Mornings just got a little sweeter with a double dose of chocolate in these tender, moist, and irresistible Vegan Gluten Free Chocolate Chip Muffins. Combining the dynamic duo of bananas and chocolate, these muffins are so good you’ll never know they’re refined sugar-free.
With just a few simple steps you can bake up these chocolate banana muffins that are rich in flavor and texture. Unlike the sugar-heavy muffins you might buy with your coffee, these sweet treats are something you can feel good about giving your family. Whether you’re looking for a little something to pack for breakfast on the go or to serve alongside your Cranberry Blueberry Juice, these will nourish and satisfy your cravings.
Why you will love this recipe
Balance of Flavors and Textures - Using natural ingredients like bananas, coconut sugar, and maple syrup adds sweetness to these chocolate chip muffins without making them cloyingly sweet. The addition of tahini adds moisture and a nutty flavor while gluten-free oats add texture that will make you crave the next bite.
Refined Sugar-Free - If you are looking for a way to satisfy your sweet cravings while avoiding processed sugars, this is it. Aside from the natural sweetness of bananas, the only additional sweeteners are coconut sugar, a small amount of maple syrup, and the chocolate chips you use. You can even use refined sugar-free chocolate chips naturally sweetened with dates.
Easy Process - Because these muffins are vegan you are going to make a simple egg replacement with flaxseed. Other than that there’s just a little simple mashing and mixing. These are perfect for any level of baker to make.
Meal Prep - Not only will these muffins keep for up to five days in the refrigerator making them ideal for a grab-and-go treat, but they also freeze beautifully. Go ahead and double-check the recipe!
Ingredients
Flax Egg - Combining a flax meal with water creates an easy egg replacement for these vegan chocolate muffins. Not only is this a great egg replacement but flaxseed meal is easier to digest than whole flaxseed while giving you omega-3 fatty acids and fiber.
Almond Flour - Not only does almond flour make these completely gluten-free but it also adds delicate nutty flavor that pairs well with both the chocolate and bananas.
Gluten-Free Oats - Not only do oats give these muffins texture but they’re also packed with the soluble fiber, beta-glucan. Beta-glucan can lower blood sugar levels and cholesterol levels. In addition, they also make you feel fuller longer.
Coconut Sugar - Coconut sugar is a natural sugar made from coconut palm sap and doesn’t contain any high fructose corn syrup. It is slightly lower on the glycemic scale and unlike table sugar retains some of its minerals.
Maple Syrup - Because maple syrup is plant-based, it is rich in antioxidants.
Bananas - Adds natural sweetness to the muffins while giving them moisture.
Tahini - Tahini is made from ground, roasted sesame seeds. It complements the banana while keeping these muffins moist. Tahini is fairly low in calories but high in fiber, healthy fats, and minerals.
Cocoa Powder - Gives these muffins their rich, intense chocolate flavor. Pick a high-quality cocoa powder for the most flavor.
Sea Salt - Enhances all of the natural flavors of the ingredients.
Cinnamon - Gives a slight warmth to every bite that compliments the bananas and oats.
Avocado Oil - A neutral flavored oil that adds moisture while being heart-healthy and high in oleic acid which is unsaturated fat.
Vanilla Extract - Adds natural sweetness and a slight floral note. I use Singing Dog Vanilla which is organic, sugar-free and delivers the true taste of vanilla.
Chocolate Chips - Use dairy-free chocolate chips if desired. This gives double the chocolate flavor as well as texture.
Bananas
Instructions
- Make your flax egg. Mix together the flax meal and the water. Allow it to sit for five minutes to thicken.
- Preheat the oven to 350 °F. Line a muffin pan with nine cupcake wrappers.
- Add the banana and flax egg to a bowl. Use a potato masher to break down the banana and combine the flax egg.
- Add the baking soda, coconut sugar, maple syrup, tahini, salt, cinnamon, avocado oil, and vanilla to the same bowl and whisk to completely combine.
- Next, add the cocoa powder and carefully whisk it to incorporate.
- Carefully add in your almond flour and oats, half at a time. Be careful not to over-mix.
- If your batter is a little too runny, sprinkle in an additional tablespoon of almond flour at a time. This could be due to the size of your bananas.
- Use a cookie scoop to divide the batter between the cupcake liners. Sprinkle the chocolate chips over the top.
- Allow your muffins to bake for 27-33 minutes, or until a toothpick comes out clean.
Equipment
- Mixing bowl
- Potato masher
- Measuring cups/spoons
- Whisk
- Muffin tin
- Cupcake liners
- Cookie scoop
Top tips
- Always check the ingredients listed in your oats. Not all oats are certified gluten-free.
- Depending upon the size of your bananas you may need to add a little additional sprinkle of almond flour. If your batter seems too wet, start with a tablespoon.
- Using a cookie or measuring cup makes it easy to evenly distribute your batter into the cupcake liners.
FAQ
Are these vegan chocolate chip muffins free of the top 8 allergens?
The muffins are vegan which makes them naturally dairy free and they are gluten-free. However, they do contain almond flour so aren’t free of tree nuts.
Can these muffins be made in advance?
Yes! These are great dishes to make for meal prep. They will keep for up to five days in the refrigerator and a month in the freezer if stored properly.
What does refined sugar-free mean?
This recipe uses natural sweeteners that have undergone minimal processing.
Substitutions
This recipe is completely dairy free in addition to being gluten-free. However, if dairy isn’t an issue you can use chocolate chips that contain dairy.
Storage
- These muffins will last for 4-5 days in the refrigerator. Allow them to cool completely before transferring them to an airtight container.
- You can also freeze these vegan chocolate chip muffins. Once they have cooled transfer them to either a freezer-safe container or freezer-safe plastic bags. They will last for up to a month in the freezer. When ready to serve them allow them to defrost gently overnight in the refrigerator.
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📖 Recipe
Vegan Gluten Free Chocolate Chip Muffins
Ingredients
- 1 ½ teaspoon Baking Soda
- ½ cup Coconut sugar
- 3 tablespoon Maple Syrup
- ¼ cup Tahini
- ¼ teaspoon Sea salt
- ¼ teaspoon cinammon
- ½ teaspoon avocado oil
- 1 ½ teaspoon Vanilla Extract
- ½ cup Cocoa Powder
- ¾ cup gluten free oats
- 1 ¼ cup Almond Flour
- ⅓ cup chocolate chips (dairy free if needed), plus more for the top.
- 2 medium banans
Flax Egg
- 1 tablespoon flax meal
- 2 ½ tablespoon water
Instructions
- Make your flax egg. Mix together the flax meal and the water. Allow it to sit for five minutes to thicken.
- Preheat the oven to 350 ℉. Line a muffin pan with nine cupcake wrappers.
- Add the banana and flax egg to a bowl. Use a potato masher to break down the banana and combine the flax egg.
- Add the baking soda, coconut sugar, maple syrup, tahini, salt, cinnamon, avocado oil, and vanilla to the same bowl and whisk to completely combine.
- Next add the cocoa powder and carefully whisk to incorporate.
- Carefully add in your almond flour and oats, a half at a time. Be careful not to over mix.
- If your batter is a little too runny, sprinkle in an additional tablespoon of almond flour at a time. This could be due to the size of your bananas.
- Use a cookie scoop to divide the batter between the cupcake liners. Sprinkle the chocolate chips over the top.
- Allow your muffins to bake for 27-33 minutes, or until a toothpick comes out clean.
Notes
- Always check the ingredients listed in your oats. Not all oats are certified gluten-free.
- Depending upon the size of your bananas you may need to add a little additional sprinkle of almond flour. If your batter seems too wet, start with a tablespoon.
- Using a cookie or measuring cup makes it easy to evenly distribute your batter into the cupcake liners.
Liz says
These were SO yummy!!! Plus, we loved that these were healthier than what I was buying at the grocery store!!!
Nora says
These muffins were so soft and chocolaty! Simply divine!
Criss says
This worked exactly as written, thanks!
Jean says
Oh my goodness! The perfect chocolatey breakfast treat. Moist and delish will make again soon.
Swathi says
This vegan gluten-free chocolate chip muffin is so yummy. I have tried it perfect.