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

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.

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

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

One of my go-to recipes. I cut the sugar down to 1/4 cup and they’re still delicious.

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

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

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

Done

These are unbelievably amazing! Never want to eat anything else ever again! My husband loves them too -thank you!!

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

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

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

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

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

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

BEST vegan muffins I’ve made! I used a regular egg instead of a flax egg, coconut oil instead of avocado oil, and no muffin liners. Turned out fab!

Oh waw! These are amazing!! I halved the recipe and used coconut oil and a chia egg and they were SO good! It’s hard to find reliable vegan baking recipes – the number of times I ended up with wasted expensive ingredients! I’m glad I didn’t give up! This will become my go-to chocolate muffin recipe! Thanks a lot for sharing!

This is my second time making these and I made some very slight adjustments:
-used 1 egg instead of flax egg
-used almond butter
-halved the sugar
-used TJ’s cacao chips
-baked for 20 mins because my oven runs hot and the first time, they were a little dry at 25 mins.

These were AMAZING–super dark chocolate-y with a hint of banana and some texture from the oats.

So, these are DELICIOUS. I know because a friend of mine made them exactly to the recipe and I was obsessed. I was lazy and used regular flour (subbed just under a cup per some of the comments) but I baked them the same length of time and they definitely came out a little drier. I’ll try them again and pull them out sooner to see if that helps. But this recipe as written is AAAHHH-mazing.

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

These are insanely delicious!

I made them for workmates, cause we all eat mostly vegan and one started eating glutenfree, so we were all in choc heaven!!!
I used three bananas instead of two and used half ‘date sugar’ and half coconut sugar and they turned out perfectly fine!
To the oats problem: I use the fine ones, not the thick porridge ones, maybe that helps ;)
Love all your recipes, cause I know they’re well tested and always work, plus they’re easy to make and I have less cleaning cause of one bowl recipe haha
Thank you!

The best muffins ever!!!! Have been making it over and over… delicious!

So…confession time. We are in love with these! We double this recipe and make it every other week! My husband (non-vegan) loves them so much he even takes them to the neighbors, also non-vegans, who are in their 80’s and limit themselves to 1 per day so they don’t eat them all in 1 sitting! These are so good!

This recipe is my “go to” recipe when I need a chocolate fix. I follow your directions for “oil free” and they turn out a little more cake-like which I love. Thank you!!

So so delicious. I used coconut oil instead of avocado oil and it was great. Could not stop eating these.

these muffins are AMAZING! i thought they would be good, but i did not expect them to leave me saying wow. i could not eat these without exclaiming with every bite how delicious these were! this recipe is going in my top 5 of all recipes i’ve ever made

These are ah-mazing! A huge hit with the kids and hubby and they have no idea that these are actually loaded with healthy ingredients! It’s so easy to pull a few out of the freezer for a snack in their lunch or on our adventures. Thank you!

These are fabulous!! Moist, rich-tasting, but nutritious as well. I sprinkled the tops with sliced almonds but otherwise stuck to the recipe. Delicious, plus a bonus thumbs-up from my husband who is patently not vegan. Thanks so much for sharing!

Me and my 3 year old made these this morning and they were so amazing!! He can’t have dariy so I love that many of the recipes you make have a dariy free option!

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

These turned out so well!! Crowd pleasing muffins for all types of eaters. For sure making these again!

I followed the recipe to the T and these turned out so so so good. I made these multiple times and they turned out great every time. Also yesterday I made these with few substitutions cuz I wanted to change things up a little, I added additional 1/4 cup almond flour and 1/4 cup oats, didn’t add cocoa and added blueberries. They turned out to be the best muffins I ever had in my life.

Thank you Dana for this recipe and changing my muffin life forever <3

10/10

This turned out really tasty! It felt decadent, but I’m pretty sure it’s healthier than many of the breakfast bars I buy. A great option to satisfy a sweet tooth without regretting it later.

I made this and liked it! I am infamous for not following the recipe completely and the ended up a little more crumbly than I think they were supposed to be and not as sweet and moist. I tried to double the recipe my first time making them and used coconut instead of almond. I also didn’t add enough of half the recipes….

But my students still loved them as a quick breakfast after our lifting session:)

Next time I make them I will follow the recipe exactly, lol!

Delicious! I made several substitutions that might be helpful for others; they were a yummy weekend breakfast treat for me and my boyfriend :)

2/3c all purpose flour; 1/4c oat flour; canola oil; only 2T maple syrup; chicken egg

Instead of extra chocolate on top, I put half a walnut, and it was a tasty combo. A little dry the next day, so I next time I might bake for even less time (<23min).

i just made this and they are delicious. I probably used closer to 3 bananas but kept everything else the same. I used maple agave instead of maple syrup. And my first time using a flax egg! It made 12 generous standard muffins. I baked them in silicone liners inside the muffin pan and they came out of the liners easily, even when they were still a bit warm. So delicious! And i really love the couple of walnut pieces on the top. Very nice touch! Thanks for this terrific recipe!

Wonderfully delicious!! I didn’t have tahini so I used a bit of creamed coconut. I also used a real egg. These were very good and you cannot tell they are not packaged muffins. They weren’t too dense. Mine were spongy. This recipe is a keeper!

Absolutely delicious muffins! I’ve made them twice and turned out delicious both times. Heading to the kitchen to make them for a friends birthday again!

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

I finally made these and they are so yummy! Our favorite part was the crispy/chewy tops that were like eating the sides and corners of a brownie! I made them into mini-muffins (cooked at about the same amount of time, 20-25 minutes). The only things I will change for next time, is that I will use quick oats instead of rolled oats (we didn’t care for the texture of the rolled oats), I’ll use a finer salt vs. sea salt, and as another commenter suggested, I will use bananas that are less ripe so the banana flavor is more subtle. Thank you for a great recipe! Will definitely make this regularly!

One word…delicious!

The best muffins ever!! I made them for the first time a few weeks ago and my husband and kids and friends ask for them every week. I follow the recipe exactly and it’s just a chocolatey dream!! Thank you for this delicious recipe!!

Delicious! Was unsure about the tahini, but really you can’t taste it! We subbed brown rice flour for almond flour, grapeseed oil instead of avocado oil, homemade golden syrup instead of syrup, and used a normal egg, and it still turned out great. Next time I’d want to try adding another egg for extra fluffiness, as they’re a tad dense (but perhaps that’s just the fudgy nature of these muffs). Would make again!

These are fantastic! I had to greatly modify the recipe based on what I had (I used an egg instead of the flax egg, GF flour instead of almond flour, oats from an oatmeal packet… you get the idea) and while mine were probably not as fudgey, they were still delicious and I’ll definitely make them again (hopefully without so many substitutions!)

WOW! I cannot believe these are gluten-free and low in sugar! Seriously going to make a double batch from now on so that I always have some in the freezer. Such a fun, easy, delicious recipe!

These muffins are so delicious! I don’t typically keep tahini on hand (though I should!) so I subbed drippy almond butter. Tasted like a delicious, fudgy dessert! Yum!!

These are delicious!! They live up to the hype 😃So moist and bursting with chocolate flavor. Pretty easy to make too. Didn’t have muffins liners but still turned out great. Definitely making again!
Thanks Dana for another great recipe! Trying your blueberry scones next!

Wow wow wow. These muffins are stellar! Even my husband who isn’t a chocolate fan devoured them. I subbed coconut oil for avocado oil and used real brown sugar instead of coconut sugar. We were eating them so quickly that I took four and froze them for 2 weeks. I recently pulled them out and ate them and they were just as moist and delicious out of the freezer.

WOW! I must say that in all of my years of being vegan and gf, I have never eaten a muffin that has been THIS GOOD! Usually they are dry and flavorless, but this recipe is pure gold! I subbed peanut butter for tahini, coconut oil for avo oil, extra chocolate chips, and 1/3 cup of raw cacao pwdr for the coco pwdr, and wow this combo is amazing! They were amazing the first day when slightly warm, but the second day is when they are at their peak of amazingness! Moist, healthy, and so dang good!!!

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!