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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These one bowl vegan chocolate muffins are perfectly moist and bursting with chocolate in every bite.
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!
Why you’ll love these vegan banana muffins
Vegan, kid-friendly, and chocolate-lover-approved!
Mixed together in just one bowl = less dishes.
Made with whole grain spelt flour for extra nutrition.
Ready in under 30 minutes.
Ingredients Used to Make Healthy Chocolate Banana Muffins
Spelt flour: Spelt flour is a type of whole grain flour that I find makes for soft baked goods. You can buy it online here. However, white whole wheat flour will work too (if weighing out flour, 1 ½ cups of white whole wheat flour = 170 grams).
Unsweetened cocoa powder: I used natural cocoa powder, but since this recipe uses both baking soda and powder, you can use either natural or Dutch-processed cocoa powder.
Bananas: Make sure your bananas are nice and ripe! If you really want these healthy banana muffins, but don’t want to wait for them to ripen, check out my tip below!
Almond milk: Any milk alternative will work, just make sure that it’s unsweetened. I’ve used oat milk before and they were so good! Just note that coconut and soy milk have stronger flavors that could alter the taste of your final baked good.
Avocado oil: Avocado oil is my go-to for baking as it’s more nutritious than canola, but has less of a flavor than olive. You could also use melted and cooled coconut oil. Or, if not vegan, melted butter would also work.
Vegan mini chocolate chips: Mini chocolate chips work best for this recipe as the chocolate gets dispersed more evenly. My go-to brand is Enjoy Life, which you can buy online or at most large grocery stores.
Raw cane sugar: I like raw cane sugar for baking, but you can use traditional granulated sugar instead. I haven’t tried these with a sugar substitute.
Baking powder and soda: You’ll want both to help these vegan muffins lift.
Pure vanilla extract: For best flavor, use a pure vanilla extract, rather than imitation flavoring.
Salt: Just a pinch will really bring out the chocolate flavor. I used regular table salt.
Curious how to ripen bananas quickly?
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.
How to Make One Bowl Vegan Chocolate Banana Muffins
Preheat oven and prepare muffin tin (grease or line with muffin liners).
Mash bananas in the bowl of a stand mixer.
Add everything else (except chocolate chips) and mix until smooth.
Fold in mini chocolate chips.
Scoop batter into muffin tin.
Bake, cool, then eat!
How to adjust banana muffins for altitude
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.
Can you bake two pans of muffins at a time?
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.
How to bake a half-filled tray of muffins
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.
How to freeze and reheat banana muffins
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!
Tips for making this recipe
Make sure your muffins are nice and ripe – see notes above on how to quickly ripen them if needed.
Weight out your flour. It really makes a big difference! As I used an organic whole spelt flour, 1 ½ cups = 204 grams. However, if you want to use white whole wheat flour, 1 ½ cups = 170 grams.
Don’t over-bake! The muffins should look just barely dry on top and be soft but not sink in, when you lightly press on the tops.
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!
¼cupunsweetened vanilla almond milkor milk alternative of choice
1teaspoonpure vanilla extract
1 ½cupswhole spelt flour204 grams, see post for flour substitutions
½cupraw cane sugar
¼cupunsweetened cocoa powder
⅔cupvegan mini chocolate chips
Preheat oven to 350 F (if baking at altitude, I recommend preheating to 375 F). Lightly grease a muffin tin or place muffin liners.
In the bowl of a stand mixer, mix bananas until well mashed.
Next, add oil, almond milk, and vanilla extract. Mix until smooth.
With the mixer speed on low, slowly add in flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until just combined.
Stop mixer and scrape down the sides of the bowl with a rubber spatula. Stir in mini chocolate chips.
Using a ⅓ cup, drop batter into prepared muffin tin. Filling each muffin cup about ¾ of the way full. I usually get 14 muffins – see notes in post on how bake muffins when the muffin tin isn’t all the way filled.
Bake muffins for 18-20 minutes, or until when you lightly touch the top they feel done and your finger doesn’t sink in.
Remove muffins from oven and allow to cool for about 3 minutes in the muffin pan. After 3 minutes, use a butter knife to gently separate the muffins from the sides of the tin and transfer each muffin onto a cooling rack. Allow to cool completely before storing in an airtight container.
Muffins will keep for 3-4 days at room temperature. They also freeze really well! See notes in post on how to freeze and reheat muffins.
Nutrition for 1 muffin: 200 calories, 9 g fat (3 g saturated), 32 g carbs, 4 g fiber, 17 g sugar, 3 g protein
I going to try them this weekend and have the muffins on hand for stress. Eating at work
The Healthy Toast4 years ago
I wish I could send you a care package of them! Good luck with work!
Sharon4 years ago
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.
The Healthy Toast4 years ago
Thank you! I hope you give them a try – seriously addicting!
Maria4 years ago
Glad you liked the muffins!
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
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