1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
User Reviews
4.9
1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
Description
The 1-Bowl Fudgy Banana Chocolate Chip Muffins rely on ripe bananas for natural sweetness and moisture, complemented by cocoa powder that gives a deep chocolate flavor. Almond flour and gluten-free rolled oats form the base, contributing to a tender but sturdy crumb. Tahini adds nuttiness and fat, enhancing richness, while flaxseed meal mixed with water creates a vegan binder mimicking eggs. Coconut sugar and maple syrup sweeten the mix further without refined sugars.
Mixing all ingredients together and dividing the batter into muffin tins creates a moist, dense muffin with fudgy characteristics. Chocolate chips melted inside create chocolate pockets, enhancing flavor and texture. The muffins bake until set but remain moist inside.
This recipe suits those needing vegan and gluten-free treats while providing satisfying texture and taste without complicated steps or equipment.
Ingredients
- 2 medium-size banana ripe
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 ½ tsp baking soda
- 1/2 cup coconut sugar (or sub organic brown sugar)
- 3 Tbsp maple syrup (or sub agave nectar)
- 1/4 cup tahini or sub other nut or seed butter of choice, fresh, drippy
- 1/4 tsp salt sea salt
- 1/2 tsp vanilla extract pure
- 2 Tbsp avocado oil (or melted coconut oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
- 1/2 cup cocoa powder sifted if clumpy
- 3/4 cup gluten-free rolled oats (to keep grain-free, try subbing half the amount in coconut flour, though we haven’t tested it ourselves)
- 1 ¼ cup almond flour (we haven’t tested with almond meal but think it would work)
- 1/4 cup vegan dark chocolate chips (or chopped dark chocolate)
Instructions
- Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).
- To a large mixing bowl add banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.
- Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
- Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist (see photo). If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.
- Divide batter between muffin tins, filling almost all the way to the top (as recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
- Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
- Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.
- Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.
Notes
- Preparation includes about 10 minutes for mixing and 5-15 minutes cooling time for best texture.
- Nutrition info should be considered rough estimates due to ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11(Muffins)
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 265 | 13% |
| Carbohydrates | 29.6g | 10% |
| Protein | 6.3g | 13% |
| Fat | 16.7g | 26% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 3.96g | 23% |
| Monounsaturated Fat | 8.01g | 40% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 231mg | 10% |
| Potassium | 286mg | 6% |
| Fiber | 5.6g | 22% |
| Sugar | 17.2g | 34% |
| Vitamin A | 18.82IU | 0% |
| Vitamin C | 1.87mg | 2% |
| Calcium | 50.85mg | 5% |
| Iron | 2.72mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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