Why These Double Chocolate Banana Muffins Will Become Your New Favorite

• Irresistible Texture & Rich Flavor. Prepare to be amazed by the ultimate muffin experience. These muffins are incredibly moist, wonderfully fluffy, and exquisitely soft, boasting a deep, luxurious chocolate flavor that comes from both high-quality cocoa powder and generous amounts of decadent chocolate chips. Each bite is a textural dream, with a tender crumb that practically melts in your mouth, perfectly balanced by the sweet, slightly bitter notes of chocolate.
• Dietary-Friendly & Wholesome. Catering to various dietary needs without sacrificing taste is at the heart of this recipe. These muffins are proudly vegan, meaning they are completely free from dairy and eggs. They are also entirely gluten-free, using oat flour for a light and pleasant texture. For those conscious about sugar intake, an excellent option is to use stevia-sweetened chocolate chips, making these muffins completely refined sugar-free. They are a genuinely inclusive treat that everyone can enjoy!
• Effortlessly Easy to Make. You don’t need to be a seasoned baker to achieve muffin perfection with this recipe. The process is remarkably straightforward: simply whisk together your dry ingredients in one bowl, combine your wet ingredients in another, gently bring them together, and then bake! These double chocolate banana muffins are designed for quick preparation, making them an ideal choice for a spontaneous baking session or a convenient weeknight treat that comes together in no time.
• Highly Customizable to Your Cravings. While they are utterly delicious as is, these muffins offer fantastic opportunities for customization. Feel free to stir in a handful of chopped walnuts alongside or in place of some chocolate chips for an added layer of nutty crunch and flavor. You could also experiment with different types of chocolate chips, like white vegan chocolate chips, or even add a sprinkle of sea salt on top before baking to enhance the chocolate’s depth. The possibilities are endless to tailor them to your unique preferences.

Essential Notes on Ingredients for Perfect Muffins

Before diving into the full recipe, take a moment to review these important details about the ingredients and why they are crucial for the success of your double chocolate banana muffins. The complete recipe with precise measurements and detailed instructions can be found in the recipe card further down this page.

• Gluten-Free Oat Flour – My top choice for these muffins is gluten-free oat flour. Its light, delicate texture contributes to an incredibly soft crumb, and its subtle, naturally sweet oat flavor complements the chocolate perfectly without overpowering it. You can easily make your own by grinding certified gluten-free rolled oats in a high-speed blender until a fine flour forms.
• Xanthan Gum – This ingredient is a true game-changer in gluten-free baking. Xanthan gum acts as a vital binder, effectively mimicking the elasticity and structure that gluten provides in traditional recipes. It’s essential for adding volume, preventing crumbly textures, and ensuring your muffins hold together beautifully. You’ll typically find it in the baking aisle of most well-stocked grocery stores or readily available online. Do not skip this ingredient – it’s fundamental for the perfectly risen, non-crumbly texture of these chocolate muffins!
• Baking Powder, Baking Soda, and Salt – These leavening agents are responsible for the muffins’ wonderful rise and tender interior. Always double-check the expiration dates on your baking powder and baking soda; expired leaveners will result in flat, dense muffins. Using fresh ingredients ensures your muffins rise properly and achieve that desired airy texture. The sea salt balances the sweetness and enhances the chocolate flavor.
• Cocoa Powder – For a rich, deep chocolate flavor, either Dutch-processed or natural cocoa powder will work beautifully in this recipe. Dutch-processed cocoa tends to be darker and less acidic, yielding a smoother chocolate taste, while natural cocoa powder is lighter in color and has a more robust, slightly fruity chocolate flavor. Choose your favorite!
• Flax Egg – This is a brilliant vegan alternative to eggs, providing binding and moisture. To make one flax egg, simply combine one tablespoon of ground flaxseed meal with three tablespoons of water, stir well, and let it sit for 5-10 minutes until it forms a gel-like consistency. Refer to my quick tutorial on how to make a flax egg for more details and tips.
• Maple Syrup – This natural sweetener adds a lovely depth of flavor and moisture without any refined sugars. Its rich, caramel notes pair wonderfully with banana and chocolate. If refined sugar isn’t a concern for you, an equal amount of brown sugar can be used as a substitute, but the flavor profile will be slightly different.
• Coconut Oil – My preferred fat for vegan baking, coconut oil is key to achieving that incredibly tender, moist crumb. Its neutral flavor (when refined) allows the chocolate and banana to shine, and it contributes beautifully to the muffins’ texture. If you don’t have coconut oil, another neutral-flavored vegetable oil, such as canola or grapeseed oil, can be used.
• Vanilla Extract – A touch of pure vanilla extract elevates the overall flavor profile, adding warmth and complexity to the chocolate and banana. You could also use an equal amount of vanilla paste for a more intense vanilla essence, or for a truly gourmet touch, scrape the seeds from half a pure vanilla bean.
• Ripe Bananas – This recipe is an excellent way to utilize those overripe, spotty bananas sitting on your counter. The mashed banana provides natural sweetness, incredible moisture, and acts as a binder, helping to hold the muffins together. While present, the banana flavor in these muffins is subtle, serving more as a foundational element rather than a dominant taste. If you’re craving a more pronounced, classic banana bread-like flavor, you might prefer this vegan banana bread recipe instead.
• Unsweetened Almond Milk – Any unsweetened dairy-free milk of your choice will work here. Almond milk, soy milk, or oat milk are all excellent options that contribute to the muffins’ moisture without adding extra sweetness or unwanted flavors.
• Vegan Chocolate Chips – Ensure your chocolate chips are certified vegan and, if you’re aiming for a refined sugar-free recipe, opt for varieties sweetened with alternatives like stevia. Dark chocolate chips (often naturally vegan) work wonderfully for a rich, deep chocolate experience.

How to Make Irresistible Double Chocolate Banana Muffins from Scratch

Follow these simple steps to create these incredibly easy gluten-free and vegan chocolate banana muffins. You’ll be enjoying warm, fresh-baked goodness in no time!

• Prepare Your Baking Station. Begin by preheating your oven to 350ºF (180ºC). Next, prepare a standard 12-cup muffin tin. You can either line it with paper or silicone muffin liners, or for a bakery-style finish, coat the insides of each cup lightly with melted coconut oil, then dust thoroughly with sifted cocoa powder, tapping out any excess. This “flouring” with cocoa powder prevents sticking and adds a beautiful, subtle chocolate crust.
• Combine Dry Ingredients. In a medium-sized bowl, meticulously whisk together the gluten-free oat flour, baking powder, baking soda, xanthan gum, sea salt, and cocoa powder. Ensure all dry ingredients are well combined and there are no lumps, particularly with the cocoa powder, which can clump easily. This step helps distribute the leavening agents evenly for a consistent rise.
• Mix Wet Ingredients. In a separate, larger bowl, add your prepared flax eggs, maple syrup, and melted coconut oil. Whisk these ingredients vigorously for about one minute until they are thoroughly incorporated and smooth. Then, stir in the vanilla extract, the mashed ripe bananas, and the dairy-free almond milk. Continue to stir for another minute, ensuring the mashed bananas are fully blended into the liquid mixture.

• Combine Wet and Dry Ingredients. Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to over-mix the batter; a few small streaks of flour are perfectly fine. Overmixing can lead to tough muffins. Finally, gently fold in the vegan chocolate chips, distributing them evenly throughout the thick batter.
• Fill the Muffin Tin. Evenly divide the rich, thick muffin batter among the prepared muffin tin holders. I typically aim to make 10 slightly larger, more satisfying muffins, but you can also make 12 standard-sized muffins if you prefer. For an extra touch of visual appeal and chocolatey goodness, sprinkle a few additional chocolate chips on top of each mound of batter before baking.
• Bake to Perfection. Carefully place the muffin tin into your preheated oven. Bake for approximately 20 to 23 minutes. The baking time can vary slightly depending on your oven, so keep an eye on them. The muffins are done when they are firm to the touch and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Once baked, remove the tin from the oven and let the muffins cool in the tin for about 5 minutes. This resting period helps them set. Then, gently slide a butter knife or thin offset spatula around the edges of each muffin to loosen it, and carefully transfer them to a wire rack to cool completely. Enjoy their warm, gooey deliciousness!

Explore More Delicious Vegan Muffin Recipes

Craving more plant-based muffin goodness? Check out some of my other fantastic vegan muffin recipes:

• Vegan Pumpkin Muffins
• Banana Oatmeal Muffins 
• Carrot Cake Muffins
• Pumpkin Banana Muffins
• Pumpkin Chocolate Chip Muffins