Vegan Double Chocolate Banana Muffins

Vegan Double Chocolate Banana Muffins!

These muffins are made with double chocolatey goodness and bananas to create the ultimate muffin for any chocolate and banana lover’s dream. They’re soft, fluffy, and extra chocolatey.

To create these muffins I used a combination of oat flour and coconut flour for a soft yet gluten-free muffin. I have also included an option to add protein powder for additional protein. They are sweetened with maple syrup, but you can also use honey or date paste. The addition of dark chocolate chunks makes these muffins extra rich and delicious.

For more healthy muffin recipes, try my Chocolate Chunk Banana Muffins, Cinnamon Roll Muffins, or Morning Glory Muffins.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Double Chocolate Banana Muffins

Laura Brining

Double chocolate chunk banana muffins with an option to add additional protein

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 16

Ingredients

  

• 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
• 1 3/4 cups oat flour use 2 cups if you aren't adding protein powder
• 1/4 cup protein powder
• 1/2 cup cocoa or cacao powder
• ½ cup coconut flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 medium ripe bananas mashed
• ¼ cup maple syrup
• 1 cup full-fat coconut milk from a 400ml can
• 2 teaspoons vanilla
• 4 tablespoons apple cider vinegar
• ½ cup dark chocolate chunks or chips

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line your muffin tins with silicone or paper muffin liners.
• To prepare your flax eggs, add the ground flax and water to a small bowl and set aside to thicken.
• Add the oat flour, protein powder, cocoa powder, coconut flour, baking soda, and baking powder to a large bowl. Stir to combine. Add the flax eggs, mashed bananas, maple syrup, coconut milk, vanilla, and apple cider vinegar. Stir until combined. Add the dark chocolate chunks and gently stir to combine.
• Evenly fill 16 prepared muffin cups with the batter. Bake in the preheated oven for 29-32 minutes, or until a toothpick inserted comes out clean.

Notes

To make these muffins without protein powder, simply omit the protein powder and use 2 cups of oat flour instead of 1 3/4 cup.

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