4.9 from 1,683 votes
1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
The fudgiest plant-based, gluten-free chocolate muffins on the block, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, bananas, and more!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 11 (Muffins)
Calories: 265 kcal
Course:
Dessert , Snacks
Cuisine:
Vegan
Ingredients
- 2 medium-size ripe bananas
- 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 fresh drippy tahini (or sub other nut or seed butter of choice)
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate.*15 minutes prep includes 10 minutes for making the batter and 5-minute cooling time (although a 10- to 15-minute cooling time is ideal).
Nutrition Information
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
Monounsaturated Fat
8.01g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
231mg
(10%)
Potassium
286mg
(8%)
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%)
Nutrition Facts
Serving: 11(Muffins)
Amount Per Serving
Calories 265
% 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.