Vegan Double Chocolate Banana Muffins

(from 31 reviews)
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. I literally patted my back for this muffin recipe. It has turned out so good. Even better than my vegan chocolate banana cake. Try it for yourself and share here if you agree with me or not.


Vegan Double Chocolate Banana Muffins Recipe

Prep TimeCook TimeMakes
20 Mins20 Mins12 Regular Size Muffins
Vegan Double Chocolate Banana Muffins
4.9 from 31 reviews
Overripe bananas should not be a problem anymore, when you have this wonderful vegan double chocolate banana muffins recipe. It's the perfect dessert to please all age groups.
Dry Ingredients:
  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1 cup mini vegan chocolate chips
Wet Ingredients:
  • 1 cup mashed bananas (See My Notes)
  • 1/4 + 1/4 cup almond milk (See My Notes)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil
  • all-purpose flour = whole wheat pastry flour or equal parts whole wheat flour and all-purpose flour
  • almond milk = any non-dairy milk of your choice
  • apple cider vinegar = white vinegar
  • coconut oil = any neutral flavor oil of your choice
  1. 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 1/4 cup almond milk and vinegar; set aside for it to curdle.
  2. In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Stir in the sugar and make well.
  3. In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining 1/4 cup milk.
  4. Add the wet mixture to the well and mix until just combined. Stir in the chocolate chips.
  5. Scoop out the batter among the 12 cavities. About 1/3rd cup of batter per muffin.
  6. 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.
  7. 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.
  1. These vegan double chocolate banana muffins came out amazing. Both the taste and texture was great. It was not at all dense. It had a fluffy texture. The top of the muffins were dry when I left it on the counter but it did turn moist after I stored it in air tight container. The inside remained fluffy though. We all loved these muffins so much. The next time I'm baking these I'm definitely going to use whole wheat pastry flour.
My Notes:
  1. The original recipe used 1 and 1/3 cups of mashed bananas. Since I had only 1 cup of it I used 1/4 cup of milk for the rest of it. So if you have got 1 and 1/3 cups of banana you will have to use just the 1/4 cup of non-dairy milk to curdle.
  2. If you decided to use whole wheat pastry flour, I would recommend to serve 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!
  3. These are very sweet muffins. I would definitely cut back on the sugar or chocolate chips if I bake this again. I think 1/2 a cup of chocolate chips or 3/4th cup of sugar should be perfectly fine.
  4. I have used Enjoy brand's mini vegan chocolate chips in this recipe.
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  1. Amazing, use Brown sugar instead and left out the chocalte chips. Only change is maybe decreasing the coconut oil. Also my apartment smelled amazing

  2. 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.

  3. 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!!!

  4. 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! πŸ™‚

  5. 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 πŸ™‚

    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

    • 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.

  6. 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.

  7. Simple, Moist, Yummy, just Perfect! Thanks for sharing such a tasty recipe.
    I followed your notes and reduced the amount of sugar and chocolate chips, suited right to my taste. The only change I did was to reduce the oil/butter to 1/4 cup and added additional 1/4 cup of milk. Dusting the muffins with icing sugar, made them look gorgeous. I made a batch yesterday evening, and it is almost over now :).

  8. I just made these and they are very yummy. I cut the sugar in half and I substituted unsweetened applesauce for the oil. I don’t use oil. They came out very moist and perfect. Thanks for the recipe!

  9. Oh Wow! Yummy beyond words! One must indulge in this gastronomic experience and then pinch yourself to prove its not a dream.
    My wife (and I) decided to make half of the recipe and thusly cut the ingredients in half. We also used sweetened cacao powder in lieu of unsweetened and used 1/2 the amount of sugar and went with brown sugar.
    It was moist and soft, can’t really call it Fluffy like a cake but amazing to the palate.
    Thank you for sharing this Vegan Delight!
    P.S. something is wrong with the star rating, But I rate it 5 Stars..

  10. […] The recipe I used as a base is :Β Vegan Double Chocolate Banana Muffins […]

  11. I just wanted to say that these muffins are so GOOD! Everyone at home just love them, and when some one else taste one of those treats they could not believe that actually they are Vegan! So, I posted your recipe on our Blog, thank you for this precious recipe!

  12. Yummilicious. I tried these last week and they came out perfect. Very soft and fluffy. Thanks for sharing these lovely egg less baking recipes. My lil one is a big fan too. πŸ™‚

  13. My favorite muffins, they always work, always amazing, easy to make, perfect for snack attack <3 <3 great recipe, i've done it many times and im about to do it again! I always use soy milk + coconut milk though, it works awesome. Also tried to sub coconut oil for canola, but they didn't come out as firm.. will try with less oil this time. πŸ™‚

  14. Since becoming vegan about 4 years ago, I really missed my Assda double choc chip muffins with my coffee in the mornings. Not anymore! These are legendary.

  15. I made these muffins today using 1 cup of wholemeal spelt flour and 1/2 of linseed meal. I also left out the choc chips because I didn’t have any vegan ones on hand.
    This was my first vegan muffin recipe and I must admit, I wasn’t expecting too much in the way of taste or texture. Well, they would almost have to be one of the best muffins I have had!! Nice and crunchy on the top and so so fluffy on the inside!
    Great recipe, thank you…..I will be making these again and again πŸ™‚

      • I just wanted to pop in and say that I have been making these muffins so that we have a constant supply on hand!
        They are delicious πŸ™‚
        I make them, freeze them and put one in my sons lunch box each day. I have had many a guest say how nice they are especially if you eat them while still a little frozen πŸ™‚
        Thanks again for a wonderful muffin!!

  16. […] adapted the recipe from Madhuram’s Eggless Cooking. However, I used 1/2 whole wheat flour and 1/2 all purpose flour, whole milk instead of almond milk […]

  17. Mine came out very dense and didn’t rise at all. The only thing I changed was I used stevia instead of sugar. My first vegan baking experience lol

  18. Hi Madhuram.

    Tried this recipe over the weekend. Absolutely delicious. My kids loved it. I used whole pastry flour, canola oil and 1% cow’s milk instead. Will definitely make this again. 1 cup of sugar seemed perfect!

  19. […] found the original recipe at, but I have edited it some to my own taste and […]

  20. […] found the original recipe at, but I have edited it some to my own taste and […]

  21. These muffins are fabulous . I used 2/3 cup evaporated cane sugar , 2/3 cup vegan choc chips and 2/3 cup of walnuts and whole wheat pastry flour . The texture was fluffy and moist . My family loved it . Thanks for the fabulous recipe . We also adore your vegan blueberry muffins .

  22. I got an automated thank you email but I do not see my comment posted here. Was it removed? I love this recipe and had positive things to say about it. I tried the “contact” link, but the verification code was malfunctioning and I could not send a message.

  23. YUM! I made these tonight. I even left out the chocolate chips because I didn’t have any, and it was too late to go to the store for them. I must say, I have tried many recipes for chocolate/cocoa cakes and muffins, and this is now my favorite! So moist, light, and delicious that they do not even need a glaze or frosting.

  24. Yummy! Searched for a recipe with no eggs, because I was out of eggs. This was perfect. I didn’t add chocolate chips. It was perfectly sweet and a hit with the kids. I used raw goats milk because that what we had and Bob’s Red Mill wheat flour.

    Going to make another batch right now!

  25. Oh my gosh!! These were amazing!! Love the recipe. I used 1 C. all-purpose flour and 1 C. oats. LOVED the texture! I only put chocolate chips on the top for “decor” before baking…added a bit of extra cocoa, as well as a tad bit more almond milk. This recipe is a KEEPER! Can’t wait to try more of these recipes. πŸ™‚

  26. […] adapted from this recipe, messing slightly with quantities and fillings, but credit goes to Madhuram for the vegan […]

  27. I tried this recipe with a few substitutions due to allergies. I used wholewheat stonegrain organic flour. Coconut milk, coconut oil and coconut sugar. I left out the choc chips. I made little mini muffins. They were so yummy. Thank you for this recipe. πŸ™‚

  28. I tried your recipe without following the recommendations from your Notes (except I reduced the sugar to 3/4 c and added 1tbps flaxseed meal).

    Amazing. A little too moist so I’d go with 1/4c milk and 1c bananas, or 1/4 c milk and 1 and 1/3 c banana, will try it out the next time. Because this recipe is definitely worth a next, next, and next time. Thank you SO much!

  29. These are really good. I just made them for breakfast tomorrow. My kids will love them. Mine are a little dense, but it could be because I cut the sugar to 3/4 of a cup and left out the chocolate chips. Still very yummy. Thanks.

  30. These are the absolute best muffins ever. I need to restrict my sugar so I used Truvia baking blend for less sugar. They are to die for. I bake them and freeze them and bring one to work every day for an afternoon snack. People cannot believe they are vegan. When I don’t have coconut oil I use canola. Thanks for sharing. Any chance you have something similar with pumpkin puree instead of banana? With the harvest season coming up I like to use pumpkin puree now throughout the holiday season. Thanks!

  31. I used 1/2 cup of raw sugar instead of a full cup of white sugar (I stay away from white sugar) and also used half unbleached white flour and half whole wheat pastry flour, and these turned out great! Plenty sweet! Very chocolaty!

  32. Thank you so much for these recipes! I have been severely allergic to peanuts and eggs my whole life and have not been able to eat any desserts or baking at all ever!

    Now I am like my family’s own baker! I cant wait to make these! Thank you so much! Thank you! Thank you! Thank you!!!!!!

  33. Hi, I’m going to try this recipe but wanted to know if I can use any other substitute for the coconut oil. Thank you for your wonderful website!

    • Yes you can use regular milk instead of almond milk. One of my friends did try a chocolate cake with balsamic vinegar and she said that it turned out good. But I have not tried it so far. Or else why not use 1/4 cup of buttermilk instead? We are mixing vinegar with almond milk to make vegan buttermilk, so regular buttermilk should be fine. Or even milk mixed with a tablespoon of lemon juice should be fine.


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