Gluten-Free Vegan Double Chocolate Banana Muffins

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Need a fun gluten-free breakfast treat? Look no further than these gluten-free vegan double chocolate banana muffins. They're so easy to make and use ingredients you probably already have in your pantry - no flax or chia seeds necessary. Ripe bananas are the base of these delicious breakfast pastries and create such an amazing texture. No one will guess they're gluten-free, dairy-free and vegan. 
Double Chocolate Banana Muffins - Gluten-Free and Vegan
 
 
A stack of two double chocolate chip muffins on a cooling rack with the top muffin cut in half to see the inside.

Lately, I’ve been in a baking rut. Hence the lack of posts. It’s either been too hot to bake, or too rainy to get supplies, or I’ve just been pure lazy. This past weekend I went to my lake house and didn’t bake a thing. A ton of food was made, but it was not a result of me being there.

When the weekend ended, I did get to take home a few ripe bananas that never made it into the fruit salad and I knew exactly what to do with them. Double chocolate banana muffins. If that doesn’t get you out of a baking rut I don’t know what will.

These muffins strike a perfect balance of chocolate and banana and are perfect for breakfast or a snack. They were also extremely easy to make which is always a plus. You should probably go make these right now. In fact, I think I’ll eat another one while you go do that!

From start to finish, you can have these gluten-free vegan double chocolate banana muffins on the table in just about 30 minutes. How great is that? For that reason alone they’re great for breakfast entertaining or meal prep. I love to freeze a few of these muffins to defrost at a later date for easy breakfast treats.

A round baking rack with gluten-free double chocolate chunk banana muffins on a white marble table.

You seriously won’t even believe these double chocolate chunk banana muffins are gluten-free, dairy-free AND vegan! Everyone who tries them is so surprised when I tell them. I have this thing where I like to bring baked goods places and don’t tell anyone that they’re gluten-free, dairy-free and vegan before they try them. Once they give them a try, I tell them and they’re shocked!

Of course, if people know it’s me who brought the baked goods… they clearly know they’re going to be gluten-free. That’s all that comes out of my house due to my celiac disease. BUT turn those gluten-free naysayers into believers with these muffins!

Now, I’m not saying that those who don’t have celiac disease, gluten intolerance, etc. should eat gluten-free by any means. In fact, it’s not great for you if you don’t NEED to be gluten-free. It’s definitely not a diet to help you lose weight, as some may think. Just want to make sure we’re all on the same page here.

However, if you know someone who needs to eat gluten-free for health reasons… make these muffins for them! They’ll love you forever! To make these muffins gluten-free, I’ve used Bob’s Red Mill 1-to-1 Baking Flour and Namasté gluten-free flour blend which great results!

If you’re looking for a Paleo muffin recipe though, check out these Paleo Chocolate Muffins, too! They use almond flour as a base!

A basket of gluten-free vegan double chocolate banana muffins on a marble table.

Tips and Tricks for Making Gluten-Free Vegan Double Chocolate Banana Muffins

  • Bananas not yet ripe? Here’s a trick! Poke a few holes in the banana skin and place your banana in the microwave for 60-90 seconds. Remove carefully (it will be hot) and unpeel. Your banana is now ready to use for these muffins!
  • If you don’t have any paper muffin cups, liberally spray a muffin tin with cooking spray. Since we’re making gluten-free muffins, you’ll want to make sure your cooking spray does not have any flour in it (companies now have “baking” spray which contains flour and NOT gluten-free so beware!)
  • Add a few chocolate chunks or chips on top of your muffins for that bakery style look! Plus they’ll get all ooey gooey and delicious on top.
  • Insert a toothpick into the muffins to check for doneness. If the toothpick comes out clean, your muffins are done!

Try These Other Gluten-Free Muffin Recipes

Gluten-free dairy-free vegan double chocolate chip muffins on a baking rack.

Gluten-Free Vegan Double Chocolate Banana Muffins Recipe

Who knew you could make gluten-free and vegan muffins so easily! These double chocolate banana muffins are gluten-free, dairy-free and vegan and on the table in just about 30 minutes. The whole family will love how moist and chocolatey these muffins are. They’re a great breakfast treat for Sunday mornings or for preparing for quick breakfasts during the week!

Double Chocolate Banana Muffins - Gluten-Free and Vegan

Gluten-Free Vegan Double Chocolate Banana Muffins

Need a fun gluten-free breakfast treat? Look no further than these gluten-free vegan double chocolate banana muffins. They’re so easy to make and use ingredients you probably already have in your pantry – no flax or chia seeds necessary. Ripe bananas are the base of these delicious breakfast pastries and create such an amazing texture. No one will guess they’re gluten-free, dairy-free and vegan. 
4.89 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 153kcal
Author: Megan

Ingredients

  • 1 + 3/4 cups gluten-free flour blend
  • 1 cup granulated sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teapsoon salt
  • 3 very ripe bananas
  • 1/4 cup vegetable oil or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup dark chocolate chips or chunks (dairy-free)

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 cups with paper liners or grease with cooking spray. 
  • In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking soda, salt and baking powder. 
  • In a medium sized bowl, add mashed bananas, vegetable oil, vanilla, and apple cider vinegar and stir until thoroughly combined. 
  • Then, add the banana mixture into the dry ingredients. Stir until the mixture is moist and there are no more streaks of the dry ingredients. Fold in the chocolate chunks and chips. 
  • With an ice cream scoop or spoon, fill the greased or lined muffin cups with the batter. 
  • Bake in the oven for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Sodium: 140mg | Potassium: 272mg | Fiber: 2g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 65mg | Iron: 0.6mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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29 Comments

  1. Yum! I totally want to make these. Especially since I’ll be home for a month and can use the oven in my parents’ highly air-conditioned house. 🙂

  2. Megnut has it out for me. She keeps trying to feed me food as I’m trying to lose weight. How is a guy supposed to lose weight when being Head Taste Tester. It’s weird because she knows exactly when I need the food which makes it hard for me to say no. Yesterday she texts me to say she has muffins for me… when I’m getting out of the pool after swimming for 45 minutes. Of course I’m going to say yes to muffins. BUT…. I’m glad I did because they are good. My review: Good and chocolatey, moist, not overly banana tasting.

  3. This look like the perrffect snack, i have some ripe bananas in the freezer that ive been pondering over what to make with, may well give this recipe a whirl thank you 🙂

  4. haha i’m psychic. i have two more that i need to get rid of. i took your advice and ate 2 after i biked 11 miles yesterday. soooo good.

  5. let me know how they go if you try them! and i have a huge obsession with your blog name right now haha

  6. gotta love using the parentals’ kitchen. i’m going home next week to make cookies for a client purely because my parents have 3 ovens and i only have 1. awesome.

  7. thanks claire! but your banana bread looks awesome- i’m going to try it with the rest of the bananas i have hanging out in my freezer 🙂

  8. these were sooo delicious! and easy too!
    i used really over ripe bananas and my brother said they were the best muffins hes ever had. thanks!

  9. So, I can’t figure out what I did wrong. I followed the recipe to the letter and my batter turned out so dry I couldn’t combine it. I had to add a 1/4 cup of non dairy milk just to get it to mix thoroughly and even then the batter was the consistency of a thick, sticky biscuit. They’re in the oven now and I’m keeping my fingers crossed. I really want these to turn out. I’ve been looking for a good GF, egg free banana muffin for a long time. Any suggestions for how I may have gone wrong I would be appreciated:)

    1. Hi Sarah! The batter is pretty thick but you should still be able to mix it together. Which brand of gluten-free flour did you use? I can also remake these tonight and tell you how many cups of mashed banana I get from my 3 bananas because maybe that’s the difference.

  10. 4 stars
    I realize this is a gluten-free blog, but I just wanted to write some notes for anyone interested:
    1) This works with regular, all-purpose flours in the same amount, so 1 3/4 cups (which is 210 grams);
    2) Since I wanted these to be a “healthy” snack for my boys, I reduced the sugar to 1/4 cup and relied, in part, on the sweetness of the blackened bananas (I realize they aren’t healthy either way – but they are waaaay better than store-bought);
    3) I made 11 slightly-larger muffins instead of 12 (because I only had 11 silicone molds!);
    4) Instead of 1/4 cup oil, I did a 1/4 cup almond butter for the (minimal) protein, fat. At the end, I used a glug of oil for easier stirring; and
    5) They turned out great! A great back-to-school snack.

    Thanks!

  11. 5 stars
    OMG SO GOOD!
    I made some changes to the recipe when I made it.
    Subbed 1/2 cup of flour for flaxseed
    Subbed oil for applesauce
    and used about 3/4 cup sugar and 3/4 cup chocolate chips
    Still turned out absolutely spectacular! My house smells so good right now.

  12. 5 stars
    Hi Megan – made these for my golf buddies. Love that its not too sweet (even with 1 C of sugar!). My friends (who aren’t vegan) asked for the recipe! They wanted something other than banana bread to use their ripe bananas! I also love your vegan lemon scones! Thank you for sharing these great recipes!

    1. So glad that you and your golf buddies enjoyed these! I bet they appreciated that you brought some baked goods to the course! I’ve actually played golf my entire life! Next time.. I’m bringing muffins with. Love that idea!

  13. 5 stars
    Made these a couple of days ago. Baked at 375 degrees for 22 minutes due to high altitude. They came out perfectly well done and very tasty. They are good the next day too. I’m going to see if the freeze well. The muffins have very nice flavor and texture. I would say they are a bit overloaded with chocolate chips. Next time I’ll replace part of chocolate chips with hemp seeds. But it’s definitely a keeper. Thank you, Megan!

  14. 5 stars
    These turned out delicious!! I quadrupled the recipe and made 51 muffins. My daughters have not had muffins for a long time because of both being diagnosed with celiac disease so I made these and they were a hit!! Thanks

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