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

SO good and fudgy!!! Made these subbing tahini for almond butter because my sister is allergic to sesame seeds. Halved the coconut sugar because I don’t like muffins too sweet. I didn’t have coconut oil/avocado oil on hand so I used grapeseed oil (which may have given it a slightly strange flavor, so I wouldn’t really recommend this). Also, half way through I realized we were out of maple syrup, so I left it out and left out 1/4 c almond flour because of this. Added a splash of almond milk because it was still a bit too dry. Even with all these missing/sub ingredients, they were still amazing.
I can’t wait to make these again and again once I have coconut oil and maple syrup (and with tahini, sorry sister!).

Made these and added walnuts- so delicious and satisfied the chocolate craving! It was perfect paired with vanilla bean ice cream ?

Such a good recipe! I made these 5 minutes after it landed in my email inbox! They are perfect soft and choclatety and gooey. The recipe is so well tested and it worked first time! Definitely I am making these again (tomorrow ?) thank you for always providing such good recipes !

These muffins are so delicious!! I didn’t have oats so I left them out and added some more almond flour. I also used rapeseed oil instead of avocado oil. I loved the texture and that they are not too sweet

These are amazing!!! I had to sub the rolled oats with steel cut oat flour and the vanilla with scraped vanilla bean and they still turned out soooooo delicious! I am going to try making as a cake next time for a special birthday coming up ;)

We tried these today (no subs/changes), they were delicious! Kids loved them! Thank you for another great recipe.

Absolutely delicious and fudgy! I didn’t have any flax meal on hand so I substituted it with an egg and I also didn’t have rolled oats, so I substituted that with 3/4 cup of dry old fashioned oats (I blitzed them to small bits and soaked them in hot water for 2 mins to soften before mixing into the batter because I didn’t want big chewy bits of oats in my muffins). The recipe made 12 muffins and my batch took a total of 30 minutes to bake. It all worked out perfectly. This recipe is bangin! Thanks Dana!

Tasty muffins! Substitutions I made: used an egg, almond butter, brown sugar, coconut oil, and all purpose flour.
Thanks Dana!

This recipe was so easy!!! I used a real egg instead of flaxseed, I used 1/4 cup of sugar instead of 1/2, I only used 1/4 cup choc chips, no extra, they were perfect!! The texture and flavor amazing!

They delivered exactly as you promised. Super moist and chocolaty. Loved by my whole family for a snack, today. I will make them again, for sure!

These were soooo good!! I subbed brown sugar, peanut butter, and olive oil and they turned out wonderfully. My brother said “wait, these are kinda healthy?! They’re good as hell!” They seriously taste like fudgy chocolate cake- this recipe is definitely a keeper! :)

Saturday morning quarantine fun! Super delicious and easy! Would love to know how to make this without the oats. Perhaps with coconut flour.

I would definitely make these again! Super chocolatey. I subbed the almond flour for oat flour + flaxseed meal, about 1/2 cup each and peanut butter since I’m out of tahini. Still delicious but doesn’t seem as fudgey. Great quarantine snack!

These are definitely being added to my go-to baking collection. It’s so easy to make and I used what I had on hand: Brown sugar instead of coconut sugar, two eggs instead of flax egg, non GF rolled oats, and whole wheat flour. I also used coconut oil instead of avocado oil and added 1/2 cup chocolate chips, but I’m a chocoholic and recommend adding a bit more than that. I also think I’d add the rolled oats to a food processor for a couple seconds for less graininess in the muffins. I will definitely be making these again! Thanks, Dana!

Stink in’ good. That’s it! That’s all! Sharing this recipe with everyone I know.

Loved this!! I baked them yesterday. Used almond butter instead of tahini, and turned out delicious!!

I made these yesterday and they turned out amazing (we are eating them for breakfast right now!) I used an egg instead of flax egg because I was out of flaxseed meal, but other than that I stuck to the recipe as written. They are so fudgy and dense – thank you for this delicious recipe!

Holy moly – so good!! Super fudgy and full of chocolate…my kids LOVED them and so did I!! I used peanut butter (because that’s what I had)…muffin perfection! Thanks for this!!

Made these with no modifications and turned out amazing! Thank you for all your delicious recipes getting us through quarantine.

I was planning on making banana bread today but then this recipe popped up in my IG feed and I HAD to diverge – so glad I did! Subbed cacao powder for the cocoa, did half brown sugar / half coconut sugar and used 1c all-purpose flour instead of the almond flour (had to use what was on hand) and they came out SO GOOD! I love that you can smell the bananas while they bake… hard not to devour them all in one day! Thank you!

Thank you for another recipe that I am sure will be an immediate family fav! Just made these this morning to bring on our family weekend hike (while social distancing of course) My 17 year old did not even protest when he saw what was going into the picnic basket. The muffins are moist and light with super chocolate flavor. I love the tahini addition as it gives a great undertone. Of course I had to test taste when they were done ? Great for dessert or a snack anytime!

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Quarantine approved recipe! So good and healthy so you can feel good about it while we aren’t being as active as we normally would during this crazy time. I used an egg instead of flax egg because I was just trying to use what I had, it worked great!

SOOO GOOD!!

I was low on almond flour so I did half almond flour, half almond meal and they were perfect! My tahini seemed dry so I used almond butter as it was more “drippy”.

Our house smelled amazing as they baked and they definitely didn’t last long out of the oven. These muffins are bomb.com!

Hands down best muffin recipe I’ve ever tried! Thank you! These were gone in less then a day!

I just wanted to say that I really enjoy watching your videos. They are short, clear, concise and well edited, a virtual cookbook aid.

Hi MB crew, just sampled this recipe and we’re super happy!! We had to sub the almond flour since we couldn’t get our hand on any at the moment.
We subbed it for:
60g quinoa flour
45g buckwheat flour
35g arrowroot flour

They turned our AMAZING!! So delicious. Thank you x

I’d been drooling over these ever since you teased them, so made them first thing this morning to pair with our coffee and they are amaaaaazing! My boyfriend inhaled 3 with no break, called them “the best thing you’ve ever baked”, and together we polished off over half the batch within the hour. THANK YOU for the recipe!

I did made some subs, in case it helps anyone else: I used a regular egg instead of the flax, and used hazelnut meal instead of the almond flour. They still came out delicious!

Easy peasy one bowl and super delicious. It’s past midnight but the house is still smelling like freshly baked muffins are coming outta the oven!! I made them hours ago. I loved them and so does Hubby. Thank you

SO. DANG. GOOD! Thanks for another great recipe Dana.

These are delicious! Definitely chocolatey, fudgey, tender, not too sweet, and not heavy (like most muffins seem to be). I would definitely make these again! I added a few DIY peanut butter chips, because I happened to have just made some for the first time (https://minimalistbaker.com/diy-peanut-butter-chips/).
I didn’t have any flax, so I did use an actual egg. I made mini muffins (because that’s the size muffin tin I have) but the baking time remained the same. I thought that I could get away with just greasing the tin with avocado oil, but without cupcake liners the muffins didn’t just slide out of the baking tin. So, I definitely recommend either not skipping liners or prepping the pan with the fat of your choice AND the flour of your choice.

From the moment I received the email announcing this recipe, I was craving these muffins…. I just finished making a batch and they’re too delicious!
Based on what I have in my pantry, I made a handful of substitutions- 3/4 cup granulated sugar in place of the coconut sugar and maple syrup, cashew butter in place of tahini, and half gf all purpose flour half oat flour in place of almond flour. I also used coconut oil for the oil. They’re not as fudgy as the pictures, but they’re darn tasty and I wish I had doubled the recipe now….
Thank you!!

oh my goodness sooooo yummy ! didn’t have chocolate chips, threw some raspberries on top for the fun of it :) also ran out of almond flour half way through so used almond meal and almond flour and it worked beautifully ! really satisfies a chocolate craving ?

Unfortunately they came out very dry. I did not have almond flour so used 1 cup of whole wheat pastry flour… perhaps that was the problem?

These are great! Just made them. My oats were pretty thick so that made them a little chewy (maybe I need to let the batter sit a minute?)… but anyway- really yummy. My husband said he could eat them all. My 18 MO loved them too- lol. Thanks for ALL your great recipes!

So yummy! I used home made almond meal instead of almond flour and a real egg instead of flax egg. I didn’t use choc chips (didn’t have any). They got the thumbs up from 5 year old right through to sweet tooth 79 year old grand dad. I could eat the whole tray. Thank you.

Decadent, delicious, and the best way to use your overripe bananas when you’re out of eggs! They’re a little closer to dessert than to a muffin, but I’m definitely not complaining – we all need a little more chocolate no matter what time of day. Also, the batter is delicious if you’re a lick the spoon type of person ;-) Thanks Dana!

Just made these delicious muffins so my husband and I could eat them tomorrow morning after our run.. yeah they’re already half gone now. Soo moist and chocolatey. I used the vegan butter instead of oil. 10/10 would recommend!

I also made your tofu fried rice recipe for dinner again.. and as always that was a hit too!

These came out absolutely delicious and tender! I used almond meal instead because it was what I had, but these turned out better than I expected. So tender and just the perfect sweetness! Thank you for sharing!

Fantastic! So easy to make and almost toooooo easy to eat! We love them. Thanks lady!!

Okay these are {FANTASTIC}!!! ❤️ I was very skeptical husband & daughter are very picky when it comes to chocolate muffins. ? Plus, recently I have made quite a few things that were healthier versions of sweet treats and they didn’t turn out at all…these are a winner!!!! Thank you!!!

I made these today and they’re as delicious as they look! I don’t normally love banana things, but I love these! The banana flavor is barely there. I had to add quite a bit of extra almond flour, probably because of the size of my bananas ??

SO YUMMY!
I made a few substitutions (white whole wheat flour and raw sugar). It still came out perfect! I highly recommend if you’re craving something chocolatey especially if you have old bananas!

L.O.V.E it ~ I had ripe bananas and all the other ingredients ready to use. This time I did not cut the recipe in half and also followed instructions to the t. Result is awesome, double chocolatey, almost brownie like muffins. My toddler loved it and I’m happy with the list of ingredients as well – so a win-win for all. I baked them for 28 mins in my oven, they did not rise a lot as expected and are super light – not dense at all. Thank you Dana !!!

I was so happy this recipe finally dropped – been wanting to try them ever since I saw the first picture. They live up to their hype! They were super moist and fudgy but yet still not a brownie. I’d say they’re a cross between a muffin and a brownie because they aren’t overly sweet and have a great texture. I also love that they are composed of super healthy ingredients I have on hand 99 percent of the time. I’d like to even try to sub the coconut sugar for date sugar next time and see how they come out. These will definitely be my go to for those chocolate cravings during that time of the month!

I just made these and they are amazing! Best muffins ever! I followed the recipe to a T and they were perfectly moist but not mushy with a great deep chocolate taste, so delicious. I love your recipes and your blog Dana! We are not vegan but we love to add a lot of your vegan recipes to our diet! Thanks for sharing another great one!

These were exactly what I needed today! I ran out of tahini yesterday so I used unsalted peanut butter. They were reminiscent of the Costco chocolate muffins, but taste like real food. Perfect with a cold glass of oat milk!

These are gorgeous. I used normal brown sugar instead of coconut, and vg butter instead of oil. I also used ground almonds/almond meal instead of almond flour. And I didn’t have big muffin cases so used smaller ones and reduced cooking to 20 mins. They are dense but soft and fluffy, and have a deep chocolate taste with a bit of banana. Choc chips are a must ;) was forced to eat 3 immediately. No regrets.

Today I made this. I didn’t have Tahini; I substituted with raw crunchy almond butter that had in the fridge, also had to use coconut oil, instead of avocado oil.
OMG! The texture, & the taste were beyond my expectations! It was so soft & fudgy inside, and crunchy on the crown!
No one could guess these are vegan GF muffins!!!
! Thank you so much for this recipe. You bring a novice baker to an extreme advance level with your recipes. Your recipes are the best out of all other similar recipes that I have tried online! Thank you so very much Dana! You have amazing talents!

Wow, I, not usually a chocolate muffin girl but I just made these and they’re amazing! Did a regular egg/butter and instead of chocolate chips on top, I put flaked sea salt. So good!!