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    Home » Snacks » Double Chocolate Chip Banana Muffins

    Double Chocolate Chip Banana Muffins

    March 15, 2021 / by Claire Cary / Leave a Comment

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    These gluten free chocolate banana muffins are moist, fluffy and so easy to make. They’re healthy and can be made vegan and refined sugar free. Perfect for a simple snack, breakfast or healthy dessert!

    double Chocolate chip muffin with the wrapper pulled off.

    If you’re like the rest of the world and made too much banana bread in the past few months but still have lots of ripe bananas lying around, these homemade chocolate banana muffins are for you!

    This healthy gluten free muffin recipe is rich and fudgy while still being light and fluffy, can be made vegan AND refined sugar free! They come together in just about 30 minutes and are perfect for a healthy dessert or snack.

    These muffins are made really moist thanks to oil, lots and lots of banana, maple syrup, a bit of nut butter and almond milk (or whatever milk you like!)

    If you’re as obsessed with muffins as I am, be sure to try my blueberry oatmeal muffins next!

    One chocolate muffin on its side with a bite taken out to show texture.

    Instructions

    Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray and set aside.

    Add the bananas to a blender and puree until smooth. Measure out 1 ½ cups. This is usually 3-4 medium/large bananas. Just make sure you have 1 ½ cups worth!

    Add the banana puree to a large mixing bowl along with all remaining wet ingredients.

    Whisk until smooth. In a small bowl, whisk together all dry ingredients. Be sure to spoon and level the flour and cocoa powder.

    Showing the process of making the muffin batter.

    Add the dry to the wet and mix together with a wooden spoon. The batter will be on the thick side. Fold in the chocolate chips.

    Use a medium cookie scoop or spoon and add the batter the lined muffin tray. You want to fill eat about ¾ of the way full.

    Top with additional chocolate chips if desired. Bake for 18-23 minutes, my oven is usually 21, but check with a toothpick for doneness.

    Let cool in the tray for about 15 minutes, then remove and let finish cooling on a cooling rack.

    Before and after the chocolate banana muffins bake.

    FAQ’s

    Do they keep? Once prepared, these chocolate banana muffins will keep for about 3-5 days stored in a container at room temperature. You can keep them in the fridge to preserve for longer and then warm them up for 10 seconds in the microwave before eating!

    Can I make them vegan? Yes! I have tested this recipe with both a regular egg and a flax egg and they turn out really well either way. If you want to use a flax egg, just combine 1 tablespoon of ground flax seeds (ground chia seeds work too) and 3 tablespoons of water. Whisk together and set aside to thicken.

    This will help bind all of the ingredients together. You can also sub for ¼ cup of apple sauce or just ¼ cup extra banana puree if you prefer.

    What’s the best chocolate? For this recipe you need cocoa powder and chocolate chips, either dark chocolate or regular. I’m not loyal to any one brand of cocoa powder, but Ghirardelli makes a great one! You can use either dutch processed or regular.

    For chocolate chips, I almost always use the enjoy life mini chocolate chips. The mini ones kind of melt right into the center of the muffin and makes them super fudgy!

    Three gluten free chocolate muffins stacked on each other with almond milk in the back.

    Why did they turn out dense?

    Banana muffins are generally more dense than other types of muffins simply because of the amount of banana in the batter. This particular recipe strikes a balance between light + fluffy and fudgy + dense.

    These should not be too dense, and if you’re worried about that happening, there are a few things to do to prevent it. First, do not over mix the batter! This will force too much air and eventually cause the muffins to rise, then collapse, creating a dense texture.

    Second, be sure to puree the bananas, don’t mash them. This is especially important if you’re using gluten free flour like I did. Banana puree will make the muffins much fluffier than mashed banana.

    gluten free chocolate banana muffins with chocolate chips on top.

    Still hungry? Try these!

    • Chocolate Chip Banana Bread
    • Vegan Chocolate Cookies
    • Chocolate Cupcakes
    • Chocolate Caramel Cookies

    Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

    Double Chocolate Banana Muffins

    These gluten free chocolate banana muffins are moist, fluffy and so easy to make. They're healthy and can be made vegan and refined sugar free. Perfect for a simple snack, breakfast or healthy dessert!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12 muffins
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    Wet:

    • 3-4 ripe bananas (1 ½ cup puree)
    • ¼ cup oil
    • ¼ cup maple syrup
    • ½ cup brown or coconut sugar
    • 2 tbsp nut butter (I used almond)
    • 2 tbsp milk (I used almond)
    • 1 egg or flax egg (see notes)
    • 2 tsp vanilla extract

    Dry:

    • 1 ¼ cup all purpose flour (I used gluten free)
    • ½ cup cocoa powder
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ¼ tsp salt
    • ½ tsp cinnamon (optional)
    • ⅔ cup chocolate chips

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • Line a muffin tray and set aside.
    • Add the bananas to a blender and puree until smooth. Measure out 1 ½ cups. This is usually 3-4 medium/large bananas. Just make sure you have 1 ½ cups worth!
    • Add the banana puree to a large mixing bowl along with all remaining wet ingredients.
    • Whisk until smooth.
    • In a small bowl, whisk together all dry ingredients aside from the chocolate chips. Be sure to spoon and level the flour and cocoa powder.
    • Add the dry to the wet and mix together with a wooden spoon. The batter will be on the thick side.
    • Fold in the chocolate chips.
    • Use a medium cookie scoop or spoon and add the batter the lined muffin tray. You want to fill eat about ¾ of the way full.
    • Top with additional chocolate chips if desired.
    • Bake for 18-23 minutes, my oven is usually 21, but check with a toothpick for doneness. Careful not to over bake or they will dry out!
    • Let cool in the tray for about 15 minutes, then remove and let finish cooling on a cooling rack.

    Notes

    To make these muffins vegan, you can use a flax egg in place of the regular egg. Just combine 1 tbsp of ground flax seeds with 3 tbsp of water. Stir, then set aside to thicken for about 5 minutes. You can also just use an extra ¼ cup of banana puree. 
    I used almond butter for this recipe, but you can use any nut or seed butter such as peanut, tahini, or sunflower seed butter, just try to make sure it is runny and not super thick. 

    Nutrition

    Serving: 1muffin | Calories: 171kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Fiber: 2g | Sugar: 12g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: banana muffins, chocolate banana muffins, gluten free chocolate muffins, vegan banana muffins

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    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

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