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!
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!
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 1/2 cups. This is usually 3-4 medium/large bananas. Just make sure you have 1 1/2 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.
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 3/4 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.
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 1/4 cup of apple sauce or just 1/4 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!
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.
Still hungry? Try these!
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
by: claire cary
Ingredients
Wet:
- 3-4 ripe bananas (1 1/2 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 1/2 cups. This is usually 3-4 medium/large bananas. Just make sure you have 1 1/2 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 3/4 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.
Jennifer M. says
OMG! I just don’t know what else to say! These are amazing! Rich, chocolatey, flavorful! They taste just like the chocolate chip muffins I remember as a kid, but without all the calories and fat those had!! You would never believe that these aren’t loaded with calories and sugar. A great snack in the middle of the day that really holds! Will definitely be making these again and again!
Claire Cary says
Perfect! So happy you enjoyed these, Jennifer!