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

These muffins were absolutely delicious!!! Definitely going to be making them a few times a month. My kids devoured them. I used almond meal instead of flour and they turned out great!

My boyfriend and I made these today to enjoy + drop off to my mom and a friend, and we all LOVED them! I used an egg instead of the flax egg. This was the perfect recipe for right now as we had everything on hand, including a couple ripe bananas that I wanted to use up (no freezer space right now!). Thanks as always for the amazing recipes!

I was craving something chocolaty this evening and these muffins were perfection! Really easy recipe and quite forgiving. I made a bunch of substitutions based on what I had on hand and they turned out fantastic. Brown sugar instead of coconut sugar, agave instead of maple syrup, natural peanut butter instead of tahini, coconut oil instead of avocado oil, 1/2 cup oat flour + 1/2 cup GF flour mix + 2 TBSP almond flour instead of the 1-1/4 cups of almond flour. THANK YOU!!! I’m going to go have another muffin now, bye :)

Delicious! I added some unsweetened oat milk at the end to get the right batter consistency. I didn’t have maple syrup (which I’m embarrassed to admit as a Canadian), so I just added a bit more coconut sugar and chocolate chips and it turned out great. I used peanut butter in place of tahini because that’s what I had. Definitely a recipe I’ll add to the rotation!

Delicious! This was my first time baking with tahini, so glad I tried it. Thanks for the recipe!

Super tasty!
Substituted a real egg and white flour and they still turned out great.
Definitely want to try with almond flour next time!
Oh and add extra chocolate chips, always!

My mom has been baking up a storm in quarantine but I’m vegan and gluten free so I haven’t been able to eat anything she’s made. I gave her this recipe and my family had half of them eaten before i even got to try one. :) Sooooo moist and chocolatey. We didn’t have coconut sugar so we used raw cane but that was the only substitution.

So easy to mix and combine ingredients…love how you put options in the recipe to give people other options. I made this recipe exactly without substitutions this first time around to see how fabulous they were. I was not sure about the Tahini taste but it was the texture that seemed more important as apposed to the taste. Once I sunk my teeth into the first muffin there was no tasting the Tahini.
Super delicious recipe my friend!!

Thank you for creating such decadent & healthy (minus the coconut sugar) desserts!!

I don’t typically write reviews, but I seriously had to after this one. It’s SO good. Definitely as good (if not better!) than what it says on the tin. I just made them, and still have 5 leftover, but I’m already fantasizing about the next time I’ll be making them hehe

I kept the recipe exactly as is and, wow, no alterations needed. Thanks for all you hard work Dana! You’re my primary source of recipes, and you never disappoint (:

Made these this afternoon – minus the chocolate chips as I didn’t have any. They turned out great. Really moist and chocolaty. I added walnuts in place of the chocolate chips. Thanks for a tasty treat.

These were so amazing! I subbed in an egg, peanut butter, honey, gluten free all purpose baking flour, and some oat milk to thin it out. I will be making these again real soon!

These muffins turned out exactly as promised: moist and deliciously decadent! I used two substitutions: a regular egg instead of the flax egg and peanut butter instead of tahini. The results were so amazing that we are finding them hard to resist! Thank you for the recipe!

Baked as a cake or brownies .. used an egg, coconut oil, peanut butter substitutes. Baked in 9in pan for 20 minutes and they’re fluffy and delicious!

I was craving brownies so I made this in a 9 in square pan and it was done in 22 minutes. Subbed oat flour for almond flour because it’s all I had.

I always laugh at comments that are like “here’s how I used this recipe to make something completely different!”, but basically I’m sharing to show how forgiving this recipe is! The substitutions I made, based on what I had on hand:
– 1 banana + about 1c pumpkin puree instead of 2 bananas
– ground sunflowers and walnuts (pulsed in food processor until sandy) instead of almond flour
– oats pulsed in food processor for a slightly smoother texture
– 1 chicken egg instead of 1 flax egg
– only 1 Tbsp oil since I had a little extra pumpkin
They taste delicious and rose up beautifully! Double the recipe made 12 standard muffins in silicone liners (worked like a dream!) and 6 jumbo muffins (stuck to the pan ): but tasted great!). I set the oven dial between 400 and 425F for the first 5 minutes and then baked at 350 as recommended for another 20 minutes. Fudgy and wonderful, just what I was looking for. The housemates give them two thumbs up and asked for seconds. (:

Attention Chocolate Lovers! Perfection! Made as written except for using agave instead of maple syrup because we ran out. I never comment, but make your recipes often and lean heavily on them for continued inspiration. Who would we be without Minimalist Baker!? Thank you, Dana.

Very delicious! Great fudgy taste, plus super soft & moist. One of my favorite MB recipes. Will be making these frequently!

I was short on almond flour so I went half and half with almond flour & all purpose flour. I also substituted peanut butter for the tahini.

Turned out great!

Made these over the weekend but put coconut flour instead of oats and added some almond milk! So delicious!!!

Thank you so much for this recipe! I made these last night and they came out great: moist, chocolatey, and delicious, though of course not as pretty as yours! Didn’t have coconut sugar and substituted cane sugar. :)))

Well- the only bad thing about these is that they are so good that they are hard to resist. So fudgy and so chocolaty that they are my new favourite dessert.
I did use a stand mixer and it was a lot easier for me.
Thanks

I made these and totally forgot to add the coconut sugar and they still came out delicious. Not very sweet, more cocoa flavor but the texture still was fluffy and baked through! Also- used 1/2 maple syrup and t rest honey because I ran out!
Yum’

Loved it! I used cacao instead of cocoa and cacao nibs instead of chocolate chips. Also, a little less sugar since my bananas were pretty sweet.

These are very good! Very moist and I like the banana flavor. I didn’t love the texture that the oats created, so next time I will pulse them in a food processor first and then maybe use only 1/2 cup. I would also use more chocolate chips and double the salt.

Made these the other day and they are delicious! I did use peanut butter and brown sugar instead bc it’s what I had on hand! These are perfectly sweet and I love the texture the oats give! Will definitely be making these again.

Damn these are sooo good!! Made them exactly as written. Definitely wait overnight to take them out of the wrapper so they don’t fall apart as much. Bravo!!

I just made these, but did not have almond flour on hand. In stead I ground up hazelnuts into a flour, and it worked perfectly! Super delicious!

These were so easy and delicious! To keep it grain-free, I followed the suggestion to try subbing half the amount in coconut flour and I only ended up needing to add 1/2 cup of almond flour, instead of the full 1 1/4 cup. The batter made 12 muffins for me. I would definitely recommend you try this!

These are very dense and moist- a perfect hearty snack that satisfies a chocolate craving!
I used a real egg instead of flax egg, and regular quick oats, and cacao powder. I wish I had instant espresso to up the richness of the cacao, but they were still very good.

These are so friggin good! I didn’t have any tahini or avocado oil, but subbed with almond butter and oat milk, and they still turned out amazing. Not too sweet, mostly just a chocolatey muffin with some banana and nut flavor. Will definitely make these again!

Nothing but perfection! So easy, so fudgy, so yummy!!!! Every recipe I’ve tried by MB has been great!!!

Pretty good – chocolatey, fudgy, not too sweet, nice crispy top. I used almond meal instead of flour and added some milk to thin the batter out. Only thing I would say is they still managed to be a little dry – next time I will add a little oil. Oh, and mine cooked in 20 mins not 25

Like everything else I’ve made from Minimalist Baker, these muffins were fantastic – second only to the peanut butter cookies for me, but my bf says these are the best desserts I’ve made yet. I used a real egg, almond flour, and sunflower seed butter. They turned out so fudgy and delicious. Thank you, Dana!

Delish & easy!

Thank you, Minimalist Baker!!! These muffins are fantastic – as are your other recipes! We love your book and your site. My husband has Celiac disease and we truly appreciate all the gluten free recipes. We have made so many of your recipes and they have all been delicious. (And easy!) THANK YOU for helping us eat so well!
For these muffins, I subbed natural peanut butter from Aldi (for the tahini) and they turned out great. Gobbling them up right now!

I kind of went rouge on substitutions due to limited access to groceries right now. Without the base of this recipe though, I would not have succeeded so I know this recipe as written must be BOMB. Here’s where I had to deviate: Sub in 3 T aqua faba, whipped in place of flax egg. Sub in 1:1 Gluten Free Flour for Oats. I used 1 C almond flour and 3/4 c 1:1 GF flour. Sub in 2T oil from top of almond butter for the avocado oil. Sub in 1/4 almond butter for the tahini. I also added an extra banana thinking that the batter would need more moisture and wanted to avoid using more oil.

These baked the same amount of time and came out lovely! They were a little on the cakey side but still ultra moist. I assume that are not super duper fudgey because of the GF flour sub. The flavor is still incredible. I love that it is kind of sweet but not too sweet. I am not a huge dessert person so these are a great balance when I am craving a little something. I will likely try to freeze these so I don’t eat them all today! Thankful for this recipe!

Subbed out coconut flour for oats, and regular egg for flax egg (quarantine pantry!), and it worked great! Wonderful fudge-y texture. Only problem is keeping myself from eating all of them in one sitting…

Made these today and they are delicious! I made exactly as written and they are perfect. Thanks!

Oh so heavenly!! Moist, fudge, slightly chewy on the outside :) I left out the sugar and syrup and doubled the banana- it worked well and was sweet enough with the banana and the chocolate. Next time I want to add chia seeds or flax seeds for more texture, but it was so good! Thank you!!!

Best thing I’ve had in a while! Just so tasty and the soft gooey texture is perfect. The tahini is the secret ingredient!

Delish! Per usual of Minimalist Baker. I used an 8 X 8 Pyrex and just added a bit more time to baking. Turned out perfectly! 10/10 would recommend X

These are so delicious! I used an egg instead of flax egg and regular sugar instead of coconut sugar (just using the ingredients I had at home) and they came out fudgy, chocolatey, and moist. I used maybe 2/3 cup almond flour, my tahini wasn’t as runny so maybe I didn’t need too much to get the right batter consistency. My muffins didn’t rise when baking but they still look good and taste great!

These are incredible! I made a half batch and stretched it out to 6 muffins. I didn’t have cocoa powder so I used cacao powder but was still very pleased with how fluffy and chocolate-y they were! Will definitely be making these again and again!

Hey, i made these to satifsy my choclate craving but sadly they didn’t turn out great. I think it’s because i used buckwheat flour instead of almond, which made them kinda dry nd heavy. Shame but maybe next time they’ll taste better :) love from sweden

Just made this for a Sunday snack, very yummy! My substitutions:
– flax egg (MB chia egg of 1 tbsp chia + 2.5 tbsp water)
– almond flour (1/4 cup coconut flour + 1 cup all purpose flour)
– made in bread pan instead of as muffins, turned out very nicely
– added ~1/4 cup almond milk as was a bit dry

I can not say enough about this recipe!
Absolutely delicious and so easy to make, loved by all family members even the ones that like to refuse my food when they hear its vegan and gluten free! Haha.
This will be a recipe I go to for life.
(P.S.I use coconut oil instead of avocado oil)

I love your recipes but this could be my favorite!! I cut down the Chocolate chips, maple syrup & coconut sugar each a little & the muffins Were delicious. My bananas were all frozen but I defrosted 2 & it worked great. Thanks for another yummy vegan/GF item. So appreciated!!

So.. let me start with these are lovely and everything that you need. Now, I did make some modifications because I just wanted to use what I had on hand. I use natural pb instead of tahini, I forgot maple syrup by accident, I used a cup of flour instead of almond, I used veggie oil instead of coconut oil and I added about 1/2 cup of almond milk because the mixture was dry. All that being said- they still are wonderful! They tasted fudgy, didn’t taste like banana or pb at all and were all around amazing. So I highly recommend!

These were so good! Used almond meal instead of flour and almond butter instead of the tahini. I took them out of the oven at the 25 minute mark. The one I had a half hour after coming out of the oven was super gooey (almost looked undercooked) but was sooooo tasty. This morning they’ve hardened up more but are still so moist. These are like perfect brownies in muffin form (but less sweet). Yummmm

Absolutely delicious! These muffins are so fludgy and chocolatey with just a hint of banana. The texture is truly perfect. I will definitely be making these several more times in the future. Thank you Dana for another incredible recipe!

I absolutely love this recipe! They aren’t too sweet and are super moist and fudgy. I sprinkled maldon salt on top as well as a few more chocolate chips. My only complaint is that this recipe didn’t make enough muffins. Will definitely double the recipe next time and I recommend you do too because hungry hands will be grabbing for these!

Made these with no substitutions and they turned out great! I ended up cooking for 35 minutes because mine were a little raw at 28ish minutes, but the extra time did the trick! So fudgy and chocolately! I made a couple with walnuts in place of chocolate chips and they were delicious!

I made these yesterday, so easy and delicious! I also topped with some chopped walnuts, because why not make them even more like breakfast brownies. Will be making again!!

Super easy to make and it’s delicious! My partner and I absolutely loved it and couldn’t stop eating it. Very chocolaty and rich, but without it being heavy. Great recipe as always!!

These muffins were ridiculously good. To die for and super easy to make. The puffed up pretty quickly in the oven and I thought they might be baking fast – punchline – do not open the oven halfway through. They took the full 25 minutes to bake and were incredible. I’ll never look at two overripe bananas the same after making these :)>

I made these yesterday with my kids and they were a hit. In fact they didn’t survive the day! The only modification we made was using a regular egg in place of the flax egg. Thank you so much. We just love your recipes and this one is definitely a keeper.

These are lovely, Dana! Vegan baking triumph again :)

So delicious!!! I used almond meal and only a cup because thats all I had left and they turned out perfect! I also used coconut oil instead of avocado because that’s what I had. Definitely recommend.

The most delicious & healthy vegan muffins I’ve ever made! Subbed cacao powder instead of cocoa, almond meal for almond flour (the store was out) and olive oil for avocado oil and they were to die for!! Really great recipe, thanks Dana!

I just made these and they are rich, super-chocolatey, and so so moist. These will be undoubtedly be a dessert staple.

Made these with my daughter today except I used spelt flour (all I had on hand) these are SO delicious we made 2 more batches & dropped them off as care goodies for our family during this quarantine. Thank you for such a delicious recipe.

Delicious! Seriously I don’t think we’ve ever been disappointed with your recipes. This one was no exception. Rich chocolate flavor without being overly sweet or heavy. I had to sub about a quarter cup of GF flour blend because I ran out of almond flour, and I used almond butter instead of tahini because it’s what I had (quarantine baking!). Thank you for all the wonderful recipes! This is the 5th new MB recipe I’ve tied this week, and everything has been a total hit! I highly recommend your comfort food post from last week. We used it to set our meal plan for the week and everything was delicious!

Holy cow, these are AMAZING! They are definitely fudgy and kind of like a chocolate banana bread cake. When I went to get out the tahini I found it wasn’t any good so instead I used Trader Joe’s Sunflower Seed Spread. I also used a chia egg cuz I didn’t have flax seeds. Finally, I didn’t have any chocolate chips to put in them (which I’m sure would have made them even more decadent) but they were still wonderful. The texture was sooooo good–not a typical gluten-free baked good (meaning dry or grainy). I baked them for 27 minutes and had them with our dinner (which was a breakfast meal). Thank you for a winning recipe! I think it’s more like 10 stars.

Just made this and they turned out fabulous! I did make them oil free, so added 20gm extra tahini and 1/4 cup almond milk to keep the batter moist. The biggest change I made was that I used hazelnut flour and they tasted like nutella! Oh, and I also used jaggery powder instead of coconut sugar.

Made a half recipe into 16 mini muffins, delicious! Baked for about 23 minutes, I think they were probably done at 19 minutes, my toothpick never came out clean but the rise was there at 19 minutes. I will make these again for sure!

We used brown sugar instead of coconut sugar, and used 1 c Bob’s Red Mill All Purpose Gluten Free flour instead of the almond flour. We also took another commenters idea and lightly pulsed the oats.

We didn’t have any cake liners for the muffin tin, so followed another commenters thoughts and did oil & light flour. No issues at all, worked great!

Taste was delicious! They did turn out a little bit tough, so next time we will try a little less than a full cup of the gf flour!

Thanks for another great recipe!

Yummmmmmy!
I’ve been looking for a recipe like this for a while. I made a couple subs based in what I had and wanting to use dates as the sweetener.
In place of the coconut sugar and maple syrup, I used 1/2 cup of very thick date paste (microwaved dates and blended with very little water) to keep the sweetness up and extra moisture down.
And I ran out of almond flour so I used half almond and half I blended up some raw cashews to a flour/meal consistency.
I used a “drippy” raw creamy almond butter (trader joes) instead of tahini.
I always worry about the word “fudgy” in plant based healthy recipes, it usually means gooey and dense. Which is ok sometimes but these have such a good “normal” texture!!
Thanks!

Just made these tonight!! Subbed Justin’s Maple Almond butter for the tahini, 3 1/2 tsp baking powder for the baking soda (I forgot to buy some) and Almond meal instead of almond flour. The muffins were dense (which could be due to almond meal or the baking powder), but i loved them that way. It made it seem more fudgy. The muffin made my day, thank you!

I made these today, exactly how recipe’d and they were AMAZING. Seriously my favorite baker of all time. Thanks for another great ONE BOWL recipe!

Made these today and they were delish! I subbed almond butter and didn’t use paper cups. The well oiled pan did fine with no paper, though i’d be curious to see if it makes them a bit fudgey-er with the paper next time. I should have pulled them a bit earlier I think, next time i’d opt for pulling them out at like 20-22 minutes or at least start checking them. So good though, will make again for sure.

Great recipe! They were so yummy and chocolatey!

I substituted with coconut flour and almond meal because that’s what I had in the pantry and they turned out great! Will definitely make again

I made these with a few modifications with what I had on hand:
-Bob’s Red Mill GF 1:1 flour instead of Almond Flour
-regular egg
-Peanut Butter instead of Tahini bc my roommate is allergic to sesame seeds

They taste pretty good but did come out a bit drier and flufflier than expected. I imagine my substitutes were the culprit, but next time I’ll make as listed! Pairs well with ice cream!

These are amazing! The most moist muffins ever. I followed recipe exactly except used vegan butter instead of oil and almond butter instead of tahini. Might be the best recipe you’ve posted!

Just made this! I subbed 1/3 cup coconut flour for almond flour. Also added 2 TBSP aquafaba instead of flax egg.
I accidentally left out the tahini and realized the moment I bit into it :( that’s exactly what it’s missing! It’s not as fudgy and a bit more crumbly. I think the recipe would have turned out just fine with the subs I made though.

So good! The extra oil is totally not needed.

My husband’s getting tired of banana bread but I still had over ripe bananas. Found this recipes just in time! Used spelt flour and almond butter instead of oil. Batter needed some moisture so I added 2 tbls. of plain coconut yogurt. Then I made a loaf instead of muffins. Perfect level of sweetness. It’s not a cake. It’s a loaf or muffins. It’s easy and delicious!

These are so incredibly good. #perfection I used Cacao and raw sugar and they turned out amazing! Thanks for another killer recipe ?

So delicious! This was the first MB recipe I’ve tried (after following for years!) and it did not disappoint. They taste as delicious as they look (and mine really did look as delicious as these ones!). Used ground almonds and worked a treat – was worried they might be too dense but it was perfect. Also not at all strong in banana flavour for those that don’t love that.

Made these today and they are a big hit wit my kids! I subbed in some white chocolate chips) and used semi-sweet (because it’s what I had on hand) so that broke the vegan code, but none the less they were delish! Thanks for this easy grain-free recipe!

Made these last night. They were so simple and turned out great! the consensus in our house is to have a tin of these on hand at all times over the next few (difficult) weeks/months of isolation. the ultimate comfort snack!
I had a bit of batter left over – and not enough for a tray of muffins, so just added a little extra oat flour and baked them as cookies. delicious. Thanks for all the simple and delicious recipes. :)