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

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Stack of Banana Chocolate Muffins on a small tray

What started as chocolate tahini banana bread morphed into the fudgiest, most delicious chocolate muffins on the block!

Despite being naturally sweetened (with bananas!) and swirled with tahini, the main flavor is clear: CHOCOLATE.

We love that they’re refined flour-free, gluten-free, plant-based, refined sugar-free, (oil-free optional), and made in 1 bowl

Banana, almond flour, oats, cocoa powder, coconut sugar, maple syrup, and other ingredients for making Banana Chocolate Muffins

These muffins start with making a flax egg. Then add bananas (spotty ones are best) to the mixing bowl and mash with a fork.

Using the back of a fork to mash banana and flax seed meal in a large mixing bowl

Baking soda is added to help the muffins rise.

For sweeteners, we opted to keep this recipe refined sugar-free, using a combination of coconut sugar and maple syrup to achieve balanced sweetness and texture.

Then tahini is added for moisture while keeping the added oil content low.

Using a whisk to stir together wet ingredients for our Banana Chocolate Muffins recipe

Sea salt and vanilla are added to enhance the flavors, and we went with cocoa powder for a rich, chocolatey flavor.

To keep these muffins whole grain and free from refined flours, we used almond flour and rolled oats! The result is fluffy yet fudgy muffins flecked with whole oats. SWOON!

Pouring chocolate chips into a bowl of Banana Chocolate Muffin batter

We saved the best for last: a sprinkle of chocolate chips for the perfect amount of melty chocolate in each bite!

Cooling rack with a batch of our Fudgy Banana Chocolate Muffins recipe

We hope you LOVE these muffins! They’re:

Fudgy
Chocolatey
Perfectly sweet
Tender
Easy to make
Surprisingly wholesome
& SO delicious!

They are the perfect dessert for chocolate lovers. And they pack well as an on-the-go snack. They even freeze well (in case you find yourself wanting to eat the whole batch in one day — we were tempted).

More Chocolate Dessert Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Tray of partially eaten Banana Chocolate Muffins made with gluten-free oats and almond flour

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

The fudgiest plant-based, gluten-free chocolate muffins on the block, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, bananas, and more!
Author Minimalist Baker
Print
Tray with Banana Chocolate Muffins beside a spoonful of tahini and bowl of cocoa powder
4.94 from 379 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 11 (Muffins)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 2 medium-size ripe bananas
  • 1 batch flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)
  • 1 ½ tsp baking soda
  • 1/2 cup coconut sugar (or sub organic brown sugar)
  • 3 Tbsp maple syrup (or sub agave nectar)
  • 1/4 cup fresh drippy tahini (or sub other nut or seed butter of choice)
  • 1/4 tsp sea salt
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp avocado oil (or melted coconut oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
  • 1/2 cup cocoa powder, sifted if clumpy
  • 3/4 cup gluten-free rolled oats (to keep grain-free, try subbing half the amount in coconut flour, though we haven’t tested it ourselves)
  • 1 1/4 cup almond flour (we haven’t tested with almond meal but think it would work)
  • 1/4 cup vegan dark chocolate chips (or chopped dark chocolate)

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).
  • To a large mixing bowl add banana, flax egg (flaxseed and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.
  • Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
  • Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist (see photo). If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.
  • Divide batter between muffin tins, filling almost all the way to the top (as recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
  • Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
  • Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.
  • Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.

Video

Notes

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

Nutrition (1 of 11 servings)

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

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  1. Jennifer Neumann says

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

  2. Angelique DeSilva says

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

  3. Avni says

    Overall this was delicious, but my husband and I both found the oats oddly hard to bite into. Are they supposed to soften up? Next time I’m thinking of leaving them out or using oat flour — would that work?

    I replaced one of the bananas with 1/2 c. applesauce, not sure if that affected the oats

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Avni, did you use rolled oats? It almost sounds like they were steel cut or another form? But yes, feel free to make them into oat flour instead!

  4. Angelique DeSilva says

    Hi Dana, when you say one may sub almond flour for Almond Meal in this recipe, that almond meal is not the same as replacing the almond flour with the almond pulp that results from making raw almond milk right? I so wish I could find good uses for my almond pulp that would actually taste good. I haven’t had much luck with using it in hummus, cookies, pancakes, waffles, or energy bites. This saddens me, as I feel wasteful making raw almond milk, but having to throw away the pulp that remains. If you have tried and true uses for Almond Pulp pray tell!!

  5. Nina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, it sounds like they may have needed a bit more flour. Is it possible your bananas were on the larger side?

  6. LG says

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

  7. Carla says

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

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

  8. Aisha says

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

    Alternative ingredients used:

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

    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 :)

  9. danielle says

    HI!
    I love this recipe! Have you ever tried it in a bread pan instead of muffins? If so, what would you recommend the baking time to be? Are there any other recommendations/hesitations you would have?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Anne says

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

      • Anne says

        I’m reporting back. This time I used 1/4 cup of prune puree and 2 T. of tahini for the fat. Also reduced sugar and maple syrup by 1/2, since prunes are sweeter than tahini. And, I used 1/2 almond flour, 1/2 oat flour to reduce the fat content further. The result? The muffins didn’t rise quite as well, they don’t have that nice peak, but the flavor and texture are just as good! Still incredibly dark, rich, gooey, and delicious! I don’t think it’s possible to mess this recipe up.

  11. sam says

    i’ve made these twice now and they’ve become a regular in the rotation! the first time i made it with tahini, though ever since i’ve been making it with almond butter instead and it comes out great.

    the one thing that i’m not crazy about is the texture of the whole oat mixed in–could the oats be pulsed into oat flour and then included in the batter? thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’ve had others try that successfully yes! Just scan the comments for tips. I suggest adding slightly less because it’s more drying, and be careful not to over-bake.

  12. Sana Jesudason says

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

  13. Susan says

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

      • Meredith says

        I subbed 1 medium banana for 1/2 cup of apple sauce. I didn’t want to add more than 1 cup of apple sauce because I thought the batter would get too wet. These muffins were so delicious and still had a hint of banana!

  14. Olivia says

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

  15. Jo says

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

  16. Sydney says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  17. Amber says

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

  18. Lindsey says

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

  19. Bella Kim says

    Can I make this cake in a poundcake pan instead of a muffin tin? I think I should put flaxseed eggs for that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella, we haven’t tried that, but it might work! Though we do think it’s probably better as muffins. This recipe does contain flax egg. Let us know if you try it!

  20. Noel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Noel! Thanks so much for the lovely review!

    • Laine says

      Rock star recipe!
      We made 12 about an hour ago and sadly, there is only 1 left;) Apparently husbands and children can’t keep their hands off them….
      We made the oil free version and substituted sunflower seed butter for the oil.
      Scrumptiously perfect.
      As always, your recipes are yum and the ideal healthier lift me up during Quarantine
      :)

  21. Lara says

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

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

  22. Maddie says

    These were amaaaazing. Reminds me of the ones I used to binge on as a kid. I cooked at 350 degF for 25 minutes and they were overdone. Would you recommend adjusting temperature or time? I was thinking trying 325 and testing after 25 mins… Regardless of being slightly overdone, they were so good! Can’t wait to make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Maddie! We’d suggest reducing the time instead of the temperature next time. Hope that helps!

  23. Kendall Stark says

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

  24. Nat says

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  25. El says

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

  26. Lindsay says

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

  27. Caroline says

    Absolutely AMAZING! I used peanut butter instead of tahini, only 1/4 cup of coconut sugar, cacao nibs and they turned out perfect. Will definitely be making these again and again! Moist, perfect flavor, and super clean!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. Hollie says

    The recipe pictures looked insane but when I tried them they didn’t rise and all and we’re really dense and not light like muffins. Maybe I did something wrong? Anyone point me in the right direction as I’d love to make these well!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Hollie! We wonder if there was too much banana? Or perhaps the baking soda was old?

  29. Nicole says

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

  30. Dina says

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

  31. Kristina says

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

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

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

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

  32. Tania says

    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!

  33. Carly says

    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!

  34. Rebecca says

    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 :)

  35. Stephanie says

    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.

  36. Stefani says

    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!

  37. Jacynthe Bigras says

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

  38. Nancy S says

    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!

  39. Katie says

    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!

  40. Amy says

    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!

  41. Louise says

    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!

  42. Jess says

    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!

    • Sarah says

      Let me start by saying you might have to double the batter because it tastes so good before baking you likely won’t have anything left to put in the oven!

      These are easy, goof-proof muffins that do well with substitutions. I place of the oats and almond flour, I used a combination of 3/4 C oats, 3/4 C Bob’s Redmill 1:1, and 1 C Almond Flour.

      I look forward to trying these again with cashew butter but they taste great with tahini.

      Thank you to Minimalist Baker for sharing this great recipe with us!

  43. Erika says

    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!

  44. Campbell says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Campbell! We’re so glad you enjoy them! xo

      • Wendy says

        Hey Dana,

        Can i sub all the sweetners for Lakanto monkfruit sweetners? Lakanto maple and lakanto granulated?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Wendy, we haven’t experimented with those sweeteners, so we aren’t sure. Let us know if you give it a try!

  45. Mikeala says

    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!

  46. Alma says

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

  47. Dani says

    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!

  48. Christie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christie, yes, that would make them more bitter than sweet. Let us know how it goes next time!

  49. Denise says

    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!

  50. Madison says

    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!

  51. Anna says

    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!

  52. Celest says

    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!

  53. Melissa says

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

  54. Emily says

    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!

  55. Taylor says

    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

  56. Martha says

    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!

  57. Cat says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cat. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Ghazal says

    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!

  59. Bianca says

    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!

  60. Mike says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mike, we haven’t tried it that way, but we think it should work! Maybe use the same amount, but slightly increase the flour? Let us know how it goes!

  61. Charlotte says

    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!

  62. Sarah says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Danielle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dina, we haven’t tried it, but lots of other readers have. We’d recommend searching the comments to see what they tried!

  63. Rebecca says

    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!! :)

  64. Shay says

    Hi Dana! Do you think it’d be possible to make these as a loaf cake instead, I.e banana bread style? Currently don’t have any muffin tins but dying to try this recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  65. DebV says

    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.

  66. Kristi says

    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.

  67. Keiona says

    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!!

  68. Rachelle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them, Rachelle! Thanks so much for sharing!

  69. Christina says

    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?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janzy, it should work. Others have had success (scan the comments for more advice). Just grease and flour the pan before using and extend baking time as needed! Let us know how it goes.

      • janzy says

        I tried them in an 8×8 pyrex, greasing it lightly with coconut oil. Subbed almond butter for tahini. Delicious! My boyfriend even had them for breakfast, haha

  70. Dora says

    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!

  71. Kelsey says

    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.

  72. Emily says

    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.

  73. Alicia says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alicia. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  74. Jean says

    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!

  75. Cara says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Cara! Sounds like it’s time to make more =) Thanks so much for the lovely review!

      • Maria says

        I may have made them wrong bc they didn’t really turn out for me! I followed the recipe except I used peanut butter (instead of tahini sauce), real egg, and also put no stick spray in the muffin tray. It still seemed to be missing some sweetness to it even though I used the recommended amount of coconut sugar and maple syrup. Maybe I forgot to put in the vanilla?Or maybe I just have a sweeter tooth than most who like the recipe.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Maria, we wonder if your cocoa/cacoa powder was more bitter/less sweet. You could try increasing the sweetener(s) next time!

  76. nicole says

    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!:)

  77. Krista says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Krista. We are so glad you and your children enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  78. Chloe Elliott says

    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!!

  79. Zoe says

    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!

  80. Annie Dredge says

    Hello, love the flavour of this recipie but mine is always far too dry and I have to add a cup of nut milk. The only difference is I do not use almond flour, I use coconut. Could this be why? Thankyou for your wonderful recipies !

  81. Jules Kasper says

    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.

  82. Emmabeth G Caddy says

    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!

  83. Cee says

    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.

  84. Stefanie Tsabar says

    Hi Dana! Are there supposed to be 2 bananas or 1 for this recipe? The directions say 2, but the photo and video show just 1. Thanks! Can’t wait to make these:)

  85. Marie says

    So easy to make and absolutely delicious. Thank you for creating another amazing recipe. I should also note that I didn’t have any flax seeds (and I’m also not vegan) so I used an egg which worked perfectly well. I can’t wait to make them again!

  86. Gail says

    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.

  87. Sneha says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sneha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  88. Melanie says

    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!

    • Daphney says

      Omg they are so good!!
      Id like to replace de cacao powder with something else du my health condition..
      Should i just put more almond flour?
      Thank you in advance!! :)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Daphney, we haven’t tried them without cacao, but more almond flour might work! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Other readers have tried it with success. We would recommend scanning the comments to see what they did.

  89. Isabela says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isabela, we haven’t tried it, but some other readers have! We’d recommend scanning the comments for ideas. Let us know if you try it!

  90. Kathy says

    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!

  91. Anne says

    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!

  92. Camille says

    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!!!

  93. Shawn says

    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!

  94. SS says

    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!

  95. Alicia says

    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!

  96. Karynn says

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

  97. Alison says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zoe, scan the other comments as other readers have had success with similar swaps. Our main advice would be to slightly reduce the amount added and slightly reduce baking time so they don’t dry out!

  98. Alicia says

    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!

  99. Annie says

    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!!

  100. Emily says

    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 ❤️

  101. Christina says

    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!

  102. Jenn says

    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!

    • Alicia says

      I decided to make these muffins yesterday because I happened to have all the ingredients, and OH MY GOODNESS. These muffins are so chocolatey and so decadent, and you can’t really taste the banana or the tahini. My only complaint is that I only got 7 muffins from the batter. Will definitely make again and will make a double batch!

  103. Charmaine says

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

  104. Val says

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

  105. Dina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it might work! You may need to add a little more flour to compensate for the additional moisture.

  106. Shruti says

    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!

  107. Carrie says

    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 :-) :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you are enjoying our recipes, Carrie! Thanks so much for sharing! We change up which cocoa powder we buy based on what’s available and it doesn’t seem to make too much difference.

  108. Pooja Mehta says

    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.

  109. Carla says

    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!

  110. Lauren says

    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!

  111. Apfelkern says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your baking experience! And for your feedback on the recipe changes. We understand it’s not for everyone. But as you may have noticed we recently rolled out a new website design that clearly labels vegan recipes with an red-colored “VG” button so you can clearly navigate which recipes are for you. You can also see all vegan recipes here. So glad you’re still enjoying the recipes!

  112. Paris says

    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.

  113. Sara Reis says

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

  114. Mili Shah says

    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 :)

  115. Shanon says

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

  116. Elise says

    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!

  117. Kelly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, check the comments! Others have had success you just need to use slightly less and potentially bake for less time as it’s more dense and absorbent.

  118. Ethan Myers says

    Hi, do you think it would work to sub the almond flour for oat flour or wheat flour as I do not have almond flour at the moment? Thank you

  119. Allie says

    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!

  120. Kris says

    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 ?

  121. Kelsey says

    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 :)

  122. Christina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them! Reducing the flour a little should help make them more fudgy. Let us know how it goes next time!

  123. Trish says

    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!

  124. Koko says

    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.

  125. lianna says

    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!

  126. Rachel says

    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).

    • Rachel says

      Just made these again and doubled the chocolate chips. HIGHLY RECOMMEND. I loved them the first time but they didn’t have enough chocolate chips.

  127. Katja says

    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 :)

  128. Liza says

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

  129. Nikki says

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

  130. Sarah says

    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!

  131. Lorraine says

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

    • Melissa Alvarado says

      Wow these are so delicious! I didn’t know what to expect because I’ve never tried almond flour and had some sitting in my pantry and they came out great! I love that they’re healthier than the usual muffins I make, I’ll definitely be making again. Only changes I made were I used vegan butter and regular rolled oats because I’m not gluten free. Thanks!!

  132. Ariana Tarkington says

    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.

  133. AnneDB says

    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!

  134. Marta says

    Hi! Just made these but they didn’t rise! I followed all the instructions except that I used almond butter instead of tahini. Why do you think this happened??

  135. Laura says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we’re so glad you enjoyed them! If you prefer the oats to have less texture next time, you could blitz them slightly in a blender, food processor, or spice grinder. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Liz. Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karla, we’d recommend checking the comments to see what others have tried. Some have had success with whole wheat and others haven’t. Let us know if you try it!

  136. Carrie L says

    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!

  137. Gagan says

    I made these but mine didn’t fluff up and also tasted sour. Is it because of the flax or the chocolate chips?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, is it possible your baking soda and/or some other ingredient wasn’t fresh? Did you make any modifications?

  138. Megan says

    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 :)

  139. Alisha says

    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.

  140. Jill says

    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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill, sorry to hear that happened! Whole wheat flour is more absorbent than most gluten-free flours.