These easy vegan chocolate muffins are made without added oil and instead use your favorite nut butter.
The recipe comes together in less than an hour and makes a big batch, perfect for breakfast or snacks during the week!
Based on my vegan peanut butter banana muffins recipe, they're also gluten-free with the option to make them naturally sweetened as well.
📖 Recipe Overview
- Makes a big batch, and can be stored at room temperature.
- Ready in under an hour.
- Perfect for dessert, breakfast, or a snack on the go.
- Completely eggless and dairy-free, gluten-free.
- Can be adapted as refined sugar-free.
🍫 Ingredients Needed
- Ripe spotty bananas are a must for these vegan chocolate muffins. Mashed banana acts as the egg replacer by binding the ingredients while adding moisture and sweetness. You can use apple sauce instead if preferred.
- GF-certified oat flour replaces regular plain flour to make the chocolate muffins gluten-free. You can also make your own oat flour by blending oat flakes in a food processor.
- As these chocolate muffins are eggless, leavening agents in the form of baking soda and baking powder will help them to rise when baked.
- You can use any nut butter of your choice, peanut butter, cashew butter, or hazelnut butter all work well and will give a different flavor profile. These muffins don't have added oil, so nut butter acts as the fat in this recipe.
- Pure maple syrup and coconut sugar keep these peanut butter banana muffins refined sugar-free, but you can also use regular soft brown sugar.
- Vegan chocolate chips turn these into next-level double chocolate muffins, but feel free to make them without if you prefer!
- Non-dairy milk and apple cider vinegar create a vegan buttermilk substitute. It helps to tenderize the vegan muffins, making them light and fluffy. Soy milk or almond milk work best.
🥣 How To Make Vegan Chocolate Muffins
The method for making these dairy-free chocolate muffins is similar to making vegan banana bread.
(1) First, get your super ripe bananas and mash them with the back of a fork. Also, mix together the dairy-free milk and apple cider vinegar to create your vegan buttermilk.
(2) Next mix together all of the wet ingredients until smooth (vegan buttermilk, nut butter, mashed banana, maple syrup, and vanilla extract).
(3) To a separate large mixing bowl, add all of the dry ingredients, that's oat flour, cocoa powder, coconut sugar, baking powder, baking soda, and sea salt). Whisk the ingredients together to ensure they are event mixed.
(4) Next, pour the wet ingredients into the dry ingredients and whisk for about 30 seconds until the ingredients come together to form a batter. Be careful not to over-mix the batter, a few small pockets of flour are completely fine!
(5) Distribute the chocolate muffin batter into a lined 12-hole muffin tray. An ice cream scoop is the best way to get even amounts.
(6) Lastly, sprinkle extra chocolate chips on top of the muffins and bake for 20-25 minutes.
Place the muffins in an airtight container and store them at room temperature for up to a week. No need to refrigerate.
Yes, you can freeze these muffins in an airtight container and defrost them for a couple of hours before serving. You can also gently warm the muffins in the oven to get them back to tasting like they're been freshly baked!
You can swap out the banana for a quarter cup of apple sauce or 2 flax eggs. To make the flax eggs, simply mix together 2 teaspoons of milled flaxseed with 5 teaspoons of water and allow it to sit for 5 minutes.
➕ More Vegan Baking
- 236 ml (1 cup) non-dairy milk, soy milk or almond milk work best
- 1 tablespoon apple cider vinegar
- 100 g (3.53 oz) ripe banana
- 160 g (⅔ cup) runny peanut butter, cashew butter or hazelnut butter, , *see notes
- 100 ml (6 ½ tbsp) pure maple syrup
- 1 teaspoon vanilla extract
- 140 g (11 tbsp) coconut sugar, or soft brown sugar
- 200 g (1 ⅔ cups) oat flour, use GF-certified if required
- 50 g (⅗ cup) unsweetened cocoa powder, see notes
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g (⅔ cups) vegan chocolate chips
- Preheat your oven to 175°C (347°F) and line a 12-hole muffin tray with muffin liners.
- To make the vegan "buttermilk" add the almond milk and apple cider vinegar to a medium bowl, stir and allow to sit for 10 minutes. Mash the bananas with a fork.
- Add the mashed bananas, nut butter, maple syrup, and vanilla extract to the vegan buttermilk and whisk to combine. In a separate large bowl, combine the coconut sugar, oat flour, cocoa powder, baking powder, baking soda, and salt and whisk until evenly mixed.
- Add the wet ingredients to the bowl of dry ingredients and whisk to combine, be careful not to overmix. Gently fold in ¾ of the chocolate through the batter.
- Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners and top with the remaining chocolate chips. Bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30 minutes or enjoy them warm.
- Place the muffins in an airtight container and store them at room temperature for up to a week. You can also freeze them in an airtight container and defrost them for a couple of hours before serving. You can also gently warm the muffins in the oven to get them back to tasting like they're been freshly baked!
- This recipe calls for runny nut butter. If your peanut butter, cashew butter, or hazelnut butter is on the thicker side, simply heat it over a double-boiler and stir to melt and thin it out.
- Swap nut butter for tahini or sunflower seed spread to make them nut-free.
- Use Dutch-processed cocoa powder for a deep chocolate flavor.
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