One bowl vegan chocolate banana muffins are healthy enough for breakfast, yet taste like an indulgent treat. Get the recipe now.
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I can’t decide if these banana chocolate chocolate chip muffins fit more into the breakfast or dessert category.
On one hand, they’re made with whole grain flour and bananas – a.k.a healthy breakfast ingredients. But on the other, they’re so moist and chocolaty, that eating one feels like an indulgence.
Either way, you need to make these vegan banana muffins!
Made in just one bowl, these healthy vegan banana muffins are soft, moist, and gushing with chocolate flavor. Plus, they freeze well too!
While I still think you get the best flavor from letting bananas ripen on their own, I have had good success with quickly ripening them in the oven.
Simply preheat your oven to 350 F and place bananas (still in their peels) on a baking sheet.
Bake for 15 minutes, or until the peels are brown. Carefully peel the bananas and add them to your mixture.
Just note that this won’t work with bananas that are still green. They need to be completely yellow.
The first time I made these muffins I was living in Boston.
But since moving back to Denver, which is 5,280 ft above sea level, I’ve found that these muffins rise best when you increase the oven temperature to 375 F (rather than 350 F).
They will still take about 18 minutes to bake (give or take, depending on your oven).
Other than that, I haven’t noticed any big differences by adjusting other ingredients.
I wouldn’t unless you have a convection oven setting.
For those of us without a convect bake option, I recommend baking one tray at a time.
Unfortunately this recipe does make just slightly more than 12 muffins.
So, unless you have a tin that holds more than 12 muffins, you’ll likely need to bake one batch with only a few muffins in it.
To help with even cooking, any muffin cups that don’t have batter in them, fill half way up with water.
Unless you have several people in your house (or friends and neighbors to give these to), going through 14 muffins in 3-4 days may not be practical.
So, rather than letting any of these vegan baked goods go to waste, wrap any that you won’t get to in plastic wrap, and then place in a freezer bag.
These vegan banana chocolate muffins will keep for up to 4 months in the freezer.
To reheat, simply unwrap one, place it on a plate, and microwave for 15-20 seconds. Voila! Chocolatey goodness!
If you tried this one bowl vegan chocolate banana muffin recipe, or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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I going to try them this weekend and have the muffins on hand for stress. Eating at work
I wish I could send you a care package of them! Good luck with work!
These look wonderful. Thanks for providing the vegan vs non-vegan nutrition facts! I am not a vegan but that’s always good to know.
Thank you! I hope you give them a try – seriously addicting!
Glad you liked the muffins!