulse them to distribute them a little more throughout (but honestly, it’s probably not even be worth the effort). Thanks for the recipe, will make again for sure!

Believe the hype – this recipe is amazing!! I added instant espresso powder and espresso/chocolate chips. Delicious.

Also, for tahini I used Baron brand which was picked as the favorite in the tahini review post: https://minimalistbaker.com/store-bought-tahini-review/

These are so delicious and easy to make! Followed the recipe as is and I love it that I only need one bowl. This is my first time using a flax egg in a baked good and so happy it turned out so well. Thanks, Dana!

These came out delicious! I ran a little short on almond flour so added in some brown rice flour with no problems. Added extra chocolate chips in for extra yumminess. Ended up making 9 muffins for me. Love the flavor combo with banana, chocolate, and tahini :)

I made these last night and they were absolutely delicious! They are not too sweet and have a rich chocolate flavor. I subbed half the oats for oat flour. Next time (and I will definitely make these again) I will probably replace the oats with oat flour entirely. These remind me more of brownies/cake than a muffin, and I think I’d prefer it without the oat texture.

I think if I followed the recipe these would have been great, but I didn’t have almond flour and substituted whole wheat flour instead and they ended super dry and crumbly. Totally my fault, just a warning not to sub in whole wheat flour…

These are to die for! So fudgy, chocolately, and delicious, as promised!

I had to try these after seeing all the fantastic feedback on Instagram! We used sunflower seed butter (that definitely wasn’t drippy) and brown sugar and they were perfect! We stretched it to 12 muffins easily. This one is definitely a keeper!

Incredible! It was my first time baking a muffin (or anything!) my entire life! I finally made it today and so so happy with the results! My batter was a bit too clumpy so added a bit of water. My result was a very rich muffin! For something so healthy, it was really yummy! ha!

I used manuka honey instead of maple syrup and peanut butter instead of tahini! Yum yum!

I have to admit : part of why I like baking, especially with ingredients that can be eaten raw, is because I love stealing from the batter while preparing it. A little bit in all the steps, you know, to see how the taste develops… Honestly, for this one it was sooo hard to stop ? Waiting now for my muffins to cool down and the long Easter weekend can begin ?

Super moist and delicious flavor! I used brown sugar, peanut butter and whole wheat flour for modifications. Found I only needed 1 cup of the wheat flour. A new household favorite recipe for overripe bananas!