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

these. are. delish. that is all.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I’ve made these like 5 times 🤩

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Alternative ingredients used:

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

Outcome:

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

Tips!

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

Conclusion:

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

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

Made in mii loaf pans! came out great!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delicious! Thanks again, Dana!

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

yum

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

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

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

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

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

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

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

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

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

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

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

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

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

Tastes unhealthy which is no small feat.

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

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

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

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

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

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

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

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.