These Gluten-Free Vegan Chocolate Banana Muffins are seriously moist, super chocolatey, rich and fudgy. They’re perfectly sweet with just the right amount of banana flavour!
Why you’ll love these Gluten-Free Vegan Chocolate Banana Muffins:
- they’re undetectably vegan and gluten-free
- they’re seriously moist
- they’re rich and fudgy
- they’re chocolatey
- they’re perfectly sweet
- they’re easily customisable
- they’re refined sugar free
- they’re perfect for dessert, breakfast, brunch or a snack!
How to make these Gluten-Free Vegan Chocolate Banana Muffins
Scroll down to the bottom of the post for the full recipe.
- Mash the bananas in a wide-bottomed bowl using a fork.
- Place all the ingredients in a glass mixing bowl and mix it all together.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Decorate with chocolate chips, if desired.
- Bake for 20 minutes.
How long do these Chocolate Banana Muffins keep for?
Though these Chocolate Banana Muffins do taste best when fresh, they keep well covered in the fridge for up to a few days.
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can replace the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- you can omit the chocolate chips
- for a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.
More vegan muffin recipes:
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Cornbread Muffins
- Lemon Poppy Seed Muffins
- Apple Muffins
- Pumpkin Muffins
- Zucchini Muffins
- Banana Muffins
- Lemon Muffins
- Orange Muffins
- Chocolate Zucchini Muffins
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Banana Muffins
- 3 medium-sized ripe bananas
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 10 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- Pinch salt
- 150 g (1 1/4 cup) ground almonds (almond meal) *
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 50 g (1/2 cup) cocoa powder
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 120 ml (1/2 cup) unsweetened almond milk (or any other plant-based milk)
- 50 g (1/3 cup) dark chocolate chips ** (optional - ensure vegan/gluten-free if necessary)
To decorate (optional):
- Dark chocolate chips
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the maple syrup to the same bowl along with the vinegar, salt and ground almonds
- Sift in the flour, cocoa powder, baking powder and bicarbonate of soda
- Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
- If using, add the chocolate chips and stir in carefully
- Transfer mixture between muffin cases in a muffin tin
- Scatter over more chocolate chips to decorate, if desired
- Bake in oven for around 20 minutes until risen and an inserted skewer comes out clean
- Keeps covered in the fridge for up to a few days
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