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.
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 chococlate 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.
Notes
Please read all of the information and FAQ info 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 .
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.