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

Jump to Recipe
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:

Perfectly sweet
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
Tray with Banana Chocolate Muffins beside a spoonful of tahini and bowl of cocoa powder
4.93 from 549 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


  • 2 medium-size ripe bananas
  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 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 ¼ 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)


  • 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 meal 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.



*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 muffin 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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Ingrid says

    These are the best vegan muffins I have ever made! They are fluffy, chocolatey and taste wayyyyy more unhealthy and decadent than they are! Not a tahini fan so I’ve made it with peanut butter and sunflower seed butter and they have both worked! I have made these at least 5 times now and my tip would be to make sure you are using very ripe bananas to help with moisture. Love this recipe so much!

  2. Dee says

    I used one banana and 1/3 cup unsweetened applesauce, and less sugar and these came out great! So moist and delicious. Next time I’m adding walnuts too. Thank you!

  3. Ellie says

    I’ve made these twice but both times have turned out fairly dry and crumbly :( I followed the recipe exactly for the first time. Second time I used half oat flour, and both had drippy tahini and a real egg. Should I be underbaking a little so they stay moist? Or how else can I ensure they aren’t dry?! I might try more banana next time but would love any tips!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ellie, oat flour may be the issue as it’s more dry than almond flour. You could try using less oat flour and/or increasing the banana.

    • Rosemarie Brenna says

      These were so delicious! We are the whole batch in one day!
      I added peanut butter as well as used a real egg, and cacoa. One of my favorite recipes from MB by far!
      Thanks Dana, even my 7 year old picky eater devoured them.

  4. Hope says

    I don’t know what I did wrong, but this was the first MB recipe I didn’t absolutely love so I know it has to be a mistake on my part. I subbed almond butter (oil free) for the tahini, so maybe that dried the muffins out? They were definitely very dark chocolate tasting too, so maybe my sweet tooth was just too strong when I made these. I’m going to try making these again with tahini!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hope, sorry to hear these didn’t turn out as expected! It could be the almond butter or the type of cocoa/cacao powder. If the batter looks more dry than the photos, we’d say try scaling back on the cocoa powder a bit or increase the maple syrup as that should help with both texture and flavor. Let us know how it goes!

  5. Adele says

    Delicious! Made these today for the first time. I used Almond Butter instead of Tahini (because that’s what I had on hand) and cut the sugar in half. They turned out amazing!

  6. Monika says

    Phenomenal! I have been eyeing these for a while and finally had the ripe bananas to whip up a batch! They are the perfect balance of sweet and cocoa. I added a heaping teaspoon of instant coffee to bring out the chocolate flavor and subbed cacao powder. Definitely will make these again. Also, quick tip, under-fill the muffin tins, about 1 cm/0.5 inch from the top of the liner. These puff up quite a bit, and the tops of mine were falling off when I was taking them out of the tins. The tops-gone-rogue were good little treats after baking, though!

  7. Sana J says

    I’ve made these approx 17 times, and for some stupido reason I never added the oats!

    WHY didn’t I add the oats before!!! They’re even better than the first 16 times! So tender and texturey and an added bit of fibrey, grainy goodness.

    This is life-changing. I’ma have my band write a song about these muffins.

  8. Alaina says

    These were delicious!! Like a cross between a muffin and a brownie. I’m not too big on banana flavor (unless it’s banana bread) so I replaced one of them with 1/2 cup of apple sauce as another reviewer did. I put 1/4 cup of rolled oats and 2/4 cup quick oats so it wouldn’t be as chewy and used peanut butter instead of tahini.

    This was just the thing I needed for my chocolate craving. I’ve been trying to eat healthier so this was the perfect healthier treat.

  9. Huyen says

    Awesome flavour and texture BUT the batter stuck to my non-stick muffin pan even when it was also sprayed with oil! Disastrous when trying to remove it from pan. Definitely recommend using muffin tray liners.

  10. Julie says

    hi! I’m wondering if I can make a banana bread with this recipe instead of muffins? My muffin tins are either for mini muffins or jumbo sized muffins, and I’m thinking I might enjoy this more if I can choose the size (aka slices of bread!)

  11. Anusha says

    BEST vegan muffins I’ve made! I used a regular egg instead of a flax egg, coconut oil instead of avocado oil, and no muffin liners. Turned out fab!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Kelly, we’d suggest another nut or seed flour. You can also search the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  12. Sara says

    Oh waw! These are amazing!! I halved the recipe and used coconut oil and a chia egg and they were SO good! It’s hard to find reliable vegan baking recipes – the number of times I ended up with wasted expensive ingredients! I’m glad I didn’t give up! This will become my go-to chocolate muffin recipe! Thanks a lot for sharing!

  13. Emily says

    This is my second time making these and I made some very slight adjustments:
    -used 1 egg instead of flax egg
    -used almond butter
    -halved the sugar
    -used TJ’s cacao chips
    -baked for 20 mins because my oven runs hot and the first time, they were a little dry at 25 mins.

    These were AMAZING–super dark chocolate-y with a hint of banana and some texture from the oats.

  14. Michelle Ibanez says


    Omg these were amazing! Thank you so much! These are the best brownies I have made so far! Do you know if there’s a cookie version for this one since my husband is obsessed with cookies! Thank you!

  15. Sandesh Ghosal says

    i made this first time and it was super delicious. i am making it for someone but do not have nut butter, can i use regular butter ?

  16. Yana says

    So, these are DELICIOUS. I know because a friend of mine made them exactly to the recipe and I was obsessed. I was lazy and used regular flour (subbed just under a cup per some of the comments) but I baked them the same length of time and they definitely came out a little drier. I’ll try them again and pull them out sooner to see if that helps. But this recipe as written is AAAHHH-mazing.

  17. Lindsay says

    you need to make these right now!!! so amazing i’ve made them three times and they have worked out perfectly each time.

  18. Lulu says

    I made them for workmates, cause we all eat mostly vegan and one started eating glutenfree, so we were all in choc heaven!!!
    I used three bananas instead of two and used half ‘date sugar’ and half coconut sugar and they turned out perfectly fine!
    To the oats problem: I use the fine ones, not the thick porridge ones, maybe that helps ;)
    Love all your recipes, cause I know they’re well tested and always work, plus they’re easy to make and I have less cleaning cause of one bowl recipe haha
    Thank you!

  19. Brittney says

    I just made these for the first time and they were amazing BUT the oats came out really chewy, should they be soaked beforehand?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brittney, they don’t need to be soaked. For less oat texture, you can blend them up before adding. Hope that helps!

  20. Marie says

    So…confession time. We are in love with these! We double this recipe and make it every other week! My husband (non-vegan) loves them so much he even takes them to the neighbors, also non-vegans, who are in their 80’s and limit themselves to 1 per day so they don’t eat them all in 1 sitting! These are so good!

  21. Margaret Cohen says

    This recipe is my “go to” recipe when I need a chocolate fix. I follow your directions for “oil free” and they turn out a little more cake-like which I love. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline, we haven’t tried it, but other readers have. You can see what they did in the comments. We’d suggest slightly less all purpose in place of almond flour and potentially bake for less time as it’s more dense and absorbent. Let us know how it goes!

  22. Georgie says

    these muffins are AMAZING! i thought they would be good, but i did not expect them to leave me saying wow. i could not eat these without exclaiming with every bite how delicious these were! this recipe is going in my top 5 of all recipes i’ve ever made

  23. Maria says

    These are ah-mazing! A huge hit with the kids and hubby and they have no idea that these are actually loaded with healthy ingredients! It’s so easy to pull a few out of the freezer for a snack in their lunch or on our adventures. Thank you!

  24. Dominique says

    These are fabulous!! Moist, rich-tasting, but nutritious as well. I sprinkled the tops with sliced almonds but otherwise stuck to the recipe. Delicious, plus a bonus thumbs-up from my husband who is patently not vegan. Thanks so much for sharing!

  25. Lisa Marie Norton says

    Me and my 3 year old made these this morning and they were so amazing!! He can’t have dariy so I love that many of the recipes you make have a dariy free option!

  26. Christine says

    So quick, so easy, so delicious! One pot needed and a guaranteed success with friends & family. Made them about four times already.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, we think it may impact the texture, but it looks like a couple other readers have done so with success. Let us know if you try it!

    • Sabrina says

      I was wondering i have a kiddo with a almond sensitivity, is it possible to use another type of gluten-free flour?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        What about cashew flour (finely ground cashews)? Or you could try a seed meal or GF blend? Others have also had some success with coconut flour. Scan the comments for inspo!

  27. Veena says

    I followed the recipe to the T and these turned out so so so good. I made these multiple times and they turned out great every time. Also yesterday I made these with few substitutions cuz I wanted to change things up a little, I added additional 1/4 cup almond flour and 1/4 cup oats, didn’t add cocoa and added blueberries. They turned out to be the best muffins I ever had in my life.

    Thank you Dana for this recipe and changing my muffin life forever <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Veena. 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

      • Amber says

        Good day! Can I use apple sauce instead of banana? Or do you have a banan substitute that may work? I just can’t have banana unfortunately.

        Thanks! Amber : )

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Amber, We’d suggest using either canned pumpkin OR sweet potato puree mixed with applesauce. But you’ll likely need to add more sweetener with both in that instance. Let us know what you try!

    • Claire says

      I tried this swap, too, but I added a bit too many (frozen) blueberries because they came out of the oven quite moist. However, they firmed up nicely once cooled and taste amazing!

    • Lu says

      I’ve been making either the chocolate or these blueberry muffins every week. Seriously the best muffins I’ve ever had!!

  28. Niya says

    This turned out really tasty! It felt decadent, but I’m pretty sure it’s healthier than many of the breakfast bars I buy. A great option to satisfy a sweet tooth without regretting it later.

  29. Alexandra Sevlie says

    I made this and liked it! I am infamous for not following the recipe completely and the ended up a little more crumbly than I think they were supposed to be and not as sweet and moist. I tried to double the recipe my first time making them and used coconut instead of almond. I also didn’t add enough of half the recipes….

    But my students still loved them as a quick breakfast after our lifting session:)

    Next time I make them I will follow the recipe exactly, lol!

  30. Claire says

    Delicious! I made several substitutions that might be helpful for others; they were a yummy weekend breakfast treat for me and my boyfriend :)

    2/3c all purpose flour; 1/4c oat flour; canola oil; only 2T maple syrup; chicken egg

    Instead of extra chocolate on top, I put half a walnut, and it was a tasty combo. A little dry the next day, so I next time I might bake for even less time (<23min).

  31. Erica says

    i just made this and they are delicious. I probably used closer to 3 bananas but kept everything else the same. I used maple agave instead of maple syrup. And my first time using a flax egg! It made 12 generous standard muffins. I baked them in silicone liners inside the muffin pan and they came out of the liners easily, even when they were still a bit warm. So delicious! And i really love the couple of walnut pieces on the top. Very nice touch! Thanks for this terrific recipe!

  32. Karen says

    Wonderfully delicious!! I didn’t have tahini so I used a bit of creamed coconut. I also used a real egg. These were very good and you cannot tell they are not packaged muffins. They weren’t too dense. Mine were spongy. This recipe is a keeper!

  33. Samantha says

    Absolutely delicious muffins! I’ve made them twice and turned out delicious both times. Heading to the kitchen to make them for a friends birthday again!

  34. Hannah says

    Wow! These are good. I didn’t even include chocolate chips and they are perfectly sweet and chocolatey. Lovely dense texture as well.

  35. JS says

    I finally made these and they are so yummy! Our favorite part was the crispy/chewy tops that were like eating the sides and corners of a brownie! I made them into mini-muffins (cooked at about the same amount of time, 20-25 minutes). The only things I will change for next time, is that I will use quick oats instead of rolled oats (we didn’t care for the texture of the rolled oats), I’ll use a finer salt vs. sea salt, and as another commenter suggested, I will use bananas that are less ripe so the banana flavor is more subtle. Thank you for a great recipe! Will definitely make this regularly!

  36. Julie says

    The best muffins ever!! I made them for the first time a few weeks ago and my husband and kids and friends ask for them every week. I follow the recipe exactly and it’s just a chocolatey dream!! Thank you for this delicious recipe!!

  37. Nini says

    Delicious! Was unsure about the tahini, but really you can’t taste it! We subbed brown rice flour for almond flour, grapeseed oil instead of avocado oil, homemade golden syrup instead of syrup, and used a normal egg, and it still turned out great. Next time I’d want to try adding another egg for extra fluffiness, as they’re a tad dense (but perhaps that’s just the fudgy nature of these muffs). Would make again!

  38. Kaleb says

    These are fantastic! I had to greatly modify the recipe based on what I had (I used an egg instead of the flax egg, GF flour instead of almond flour, oats from an oatmeal packet… you get the idea) and while mine were probably not as fudgey, they were still delicious and I’ll definitely make them again (hopefully without so many substitutions!)

  39. Alessandra says

    WOW! I cannot believe these are gluten-free and low in sugar! Seriously going to make a double batch from now on so that I always have some in the freezer. Such a fun, easy, delicious recipe!

  40. Abby says

    These muffins are so delicious! I don’t typically keep tahini on hand (though I should!) so I subbed drippy almond butter. Tasted like a delicious, fudgy dessert! Yum!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Abby. 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

  41. Amber B says

    These are delicious!! They live up to the hype 😃So moist and bursting with chocolate flavor. Pretty easy to make too. Didn’t have muffins liners but still turned out great. Definitely making again!
    Thanks Dana for another great recipe! Trying your blueberry scones next!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Amber! Thanks so much for the lovely review! We hope you enjoy the scones too =)

  42. Jordan says

    Wow wow wow. These muffins are stellar! Even my husband who isn’t a chocolate fan devoured them. I subbed coconut oil for avocado oil and used real brown sugar instead of coconut sugar. We were eating them so quickly that I took four and froze them for 2 weeks. I recently pulled them out and ate them and they were just as moist and delicious out of the freezer.

  43. Ava says

    WOW! I must say that in all of my years of being vegan and gf, I have never eaten a muffin that has been THIS GOOD! Usually they are dry and flavorless, but this recipe is pure gold! I subbed peanut butter for tahini, coconut oil for avo oil, extra chocolate chips, and 1/3 cup of raw cacao pwdr for the coco pwdr, and wow this combo is amazing! They were amazing the first day when slightly warm, but the second day is when they are at their peak of amazingness! Moist, healthy, and so dang good!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for sharing, Katrina! Other readers have made it as a loaf with success =) But you will need to increase the bake time.

  44. Bettina says

    These are awesome! I used chunky Peanut Butter, and chunky Almond butter two different batches instead of Tahini. I used some shredded coconut instead of part of the rolled oats (so some rolled oats and some coconut). Also i use only part of the sugar – im not keen on sugar, and some agave nectar instead of maple syrup but still a less amount. so tasty!!

  45. Francheska Cordero says

    Very delicious! I made 12 and they were gone in seconds! My two year old loved them! Will be making them again very soon. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Francheska. 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

  46. Brooke says

    I don’t want to leave a rating because I know it’s just my personal taste, and the texture was perfect, but the banana flavor was too strong for me. I wasn’t getting much chocolate. If anyone isn’t a huge fan of bananas, I recommend using ones more on the green side to let the chocolate flavor come through.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for your feedback, Brooke! Yes, use a less ripe banana next time, and be sure to add a bit more cocoa powder, and ensure it’s high quality!

  47. Holly says

    So good! No modifications and they came out perfect. You would never know they’re vegan or gluten free. Definitely a rich muffin, very chocolatey, and yummy!!

  48. Charlotte says

    This recipe is SO GOOD. These always come out perfect, and they taste great with peanut butter as the nut butter in the batter as well :)

  49. Sheila says

    These were easy to make and very forgiving with the following subs:

    – 2/3 cup AP flour instead of Almond Flour
    – Regular rolled oats instead of gluten free
    – 2 Tbsp brown sugar instead of 1/4 cup of coconut sugar
    – 2 Tbsp of apple sauce instead of 2 Tbsp maple syrup
    – Baked for 25 minutes — perfect

    With my subs, they came out a tad less sweet than I would’ve liked, so next time I will still scale back the sugar but perhaps add 1 more tbsp than I did. Thank you!

  50. Khanh Villacorta says

    It is fudgy just like the name suggests, I subbed tahini with almond butter, and it was tasty. My 3 years old son love them a lot.

  51. Barbara M says

    I forgot to add that I made gluten free nut free. Used a combo of oat, sorghum and cassava flour.

  52. Barbara M says

    The flavor is great. I’ve never baked with tahini before and I was surprised how good the flavor is. Can’t really taste the tahini which I was concerned about. Overall very good. Mine were a little crumbly, so maybe a little less flour next time. Thanks for another great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them! Yes, maybe try a little less flour and/or more banana. Thanks for sharing, Barbara!

  53. Lauren says

    These are the BEST muffins! My tahini was a little on the old side so I swapped in some unsweetened creamy almond butter and it was fantastic. I love the chewy rolled oats in these, will definitely make again! Thanks so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy them, Lauren! Thanks so much for the lovely review!

  54. Caitlin says

    My favorite muffin recipe! I’ve made these a few times and every time they come out perfect. I recently had to go nut-free, so in my last batch I subbed AP flour but only used about 3/4 cups (next time might use even less) and only baked for 20 minutes. They are definitely better with the almond flour but these were still amazing, too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. Juls says

    I love this recipe and have made it several times. Simple ingredients and so easy to make. Thanks 💕

  56. Lisa says

    These muffins are fudgin’ delicious.
    I made them with my daughter and they are definitely toddler approved too! Wish I could show you her cocoa covered face as she licked the bowl and spoon clean! SO YUMMY. I love that they are a healthier take on a chocolate chip muffin so they are guilt free when she asks for more and more and MORE!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we can imagine it- adorable! We’re so glad you both enjoyed them =) Thanks so much for the lovely review!

  57. Jensen says

    Absolutely love!! Halved the recipe and used 1 regular egg, subbed honey for agave nectar and used natural peanut butter instead of tahini. So easy and a hit!

  58. katie says

    This is the third or fourth time I’ve made these. They are the absolute BEST. You would never think they were healthy. They are so moist and chocolately and delicious. I love them. My 2 year old loves them. My husband loves them. Thank you!

  59. Anu says

    Made these last week after my sister sent me the recipe. She makes them often for her daughter and raves about them all the time. I had to see what the big deal was so I made a batch and my family went wild and asked me to made more. Since I didn’t have oil, I used almond butter. Worked like a charm. So delicious and perfect. I normally hate muffins, but am obsessed with these 🤤

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  60. Andrea says

    These are amazing! I subbed almond butter for the oil and they still turned out great 👍 so glad I made a double recipe to freeze half of for later :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Andrea. 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

  61. Suzanne Parker says

    These are delicious! Fudgy and chocolaty–a perfect combo! I subbed the flax egg for a chia egg (allergy) and subbed almond butter for the tahini. Worked beautifully!

  62. Lyndsey says

    WOW! My new favorite treat 😍 Made these this morning and couldn’t be happier I found this recipe. I have some modifications that worked for me below:

    Used Bob’s Red Mill egg replacer instead of the flax egg. 2 tbsp of agave nectar instead of maple syrup. 2 tbsp Earth balance butter for the oil. Lastly, used about 3/4 of a cup of Bob’s Red Mill 1:1 GF flour.

    They turned out fantastic! Can’t wait to make again. Thank you!

  63. Sapna Parmar says

    These were incredible! Omg. Absolutely loved them. I did omit the coconut sugar completely, and reduced the maple syrup to 1 tbsp. They came out amazing, perfect texture. Keep up the good work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  64. Melissa Rhodes says

    These are the best muffins I have ever eaten. These are going to be on my regular roster for muffins. AMAZING!

  65. Jennifer says

    Heyy I’ve made this recipe a couple months ago and absolutely loved it, it was a huge hit for my boyfriend as well. I am now visiting my parents and don’t have almonds in the house and no almond flour, but I have oats. Could I make oat flour and sub for the almond flour?? I’m dying to make something chocolatey for my family!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we haven’t tried them that way, so we’re not sure. But it looks like another reader did so with success. We’d suggest starting with less since it is more absorbent. Let us know how it goes!

  66. Nicole says

    The most AMAZING muffins I have ever had. We make them weekly!!! My son loves them too (19 mo) I used silicone muffin liners and cocoa powder and today’s batch is the best ever (usually do cacao powder) thank you for the recipe! Plus, one bowl = life.

  67. Lauren says

    Great and simple recipe! I used almond butter in place of tahini. Sooo yummy. Perfect for a chocolate craving. Thanks for another great one, MB!

  68. Sophie says

    If there is a better chocolate muffin for us gluten, cane sugar, and dairy free folx, I’ve never met it. Fudgy. Light. Sweet, but not too sweet. I shared this recipe with everyone I talked to as we all went into isolation earlier this year. Everyone made it. And you know what? None of us have ANY regrets. I sub almond butter for tahini often, since I have it on hand. And carob for cocoa when I can’t handle the caffeine. All perfect and delightful.

  69. Emily B says

    I’ve made this recipe many times and it is always delicious!! I used real egg instead of flax egg and they turned out beautiful. It might be a perfect recipe – so easy and full of flavor.

  70. AB says

    I love this recipe. I’ve made these muffins so many times now I know the recipe by heart. They’re so good when freshly out of the oven and still so good a few days later, like brownies but healthier.

  71. Deepti says

    I made these recently and doubled the recipe… Ended up making 24 muffins. I also subbed cacao powder for the cocoa because I have trouble finding good quality cocoa powder where I live. The muffins turned out really awesome with many people asking for the recipe!

  72. Stacy says

    I‘m not GF and I want to use AP flour instead of almond flour. You think I could just sub as is or would I need to add less/more of AP flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacy, we’d recommend scanning 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! Hope that helps!

  73. Julia says

    Delicious muffins that are moist and not too sweet. I substituted tahini with almond butter and almond butter oil (instead of coconut oil). It also left out the maple syrup and it still came out amazing. My kids love them too. Ive made it twice now and found that baking it in my oven to anywhere between 25-28 min was perfect when I filled the entire muffin tin.

  74. France says

    So good. Made these as muffins and also as a loaf. Increased the baking time to about 45ish minutes for the loaf. Subbed a regular egg instead of using a flax egg. They are super fudgy and delicious and also not too sweet which is great. You should make these!

  75. Isabella says

    I’m lost for words! I made these and they were perfect! My family gobbled them up. They were fudgy with a wonderful banana flavor as well. I substituted the flax egg for a regular egg and I added a bit more almond flour to get the right texture. Highly recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Isabella. We are so glad you and your family 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

  76. Krystal says

    I want to try this recipe! Can I use applesauce in place of the flax egg? If so, how much of it should I add?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe! We haven’t tried that and aren’t certain how it would turn out. Maybe 3-4 Tbsp? Let us know if you try it!

  77. Jennifer says

    WOW! These are absolutely delicious. I used cashew butter in place of the tahini. Thanks for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Genevieve says

        I really want to make these but I am not able to get almond flour or meal. I do have coconut flour or whole wheat flour. Can I use either of those to sub without sacrificing the amazingness? If so, is it one to one? Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm, we’re not sure as we haven’t tried either. We’d say a blend of coconut and whole wheat would be best. Just don’t add too much as these flours are much more absorbent. Let us know how it goes!