Chocolate Banana Muffins (Gluten Free, Vegan)
Tender double chocolate banana muffins made with oat and almond flours are naturally gluten-free and vegan. They’re the perfect healthier chocolate treat for breakfast, snack, or dessert!
With Valentine’s Day coming up, I wanted to get you a special chocolatey treat. The truth is though, that I’ve been planning to make these chocolate muffins ever since I made gluten free pumpkin muffins last year. We loved how tender and soft those muffins came out, and I knew I could swap out the pumpkin for mashed banana and get the same result. Healthier chocolate muffins are great for Valentine’s Day, but really they’re great any time of year.
These chocolate muffins are almost brownie-like in flavor and have that perfect crackle on top, while the inside is soft and light. With melty chocolate chips inside, a warm chocolate banana muffin is the ultimate afternoon treat with a cup of turmeric tea. I made a similar almond flour Paleo Chocolate Banana Muffin in the past, but I like this one even better. And while in the spring and summer I love these gluten-free Carrot Cake Muffins, right now I’m all about the chocolate.
I don’t meant to be brag-y, but just look a that crumb texture inside – it’s like a cupcake! My daughter and I had so much fun making these chocolate banana muffins over the weekend and are excited to show you how to make them.
How to Make Gluten-Free Chocolate Banana Muffins
We tested this muffin recipe with 100% gluten free oats, and my girls liked them, but the texture wasn’t just perfect. The second time we used my favorite combination of flours for gluten-free muffins. Oat flour, almond flour, and tapioca flour for lightless. To the flours we added unsweetened baking cocoa powder, baking soda, and baking powder. I love using oat flour because I always have oats in the pantry and it’s just a matter blending them in the blender. You’ll also have to try these Banana Oat Blueberry Muffins – they get great reviews!
In another bowl, mash about 2 1/2 bananas to get 1 cup of banana mash. My kids like doing this step. A banana base is great because it naturally ads sweetness and moisture. If you’d like a traditional Vegan Banana Bread I have one for you here.
To the banana mash, add the rest of the wet ingredients, which include flax meal, vanilla, a little melted coconut oil, and maple syrup.
Fold the wet and dry ingredients together just until combined.
Now the batter is ready! My daughter was licking the spatula after this step, and since these chocolate banana muffins are eggless, that was fine by me.
Mix in chocolate chips. While you don’t have to include this step, it creates the most wonderful melty spots. Be sure to use dairy-free and/or gluten-free chips as needed. Enjoy Life is a good allergy friendly brand, and I love Hu chocolate which is naturally sweetened and paleo. You could even chop a block of really good dark chocolate. We think walnuts would be great mixed in here too.
I hope you have a sweet Valentine’s Day whether you’re celebrating with a significant other, your children, friends, or yourself! These chocolate muffins are sure to make it sweeter. Enjoy!
- 1 cup oat flour (certified gluten-free if needed)
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/3 cup unsweetened baking cocoa powder
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed banana (2-3 bananas)
- 2 tablespoons flax meal
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 1/3 cup dark chocolate chips or chunks
- Preheat the oven to 375 degrees F. Line a muffin tin with non-stick parchment liners.
- In a medium bowl, whisk together the oat flour, almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another medium bowl, stir together the mashed bananas, flax meal, coconut oil, vanilla, and maple syrup.
- Fold the dry ingredients into the wet ingredients. Fold in the chocolate chips.
- Scoop the chocolate banana muffin batter into the prepared muffin tin, filling wells 3/4 up. Bake for 15-20 minutes (mine took 17 minutes), until a toothpick comes out clean.
You can make oat flour by blending rolled oats in a blender until very fine. 1 cup oats yields just under a cup of oat flour.
Nutrition Information:Yield: 9 Serving Size: 1 muffin
Amount Per Serving: Calories: 285 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 244mg Carbohydrates: 39g Fiber: 4g Sugar: 18g Protein: 4g