With a moist, tender crumb and an ideal ratio of sweet banana and chocolate flavors, these muffins are a delicious option for breakfast as well as dessert!

Double Chocolate Banana Muffins [Vegan]



Cooking Time



  • 1 1/4 cups all-purpose flour (may be gluten-free)
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large very ripe bananas, mashed
  • 1/2 cup coconut or cane sugar
  • 1/4 cup coconut oil, melted
  • 1 flax egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350°F. Line 9 standard muffin cups with muffin liners and/or coconut oil spray.
  2. In a large bowl, stir together the flours, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the mashed banana, sugar, coconut oil, and vanilla.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir just until well combined (don't over-mix!).
  5. Divide the batter evenly among the prepared muffin cups, and bake 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan on a wire rack for at least 10 minutes, then remove and enjoy!


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