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:
Easy to make
& 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
- Fudgy Sweet Potato Brownies (V/GF)
- Vegan Peanut Butter No-Bake Cookies
- No-Bake Chocolate Cheesecakes
- Vegan Chocolate Ice Cream
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)
- 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)
- 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.
*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).