Vegan Chocolate Banana Muffins

These Vegan Chocolate Banana Muffins are a must-try! Moist, fluffy, and loaded with chocolate, they're perfect for any time of day!

Prep Time15

Cook Time20

Total Time35

Servings: 12 servings

Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it lightly with coconut oil.
In a mixing bowl, whisk together the white whole wheat flour, granulated sugar, Dutch processed cocoa, baking soda, baking powder, and salt. Make sure all the dry ingredients are well combined to prevent any clumps.
In another bowl, use a fork or potato masher to mash the ripe bananas until smooth. You should have about 1 ¼ cups of mashed bananas.
To the mashed bananas, add the melted coconut oil, almond milk, and vanilla extract. Mix until everything is well incorporated.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or spoon. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
Fold in about ½ cup of the vegan mini chocolate chips, reserving the rest for topping.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the remaining chocolate chips on top for an extra dose of chocolate.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Store muffins in an airtight container at room temperature for up to 3 days.
Freeze muffins for up to 3 months; thaw at room temperature or microwave them slightly before enjoying.
For a gluten-free version, substitute white whole wheat flour with a gluten-free flour blend.