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

I’m not a baker but these were so easy and SO delicious!! I didn’t have a muffin pan and used my loaf pan…worked great. ?

It turned out awesome. Love it! I used almond butter instead of tahini sauce.

I ended up using what I had in the kitchen and substituting in an egg, almond butter, and olive oil and they were still delicious! My boys requested another batch! Yum!

Oh my these are divine! I didn’t use the maple syrup as I wanted mine a little less sweet and they still tasted great. So fudgey, chocolatey and delicious! I use your recipes all the time so thank you so much for them!

This recipe is a winner! I love how easy and fast these muffins come together and how delicious they are – super yummy and chocolate-y, while still rather healthy. I didn’t have almond flour, so I used spelt flour, which turned out great. Thank you for this recipe and all the best from Austria :)

These are excellent muffins! They have a deep chocolate taste without being overly sweet. They also are a substantial snack, and kept me full for quite a while.
Adaptations I made to the recipe:
I didn’t have flaxmeal, and I’m not vegan, so I just used egg instead. I also was 1/2 cup short on almond flour, so I used coconut flour instead. They turned out great!

The flavor is AMAZING! I could not wait to make these after I saw the post on Instagram. I’ve never baked with tahini because I typically use it with savory dishes and was a little nervous, but I could not taste it at all. I think using almond butter or cashew butter would be great too. My only mistake was trying to remove them from the tin without letting them cool longer because most of them did not keep their shape. This might also be because my flax egg was a little on the watery side ? I’m not sure. ANYWAYS, they are delicious, not too sweet, a perfect dessert, snack, or breakfast (because of the oats right?). Thank you for another great recipe :)

These were fantastic! Just the right amount of sweetness, and very fudgy and chocolaty, with some texture from the oats. I didn’t have chocolate chips, and they are fine even without them.
When the baking time was up, and even a few minutes extra, the toothpick still came out wet. I was afraid of over baking them, so I took them out. I wasn’t quite sure what to expect with the almond flour and oats and bananas. So I’m still not sure if I should have left them in longer, but no matter what, they came out delicious and rich and moist, will definitely make again.

Hi there! Long time follower but first time commenter! These were delicious! I’m neither vegan nor gluten free, so I made some modifications to the recipe based on ingredients I had around (e.g. used all purpose flour and regular egg instead of flax egg). But I so appreciate this recipe for giving me a delicious chocolatey baked good that isn’t totally packed with refined sugars! Thank you for this recipe and for continuing to provide us with delicious food inspiration!

So good!!

So, so delicious! !! I’m vegan and my boyfriend isn’t, but we both loved this recipe. I have been testing a lot of different banana breads during the quarantine and this one is, by far, the best one I have made. Like everyone else, I’ve had a somewhat limited kitchen so I substituted the 3 tbsp of maple syrup for 3 tbsp of plant milk and I used 2 tbsp melted coconut butter in place of the avocado oil. It turned out so delicious and it tasted like brownies. The addition of the oats gives it a great texture and it wasn’t too sweet (which could be because I left out the maple syrup). It was the perfect cozy quarantine baked good and it keeps really well in an airtight container….it stays moist even after baking while some other banana breads tend to get dry. I’ve recommended this recipe to so many friends and family members. Thanks, Dana!

Amazing! I will make these again soon. I subbed whole wheat pastry flour for the almond flour & used melted vegan butter. Doubled the vanilla extract (I always do that) & doubled the chocolate chips adding 3-4 chips to each muffin top. Other great mix ins would be coconut or nuts of your choice.

I made these today because I was craving chocolate and can’t believe how delicious they are!! My husband loves them, too. I made no changes to the recipe since I had everything ? Thanks so much!

These are so good – SO GOOD! However, I did not have muffin liners and getting them out of the pan in one piece (even with lots of oiling of the tin prior to baking) was an exercise in extreme frustration. In the end, I turned out with 11 delicious globs that vaguely resemble muffins that have been exploded. Liners not optional!

Another amazing minimalist baker recipe! Next time I will double the recipe and stash some in the freezer. Thank you Dana!

These are delicious! My kids devoured two within minutes so I’d say that’s a win :)

These are unbelievable. I’m new to grain free life and these have the best texture so far of anything I’ve tried.

I had to sub one chicken egg + bake in a circular pan because no flax meal or muffin tins and it still turned out amazing.

I don’t write reviews, but these muffins blew us away so I am yelling this from the rooftop!!

Clearly they are the best chocolate muffins we have ever ate. The recipe is superb. I added 1/2 cup of crushed walnuts and 2 tsp of loose packed orange zest.

Thanks for developing such a great recipe. (I am discarding my other chocolate muffin recipes. I give this 6-stars ;-))

Steve A

I didn’t have almond flour so I subbed 1 cup of gluten-free plain flour and 1/4 cup of hemp for a little protien. They were denser and not quite as sweet as I would’ve liked. I’m going to keep experimenting, though! And try using almond flour the next time I can find it :)

Amazing! Love them – totally going to be a staple for our Iso-time in Aus ???

Simple and delicious! I mainly stuck to the recipe but I feel like there’s a lot of room to add things and customize it. I did add shredded coconut at the top and used a baking dish because I don’t have cupcake tins. It didn’t take away from being tasty and addictive!

We made this recipe tonight and really enjoyed them (including my husband who doesn’t always love chocolate desserts)! They basically taste like dessert! I used half almond meal (From my almond meal pulp) and half almond flour. I also used a chicken egg instead of flax egg. The texture was a little crunchy and soft and perfectly sweet. We also only had carob chips and they were a great substitute! We will love them for breakfast too! Yum!!

The muffins are delicious and so easy to make. Texture is lighter and not as crumbly as other g/f muffins. Very rich with chocolate flavour. I followed recipe exactly and they are amazing but next time I would make with peanut butter instead of tahini as the tahini has a strong flavour and I love peanut butter so I will give that a try. Thanks so much for a great recipe!!!

I’m always looking for vegan AND gluten free recipes which can be hard to find. I am allergic to wheat, cow’s milk, and eggs and I love sweets and baking.
So happy to have stumbled into Minimalist Baker’s recipes.
I’ve tried other recipes and none came out as good as these. They were easy to make the first time, and turned out great.

I made these yesterday and they turned out wonderfully! My kids devoured them!

I used an egg instead of a flax egg and it worked well.

Thanks for your continued amazingness MB ❤️

Amazing!

These are amazing! The perfect healthy-ish antidote to my pregnancy chocolate cravings. I used brown sugar, peanut butter & almond meal and skipped the vanilla (can’t find any!) and they came out perfect.

Super yummy!!!!!!!!! Love the recipe, easy and delicious. I added 1/4 gf mix because don’t have enoufh almond flour. But didn’t alter the batter. Thanks for sharing this rich recipe.

I loved how chocolatey these turned out but I didn’t have almond flour so I subbed 1/8 c hemp seeds 1/8 cup flax 1/2 cup GF AP flour and 1/2 cup coconut flour. Although they didn’t look dry, I didn’t realize that when subbing coconut flour you only sub 1/4 cup for every full cup of almond flour, and also add an extra egg and/or liquid. So they turned out somewhat dry. I won’t use coconut flour next time or I will do the proper conversion and add extra egg/liquid. To mask the dryness I made them into cupcakes with a buttercream mocha on top so I am not complaining too much although they aren’t as healthy now ha. I also used coconut oil not avocado oil, I am looking forward to making these again.

These are amazing! They taste like brownies! I used a real egg because I didn’t have flax seeds and subbed whole wheat flour for the almond flour.. will be making these again!!

So yum. Next time I will add chocolate chips to make it even more decadent.

Don’t miss out on these muffins. They are delicious, moist, quick and easy. I made them late night, and couldn’t resist sampling one…. then another ;0) The only subs I used were as suggested; coconut oil and almond meal. All round success. chocolate chocolate chocolate

These muffins are easy to make and so delicious! 10/10.

Absolutely amazing – I used egg and regular chocolate chips because that’s what I had and they turned out perfect! As everyone else said – let cool before eating – trust me on this… it didn’t stop me from eating one warm tho! ??

These little muffins are fudgy, dense (in a good way), and not overly sweet – I will definitely add these to our list of favourites! Nice to have a treat on hand that feels indulgent while offering lots of nutritional perks. I made the recipe as instructed because I happened to have everything on hand; I don’t think you’d know there’s tahini in them based on taste alone, but might swap almond or peanut butter next time just to see if it’s noticeable. 10/10, look forward to making it again!

I made the sweet potato brownies a month or two ago and have made them MANY times. I’ve spread the word and some friends make them on a regular basis. I make them in muffin tins, so I felt I needed to try these to give them a fair shot in comparison, since many of the ingredients seem similar – minus the banana. Overall, these were pretty good. I think they got a little crispier on the edges than the sweet potato brownies (probably from the higher sugar content from the bananas?) which I liked. The added texture with oats certainly made it more “muffin” like, but the sugar content definitely puts them in the dessert/cupcake category for me – not that I still wouldn’t have one on a regular basis.

The downside was that I still tasted banana. I anticipated this, but I’d love to hear from people who subbed with sweet potato and applesauce. I might try some adapting on my own in the future, but I need to eat all these first!

Dana’s recipes never disappoint. I saw these first on Instagram and knew I immediately had to make them!
I used vegan butter, brown sugar and 1/2 cup of all purpose flour, peanut butter and omitted the oats for this recipe because the batter already looked very thick. Even with all of this, they turned out amazing! they are still very moist and taste very chocolatey but not too much. These are definitely a winner.

These muffins are life changing! Also so easy to make!

These were delicious! Not too sweet and very chocolatey. I had all the ingredients and they were so easy to make. I only ended up with 9 but my ceramic muffin pan makes ’em on the large side. I also sprayed the pan with coconut oil spray because I didn’t have wrappers and they came out of the pan perfectly.

Hit the spot. LOVED the texture from the oats. Subbed almond meal for almond flour (unsoaked almonds) and it turned out fine! Thank you ?

10/10 these are amazing! I followed the recipe exactly for the most part, only subbing brown sugar for coconut sugar because it was what I had on hand. My tahini wasn’t necessarily drippy but it was fresh and the muffins came out ahhhhmazing!!!! Seriously hit all the chocolate cravings I was having and then some. This is definitely a recipe I’ll keep on hand for future use, so delicious, fluffy, moist and fudgy! Would never be able to tell they are gluten free or vegan.

Richly chocolate and delicious. A little denser than I would have liked but my tahini was pretty thick. I will definitely make these again and maybe add toasted walnuts. Thanks!

These were delicious! Just the right amount of sweetness for me :) I decided to go the “no oil” option. I increased the tahini by 1 tablespoon and kept the dry ingredients the same. I cooked for 30 minutes total in silicone muffin liners. Next time I’ll cook for 25 minutes and maybe use a smidge less dry ingredients as these got a little crispy on the bottom. Although I find using silicone muffin pans does that. Over all super yummy way to use up ripe bananas. Happy baking!

Thank you so much for posting this amazing recipe! Finally gave in and baked them this morning and they taste as amazing as I hoped. I used an egg and brown sugar because I don’t have flax or coconut sugar at the moment. Muffins came out perfectly—just the right amount of chocolate and perfect texture. Thank you for making our shelter in place more delicious!!

This recipe was so yummy. I mostly made the recipe as followed, just reduced the sugar a little. (I used a sugar free maple syrup, and replaced half the coconut sugar with a monkfruit/erythritol sugar substitute.)

I chose to make it oil free and add peanut butter as the recipe suggested. For cocoa powder I used half regular unsweetened and half Dutch processed as that’s what I had on hand.

AMAZING! Let them cool before eating.

Easy and really tasty recipe! Chewy and fudgy texture, great flavours and pretty healthy!
Really important to let them cool before removing them from the pan as indicated in the recipe, otherwise the top will break, trust me haha!

Wow – as everyone else has said, these are heaven! And very forgiving… I haven’t been able to get good vanilla, or maple syrup, cocoa, or chocolate chips, either. I used the cheap vanilla and melted honey to replace the maple syrup, half carob powder and half cocoa, and skipped the chocolate chips. I put all the ingredients in the food processor and they were mixed super quick. The only thing was they got a tiny bit burnt on the top – maybe because the carob does not have as much fat as the cocoa. I’d test them at 20 minutes next time. Thank you so much, Dana! Another awesome recipe.

These came out great, like all your recipes! … Unfortunately, we had to substitute A LOT based on what we had on hand. We made a double batch because we had lots of bananas to use. So we used 4.5 cups WHOLE WHEAT FLOUR in place of all the almond flour & rolled oats. Had to add a lot of milk to make these more like a batter because as is the batter was way way too dry ( probably because of our flour substitutions). Miraculously these turned out FANTASTIC anyway, which is great since we had made a double batch. Dusted them with sifted powdered sugar and even gifted some to the neighbors. YAY!!! Family loved em.

I made these muffins as instructed and they are probably, hands-down, the best muffin recipe I’ve ever made. So moist and fudgy and exactly what I was craving! It’s going to take all my will-power to not eat them all today. If I’m looking for a fail-proof recipe that will taste great, I know I can rely on Minimalist Baker. You’ve really outdone yourself Dana!

Honestly it was super good! A great and different way for me to use my ripe bananas and leftover tahini. We didn’t have oats and I opted out of using almond flour as my littlest one is allergic so I subbed both for 1 cup of all purpose flour. Less fudgey but it was still perfect to have with my morning latte ❤️ Awesome treat during the quarantine!

Yum! My kids loved these. I did too, couldn’t help but eat two! Fun recipe during quarantine…thank you! I used ground up almonds in vitamix which I think is almond meal? Still good consistency is probably different than yours! Thanks for the recipe.

Love these! I used psyllium husk for my flax egg, chocolate almond butter for the tahini, and only about 1/4 cup of almond flour. Fluffy, chocolatey, and perfect!

I never write reviews but these are a hit! I subbed an egg & 1c whole wheat flour because quarantine. Turned out great! Yummy as a dessert or breakfast!

I had ripened bananas to use but didn’t want to bake the usual goods, so this recipe couldn’t have been better timed. I reduced the sugar (1/4 cup of organic sugar and 2 tablespoons of maple syrup) and used peanut butter instead of tahini. Per the substitution recommendation, I nixed the oil and added 2 more tablespoons of peanut butter. After mixing the ingredients, I needed only 3 – 4 tablespoons of water to make a moist dough.

Twenty-five minutes later, I had delicious, fudge-y chocolate muffins with just the right amount of sweetness. I would definitely make these again!

This is amazing! I used half of the coconut sugar and maple syrup and added a half more of banana. I also used the almond meal from my homemade almond milk, instead of almond flour and it worked great. Highly recommend!#minimalistbaker

Can I use oat flour if I don’t have almond flour?!!!! Do you think it would still turn out the same?!

Yummy! I had to make one change (only had whole wheat flour on hand) which caused the muffins to be a bit drier than I’m sure they would have been if I had used the almond flour…. but, even so- they are delightful!

I have made these 3 times since posting. One with a regular egg instead of flax and quinoa flour instead of almond, one with regular flour instead of almond (ran out), and one with all oats and no flour. Each time they were wonderful. My whole family has eaten all batches within 4 days. The first batch I thought to be a little dry so I actually used 3 small bananas instead of 2 medium and baked 25 minutes exactly. LOVE YOUR BLOG AND RECIPES!!!!!!

You never let me down, Dana. I made these 2 days ago and they are so fudgy and delicious!! I actually was short 2 grams of cocoa (I doubled the recipe), but they were still chocolatey! :-) I don’t like anything sweet, so I left out the chocolate chips and added walnuts and sunflower seeds. I ate 3 muffins in a row!!

Since we are under self-quarantine here in NY, my family decided to surprise me for my birthday yesterday. Nine people…with homemade birthday hats and signs…drove up to my home, got out of their cars, and sang happy birthday to me (yes, they stood 6′ apart, lol). Thankfully I had these muffins (already in my freezer to prevent me from eating all of them at once) to share. They were a hit with everyone!!! Not often one gets to “cater” their surprise party, but you helped make that moment even more special.

Thank you for providing so many wonderful recipes! Keep safe!!

Super delicious and satisfying! I used a real egg because I’m not vegan. I also used a bit less brown sugar than the recipe called for. Thanks for a great recipe!

These were amazing! I did the brown sugar substitute and it worked perfectly. The middle of my muffins sunk a little bit. I think my oven runs cold and my baking soda is definitely on the older side…. anyways even with the middle sunk in they were delicious. It just added to the fudgey-ness!

Thank you! We loved these muffins. I don’t bake a lot of chocolate things but will for sure bake these again, it is nice to have another use for our overripe bananas.

I used a real egg and I soaked the oats first (as I have been doing this for our morning oatmeal) and I added 30g more of almond flour to compensate the extra liquid. They turned out perfect after 30 mins in the oven.

These were great! I just used what I had on hand, so I used 5 packets of Lakanto Monkfruit Sweetener instead of sugar and honey in place of syrup. I also used a regular egg and butter, and added an extra banana. They were delicious, not very sweet!
Thank you for the awesome recipe!

These are fantastic! My husband and son have been gobbling them up left and right. (And I might have had a couple…)

Ironically, I accidentally left out a banana! The one In there was large, but it still was not two. They turned out well regardless, and that in the mini-muffin size, which the boys prefer to the full commitment of a big muffin and takes a little less time to cook. Next time, we’ll get the full banana effect, and I’m certain they’ll be even better!

Thank you for this wonderful recipe!

Absolutley loved this recipe! Was super easy to make and super yummy. I’m on a low sugar diet so I swapped out the sugar for Stevia (used a little less than the recipe had) and kept the maple syrup and it worked really well! Thanks heaps! Definitely one to save and make again.

Made this yesterday (as a loaf) and oh-my-god it’s sooo good! My husband (who never eats anything sweet) has been reaching for it 2-3 times a day! Thank you for all the substitutes. That was really thoughtful given that we don’t have a ton of ingredients on hand right now. I’m now pouring through your archives to see what other recipes I can make. Thank you!

I meannnn… I have only started baking during the self isolation and I guess I haven’t tried that many receipts but this one I will definitely made again and recommended to all my friends – these are most fudgy and soft and easy so made and so incredibly good in every sense. Thank you thank you thank you for keeping me sane with something to do and something to eat during these times!

These were a hit! Subbed the flax egg for an actual egg and tahini for natural crunchy peanut butter. Loved the extra texture from the peanuts. Bonus points for being a one-bowl recipe — made these with my toddler and it definitely will not the last time!

I had been waiting for this recipe after I saw Dana posting about them on Instagram, and they are AMAZING! Make them now!! I subbed in an egg and peanut butter instead of a flax egg and tahini, and used half the amount of sugar and I can’t get enough of them. They are so fudgy and feel like such a treat- but enough on the healthy side that I feel good about them. I am definitely going to be making these regularly!

Yum!! Actually used one egg instead of flax and they were so delicious! Also Added rainbow sprinkles on top for 5yo.. ?

Made this tonight for my husband and myself, and wow. He’s not a fudgy texture kinda guy but he loved them! (I’m so in love with the texture, it was PERFECT!) He said 8.5/10. He inhaled 2 and I’m sure he’ll sneak 1-2 later tonight. ? I’m not much of a chocolate overload kinda girl but ooo it was so satisfying and really hit the spot! It’s chocolaty but not too chocolaty! I’ll definitely be making these again and sharing with others!! ? thank you for all you do, Dana!

Literally sooo tasty and easy to make!! Loved this recipe. It’ll become a regular recipe I bake!

These were delicious! I didn’t have coconut or brown sugar so I just used 1/2 cup of maple syrup and they turned out great! I followed everything else exactly and they were the best.

I didn’t have any cupcake liners so I used a cake pan instead. I baked it for 33 min and it turned out perfect! I love these hardy, sweet treats. Thanks for the recipe!

These were delicious! I used what I had on hand and substituted a few ingredients: light brown sugar instead of coconut sugar, vegetable oil instead of avocado oil, almond meal instead of almond flour, semi-sweet chocolate chips instead of dark.

Overall the muffins were very moist and fluffy, but I found that the rolled oats were still a bit crunchy/tough even though the rest of the muffin was done. Maybe it was supposed to be that way? I didn’t think that texture really jived with the rest of the soft fudgy cake, so next time I’d probably process the oats a bit until they become more of a coarse flour.

Sooooo good. I subbed peanut butter for the tahini otherwise followed the recipe exact. It came out fudgy and delicious. Will definitely be making more ?

Chocolate on chocolate. Moist and decadent. We loved these. Simple recipe, I followed it, no modifications. Super satisfying!

This was my first ever time making a flax egg! I’m so excited to deliver these to my friends around my little town to cheer them up in a time of isolation! I love all your recipes and I know this one will be delicious!

I was missing a banana and added a grated zucchini- they turned out perfectly. Made 12.

Surprised at how moist, delicious and perfectly sweet these are! I subbed coconut sugar with xylitol, and added chopped walnuts and Lily’s stevia-sweetened chocolate chips. If I make them again, I’ll add a lot more walnuts and put them in paper baking cups instead of silicone, since they are pretty crumbly, especially since I didn’t grease the silicone muffin pan.

These are delicious!! I used real egg, almond meal, brown sugar and grape seed oil instead. 10/10 Thanks Dana, love your work!

These are amazing! We don’t do oats in our house so we did 2 cups of almond meal and it worked perfectly.