• Skip to main content
  • Skip to primary sidebar
Delightful Adventures
menu icon
go to homepage
  • All Recipes
  • Recipe Index
  • About
  • Newsletter
  • E-Book
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Recipe Index
    • About
    • Newsletter
    • E-Book
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast » Muffins

    Vegan Gluten-Free Chocolate Banana Muffins

    Published by Gwen Leron on November 20, 2020

    5 from 2 ratings
    »
    8 Comments

    This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Pinterest pin showing two images of chocolate banana muffins, this image is to be used to pin this recipe to Pinterest.

    A super easy recipe for moist, fluffy vegan gluten-free chocolate banana muffins that are perfect for snacks or lunch box treats. They’re overflowing with rich chocolate and banana flavours and will become a new chocolaty favourite to make and devour!

    A gluten-free double chocolate banana muffin on a small white plate.

    Save This Recipe!

    In a hurry? Drop your email below, and this recipe will be sent straight to your inbox for later. You'll also get fresh recipes every week! You can unsubscribe anytime.

    Save Recipe

    I had some bananas that were well past their prime as well as some frozen bananas that needed to be used, so I thought, why not make some vegan gluten-free chocolate banana muffins? You can never go wrong with muffins, right? (Click this link to see all of my muffin recipes!)

    Everything about these muffins turned out so right, the results were SO GOOD. I'm glad I decided to go in this direction!

    These muffins are soft, moist, and fluffy, but at the same time, they're rich and chocolaty with banana flavour and chocolate chips in every bite. It's a crave-worthy combination of flavours contained in a little muffin.

    Does that sound good? If so, read on and I'll walk you through everything you need to know to make them, too!

    Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!

    Ingredients You'll Need

    Just a few simple ingredients are all you need for this recipe:

    Flax eggs, gluten-free flour blend (the Bob's Red Mill blend in the red bag, and make sure you measure it correctly, like this!), Dutch process cocoa powder, salt, baking powder, baking soda, oil, sugar, puréed bananas, vanilla, and mini chocolate chips.

    Overhead shot showing ingredients needed to make gluten free chocolate banana muffins, ingredients are in separate bowls.

    How to Make Them

    (Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

    Preparing the Bananas

    For all of my recipes that call for bananas, I prefer to purée them so no chunks remain. I do this with a stick blender, but if you don't have one, you can use a blender, a NutriBullet, or mash them with a fork and be sure that it's as smooth as you can get it and no chunks or pieces remain.

    To make the muffins, it's as simple as mixing the dry ingredients together, then the wet and combine the two.

    After that, stir in the mini chocolate chips.

    A collage of four images showing the sequence of steps to make the chocolate banana muffins.

    Next, scoop the batter into your muffin pan and if you want a little extra chocolate (because who doesn't!), you can sprinkle some mini chocolate chips on top. This is optional (but highly recommended!). That will take them from double chocolate to triple chocolate banana muffins!

    The next step is to bake them and once they're finished, you'll have 12 perfect dairy-free, egg-free, gluten-free chocolate banana muffins.

    Overhead shot of a muffin pan full of freshly baked vegan gluten-free chocolate banana muffins.

    Remove them from the muffin pan and place them on a cooling rack. Once cooled slightly, they'll be ready to serve.

    They're great with hot chocolate, a glass of your favourite non-dairy milk, or just on their own.

    Dairy-free chocolate banana muffins on a metal cooling rack.

    Storing Leftovers

    Store in an airtight container at room temperature for up to 2 days, after that, move them into the refrigerator for another 3-4 days. When you're ready to serve, bring them up to room temperature, and you can warm them up slightly, if you'd like, before serving.

    To freeze, fully cool and wrap them tightly so they are airtight. Place in an airtight container and freeze for up to one month.

    When you’re ready to serve them, thaw at room temperature and serve. Just before serving, you can warm them up a bit in the microwave.

    An egg-free, dairy-free chocolate banana muffin on a plate with the muffin wrapper peeled down.

    And...What's the Texture Like?

    Soft, fluffy, moist, and when they're still warm, the melty chocolate chips make them gooey and even more delicious.

    Take a look at the picture below, no one will know these are vegan AND gluten-free!

    An eggless chocolate banana muffin split in half on a plate to show the inner fluffy and moist texture.

    If You Make This Recipe...

    Please leave a comment and start rating below and if you're on Instagram, I'd love to see a picture of the muffins you've made! Just share a pic of them and tag me (@delightfuladventures).

    And If You Like This Recipe...

    ...you may also like these!

    • Rich Chocolate Banana Bread
    • Fudgy Brownies
    • Decadent Chocolate Cupcakes
    • Easy Baked Chocolate Doughnuts
    A chocolate banana muffin on a small white plate, fresh bananas and more muffins are in the background.
    Print Recipe Pin Recipe SaveSaved!
    5 from 2 ratings

    Vegan Gluten-Free Chocolate Banana Muffins

    A super easy recipe for moist, fluffy vegan gluten-free chocolate banana muffins that are perfect for snacks or lunch box treats. They’re filled with chocolate and banana flavour and will become a new favourite to make and devour.
    Prep Time:15 minutes minutes
    Cook Time:20 minutes minutes
    Total Time:35 minutes minutes
    Author: Gwen Leron
    Course: Snack
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 12

    Suggested Equipment:

    • Kitchen Scale
    • Muffin/Cupcake Pan
    • Large Scoop
    • Whisk
    Prevent your screen from going dark

    Ingredients:

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 1 ½ cups (210g) gluten free flour blend **please see important notes about flour below**
    • ¼ cup (21g) Dutch-process cocoa powder sifted
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ⅓ cup (80ml) melted coconut oil (plus extra for greasing muffin tin)
    • ⅓ cup (50g) coconut sugar
    • 1 cup (240ml) banana purée (approximately 2 large or 3 small bananas, see note below)
    • 1 teaspoon vanilla extract
    • ¾ cup (135g) mini chocolate chips (plus more for sprinkling on top (optional))

    Instructions:

    • Preheat oven to 350° F (177° C).
    • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
    • Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
    • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
    • In a large bowl, mix the flax eggs, coconut oil, coconut sugar, banana purée, and vanilla together until blended.
    • Slowly add the dry mixture to the wet mixture and stir until combined. Stir in chocolate chips.
    • Using a spoon or a large scoop, divide batter into the 12 muffin cups.
    • If using, sprinkle optional chocolate chips on top of each muffin.
    • Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
    • Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.

    Video:

    Recipe Notes:

    • Please read all of the information above and below before making this recipe.
    • It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob’s Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific flour.
    • This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, preferably the one listed above for the very best results.
    • If you don't need this recipe to be gluten-free, all-purpose white flour can be used instead. Use .
    • For the best results, always measure your flour correctly.
    • Any type of neutral-flavoured oil can be used in place of coconut oil, such as avocado or safflower.
    • Store leftovers in an airtight container at room temperature for up to 2 days, after that, move them into the refrigerator for another 3-4 days. When you're ready to serve, bring them up to room temperature, and you can warm them up slightly, if you'd like, before serving.
    • To freeze, fully cool and wrap them tightly so they are airtight. Place in an airtight container and freeze for up to one month. When you’re ready to serve them, thaw at room temperature and serve. Just before serving, you can warm them up a bit in the microwave.
    • Nutrition info is based on 1 muffin made as the recipe is written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 1muffin | Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 180mg | Potassium: 268mg | Fiber: 3.5g | Sugar: 12.2g | Vitamin A: 12.5IU | Vitamin C: 1.6mg | Calcium: 35mg | Iron: 2.2mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    MuffinsSnacksGluten-FreeNo Nuts AddedBananaChocolateVanilla

    More Vegan Muffins

    • A vegan chocolate chip muffin sitting on a small white plate.
      Moist & Fluffy Vegan Chocolate Chip Muffins
    • Close up shot of a vegan banana oat muffin on a small white plate.
      Vegan Banana Oat Muffins
    • Close up shot of a vegan apple oatmeal muffin on a small white plate.
      Vegan Apple Oatmeal Muffins
    • Close up shot of a vegan pumpkin oatmeal muffin on a small white plate.
      Vegan Pumpkin Oatmeal Muffins

    Reader Interactions

    Comments

      5 from 2 votes

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

      Your email address will not be published. Required fields are marked *

      Recipe Rating





    1. Samantha R says

      January 19, 2023 at 10:02 am

      5 stars
      All of your muffin recipes have been amazing! I started making these and realized I didn’t have cocoa powder. So I used vegan chocolate protein and they came out amazing (it only needed a little more liquid because of the protein powder). These were so good. I doubles the recipe and between two boys and my husband they ate them quickly.

      Reply
      • Gwen Leron says

        January 20, 2023 at 12:39 pm

        Thanks, Samantha! I'm so glad you have been enjoying the muffin recipes and that things worked out with your substitution! Enjoy what's left 🙂

        Reply
    2. Niamh says

      May 11, 2022 at 9:49 am

      5 stars
      Thank you so much for the recipe! The muffins are so tasty, fluffy, and honestly the best muffin recipe I have found. I ate four of these already today. Oops, but not really! These will definitely be on repeat. Thank you SO much for brightening up my day! I will have to make and check out all of the other recipes in your blog.

      Reply
      • Gwen Leron says

        May 11, 2022 at 3:45 pm

        You're welcome, Niamh! I'm so glad to hear you are enjoying the muffins! Enjoy the rest of the recipes and please feel free to get in touch if you have any questions about any of them.

        Reply
    3. Mary says

      June 25, 2021 at 6:43 pm

      These turned out delicious! My only deviation was to use grapeseed oil instead of coconut oil. I can always count on your recipes to turn out great!
      Thank you Gwen!

      Reply
      • Gwen Leron says

        June 25, 2021 at 9:17 pm

        You're welcome, Mary! I'm happy to know you have been enjoying the recipes. Thanks so much for taking the time to leave your comment, I appreciate it!

        Reply
    4. Becky says

      November 24, 2020 at 10:42 pm

      Holy moly these are good! I needed to use up some leftover bananas, and I’m so glad I found this recipe. It was easy to make and the muffins turned out soft and fudgy and so perfect!

      Reply
      • Gwen Leron says

        November 25, 2020 at 10:53 am

        I'm so happy to hear you liked them, Becky! They really are the perfect thing to make with leftover bananas 🙂

        Reply

    Primary Sidebar

    Image of person wearing a red shirt with a black apron over it.

    Hi, I'm Gwen! if you’re looking for easy-to-make, delicious vegan desserts & baking recipes you’ll want to make over and over again, you’ve landed in the right place!

    More about me →

    READER FAVOURITES

    • A jar of fresh strawberry sauce sitting on a wood surface, fresh strawberries sit to the left of the jar.
      Easy Strawberry Sauce
    • Lentil Sweet Potato Chili in a white bowl on a dark wooden table.
      Slow Cooker Lentil Sweet Potato Chili
    • Gluten Free Vegan Apple Muffins on a plate on a brown wooden table.
      Mini Gluten-Free Vegan Apple Muffins
    • A stack of four gluten-free sugar cookies on a small white plate, more cookies and a glass of milk sits behind it.
      Vegan Gluten-Free Sugar Cookies

    Banana Favourites

    • A stack of five vegan banana chocolate chip cookies, fresh bananas and more cookies sit in the background.
      Vegan Banana Cookies
    • A piece of banana cake with cream cheese frosting sitting on a small white plate with a fork to the side.
      Easy Vegan Banana Cake
    • A piece of baked banana oatmeal on a white plate, a fork, a glass of orange juice, and bananas sit to the left of the plate.
      Vegan Banana Baked Oatmeal
    • Close up shot of a chocolate banana muffin on a white plate.
      Vegan Gluten-Free Chocolate Banana Muffins

    Footer

    ↑ back to top

    QUICK LINKS

    • ABOUT
    • CONTACT
    • WEB STORIES

    NEWSLETTER

    • SIGN UP FOR EMAILS AND UPDATES!

    INFO

    • ACCESSIBILITY
    • CCPA POLICY
    • DISCLOSURE & POLICIES
    • EDITORIAL POLICIES
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014–2025 Delightful Adventures

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.