These Fluffy Chocolate Chunk Banana Muffins are so indulgent – it’s hard to believe that they’re healthy enough for breakfast or dessert! These are the best Vegan Chocolate Banana Muffins and they’re so easy to make! You and your whole family will definitely love these!
There are two things anyone who knows me should know about me.
- I need something sweet at the end of the day.
- I’m a sucker for anything chocolate.
And these muffins check both of those boxes, which makes me love them even more.
They’re so fluffy and decadent, so they feeeed your soul AND they’re packed with so many things that will make your body happy 🙂
These honestly get eaten within a day in my house – which is saying something because my family has an aversion to anything that tastes remotely nutritious.
Main Ingredients / Substitutions
Bananas: You want to make sure that the bananas are really ripe so that they’re really sweet. The more gross they look on the outside the better.
Nut/Seed Butter: Using a nut/seed butter will help bind everything together and keep everything nice and moist. I used almond butter, but tahini or coconut butter would work well too! Peanut Butter will taste good too, but these will taste like chocolate peanut butter then which is not a bad thing at all, just fair warning that peanut butter has a stronger flavor than other butters!
Flours + Powders: I used a blend of oat flour, white rice flour, tapioca starch, cacao powder, and chocolate protein powder. You can easily make your own oat flour by blending some oats in a high-speed blender or food processor. You can try replacing the tapioca starch with half the amount of corn starch, but I haven’t tried it! I like cacao powder more than cocoa because I feel like it has a much more rich flavor, but if you have a high quality cocoa powder, use that! Lastly, if you don’t have a chocolate protein powder, just replace it with an equal amount of cacao powder.
How to make Fluffy Chocolate Chunk Banana Muffins
For how decadent these taste, its hard to believe that they’re so easy to make.
Prepare: Preheat the oven to 400 F and make your chia eggs by mixing 2 tbsp of chia seeds with 5 tbsp of water. Let the mixture sit for 5 minutes, then stir it and let it sit for another 1-2 minutes.
Mash + Mix: Mash the bananas well in a large mixing bowl. Add in the milk, coffee, honey/maple syrup, and lemon juice. Stir until everything it well combined.
Sift + Mix: Sift in the oat flour into the wet mixture and stir it together well. Do the same thing with the oat flour, rice flour, protein power, cacao powder, baking soda, and baking powder, stirring after you add each flour so that everything is well combined.
Add-ins: Add in whatever add-ins you’d like! I went with classic chocolate chunk, but some walnuts or shredded coconut would taste really good in here too! I said 1/3 cup, but honestly, we measure mix-ins with the soul over here.
Why are these Fluffy Chocolate Chunk Banana Muffins balanced
While these really do feed the soul, the also nourish our bodies by giving us a variety of nutrients!
Protein: We’re getting some protein to feed those gains with the protein powder, but we’re also getting some from the nut/seed butter and the oat flour!
Carbs: Lots of energizing carbs in these bites of chocolate goodness from the bananas, honey/maple syrup, oat flour, and white rice flour!
Fats: The nut/seed butter and chia seeds give our body that long-lasting energy!
Extras: We’re getting some bonus nutrition with these yummies too! Cacao powder is filled with antioxidants and bananas are filled with fiber, vitamins, and minerals!
Storage
Okay so I’m not exactly sure how long these last because they’ve never lasted more than 2 days in my house, but I think they’d last well for 3-4 days!
I store these at room temperature and either keep them in an airtight container or a put them on a plate and tightly wrap them!
Try these out and let me know how you guys like them! Tag me in your recreations on Instagram, @thebalancedblend, because I honestly love seeing recreations!
Fluffy Chocolate Chunk Banana Muffins - VEGAN
Ingredients
- ⅓ cup almond butter, tahini, or coconut butter
- 2 medium bananas
- 3 tbsp non-dairy milk
- 2 tbsp coffee*
- ⅓ cup honey or maple syrup
- ½ tsp lemon juice
- 2 chia eggs
- ¼ cup chocolate protein powder
- ⅔ cup oat flour
- ⅓ cup rice flour
- 2 tbsp tapioca starch**
- ½ cup cacao or cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ⅓ chopped chocolate bar or chocolate chips
Instructions
- Preheat oven to 400 F. Line a muffin tin with cupcake or muffin liners.
- Prepare your chia eggs***.
- In a large mixing bowl, Mash the bananas. Add in the nut/seed butter, milk, coffee, honey/maple syrup and lemon juice. Stir or whisk until well combined.
- Sift in the oat flour, rice flour, cacao powder,protein powder, tapioca starch, baking soda and baking powder into the wet ingredients. Add these in 1 at a time, combining well after each addition.
- Add in your mix-ins and fold all ingredients together until JUST combined. You don’t want to overmix the batter!
- Divide the batter into 8-10 muffin tins, and top with more ofthe chocolate chunks or chocolate chips.
- Bake for 6-7 minutes, then lower the heat to 350 and bake for 10-11 more minutes. When a toothpick is inserted, it should come out clean.
- After you take them out of the oven, take them out of the tray after 2-3 minutes so that they don’t continue cooking.
- After you let them cool completely, enjoy!
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