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

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!

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!

This recipe is amazing! They taste so good and moist. Thanks :)

So good!!! I opted for almond flour only and datemouse (shredded dates). Freaking delicious!!

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!:)

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.

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!!

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!

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.

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!

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.

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.

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!

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!

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

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!

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!

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!!!

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!

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!

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!

Easy, tasty & makes me feel good! :D

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

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!

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!

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!!

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 ❤️

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!

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!

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

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

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.

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!

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 :-) :-)

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.

These were so amazing! Definitely top with extra chocolate and make a double batch!

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!

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!

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.

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.

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

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 :)

Made this as a cake, baked for 30 minutes and it was slightly undercooked and fully delicious!

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

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!

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!

mine were with chicken egg and they were perfect

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!

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 ?

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 :)

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!

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!

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.

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!

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).

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 :)

These muffins are delicious! A new family favorite.

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

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

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!

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

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.

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!

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!

Believe the hype – this recipe is amazing!! I added instant espresso powder and espresso/chocolate chips. Delicious.

Also, for tahini I used Baron brand which was picked as the favorite in the tahini review post: https://minimalistbaker.com/store-bought-tahini-review/

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!

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 :)

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.

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…

These are to die for! So fudgy, chocolately, and delicious, as promised!

I had to try these after seeing all the fantastic feedback on Instagram! We used sunflower seed butter (that definitely wasn’t drippy) and brown sugar and they were perfect! We stretched it to 12 muffins easily. This one is definitely a keeper!

Incredible! It was my first time baking a muffin (or anything!) my entire life! I finally made it today and so so happy with the results! My batter was a bit too clumpy so added a bit of water. My result was a very rich muffin! For something so healthy, it was really yummy! ha!

I used manuka honey instead of maple syrup and peanut butter instead of tahini! Yum yum!

I have to admit : part of why I like baking, especially with ingredients that can be eaten raw, is because I love stealing from the batter while preparing it. A little bit in all the steps, you know, to see how the taste develops… Honestly, for this one it was sooo hard to stop ? Waiting now for my muffins to cool down and the long Easter weekend can begin ?

Super moist and delicious flavor! I used brown sugar, peanut butter and whole wheat flour for modifications. Found I only needed 1 cup of the wheat flour. A new household favorite recipe for overripe bananas!

Epic recipe!! Scrumptious yet healthy-ish. I subbed a third banana instead of the flax egg and used the coconut flour instead of the oats (to make it grain free) and didn’t add the coconut sugar as I didn’t have any at home. Came out perfect!! Will be making on repeat during quarantine ?❤️ xx

These are so incredibly wonderful. I ate them warm after a short rest out of the oven and my mouth and lips were so coated with fudgy goodness I had to pour myself some milk. I used one egg instead of a flax egg and brown sugar instead of coconut sugar . I didn’t have syrup so that was omitted and the almond flour was dead on at 1&1/4 cups.
Thanks for never posting anything that sucks Dana! Good job, I rave about all you post.

So delicious and super easy to make. I didn’t have almond flour, so I used almond meal as suggested and it was fluffy and delicious. I also didn’t have any liners, so I made it in my loaf pan. The tahini really added another dimension that satisfied my craving for a savory/sweet treat. Thanks for sharing, Dana!

Amazing. Addictive. SO EASY to make. I subbed bob’s red mill gluten free flour (~1 cup) for almond flour and they still turned out great. I didn’t have any coconut sugar so I just used turbinado sugar. Baked in a square cake pan for ~30 min and cut them into squares

I made this recipe as written with the exception of using cane sugar because that was all I had at the moment, instead of coconut or brown sugar, and I also used cashew butter instead of tahini so I also added 1/4 cup + 1 Tbsp almond milk. The muffins are delicious! Next time I think I will add a dollop of nut butter in the middle to make it like a Reese’s!

We just made these for a mid afternoon snack and they have to be one of the most decadent, simple, delicious muffins we have ever made. Even my chocolate indifferent child devoured them. These are going to be in rotation all the time!

These were delicious. I made them as muffin tops and they were equally delicious

Wonderful recipe! Perfectly chewy, chocolately, and delicious. I like how it all comes together in one-bowl and would be easy to customize based on what you have on hand i.e. sub any nut butter if you don’t have tahini or try with an egg if you do not have flaxseed meal. It’s going to be hard for me not to eat them all in two days haha. Thank you for this delightful recipe. I recommend this to anyone wanting a delicious (healthyish) chocolate muffin!!

Hey, this recipe came out really well! Thank you so much for the amazing recipe! My family loved it!