Vegan Double Chocolate Banana Muffins: Thanks to the overripe banana, I landed on this double chocolate banana muffin recipe and it turned out awesome.
That's what I love about the Taste of Home website. The recipes turn out perfect each and every time with or without any modification. I saw the original recipe and decided to bake it as vegan double chocolate banana muffins because I already have an eggless double chocolate muffin recipe in the blog.
I took the idea of substituting a mixture of almond milk and apple cider vinegar for the 1 egg mentioned in the recipe from this vegan banana bread recipe. And the result was fantastic. It has turned out so good. Even better than my vegan chocolate banana cake. If you want to try something bolder then bake a batch of these healthy yet tasty vegan banana spinach muffins!
If you tried this Vegan Double Chocolate Banana Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Double Chocolate Banana Muffins
Ingredients
Dry Ingredients:
- 1 and ½ cups all-purpose flour
- ¼ cup cocoa
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white sugar
- 1 cup mini vegan chocolate chips
Wet Ingredients:
- 1 cup bananas mashed , See My Notes
- ¼ + ¼ cup almond milk See My Notes
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil
Substitutions:
Instructions
- Preheat the oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray. Mix together ¼ cup almond milk and vinegar; set aside for it to curdle.
- In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Stir in the sugar and make well.
- In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining ¼ cup milk.
- Add the wet mixture to the well and mix until just combined. Stir in the chocolate chips.
- Scoop out the batter among the 12 cavities. About ⅓rd cup of batter per muffin.
- Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done after 20 minutes.
- Transfer the pan to a wire rack to cool. If using paper liner, you should be able to lift the muffins off the pan after 5 minutes. Cool it completely on a wire rack before storing it or serve it warm with a glass of milk.
My Notes
- The original recipe used 1 and ⅓ cups of mashed bananas. Since I had only 1 cup of it I used ¼ cup of milk for the rest of it. So if you have got 1 and ⅓ cups of banana you will have to use just the ¼ cup of non-dairy milk to curdle.
- If you decided to use whole wheat pastry flour, I would recommend serving these muffins once it is cooled completely. I personally feel that the whole wheat flour-banana combo does not have a good taste/texture when eaten warm. Or it could be just me!
- These are very sweet muffins. I would definitely cut back on the sugar or chocolate chips if I bake this again. I think ½ a cup of chocolate chips or ¾th cup of sugar should be perfectly fine.
- I have used Enjoy brand's mini vegan chocolate chips in this recipe.
Rutuja says
Turned out very nice. delicious.
I have a question. For how long can I store them ? Can I freeze them ?
Madhuram says
Thanks, Rutuja. I think it will keep good for a few days if stored in the fridge, not more than a week probably. Freezing might be extending the shelf life more.
Megan Haness says
Do the bananas have to be super ripe like they need to be for banana bread, or can they just be regular bananas? Thank You!
Madhuram says
Regular banana should be fine, Megan.
Larissa says
These are delicious! I used 3/4 cup sugar, and 1 cup banana. I also used whole milk. Nice alternative to regular banana muffins! Thanks for sharing!
Madhuram says
You're welcome, Larissa.
Lakshmi says
Thank you for the tasty recipe. I used wheat flour and finger millet flour and reduced sugar to half cup. Loved the banana flavor.
Madhuram says
Wow! Ragi flour! That's awesome, Lakshmi.
Lakshmi says
Loved the muffins and thank you for the easy recipe. I used wheat flour (which had ragi flour too), 1/2 cup chocolate chips and 3/4 cup sugar. It was not very sweet, just perfect. Next time I will try with jaggery instead of sugar.
Madhuram says
That's great, Lakshmi.
Rie says
Thank you for yummy muffin recipe !! I've been using this recipe a lot!! And my daughters are love them! It's so fluffy and moist. I cut suger to 3/4 cup. Still nice and sweet. I'm thinking to go 1/2 cup next....
Madhuram says
You're very welcome, Rie. Thanks for trying the recipe and feedback.
Maddie says
Hi Madhuram
These muffins are indeed amazing . My daughter can't get enough of them.
I always go for your recipes coz i know i won't go wrong.
Thanks lot for sharing.
Madhuram says
You're very welcome, Maddie. Thank you very much for the feedback.
Alex says
Fantastic muffins for my son allergic to eggs!! Thank you! Keeping this recipe!! They’re gone 3 days later!!
Madhuram says
You're welcome, Alex.
Grace says
Amazing, use Brown sugar instead and left out the chocalte chips. Only change is maybe decreasing the coconut oil. Also my apartment smelled amazing
Madhuram says
Thanks for the feedback, Grace.
Krishna says
Thanks for this recipe. I tried some changes..
Used 3/4 cup AP flour + 3/4 cup ground oats. Gives it a grainier oatmeal-like texture.
Didn’t have baking powder (box empty, realized last minute!) but felt that wasn’t a huge problem.. as we’re adding 1 tsp baking soda, anyway. Well, the muffins turned out _slightly_ denser than ideal, and I’m guessing this may the reason.
Finally, I used 2 tablespoons of sugar only (unrefined raw sugar, dissolved in couple of spoons of hot water, and added to the liquids). Still tasted perfect. In fact, a refreshing change from the over-sweet readymade muffin mixes in stores.
Madhuram says
That's awesome Krishna. Thanks for the detailed feedback.
Tammy says
Have you tried substituting applesauce for the milk& Apple cider vinegar?
Madhuram says
I haven't tried it in this recipe Tammy.
Natalie S says
AMAZING! Definitely half or even a quarter of the original sugar depending on your bananas and which chocolate chips you use. We also accidentally added a whole teaspoon of baking powder instead of a quarter but then just turned out extra fluffy. We also added some berries so it was banana, choc berry which was incredible. I will definitely be making these again!!!
Madhuram says
That's great Natalie!
Monika says
Yum! I reduced the sugar by half, didn't add vinegar and didn't use any chocolate. I don't like very sweet things. I can now have them for breakfast or as a snack with some peanut butter. Many thanks! 🙂
Madhuram says
That's great Monika.
Kim says
They are just amazing. They turned out very well
I couldnt eat cupcakes/cakes because I am vegan but I can make my own..
All thanks to you Madhu 🙂
One question:- is there a way to eat them fo r long period instead of just a day or 2. Last time they got spoiled after 1 day because it was too hot.
Thanks again
Madhuram says
Thank you very much for the feedback Kim. You can freeze it and before serving/eating keep it for a few seconds in microwave oven.
Geetha Muniandy says
This turned great! At first no one could there were bananas in them. the chocolate fooled them. Thanks!
Madhuram says
You're very welcome Geetha.
Trixie says
This has become my go-to recipe. The kids love it!
Madhuram says
Thanks Trixie.
Robin says
These muffins are delectable! I made them yesterday for my roommates and I and we liked them so much that I put a second batch in the oven just now. I used super ripe bananas (1 1/3 cup worth) so I reduced the sugar to 3/4 cup and just used the 1/4 cup non-dairy milk. Oh and I used 1 cup AP flour + 1/2 cup WW pastry. I also left out the vinegar since I don't have any and used a chopped up Theo coconut chocolate bar (vegan) in place of chips. They are fluffy and wonderful! This'll be my go-to chocolate muffin recipe.
Madhuram says
Those are some wonderful changes you have made. Way to go Robin!