1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)

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What started as chocolate tahini banana bread morphed into the fudgiest, most delicious chocolate muffins on the block!

Despite being naturally sweetened (with bananas!) and swirled with tahini, the main flavor is clear: CHOCOLATE.

We love that they’re refined flour-free, gluten-free, plant-based, refined sugar-free, (oil-free optional), and made in 1 bowl

These muffins start with making a flax egg. Then add bananas (spotty ones are best) to the mixing bowl and mash with a fork.

Baking soda is added to help the muffins rise.

For sweeteners, we opted to keep this recipe refined sugar-free, using a combination of coconut sugar and maple syrup to achieve balanced sweetness and texture.

Then tahini is added for moisture while keeping the added oil content low.

Sea salt and vanilla are added to enhance the flavors, and we went with cocoa powder for a rich, chocolatey flavor.

To keep these muffins whole grain and free from refined flours, we used almond flour and rolled oats! The result is fluffy yet fudgy muffins flecked with whole oats. SWOON!

We saved the best for last: a sprinkle of chocolate chips for the perfect amount of melty chocolate in each bite!

We hope you LOVE these muffins! They’re:

Fudgy
Chocolatey
Perfectly sweet
Tender
Easy to make
Surprisingly wholesome
& SO delicious!

They are the perfect dessert for chocolate lovers. And they pack well as an on-the-go snack. They even freeze well (in case you find yourself wanting to eat the whole batch in one day — we were tempted).

More Chocolate Dessert Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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!
Author Minimalist Baker
Print
4.93 from 526 votes
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 11(Muffins)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 2medium-sizeripe bananas
  • 1Tbspflaxseed meal(to make flax egg)
  • 2 ½Tbspwater(to make flax egg)
  • 1 ½tspbaking soda
  • 1/2cupcoconut sugar (or sub organic brown sugar)
  • 3Tbspmaple syrup (or sub agave nectar)
  • 1/4cupfresh drippy tahini (or sub other nut or seed butter of choice)
  • 1/4tspsea salt
  • 1/2tsppure vanilla extract
  • 2Tbspavocado 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)
  • 1/2cupcocoa powder, sifted if clumpy
  • 3/4cupgluten-free rolled oats (to keep grain-free, try subbing half the amount in coconut flour, though we haven’t tested it ourselves)
  • 1 ¼cupalmond flour (we haven’t tested with almond meal but think it would work)
  • 1/4cupvegan 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.

Video

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 (1 of 11 servings)

Serving: 1muffinCalories: 265Carbohydrates: 29.6gProtein: 6.3gFat: 16.7gSaturated Fat: 3.1gPolyunsaturated Fat: 3.96gMonounsaturated Fat: 8.01gTrans Fat: 0gCholesterol: 0mgSodium: 231mgPotassium: 286mgFiber: 5.6gSugar: 17.2gVitamin A: 18.82IUVitamin C: 1.87mgCalcium: 50.85mgIron: 2.72mg

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Reader Interactions

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  1. Roddy-Annsays

    I don’t have almond flour or meal. Do you think Brown Rice flour or plain white flour will work well?

    Reply
    • Support @ Minimalist Bakersays

      Hi Roddy-Ann, that should be fine, but we’d suggest using less because those flours are both more absorbent than almond. Hope that helps!

      Reply
  2. Kristinsays

    Could I use whole flour in place of almond flour???? Excited to try them! Look delicious!

    Reply
    • Support @ Minimalist Bakersays

      Hi Kristin, are you referring to whole wheat flour? If so, that might work, but we’d suggest less of it because it’s more absorbent. Maybe half the amount? Hope that helps!

      Reply
  3. Cyndisays

    I’m absolutely in LOVE with this recipe. I’ve made it 2x so far and everyone loved them. With large ripe bananas and more almond flour I got 12 muffins no problem.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you’re enjoying the recipe, Cyndi! Thank you for the lovely review! xo

      Reply
  4. Laurasays

    96g of coconut sugar is way more than ½ cup. I first weighed it then poured into measuring cup. Its denser than regular sugar and you can’t just swap measures to weights. Please make sure you try these with metric measures. Its a much quicker and more accurate way to bake but I don’t feel I can trust your metric conversions. Also please weigh the bananas without skin. What is considered medium is vague. Thank you

    Reply
    • Support @ Minimalist Bakersays

      Hi Laura, thanks for the feedback. We just measured our coconut sugar to confirm and the metric measurement appears accurate to us. Is it possible your coconut sugar is older and has lost moisture content? As for the banana, this recipe is pretty flexible, but we’ll keep that in mind moving forward.

      Reply
    • Geri Csays

      Very easy & so good! Made them for a healthy treat for my husband’s birthday. I think next time I might use oat flour instead of oats, but otherwise great as written!

      Reply
  5. Kittysays

    A new go-to recipe! I’m trying to stay away from added sweetness so instead of the coconut sugar and maple syrup, I subbed half a banana and 3 tbsp of water. I kept an eye on the texture of the batter to match it up with your batter in the video. They’re so fudgey and delicious! I currently have the third batch in the oven. Great recipe that includes my pantry staples! :)

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thank you for the lovely review and for sharing your modifications! xo

      Reply
  6. Jessica Rsays

    Whoa!!! These are amazing!! So chocolatey and fudgey and perfect! My whole family loves them. We’ve been eating them for breakfast and dessert. Thank you for sharing!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jessica. We are so glad you and your family enjoy them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  7. Sarahsays

    Hello,
    This is heaven, so tasty !
    So I made the recipe for 3 servings, what a mistake hahahah (should have made a lot more)
    It filled up 4 silicon mold and cooked 15 minutes, and it was just perfect.
    I must say it’s so nice to be able to change the servings and also to be able to have both US customary and metrics it saves a lot of time.
    Thank you 🤗

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoyed this recipe, Sarah, and happy to hear you find the serving size tool so useful! Thanks for the review!

      Reply
  8. Aimeesays

    I haven’t made these in a while. I’d forgotten how yummy there are!!! I don’t keep oil in my house so I used a vegan butter (Earth Balance). They came out perfect! I used a dark bottom muffin pan and cooked for about 28 minutes. I love, love, love these muffins :)

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the great review and for sharing your modifications, Aimee. So glad this is a favorite recipe for you!

      Reply
  9. Lindseysays

    I made these for the second time today and they turned out great. Instructions are super easy to follow, big fan of only using one bowl. My parents each had one and couldn’t believe they were gluten, dairy and egg free. I bow down to your chocolate muffin making genius.

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you and your family enjoy them, Lindsey. Thank you for the lovely review! xo

      Reply
  10. Laurasays

    So yummy – it’s easy to see why this recipe is so popular! My substitutions:
    – no bananas so used 1 cup unsweetened apple sauce (muffins had no apple taste I could detect…)
    – no almond flour so used almond meal (muffins were not too crumbly, had a great texture)

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the great review and for sharing your modifications, Laura. So glad you enjoyed!

      Reply
  11. Mayasays

    If I’m not worried about being GF, I should be able to sub regular AP flour, correct?

    Reply
    • Support @ Minimalist Bakersays

      Hi Maya, Some other readers have had success with all purpose flour. We’d suggest adding slightly less (a little at a time) as it’s more drying and absorbent. Hope that helps!

      Reply
      • Mayasays

        An update: I made these with AP flour and used almost the same amount, but added it in slowly as suggested. I also subbed carbonated mineral water 1/4 c as an egg replacement, and it worked very well. Super delicious, and will be making again! They reheat amazingly well in the microwave for 15 seconds.

        Reply
  12. Debbiesays

    Delicious muffins! I did add chopped pecans to the top. They were fudge and moist….felt like I was having dessert for breakfast! So easy to make❤️

    Reply
      • Debbiesays

        After viewing many of the reviews on the muffins, I will say I had no crumbling at all. They were intact and easy to remove directly from muffin cups to cooling rack.

        Reply
  13. Enssays

    Fantastic, very very moist. definitely let them sit in the tin for a bit after baking or they will fall apart (still taste great even when I can’t wait).

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Ens! Thank you for sharing! xo

      Reply
  14. Seemasays

    Made these today and they are delicious!! I have one question though – instead of oats, can I use oat flour? And if so, would it be the same amount?The little pieces of oats get in the way of the overall fudginess.

    Reply
    • Support @ Minimalist Bakersays

      Hi Seema, That should work! We’d suggest using slightly less because oat flour will be more absorbent. Hope that helps!

      Reply
  15. Justinesays

    While delicious, every single one of these muffins crumbled and broke coming out of the muffin tin! Resembling more of a smashed cake now, they are the only minimalist baker recipe I have tried that hasn’t come out perfectly – what could have went wrong?! I let them cool for about an hour while busying myself around the house.

    Reply
    • Support @ Minimalist Bakersays

      Oh no! Sorry to hear that, Justine. Is it possible the flax egg didn’t get added? Or another wet ingredient?

      Reply
  16. Wendysays

    I made these 1-bowl fudge banana chocolate chip muffins. Turned out so delicious. I modified the recipe by using JUST-Egg instead of flax egg and almond meal in place of almond flour. Fantastic results. The perfect dessert!

    Reply
    • Support @ Minimalist Bakersays

      Great! We’re so glad they turned out well with those modifications. Thank you for sharing, Wendy! xo

      Reply
  17. Ambersays

    I have been meaning to make these the last few days. Currently waiting for them to come out the oven but the batter was delish! Love that I could safely indulge in licking the spatula (and whisk if I’m being honest) since it calls for a flax egg! :D

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you got to make them and enjoyed the batter, Amber =) xoxo

      Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy the recipe, Tammy! Thank you for the lovely review! xo

      Reply
  18. Daniellesays

    Truly delicious muffin! I replaced the flax meal with one egg and replaced the coconut sugar with 1/4+ cup of melted honey.
    This is a keeper!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! So glad you enjoyed, Danielle. Thanks so much for the great review!

      Reply
  19. The Vegan Goddesssays

    I made these and the exterior was dry because I kept waiting for the toothpick to come out clean to indicate that it was fully cooked. I took them out of the oven when the toothpick was nearly clean so it wouldn’t dry out more.

    The middle was still a bit moist but the exterior was dry. It wasn’t overly sweet but it was tasty. The batter was sweeter and yummy.

    I think I would have preferred it a bit moister so I would take it out sooner the next time.

    Is it supposed to be dry on the outside?

    Reply
    • Support @ Minimalist Bakersays

      Because these are “fudgy” they are supposed to be on the moister side, both inside and out. Glad you still enjoyed!

      Reply
  20. Elise Ksays

    I would love to try making these with regular egg – do you know how many eggs I would need? Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi Elise! We haven’t tried it but we think 1 egg in place of the flaxseed meal and water would work well. Let us know how it goes!

      Reply
  21. Nzinngha Masani-Manuelsays

    I really like this healthy delicious easy recipe. I did make this Sat May 7th as a healthy dessert for my dear husband & I. THANK YOU!!!

    Reply
  22. Clairellesays

    Easy, quick and delicious! I’ll be making these muffins again (and again).
    I baked them directly in a silicon muffin tin, with no paper wrappers, and they came out with no problem.
    Thanks for the recipe!

    Reply
  23. Nicolesays

    Love these! I dropped everything to make these when they popped on Instagram and they did not disappoint. I used melted coconut oil instead of avocado, and had to put sliced almonds in my coffee grinder to make almond flour but they came out great – a new favourite! I checked them at 25 minutes and they weren’t quite done so put them back on for another 5 minutes but unfortunately a call came in and they ended up in a few minutes longer, but still turned out great! It really hit my sweet tooth this afternoon and i can’t wait to make again. Thanks for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! So glad you enjoyed, Nicole. Thanks so much for the great review and for sharing your modifications!

      Reply
  24. Janicesays

    This looks delicious. Can I grind cacao nibs and use them for the cocoa powder? Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Hi Janice! We haven’t tried that so we don’t know if it would work. Let us know if you give it a try!

      Reply
  25. Sarahsays

    This recipe is a gift! The muffins are over the top moist and rich with a crisp crust on top. I substituted almond meal for the almond flour and accidentally substituted one Tbsp olive oil for one of the table spoons of avocado oil. They were delicious despite the changes.

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the lovely review and for sharing your modifications, Sarah. So glad you enjoyed!

      Reply
  26. Adrienne P.says

    Mixed feelings on these muffins. I make MB recipes quite frequently…

    The consistency of the muffins was odd the first day, but after sitting in a Tupperware container overnight and getting softer, the texture is simultaneously cakey and fudgy. They also just barely peel away cleanly from the liners.

    Modifications: I halved the sugar, used olive oil instead of avocado oil, and used a half cup instead of 3/4 cup of old-fashioned oats.
    I utilized Lily’s 65% cocoa baking chips. Living at 5,000′ elevation, I added 5 minutes of baking time, which was perfect.

    As others have said, I would have preferred the oats to be more fine, so next time I would blend them up first and still utilize half a cup instead of 3/4.
    I am not a huge fan of the banana taste in these, so next time I’d use applesauce.
    I will also add the full amount of sugar next time because mine are pretty bitter from the 65% chocolate.

    I would make these again; they’re just not what I was expecting.

    Reply
    • Support @ Minimalist Bakersays

      Hi Adrienne, thank you for sharing your experience. Some cupcake liners stick more than others – we prefer the ‘If You Care’ brand – they peel away easily. Hope that helps!

      Reply
  27. Libby Maurersays

    Absolutely love this recipe! I make mini muffins and store in the freezer for a quick snack before sport or bed. I always add coconut flakes & almond extract for a bit more depth and sometimes sub crunchy PB for the tahini. For special occasions I frost w PB cream cheese frosting. The recipe is fool-proof & such a crowd pleaser!

    Reply
    • Support @ Minimalist Bakersays

      Sounds delish! Thanks so much for the lovely review and for sharing your modifications, Libby!

      Reply
  28. Carolinesays

    Oh my goodness. I just realised that this year is your 10 year anniversary! You started in 2012 and now it’s 2022! 10 years (soon), congrats!! Maybe not today but later in the year it will be 🎉 And about the muffins, they’re delicious and super fudgy xx

    Reply
    • Carolinesays

      I mean blogging anniversary! Or blogging birthday! Celebrate with a vegan celebration cake ;)

      Reply
    • Support @ Minimalist Bakersays

      Aw, you’re the sweetest, Caroline! We SO appreciate all your support! xoxo

      Reply
  29. Tiffanysays

    WOW 🤩 these are so deliciously fudgey! I made mini muffins and cut the time in half and they came out perfectly! Definitely let them cool in the tins for a few minutes. I forgot and took off a few tops. Thank you, your recipes never disappoint!

    Reply
  30. Hsays

    For the record, I am a health conscious foodie, but not vegan OR gluten free. AND if I were to consider chocolate cake, it is probably my least favorite dessert option. But for some reason I was compelled to make these. I followed the recipe exactly (oh thats not true, I used brown sugar b/c I ran out of coconut sugar). AND THEY ARE INCREDIBLE. I will definitely be making these again and again and again. Thank you so much

    Reply
    • Support @ Minimalist Bakersays

      AMAZING! We’re so glad you enjoyed them! Thank you for the lovely review! xo

      Reply
  31. Sniedzesays

    Hey there!
    Thank you for this recipe. I have made it quite few times. Last time I made some more adjustments. Sugar I substituted with date flour, almond flour with gluten free flour blend (made my own used the recipe from here to), cacao substituted with carob powder and flax egg to a happy farm chichen egg and added some rice cream, because the batter was very thich. Tastes of course completely different from original recipe taste, but made it more healthy for me and I am happy about it.

    Reply
  32. Hannahsays

    We looove the flavor and ease of these muffins. But curious, could they be made without the oats? We find the texture of the whole oats take away from the ooey gooey-ness for us.

    Reply
    • Support @ Minimalist Bakersays

      Hi Hannah, yes! You can make it into oat flour by blending up the oats or replace with a lesser amount of sorghum flour. Hope that helps!

      Reply
  33. Janasays

    I made this last night for our friends who were visiting and eat gluten free. I subbed the almond flour for 1 cup of GF blend and 1/4 cup of almond meal. I used quick oats instead of rolled oats because I didn’t want the oats to be visible. I was surprised how much the muffins rose in the oven considering this is a GF recipe. The muffins came out great and everyone loved them. Thank you for making these wonderful recipes and please make another cookbook so I can buy it. 🙂

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Jana!

      Reply
  34. Corinnesays

    THESE ARE INCREDIBLY MOIST AND DELICIOUS!! Sitting here now, writing out this recipe for my friend who LOVED these when they devoured them at my home. :-)
    If you love chocolate… I highly recommend them!! The Minimalist Baker never lets me down.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We love to hear this. Thanks so much for the lovely review, Corinne!

      Reply
  35. sherrysays

    These came out perfectly. I used 1/4 c coconut sugar and next time will reduce the maple syrup to 2 T. They came out chocolatey and without the guilt!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Sherry! Thank you for the lovely review and sharing your modifications! xo

      Reply
  36. Hazelsays

    These muffins are soo good!!! Love how they are a healthier treat and I don’t feel guilty for letting my 8 year old eat two of them 😊. I used a normal egg and peanut butter instead of tahini.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoy them, Hazel! Thank you for sharing! xo

      Reply
  37. Lizasays

    taste was good but the texture was too dry and the oats made it grainy instead of gooey

    Reply
    • Support @ Minimalist Bakersays

      Hi Liza, we’re sorry to hear they didn’t turn out as expected! Did you make any modifications? What type of oats did you use? This is one of our reader favorite recipes so we wonder if something might have gone wrong.

      Reply
  38. Amandasays

    Delicious!! My whole family loved them. I LOVE the almost 6gm of fiber per muffin. No hesitation to let my kids have more than one! Eat up, people! Also- soo easy to throw together. Thank you for the great recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoy them, Amanda! Thank you so much for sharing! xo

      Reply
  39. Christinasays

    These are amazing. Not amazing in the gluten free world but the gluten world. My newly diagnosed celiac 8 year old calls for my baking to change and this was just what I needed i needed to boost my confidence. My kids devoured these. Hubby and myself. My 4 year old asked for them for her birthday. Now i hate making changes changes. BUT I didn’t have have flax so used a normal egg. My oil was coconut oil. Printing and keeping. Thank you. Thank you.

    Reply
    • Support @ Minimalist Bakersays

      We love to hear this! So glad you all enjoyed this recipe, Christina. Thanks for the lovely review! xo

      Reply
  40. jaclynsays

    Question: can I use a regular egg in this recipe if I wanted to? Instead of the flax egg?

    Reply
  41. Sammysays

    These are so.good. I have had my eye on this recipe for a really long time but never had enough of the ingredients to make them, until today! I only had one banana so I cut the recipe in half and made about 12 mini muffins. I used All Purpose flour because I didn’t have almond flour and they still turned out perfect. I just made sure to add the flour in small quantities until I got the the correct consistency of the batter. I didn’t measure but it was probably only about 1/2 cup. I cooked the mini muffins for 10 mins at 350 and they turned out perfect.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad they turned out well! Thank you for the lovely review and for sharing your modifications, Sammy! xo

      Reply
  42. Katsays

    These muffins are insane! So fudgy, rich and chocolatey. I’ve made them three times and will definitely be making them again. I reduced the amount of almond flour by about 1/4 c for a double batch and found the result to be extra fudgy. Would recommend!

    Reply
  43. Emmasays

    These are simply amazing. I have them stocked in the freezer at all times for when a chocolate craving hits. I have made them with natural peanut butter and tahini, and greatly prefer the tahini texture as they are more moist.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoy them, Emma! Thank you for the lovely review! xo

      Reply
  44. Shannonsays

    I really want to make these. I have a flax and egg intolerance. Can I substitute with a chia egg?

    Reply
    • Support @ Minimalist Bakersays

      Hi Shannon, other readers have reported using a chia egg with success. Let us know if you try it!

      Reply
  45. Angelasays

    These muffins definitely live up to their name. They are so fudgy and decadent! I made them exactly as the recipe is written but the first time I think the batter was a bit too wet and I didn’t bake them long enough so they were difficult to get out of the muffin tins. The second time they came out just perfect! I needed to bake them for the full 30 minutes and I used parchment baking cups. Such a delicious and tasty treat! Thank you for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Angela! Thanks so much for sharing! xo

      Reply
  46. Megan Csays

    These are great! I had to modify a little because I didn’t have chocolate chips, so I left them out. I also didn’t have almond flour so I used 1c of AP flour. They turned out delicious, but a little dry as others who didn’t use almond flour have mentioned. I also wasn’t a big fan of the chunks of rolled oats, so next time I’ll try instant oats. Maybe my oven runs hot, because mine were done in 14 minutes. Thanks for the great recipes :)

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing, Megan! We’re thinking the all purpose may have contributed to the shorter bake time.

      Reply
  47. Charmainesays

    This is so delicious! Any tips for turning this into a cake or loaf? This could make for a nice birthday cake. :-)

    Reply
    • Support @ Minimalist Bakersays

      We think that would work great! We’d suggest ~35-45 minutes in a loaf pan.

      Reply
  48. Emilysays

    These muffins are SO good! I made them to bring to a birthday party so my little vegan fam would have something fun to eat while the others ate a traditional cake. Everyone ended up eating these and loved them!
    They’re moist (sorry if you hate that word), perfectly decadent, but not so rich that they’re hard to finish. They’re just perfect!
    I’ll be making these again. And again and again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed them! Thanks so much for sharing, Emily! xo

      Reply
  49. Caseysays

    These are amazing! I’ve made them twice now, subbing Lankato granulated sweetener for the coconut sugar (trying to lessen my sugar intake a bit) and using Lily’s sugar-free chocolate chips. They taste great!

    Reply
  50. Kellysays

    Ok I made these last night and this is easily the best GF muffin recipe I have tried thus far. I used a real egg, agave, brown sugar, salted almond butter (and left out the added salt) and added 3/4 of an extra ripe banana–they are delicious.
    Is there a sub for the rolled oats? I’m wondering how to make these even more cake-like because the texture and flavor is so delicious, but would be curious to try leaving the “cake” uninterrupted!!

    Reply
  51. Jennysays

    Followed the recipe, absolutely scrumptious, and very easy to make. Baked for 25 minutes in 350 degrees convection oven.

    Reply
  52. Megansays

    I love this recipe! This is my new go-to recipe to use up brown bananas. I did substitute part coconut flour and part regular flour for the almond flour, and it worked great.

    Reply
      • F Ramossays

        Very delicious recipe! So easy using a blender. First, I blend all the ingredients except oats, almond flour, chocolate chips, and baking soda. I then add the oats to the liquified ingredients in the blender and blend some more until smooth. In a bowl, I mix the almond flour, baking soda, and chocolate chips. Then, I fold in the blended ingredients and bake in the muffin pan. The result is a non-grainy fudgy cake-like muffin that is not too sweet! Thanks for the recipe!

        Reply
        • Support @ Minimalist Bakersays

          We’re so glad you enjoy them! Thank you for the lovely review and for sharing your blender method! xo

          Reply
  53. Alliesays

    Made these and they are amazing! So fluffy and moist. The centers of mine didn’t rise or puff up. Do you know why? Honestly it doesn’t matter to me because they are so yummy, I was just curious. I will absolutely be making these again. Such a great!

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, sounds like the mixture might have been a little wet? Glad you enjoyed them!

      Reply
  54. Jennifersays

    I just made this and YUM!

    I live at 6500 feet in Colorado and made it as written except using coconut oil instead of avocado oil. Baked at 350 degrees for 25 minutes, though my oven is reading a bit high (~360). They turned out wonderfully. I was able to get 12 muffins.

    Reply
  55. Monikasays

    The first time I made these, the flavor was phenomenal! I followed the recipe exactly, and it worked great even though I am at elevation (Salt Lake City). The muffins were a little soft, so I took note to add a little extra starch the next time.
    The second time I made these, they came out perfectly! I added 2 heaping Tbsp. of potato starch when adding the oats and almond meal. They held together much better and had a more wheat flour muffin consistency!
    Another top tip: peel and freeze your bananas, then thaw them and mash using a hand mixer. So easy and the bananas end up sweeter than using freshly peeled bananas (so you can use less maple syrup!). These are hanging around for the usual rotation of desserts for breakfast!

    Reply
  56. Amysays

    I make these almost weekly – they are just that good! I love that they taste so chocolate-y and rich, but are much more filling than an average muffin. I’ve tried tahini, peanut butter, and almond butter and honestly – can’t taste a difference any way – always just as good :)

    Reply
  57. Jessica Robinsonsays

    I made these and tried the substitution of half the amount coconut flour in place of oat flour. They were wonderful.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jessica. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  58. Ingridsays

    These are the best vegan muffins I have ever made! They are fluffy, chocolatey and taste wayyyyy more unhealthy and decadent than they are! Not a tahini fan so I’ve made it with peanut butter and sunflower seed butter and they have both worked! I have made these at least 5 times now and my tip would be to make sure you are using very ripe bananas to help with moisture. Love this recipe so much!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy them, Ingrid. Thanks so much for the lovely review! xo

      Reply
  59. Deesays

    I used one banana and 1/3 cup unsweetened applesauce, and less sugar and these came out great! So moist and delicious. Next time I’m adding walnuts too. Thank you!

    Reply
  60. Elliesays

    I’ve made these twice but both times have turned out fairly dry and crumbly :( I followed the recipe exactly for the first time. Second time I used half oat flour, and both had drippy tahini and a real egg. Should I be underbaking a little so they stay moist? Or how else can I ensure they aren’t dry?! I might try more banana next time but would love any tips!!

    Reply
    • Support @ Minimalist Bakersays

      Hi Ellie, oat flour may be the issue as it’s more dry than almond flour. You could try using less oat flour and/or increasing the banana.

      Reply
    • Rosemarie Brennasays

      These were so delicious! We are the whole batch in one day!
      I added peanut butter as well as used a real egg, and cacoa. One of my favorite recipes from MB by far!
      Thanks Dana, even my 7 year old picky eater devoured them.

      Reply
  61. Hopesays

    I don’t know what I did wrong, but this was the first MB recipe I didn’t absolutely love so I know it has to be a mistake on my part. I subbed almond butter (oil free) for the tahini, so maybe that dried the muffins out? They were definitely very dark chocolate tasting too, so maybe my sweet tooth was just too strong when I made these. I’m going to try making these again with tahini!

    Reply
    • Support @ Minimalist Bakersays

      Hi Hope, sorry to hear these didn’t turn out as expected! It could be the almond butter or the type of cocoa/cacao powder. If the batter looks more dry than the photos, we’d say try scaling back on the cocoa powder a bit or increase the maple syrup as that should help with both texture and flavor. Let us know how it goes!

      Reply
  62. Adelesays

    Delicious! Made these today for the first time. I used Almond Butter instead of Tahini (because that’s what I had on hand) and cut the sugar in half. They turned out amazing!

    Reply
  63. Monikasays

    Phenomenal! I have been eyeing these for a while and finally had the ripe bananas to whip up a batch! They are the perfect balance of sweet and cocoa. I added a heaping teaspoon of instant coffee to bring out the chocolate flavor and subbed cacao powder. Definitely will make these again. Also, quick tip, under-fill the muffin tins, about 1 cm/0.5 inch from the top of the liner. These puff up quite a bit, and the tops of mine were falling off when I was taking them out of the tins. The tops-gone-rogue were good little treats after baking, though!

    Reply
    • Support @ Minimalist Bakersays

      You can, but just know it may make them have more moisture. Fresh is best if possible.

      Reply
  64. Lisasays

    These are unbelievably amazing! Never want to eat anything else ever again! My husband loves them too -thank you!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you both enjoy them, Lisa. Thanks so much for the lovely review!

      Reply
  65. Sana Jsays

    I’ve made these approx 17 times, and for some stupido reason I never added the oats!

    WHY didn’t I add the oats before!!! They’re even better than the first 16 times! So tender and texturey and an added bit of fibrey, grainy goodness.

    This is life-changing. I’ma have my band write a song about these muffins.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy them, Sana. Thanks so much for the lovely review! xo

      Reply
  66. Alainasays

    These were delicious!! Like a cross between a muffin and a brownie. I’m not too big on banana flavor (unless it’s banana bread) so I replaced one of them with 1/2 cup of apple sauce as another reviewer did. I put 1/4 cup of rolled oats and 2/4 cup quick oats so it wouldn’t be as chewy and used peanut butter instead of tahini.

    This was just the thing I needed for my chocolate craving. I’ve been trying to eat healthier so this was the perfect healthier treat.

    Reply
  67. Huyensays

    Awesome flavour and texture BUT the batter stuck to my non-stick muffin pan even when it was also sprayed with oil! Disastrous when trying to remove it from pan. Definitely recommend using muffin tray liners.

    Reply
  68. Juliesays

    hi! I’m wondering if I can make a banana bread with this recipe instead of muffins? My muffin tins are either for mini muffins or jumbo sized muffins, and I’m thinking I might enjoy this more if I can choose the size (aka slices of bread!)

    Reply
  69. Anushasays

    BEST vegan muffins I’ve made! I used a regular egg instead of a flax egg, coconut oil instead of avocado oil, and no muffin liners. Turned out fab!

    Reply
        • Support @ Minimalist Bakersays

          Hi Kelly, we’d suggest another nut or seed flour. You can also search the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

          Reply
  70. Sarasays

    Oh waw! These are amazing!! I halved the recipe and used coconut oil and a chia egg and they were SO good! It’s hard to find reliable vegan baking recipes – the number of times I ended up with wasted expensive ingredients! I’m glad I didn’t give up! This will become my go-to chocolate muffin recipe! Thanks a lot for sharing!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Sara! Thanks so much for the lovely review!

      Reply
  71. Emilysays

    This is my second time making these and I made some very slight adjustments:
    -used 1 egg instead of flax egg
    -used almond butter
    -halved the sugar
    -used TJ’s cacao chips
    -baked for 20 mins because my oven runs hot and the first time, they were a little dry at 25 mins.

    These were AMAZING–super dark chocolate-y with a hint of banana and some texture from the oats.

    Reply
  72. Michelle Ibanezsays

    Hi,

    Omg these were amazing! Thank you so much! These are the best brownies I have made so far! Do you know if there’s a cookie version for this one since my husband is obsessed with cookies! Thank you!

    Reply
  73. Sandesh Ghosalsays

    i made this first time and it was super delicious. i am making it for someone but do not have nut butter, can i use regular butter ?

    Reply
  74. Yanasays

    So, these are DELICIOUS. I know because a friend of mine made them exactly to the recipe and I was obsessed. I was lazy and used regular flour (subbed just under a cup per some of the comments) but I baked them the same length of time and they definitely came out a little drier. I’ll try them again and pull them out sooner to see if that helps. But this recipe as written is AAAHHH-mazing.

    Reply
  75. Lindsaysays

    you need to make these right now!!! so amazing i’ve made them three times and they have worked out perfectly each time.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Debbie! Thanks so much for the lovely review! xo

      Reply
  76. Lulusays

    I made them for workmates, cause we all eat mostly vegan and one started eating glutenfree, so we were all in choc heaven!!!
    I used three bananas instead of two and used half ‘date sugar’ and half coconut sugar and they turned out perfectly fine!
    To the oats problem: I use the fine ones, not the thick porridge ones, maybe that helps ;)
    Love all your recipes, cause I know they’re well tested and always work, plus they’re easy to make and I have less cleaning cause of one bowl recipe haha
    Thank you!

    Reply
  77. Brittneysays

    I just made these for the first time and they were amazing BUT the oats came out really chewy, should they be soaked beforehand?

    Reply
    • Support @ Minimalist Bakersays

      Hi Brittney, they don’t need to be soaked. For less oat texture, you can blend them up before adding. Hope that helps!

      Reply
  78. Mariesays

    So…confession time. We are in love with these! We double this recipe and make it every other week! My husband (non-vegan) loves them so much he even takes them to the neighbors, also non-vegans, who are in their 80’s and limit themselves to 1 per day so they don’t eat them all in 1 sitting! These are so good!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad you all enjoy them! Thanks so much for the lovely review, Marie! xo

      Reply
  79. Margaret Cohensays

    This recipe is my “go to” recipe when I need a chocolate fix. I follow your directions for “oil free” and they turn out a little more cake-like which I love. Thank you!!

    Reply
    • Support @ Minimalist Bakersays

      Hi Caroline, we haven’t tried it, but other readers have. You can see what they did in the comments. We’d suggest slightly less all purpose in place of almond flour and potentially bake for less time as it’s more dense and absorbent. Let us know how it goes!

      Reply
  80. Mareesays

    So so delicious. I used coconut oil instead of avocado oil and it was great. Could not stop eating these.

    Reply
  81. Georgiesays

    these muffins are AMAZING! i thought they would be good, but i did not expect them to leave me saying wow. i could not eat these without exclaiming with every bite how delicious these were! this recipe is going in my top 5 of all recipes i’ve ever made

    Reply
  82. Mariasays

    These are ah-mazing! A huge hit with the kids and hubby and they have no idea that these are actually loaded with healthy ingredients! It’s so easy to pull a few out of the freezer for a snack in their lunch or on our adventures. Thank you!

    Reply
  83. Dominiquesays

    These are fabulous!! Moist, rich-tasting, but nutritious as well. I sprinkled the tops with sliced almonds but otherwise stuck to the recipe. Delicious, plus a bonus thumbs-up from my husband who is patently not vegan. Thanks so much for sharing!

    Reply
  84. Lisa Marie Nortonsays

    Me and my 3 year old made these this morning and they were so amazing!! He can’t have dariy so I love that many of the recipes you make have a dariy free option!

    Reply
  85. Christinesays

    So quick, so easy, so delicious! One pot needed and a guaranteed success with friends & family. Made them about four times already.

    Reply
  86. Catherinesays

    These turned out so well!! Crowd pleasing muffins for all types of eaters. For sure making these again!

    Reply
    • Support @ Minimalist Bakersays

      Hi Emma, we think it may impact the texture, but it looks like a couple other readers have done so with success. Let us know if you try it!

      Reply
    • Sabrinasays

      I was wondering i have a kiddo with a almond sensitivity, is it possible to use another type of gluten-free flour?

      Reply
      • Dana @ Minimalist Bakersays

        What about cashew flour (finely ground cashews)? Or you could try a seed meal or GF blend? Others have also had some success with coconut flour. Scan the comments for inspo!

        Reply
  87. Veenasays

    I followed the recipe to the T and these turned out so so so good. I made these multiple times and they turned out great every time. Also yesterday I made these with few substitutions cuz I wanted to change things up a little, I added additional 1/4 cup almond flour and 1/4 cup oats, didn’t add cocoa and added blueberries. They turned out to be the best muffins I ever had in my life.

    Thank you Dana for this recipe and changing my muffin life forever <3

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Veena. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
      • Ambersays

        Good day! Can I use apple sauce instead of banana? Or do you have a banan substitute that may work? I just can’t have banana unfortunately.

        Thanks! Amber : )

        Reply
        • Support @ Minimalist Bakersays

          Hi Amber, We’d suggest using either canned pumpkin OR sweet potato puree mixed with applesauce. But you’ll likely need to add more sweetener with both in that instance. Let us know what you try!

          Reply
    • Clairesays

      I tried this swap, too, but I added a bit too many (frozen) blueberries because they came out of the oven quite moist. However, they firmed up nicely once cooled and taste amazing!

      Reply
    • Lusays

      I’ve been making either the chocolate or these blueberry muffins every week. Seriously the best muffins I’ve ever had!!

      Reply
  88. Niyasays

    This turned out really tasty! It felt decadent, but I’m pretty sure it’s healthier than many of the breakfast bars I buy. A great option to satisfy a sweet tooth without regretting it later.

    Reply
  89. Alexandra Sevliesays

    I made this and liked it! I am infamous for not following the recipe completely and the ended up a little more crumbly than I think they were supposed to be and not as sweet and moist. I tried to double the recipe my first time making them and used coconut instead of almond. I also didn’t add enough of half the recipes….

    But my students still loved them as a quick breakfast after our lifting session:)

    Next time I make them I will follow the recipe exactly, lol!

    Reply
  90. Clairesays

    Delicious! I made several substitutions that might be helpful for others; they were a yummy weekend breakfast treat for me and my boyfriend :)

    2/3c all purpose flour; 1/4c oat flour; canola oil; only 2T maple syrup; chicken egg

    Instead of extra chocolate on top, I put half a walnut, and it was a tasty combo. A little dry the next day, so I next time I might bake for even less time (<23min).

    Reply
  91. Ericasays

    i just made this and they are delicious. I probably used closer to 3 bananas but kept everything else the same. I used maple agave instead of maple syrup. And my first time using a flax egg! It made 12 generous standard muffins. I baked them in silicone liners inside the muffin pan and they came out of the liners easily, even when they were still a bit warm. So delicious! And i really love the couple of walnut pieces on the top. Very nice touch! Thanks for this terrific recipe!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed them, Erica! Thanks so much for sharing!

      Reply
  92. Karensays

    Wonderfully delicious!! I didn’t have tahini so I used a bit of creamed coconut. I also used a real egg. These were very good and you cannot tell they are not packaged muffins. They weren’t too dense. Mine were spongy. This recipe is a keeper!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy them, Karen! Thanks so much for the lovely review!

      Reply
  93. Samanthasays

    Absolutely delicious muffins! I’ve made them twice and turned out delicious both times. Heading to the kitchen to make them for a friends birthday again!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy them, Samantha! Thanks so much for the lovely review!

      Reply
  94. Hannahsays

    Wow! These are good. I didn’t even include chocolate chips and they are perfectly sweet and chocolatey. Lovely dense texture as well.

    Reply
  95. JSsays

    I finally made these and they are so yummy! Our favorite part was the crispy/chewy tops that were like eating the sides and corners of a brownie! I made them into mini-muffins (cooked at about the same amount of time, 20-25 minutes). The only things I will change for next time, is that I will use quick oats instead of rolled oats (we didn’t care for the texture of the rolled oats), I’ll use a finer salt vs. sea salt, and as another commenter suggested, I will use bananas that are less ripe so the banana flavor is more subtle. Thank you for a great recipe! Will definitely make this regularly!

    Reply
  96. Juliesays

    The best muffins ever!! I made them for the first time a few weeks ago and my husband and kids and friends ask for them every week. I follow the recipe exactly and it’s just a chocolatey dream!! Thank you for this delicious recipe!!

    Reply
  97. Ninisays

    Delicious! Was unsure about the tahini, but really you can’t taste it! We subbed brown rice flour for almond flour, grapeseed oil instead of avocado oil, homemade golden syrup instead of syrup, and used a normal egg, and it still turned out great. Next time I’d want to try adding another egg for extra fluffiness, as they’re a tad dense (but perhaps that’s just the fudgy nature of these muffs). Would make again!

    Reply
  98. Kalebsays

    These are fantastic! I had to greatly modify the recipe based on what I had (I used an egg instead of the flax egg, GF flour instead of almond flour, oats from an oatmeal packet… you get the idea) and while mine were probably not as fudgey, they were still delicious and I’ll definitely make them again (hopefully without so many substitutions!)

    Reply
  99. Alessandrasays

    WOW! I cannot believe these are gluten-free and low in sugar! Seriously going to make a double batch from now on so that I always have some in the freezer. Such a fun, easy, delicious recipe!

    Reply
    • Support @ Minimalist Bakersays

      So glad you enjoyed them, Alessandra =) Thanks so much for the lovely review!

      Reply
  100. Abbysays

    These muffins are so delicious! I don’t typically keep tahini on hand (though I should!) so I subbed drippy almond butter. Tasted like a delicious, fudgy dessert! Yum!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Abby. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
      • Abbysays

        Yes, absolutely! The second I hit submit I knew I had forgotten to rate and wished immediately I could edit! So sorry about that!
        5 stars for sure!

        Reply
  101. Amber Bsays

    These are delicious!! They live up to the hype 😃So moist and bursting with chocolate flavor. Pretty easy to make too. Didn’t have muffins liners but still turned out great. Definitely making again!
    Thanks Dana for another great recipe! Trying your blueberry scones next!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Amber! Thanks so much for the lovely review! We hope you enjoy the scones too =)

      Reply
  102. Jordansays

    Wow wow wow. These muffins are stellar! Even my husband who isn’t a chocolate fan devoured them. I subbed coconut oil for avocado oil and used real brown sugar instead of coconut sugar. We were eating them so quickly that I took four and froze them for 2 weeks. I recently pulled them out and ate them and they were just as moist and delicious out of the freezer.

    Reply
  103. Avasays

    WOW! I must say that in all of my years of being vegan and gf, I have never eaten a muffin that has been THIS GOOD! Usually they are dry and flavorless, but this recipe is pure gold! I subbed peanut butter for tahini, coconut oil for avo oil, extra chocolate chips, and 1/3 cup of raw cacao pwdr for the coco pwdr, and wow this combo is amazing! They were amazing the first day when slightly warm, but the second day is when they are at their peak of amazingness! Moist, healthy, and so dang good!!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy them, Ava! Thanks so much for the lovely review! xo

      Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks for sharing, Katrina! Other readers have made it as a loaf with success =) But you will need to increase the bake time.

      Reply
  104. caleysays

    these. are. delish. that is all.

    LOVE all your recipes. thankful for your existence 🙌🏼🥰

    Reply
  105. Bettinasays

    These are awesome! I used chunky Peanut Butter, and chunky Almond butter two different batches instead of Tahini. I used some shredded coconut instead of part of the rolled oats (so some rolled oats and some coconut). Also i use only part of the sugar – im not keen on sugar, and some agave nectar instead of maple syrup but still a less amount. so tasty!!

    Reply
  106. Francheska Corderosays

    Very delicious! I made 12 and they were gone in seconds! My two year old loved them! Will be making them again very soon. Thank you!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the lovely review, Francheska. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  107. Brookesays

    I don’t want to leave a rating because I know it’s just my personal taste, and the texture was perfect, but the banana flavor was too strong for me. I wasn’t getting much chocolate. If anyone isn’t a huge fan of bananas, I recommend using ones more on the green side to let the chocolate flavor come through.

    Reply
    • Dana @ Minimalist Bakersays

      Thanks for your feedback, Brooke! Yes, use a less ripe banana next time, and be sure to add a bit more cocoa powder, and ensure it’s high quality!

      Reply
  108. Hollysays

    So good! No modifications and they came out perfect. You would never know they’re vegan or gluten free. Definitely a rich muffin, very chocolatey, and yummy!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoy them, Holly =) Thanks so much for sharing!

      Reply
  109. Charlottesays

    This recipe is SO GOOD. These always come out perfect, and they taste great with peanut butter as the nut butter in the batter as well :)

    Reply
  110. Sheilasays

    These were easy to make and very forgiving with the following subs:

    – 2/3 cup AP flour instead of Almond Flour
    – Regular rolled oats instead of gluten free
    – 2 Tbsp brown sugar instead of 1/4 cup of coconut sugar
    – 2 Tbsp of apple sauce instead of 2 Tbsp maple syrup
    – Baked for 25 minutes — perfect

    With my subs, they came out a tad less sweet than I would’ve liked, so next time I will still scale back the sugar but perhaps add 1 more tbsp than I did. Thank you!

    Reply
  111. Khanh Villacortasays

    It is fudgy just like the name suggests, I subbed tahini with almond butter, and it was tasty. My 3 years old son love them a lot.

    Reply
  112. Barbara Msays

    I forgot to add that I made gluten free nut free. Used a combo of oat, sorghum and cassava flour.

    Reply
  113. Barbara Msays

    The flavor is great. I’ve never baked with tahini before and I was surprised how good the flavor is. Can’t really taste the tahini which I was concerned about. Overall very good. Mine were a little crumbly, so maybe a little less flour next time. Thanks for another great recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them! Yes, maybe try a little less flour and/or more banana. Thanks for sharing, Barbara!

      Reply
  114. Laurensays

    These are the BEST muffins! My tahini was a little on the old side so I swapped in some unsweetened creamy almond butter and it was fantastic. I love the chewy rolled oats in these, will definitely make again! Thanks so much for this recipe!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy them, Lauren! Thanks so much for the lovely review!

      Reply
  115. Caitlinsays

    My favorite muffin recipe! I’ve made these a few times and every time they come out perfect. I recently had to go nut-free, so in my last batch I subbed AP flour but only used about 3/4 cups (next time might use even less) and only baked for 20 minutes. They are definitely better with the almond flour but these were still amazing, too!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed them, Caitlin! Thanks so much for the lovely review!

      Reply
  116. Julssays

    I love this recipe and have made it several times. Simple ingredients and so easy to make. Thanks 💕

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Juls! Thanks so much for sharing!

      Reply
  117. Lisasays

    These muffins are fudgin’ delicious.
    I made them with my daughter and they are definitely toddler approved too! Wish I could show you her cocoa covered face as she licked the bowl and spoon clean! SO YUMMY. I love that they are a healthier take on a chocolate chip muffin so they are guilt free when she asks for more and more and MORE!!!!!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we can imagine it- adorable! We’re so glad you both enjoyed them =) Thanks so much for the lovely review!

      Reply
  118. Jensensays

    Absolutely love!! Halved the recipe and used 1 regular egg, subbed honey for agave nectar and used natural peanut butter instead of tahini. So easy and a hit!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Jensen! Thanks so much for sharing!

      Reply
  119. katiesays

    This is the third or fourth time I’ve made these. They are the absolute BEST. You would never think they were healthy. They are so moist and chocolately and delicious. I love them. My 2 year old loves them. My husband loves them. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad everyone enjoys them! Thanks so much for sharing, Katie =)

      Reply
  120. Anusays

    Made these last week after my sister sent me the recipe. She makes them often for her daughter and raves about them all the time. I had to see what the big deal was so I made a batch and my family went wild and asked me to made more. Since I didn’t have oil, I used almond butter. Worked like a charm. So delicious and perfect. I normally hate muffins, but am obsessed with these 🤤

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad to hear it, Anu! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  121. Jenna Ssays

    YUM! So fudgy and perfect! Keeps well in the freezer too. Will definitely make again and again.

    Reply
  122. Andreasays

    These are amazing! I subbed almond butter for the oil and they still turned out great 👍 so glad I made a double recipe to freeze half of for later :)

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Andrea. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  123. Suzanne Parkersays

    These are delicious! Fudgy and chocolaty–a perfect combo! I subbed the flax egg for a chia egg (allergy) and subbed almond butter for the tahini. Worked beautifully!

    Reply
  124. Lyndseysays

    WOW! My new favorite treat 😍 Made these this morning and couldn’t be happier I found this recipe. I have some modifications that worked for me below:

    Used Bob’s Red Mill egg replacer instead of the flax egg. 2 tbsp of agave nectar instead of maple syrup. 2 tbsp Earth balance butter for the oil. Lastly, used about 3/4 of a cup of Bob’s Red Mill 1:1 GF flour.

    They turned out fantastic! Can’t wait to make again. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad they turned out well! Thanks so much for sharing, Lyndsey!

      Reply
  125. Sapna Parmarsays

    These were incredible! Omg. Absolutely loved them. I did omit the coconut sugar completely, and reduced the maple syrup to 1 tbsp. They came out amazing, perfect texture. Keep up the good work!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Sapna! Thanks so much for the lovely review! xo

      Reply
  126. Melissa Rhodessays

    These are the best muffins I have ever eaten. These are going to be on my regular roster for muffins. AMAZING!

    Reply
  127. Jennifersays

    Heyy I’ve made this recipe a couple months ago and absolutely loved it, it was a huge hit for my boyfriend as well. I am now visiting my parents and don’t have almonds in the house and no almond flour, but I have oats. Could I make oat flour and sub for the almond flour?? I’m dying to make something chocolatey for my family!

    Reply
    • Support @ Minimalist Bakersays

      Hi Jennifer, we haven’t tried them that way, so we’re not sure. But it looks like another reader did so with success. We’d suggest starting with less since it is more absorbent. Let us know how it goes!

      Reply
  128. Nicolesays

    The most AMAZING muffins I have ever had. We make them weekly!!! My son loves them too (19 mo) I used silicone muffin liners and cocoa powder and today’s batch is the best ever (usually do cacao powder) thank you for the recipe! Plus, one bowl = life.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Nicole! Thanks so much for the lovely review!

      Reply
  129. Laurensays

    Great and simple recipe! I used almond butter in place of tahini. Sooo yummy. Perfect for a chocolate craving. Thanks for another great one, MB!

    Reply
  130. Sophiesays

    If there is a better chocolate muffin for us gluten, cane sugar, and dairy free folx, I’ve never met it. Fudgy. Light. Sweet, but not too sweet. I shared this recipe with everyone I talked to as we all went into isolation earlier this year. Everyone made it. And you know what? None of us have ANY regrets. I sub almond butter for tahini often, since I have it on hand. And carob for cocoa when I can’t handle the caffeine. All perfect and delightful.

    Reply
  131. Ginasays

    So delicious!! My whole family gobbled them up and they keep asking me to make them again.

    Reply
  132. Emily Bsays

    I’ve made this recipe many times and it is always delicious!! I used real egg instead of flax egg and they turned out beautiful. It might be a perfect recipe – so easy and full of flavor.

    Reply
  133. ABsays

    I love this recipe. I’ve made these muffins so many times now I know the recipe by heart. They’re so good when freshly out of the oven and still so good a few days later, like brownies but healthier.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! So glad you enjoy them =) Thanks so much for the lovely review!

      Reply
  134. Deeptisays

    I made these recently and doubled the recipe… Ended up making 24 muffins. I also subbed cacao powder for the cocoa because I have trouble finding good quality cocoa powder where I live. The muffins turned out really awesome with many people asking for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad they turned out well! Thanks so much for sharing!

      Reply
  135. Stacysays

    I‘m not GF and I want to use AP flour instead of almond flour. You think I could just sub as is or would I need to add less/more of AP flour?

    Reply
    • Support @ Minimalist Bakersays

      Hi Stacy, we’d recommend scanning the other comments as other readers have had success with similar swaps. Our main advice would be to slightly reduce the amount added and slightly reduce baking time so they don’t dry out! Hope that helps!

      Reply
  136. Juliasays

    Delicious muffins that are moist and not too sweet. I substituted tahini with almond butter and almond butter oil (instead of coconut oil). It also left out the maple syrup and it still came out amazing. My kids love them too. Ive made it twice now and found that baking it in my oven to anywhere between 25-28 min was perfect when I filled the entire muffin tin.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad to hear it, Julia! Thanks so much for the lovely review! xo

      Reply
  137. Francesays

    So good. Made these as muffins and also as a loaf. Increased the baking time to about 45ish minutes for the loaf. Subbed a regular egg instead of using a flax egg. They are super fudgy and delicious and also not too sweet which is great. You should make these!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad it turned out well! Thanks for sharing, France!

      Reply
  138. Gracesays

    This is the best!! Made in twice and it has never failed to hit the craving for chocolate.

    Reply
  139. Amber Hovanecsays

    So good! My favorite muffins! I use regular rolled oats & they come out so yummy every time.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Amber! Thanks so much for sharing!

      Reply
  140. Isabellasays

    I’m lost for words! I made these and they were perfect! My family gobbled them up. They were fudgy with a wonderful banana flavor as well. I substituted the flax egg for a regular egg and I added a bit more almond flour to get the right texture. Highly recommend.

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for the lovely review, Isabella. We are so glad you and your family enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  141. Krystalsays

    I want to try this recipe! Can I use applesauce in place of the flax egg? If so, how much of it should I add?

    Reply
    • Support @ Minimalist Bakersays

      Hmm, maybe! We haven’t tried that and aren’t certain how it would turn out. Maybe 3-4 Tbsp? Let us know if you try it!

      Reply
  142. Jennifersays

    WOW! These are absolutely delicious. I used cashew butter in place of the tahini. Thanks for another great recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Jennifer! Thanks so much for the lovely review!

      Reply
      • Genevievesays

        I really want to make these but I am not able to get almond flour or meal. I do have coconut flour or whole wheat flour. Can I use either of those to sub without sacrificing the amazingness? If so, is it one to one? Thank you!

        Reply
        • Support @ Minimalist Bakersays

          Hmm, we’re not sure as we haven’t tried either. We’d say a blend of coconut and whole wheat would be best. Just don’t add too much as these flours are much more absorbent. Let us know how it goes!

          Reply
  143. Ethansays

    Delicious! Made 2 substitutions – used golden syrup instead of maple and sunflower seed flour instead of almond to make these nut free. I didn’t think I’d like it but the rolled oats actually provide a great texture to these.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad they turned out well! Thanks so much for sharing, Ethan!

      Reply
      • Support @ Minimalist Bakersays

        Thanks so much for the lovely review, Teja. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

        Reply
  144. Courtneysays

    Just pulled these out of the oven and they are delicious! Followed the recipe quantities, but subbed in sunflower butter for the tahini and used olive oil for the oil component and light brown sugar to sweeten. I did 1/2 the recipe and as I wanted more of a muffin consistency, I ground the oats and used the same amount by weight (love that you include metric, it’s so much easier). The texture was spot on and I used a high quality Dutch processed cocoa and chopped chocolate and the flavor is deeply chocolatey and delicious. Thank you!

    Reply
  145. Jennasays

    I made these and they were super delicious. The only thing is they didn’t come out fudgy for me. They came out super fluffy. Is it because I used whole wheat flour instead of almond flour? I had to use less than the recipe called for to get the desired pre baked texture. What else do you think could have gone wrong? Thank you in advanced!

    Reply
    • Support @ Minimalist Bakersays

      Hi Jenna, we think the change in flour/amount definitely could have caused that.

      Reply
  146. Marylizsays

    Hi Dana! I made these and absolutely loved them! I followed the recipe with just 2 exceptions:
    1. I used 1/2 coconut oil and 1/2 Melted Ghee, instead of the grape seed oil.
    2. I used an actual egg instead of the flax egg. (1 egg only)
    The muffins came out moist and delicious! I froze a few and just pop them in my air fryer when I want to defrost and reheat them! They paired especially well with my homemade almond milk or Brazil nut milk!
    Thanks for the recipe! I follow many of your other recipes and love them all! :-))) <3

    Reply
  147. Jennifer Neumannsays

    WOW – Delicious and decadent!! They just came out of the oven and with vanilla ice cream a real (healthy) treat. I halved the sugar and used oat flour instead of rolled oats. Definitely will make again and can highly recommend. Thanks for this great recipe Dana!

    Reply
  148. Angelique DeSilvasays

    AAAAAmazing Dana!!! Thank you! Best ever chocolate chip muffins! I made these oil-free by replacing the 2 Tbsp of oil with 2 Tbsp of tahini, as I love the combination of chocolate and tahini. I also made these almost sugar free, by leaving out the maple syrup and coconut sugar, by substituting these sweeteners with 1/4 cup + 1/8 cup of Monkfruit. I say almost sugar free, as I used 30 grams of HU Dark Chocolate Gems instead of the recommended amount of chocolate chips and drizzled some of my homemade dark chocolate on top after they cooled off. I reduced the almond flour by 1/4 cup, as per your recommendation for oil-free version. I made 6 large muffins instead of 11 small ones, so I ended up having to bake these for 35 minutes, and they came out perfect! I will eat one every morning until they are all gone! In fact, I may have these around on a daily basis, until I OD. Death by Chocolate yeayyy! Thanks Dana!!!! 10 stars or whatever would be the highest rating ever! As you can see, I’m still buzzing on the chocolate!

    Reply
  149. Avnisays

    Overall this was delicious, but my husband and I both found the oats oddly hard to bite into. Are they supposed to soften up? Next time I’m thinking of leaving them out or using oat flour — would that work?

    I replaced one of the bananas with 1/2 c. applesauce, not sure if that affected the oats

    Reply
    • Support @ Minimalist Bakersays

      Hi Avni, did you use rolled oats? It almost sounds like they were steel cut or another form? But yes, feel free to make them into oat flour instead!

      Reply
  150. Angelique DeSilvasays

    Hi Dana, when you say one may sub almond flour for Almond Meal in this recipe, that almond meal is not the same as replacing the almond flour with the almond pulp that results from making raw almond milk right? I so wish I could find good uses for my almond pulp that would actually taste good. I haven’t had much luck with using it in hummus, cookies, pancakes, waffles, or energy bites. This saddens me, as I feel wasteful making raw almond milk, but having to throw away the pulp that remains. If you have tried and true uses for Almond Pulp pray tell!!

    Reply
  151. Ninasays

    I made these and they were pretty good! Very rich. However, mine did cave in like tops weren’t fluffy but followed recipe. Wonder if using baking powder would be better.

    Reply
    • Support @ Minimalist Bakersays

      Hi Nina, it sounds like they may have needed a bit more flour. Is it possible your bananas were on the larger side?

      Reply
  152. LGsays

    I have used this recipe 4 times now, and is just absolutely perfect and decadent every time. The texture from the oats give it earthiness, yet so fudge and chocolatey – almost like brownie muffins. The only tweaks I have made are the use of natural creamy peanut butter, and more chocolate chunks (instead of chips). Always a winner!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoy it! Thanks so much for sharing!

      Reply
  153. Carlasays

    Delicious! I loved how simple this recipe is and how the muffins tasted like soft brownies. My muffins looked like the pictures. I had enough batter to make 12 muffins. These muffins definitely have a slight banana taste but the main taste is chocolate.

    I used Linwoods Milled Flaxseed Sunflower Pumpkin Sesame Seeds & Goji Berries instead of pure flaxseed so I added a bit more in my flax egg because it had a lower percentage of flaxseed. I substituted brown sugar, golden syrup, coconut oil, regular oats, and spelt flour.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed them, Carla! Thanks for sharing!

      Reply
  154. Aishasays

    I’m new to this whole healthy vegan diet thing, here were my results!
    Have to say, I am absolutely in love with the simplicity of this recipe.

    Alternative ingredients used:

    Dark brown sugar.
    Pancake Syrup (2% Maple).
    Coconut Oil.
    Regular All Purpose Flour (Same amount, did not decrease the quantity as suggested).
    Dark chocolate chunks (I did not have chips).

    Outcome:

    Turned out very good!
    Definitely can taste that it is healthy (unlike regular muffins), but didn’t taste as bad as I thought.

    Tips!

    They definitely fill you up fast, so put a really small amount in the cupcake tins so you don’t end up wasting any food!!
    If you don’t like the taste of banana, this recipe is not for you.
    Make sure you mash the bananas completely— tricks you into thinking it’s isn’t as “healthy” as it is.

    Conclusion:

    They were very yummy, chocolatey and fudgey.
    Only critic is that they came out a lot cakey-ier that the picture shown (might be because I filled up the tin pretty big).
    Don’t skip the chocolate chips!! They add alot to the treat :)

    Reply
  155. daniellesays

    HI!
    I love this recipe! Have you ever tried it in a bread pan instead of muffins? If so, what would you recommend the baking time to be? Are there any other recommendations/hesitations you would have?

    Reply
    • Support @ Minimalist Bakersays

      Definitely! Other readers have done so with success. We’d suggest scanning the comments for additional info. Hope that helps!

      Reply
  156. Annesays

    Let me add my voice to the chorus of praise for this miraculous recipe. It’s really hard to put into words just how good these are. My biggest problem was that I could not stop eating them! Next time I am going to try to cut the fat a bit by subbing pumpkin or prune puree for some of the tahini/coconut oil. Will be sure to report back. Dana, I think you are a genius!

    Reply
      • Annesays

        I’m reporting back. This time I used 1/4 cup of prune puree and 2 T. of tahini for the fat. Also reduced sugar and maple syrup by 1/2, since prunes are sweeter than tahini. And, I used 1/2 almond flour, 1/2 oat flour to reduce the fat content further. The result? The muffins didn’t rise quite as well, they don’t have that nice peak, but the flavor and texture are just as good! Still incredibly dark, rich, gooey, and delicious! I don’t think it’s possible to mess this recipe up.

        Reply
  157. samsays

    i’ve made these twice now and they’ve become a regular in the rotation! the first time i made it with tahini, though ever since i’ve been making it with almond butter instead and it comes out great.

    the one thing that i’m not crazy about is the texture of the whole oat mixed in–could the oats be pulsed into oat flour and then included in the batter? thank you!

    Reply
  158. Brittanysays

    For a nut free option, you can use regular flour? Would that dry it out too much?

    Reply
    • Dana @ Minimalist Bakersays

      We’ve had others try that successfully yes! Just scan the comments for tips. I suggest adding slightly less because it’s more drying, and be careful not to over-bake.

      Reply
  159. Sana Jesudasonsays

    These were absolutely scrumptious ♡ I skipped the oats and subbed in regular self raising flour, but they still worked out beautifully. 10/10 defs making again, yet another dangerous recipe :D

    Reply
    • Support @ Minimalist Bakersays

      Hi Sana, we’re so glad you enjoyed them! Thanks so much for sharing!

      Reply
  160. Susansays

    I made this muffin recipe 3x and it is awesome. Kids and adults enjoyed them. I will have to start baking a double patch.. Thank you!
    Definitely 5 stars! 👍
    Thank you 🙏

    Reply
    • Gingersays

      Love your recipes, as they adapt so easily around food challenges! With so many allergic/sensitive to Oats,including me(although I love them), & how frequently they show up in your recipes, it’s a bit disheartening without an alternative. I’ve heard of using quinoa flakes, but they’re difficult to find & a completely different texture. Any insight appreciated !

      Reply
      • Support @ Minimalist Bakersays

        Hi Ginger, we find sorghum flour subs well 1-1 for oat flour in most recipes. In place of rolled oats, you could try half the amount of sorghum flour, or experiment with coconut flour in this recipe. Hope that helps!

        Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it, but that might work! Let us know if you try it!

      Reply
      • Meredithsays

        I subbed 1 medium banana for 1/2 cup of apple sauce. I didn’t want to add more than 1 cup of apple sauce because I thought the batter would get too wet. These muffins were so delicious and still had a hint of banana!

        Reply
  161. Oliviasays

    These muffins are magical! I had some extremely ripe bananas and I knew exactly what to do with them! Surprisingly I had all the ingredients on hand! They are soooooo moist and fudgy! The muffins aren’t too bananay or too chocolaty. Just right. I found the recipe really difficult to mess up. Thank you for the awesome recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Olivia! Thanks so much for the lovely review!

      Reply
  162. Josays

    Very good! I modified the recepie a bit – added less almond flour, aded an egg and no choć chips. Also I added 10 vanilla stevia drops and no coconut sugar! They are delicious! Baked so well, grew nicely and sooo fluffy! And only 160 kcal each which is significant reduction :)

    Reply
  163. Sydneysays

    SO good. Love how rich yet light these muffins are. I made them as the recipe called and they turned out great!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Sydney! Thanks so much for the lovely review!

      Reply
  164. Ambersays

    The best healthy chocolate muffins!!!! And so easy to make. Thank you for another amazing recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Jessica! Thanks so much for sharing!

      Reply
  165. Lindseysays

    Decent chocolatey muffins. Definitely muffins, and not cupcakes! Although they could be cupcake-like w/o bananas and oats, and with a peanut butter frosting on top! Two things that make them not my favorite. 1. Strong banana flavor coming through. 2. The rolled oats didn’t cook thoroughly. Perhaps allowing the batter to sit for a time to help them soften would be better. I would omit the bananas or sub at least half with applesauce or a different purée to lessen the banana flavor.

    Reply
  166. Bella Kimsays

    Can I make this cake in a poundcake pan instead of a muffin tin? I think I should put flaxseed eggs for that.

    Reply
    • Support @ Minimalist Bakersays

      Hi Bella, we haven’t tried that, but it might work! Though we do think it’s probably better as muffins. This recipe does contain flax egg. Let us know if you try it!

      Reply
  167. Noelsays

    Twice…I’ve made these twice. So unbelievably easy, for something so ridiculously delicious. I love this recipe. Thank you, thank you, thank you.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this recipe, Noel! Thanks so much for the lovely review!

      Reply
    • Lainesays

      Rock star recipe!
      We made 12 about an hour ago and sadly, there is only 1 left;) Apparently husbands and children can’t keep their hands off them….
      We made the oil free version and substituted sunflower seed butter for the oil.
      Scrumptiously perfect.
      As always, your recipes are yum and the ideal healthier lift me up during Quarantine
      :)

      Reply
  168. Larasays

    I’ve been kind of obsessed with your recipes lately and just yesterday your cook book arrived! it felt like Christmas :)

    I also made these muffins yesterday and substituted the almond flour with 3/4 cups of oats blended into flour and roughly 1/3 cup of ground hazelnuts. worked perfectly as well! it also yielded 12 muffins, but maybe German muffin tins are smaller :)

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad to hear it, Laura! Thanks for sharing! xo

      Reply
  169. Maddiesays

    These were amaaaazing. Reminds me of the ones I used to binge on as a kid. I cooked at 350 degF for 25 minutes and they were overdone. Would you recommend adjusting temperature or time? I was thinking trying 325 and testing after 25 mins… Regardless of being slightly overdone, they were so good! Can’t wait to make again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Maddie! We’d suggest reducing the time instead of the temperature next time. Hope that helps!

      Reply
  170. Kendall Starksays

    Hey, Dana! Could I make these with an egg? I can’t find flax meal where I live. Thanks!

    Reply
  171. Natsays

    First off, your blog and recipes are my favorite. This is my go-to site, and I’ve never tried any of your recipes that I didn’t like. Thank you for providing this reliable, delicious resource!

    This recipe popped up when I was checking your blog and I decided to try it. The whole family loved it. I was out of avocado oil, so I went with the coconut oil option instead. It turned out great and just as you described! Another fantastic recipe. And I love that it feels like a treat but also has some nutritional value. Thank you!!!

    And just a note to anyone who subs coconut oil in recipes like this: Because coconut oil is not liquid at room temperature, make sure it is thoroughly melted and that the rest of the ingredients aren’t too cold when you add it. Otherwise you could end up with the coconut oil hitting those cold ingredients and hardening into little pills of oil that are impossible to stir into the mixture. I’ve done that. Running hot water over the outside of the mixing bowl and stirring until things warm up a bit and the coconut oil melts and incorporates into the mixture will take care of the problem, but it’s quicker to just avoid this step in the first place.

    Reply
    • Support @ Minimalist Bakersays

      Aw, thank you so much for your kind words and lovely review, Nat! And for sharing the coconut oil tip! xo

      Reply
  172. Elsays

    I don’t usually write reviews but this recipe was soooo good. The muffins were delicious and moist. The recipe was easy to follow and very forgiving with modifications! Even my non vegan husband loved them!! Thanks, MB!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed them, El! Thanks so much for sharing!

      Reply
  173. Lindsaysays

    SO delish! We didn’t have chocolate chips or almond flour (we subbed oat flour) and they were so yummy! My picky 4 and 6 year olds loved them!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed them, Lindsay! Thanks so much for sharing!

      Reply
  174. Carolinesays

    Absolutely AMAZING! I used peanut butter instead of tahini, only 1/4 cup of coconut sugar, cacao nibs and they turned out perfect. Will definitely be making these again and again! Moist, perfect flavor, and super clean!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Caroline! Thanks so much for the lovely review!

      Reply
  175. Zoesays

    These muffins are soooo dang good!! Seriously obsessed. So easy and filling. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Zoe! Thanks so much for the lovely review!

      Reply
  176. Holliesays

    The recipe pictures looked insane but when I tried them they didn’t rise and all and we’re really dense and not light like muffins. Maybe I did something wrong? Anyone point me in the right direction as I’d love to make these well!!

    Reply
    • Support @ Minimalist Bakersays

      Oh no! Sorry to hear that, Hollie! We wonder if there was too much banana? Or perhaps the baking soda was old?

      Reply
  177. Nicolesays

    Fantastically fudgy! Perfect balance of banana and chocolate flavours! Substituted a chia egg for the second batch and it was just as good.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Nicole! Thanks so much for the lovely review!

      Reply
  178. Dinasays

    these are so good! they have already made it into my go-to baking list. I used 1 egg in place of the substitute and it worked great!

    Reply
    • Ethansays

      I’ve tried some of your other muffin recipes using rolled oats and the texture of them always seems to remain hard and difficult to chew? Not sure why – definitely rolled oats and not another type. If subbing oat flour, would you use the same amount of oats just blended into a flour? Thanks :)

      Reply
      • Support @ Minimalist Bakersays

        Hmm- we’re not sure! Maybe a matter of personal preference or brand? We’d say for oat flour, use slightly less.

        Reply
  179. Kristinasays

    I’m cursed with a sweet tooth and an impatience for the precision baking requires.

    This recipe was so easy to follow and very forgiving with modifications. I’ve made these muffins twice now — once as directed, & second time modified where I substituted almond flour for chickpea flour, and added a splash of espresso to thin out the thick batter a bit.

    I found the original recipe to make fudge-y, dense, and deliciously rich muffins. My modifications yielded a still-fudge-y-but-less-dense muffin with a more rounded chocolate flavor with the addition of espresso.

    If you have bananas and are banana-breaded-out during all the at-home baking. These will make use of some of those bananas for a chocolate-y treat.

    Reply
  180. Taniasays

    Yum! These were as delicious as I’d hoped. I’m not vegan, so I subbed one egg for the flax egg, and butter (melted and cooled) for the coconut oil, and I used almond meal and almond butter because that’s what I had. They turned out nice ad chewy around the edges and delightfully fudgy in the middle. I think the almond flour would might have helped them hold together a bit better (they did have a tendency to fall apart a little) but no matter. They were eaten up so fast no one really noticed or cared!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Tania! Thanks so much for sharing!

      Reply
  181. Carlysays

    I have tried a few of your muffin recipes now, and they are all delicious – but this one was the clear winner. So moist and fudgy!

    Substitutions: I used 3 overripe bananas (instead of 2), vegan butter (instead of oil) and 1 cup of all purpose flour (instead of the 1 1/4 almond flour).

    Just a note on quantity: this definitely didn’t make 11 muffins for me. I have a 6 cup tray and filled them to the top, so it made 6 mega muffins. I probably could’ve stretched it out to make a couple more if I didn’t keep “tasting” it from the bowl, but 6 worked out better anyway. I just cooked them for an extra 5 minutes (35 minutes in total).

    Delicious! Thanks again, Dana!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing, Carly! We’re so glad you enjoyed them!

      Reply
  182. Rebeccasays

    I made these using all oat flour (2 cups quick oats blended into a flour) , halved sugar based on suggestions (1/4 cup brown sugar), melted coconut oil instead of avocado & used 1/4 cup mix of tahini & almond butter! I really don’t think I’ve ever baked anything that came out SO PERFECT! No mishaps- everything just WORKED and came out SO INDULGENT! Made these for my friend’s birthday, you’re definitely making someone’s birthday a whole lot better Dana :)

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad it worked well! Thanks so much for sharing, Rebecca!

      Reply
  183. Stephaniesays

    I just made these, and halved the recipe because I had only 1 banana that was languishing in my fridge. I followed everything else exactly as written and they are amazing! Fudgy, moist, and just the right amount of sweetness.

    Reply
  184. Stefanisays

    These were DELICIOUS!
    I used the coconut flour option, almond butter instead of tahini, and added pecans on top of a few. I even forgot the maple syrup (if that doesn’t sum up my baking game, idk what does), and they turned out amazing anyway!

    Reply
  185. Jacynthe Bigrassays

    I’m really impressed! These muffins are great. I’m already planning my second batch! hahaha! I made them with raw almond butter.

    Reply
  186. Nancy Ssays

    These were So delicious! The perfect snack to curb my sweet tooth, as I can’t have gluten, dairy, sugar or eggs…thank you! Will be making again!

    Reply
  187. Katiesays

    I made these this morning and they are amazing! Only two left by this evening. 😄 I blended up the oats first and used almond butter because I was out of tahini. Will definitely make them again! And again!

    Reply
  188. Amysays

    This recipe has become my new favorite chocolate muffin/cookies recipe (more on that below). I have made it 4 times in 3 weeks and don’t plan on stopping anytime soon.

    I usually am not a fan of banana but in this one I can’t really taste it. The flavor with the tahini and cocoa is just out of this world.
    I made a few substitutions:
    1) used water instead of oil and maple syrup (plenty sweet without for me),
    2) for the flour, instead of oats & almond flour (together 2c total), I use a mix of wheat bran, oat bran and a smaller amount of almond flour (gives an incredible texture),
    3) omit the chocolate chips (I usually never do that but this recipe really doesn’t need them IMO).

    I realized I prefer making cookies out of the dough, because my favorite part of muffins is the top (cookies are like tops only). Just make flattened-out drops of dough and bake for less time.

    This recipe is INCREDIBLE. I wish I could give it 7 stars out of seven. Make it!

    Reply
  189. Louisesays

    This was my first time trying a baked recipe from your site and I have to say, these muffins were amaaaazing. So chocolatey, tender, and moist! I’ve made these twice now — the first time yielded not so great results as I only had one banana, didn’t have almond flour so used all purpose flour, and they baked for a tad too long. My 4 year old ate half a muffin and was done. The second time I made it, I followed the recipe exactly as written (but subbed chicken egg for flax egg and almond butter for tahini). Divided them into 11 muffin cups and baked for 23 minutes and the results were glorious. My 4 year old devoured her muffin, requested another one for the following day, and asked when she could help me make them again. Thanks for a fabulous recipe!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you both enjoyed them! Thanks for sharing, Louise!

      Reply
  190. Jenna Bsays

    These muffins are delicious! I’ll definitely be making them again! Thank you!

    Reply
  191. Jesssays

    Made this with a few changes with great success…love this recipe! I baked it in a 7×11 inch glass pyrex dish for 30 minutes. I left out the coconut sugar and maple syrup completely and used 1/4 cup honey instead. I used cacao powder instead of cocoa powder and Bob’s Red Mill paleo baking flour instead of the almond flour. The cake is so delicious, thanks for the recipe!

    Reply
    • Sarahsays

      Let me start by saying you might have to double the batter because it tastes so good before baking you likely won’t have anything left to put in the oven!

      These are easy, goof-proof muffins that do well with substitutions. I place of the oats and almond flour, I used a combination of 3/4 C oats, 3/4 C Bob’s Redmill 1:1, and 1 C Almond Flour.

      I look forward to trying these again with cashew butter but they taste great with tahini.

      Thank you to Minimalist Baker for sharing this great recipe with us!

      Reply
      • Support @ Minimalist Bakersays

        Ha! Great advice, Sarah ;) We’re so glad you enjoy them! xo

        Reply
  192. Erikasays

    I’ve just made this using what I happen to have in my cupboard and they were amazing! I substituted almond flour for coconut as that’s all I had and used flaked buckwheat because even gluten free oats kill my tummy! Also only had peanut butter instead of tahini definitely had to use quite a bit of almond milk (I used rude health chocolate milk!) to make the mixture moist as the coconut flour just sucked up all the moisture! but they tasted amazing and are still moist 2days later!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Erika! Thanks so much for sharing!

      Reply
  193. Campbellsays

    Oh my goodness! These are amazing!!! They taste like chocolate cake! You have outdone yourself yet again! I am going to make these everyday! Thank you for continuing to share your amazing recipes!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for the lovely review, Campbell! We’re so glad you enjoy them! xo

      Reply