Vegan chocolate banana muffins made with whole wheat flour. These are dainty little treats that is also perfectly acceptable as breakfast 🙂 These are also refined sugar free, easy to make and wonderful make ahead recipe.
Amazingly soft, moist, with subtle banana flavor and delightful chunks of dark chocolate, these muffins are great for breakfast as well as snacking.
So how do you deal with over ripe bananas situation? I regularly purchase bananas and very often end up with over ripe bananas. Few years back I got to know we can freeze them use as required and that has been a revelation indeed (for me 🙂 )
These days I just pop in them in the freezer and use them as required in recipes like banana bread, Mangalore buns, banana smoothie, pancakes and of course these banana muffins with chocolate on repeat mode. This is a great way to use leftover overripe bananas.
These muffins are super quick and easy to fix, one bowl recipe and ready in 30 minutes flat. I have made this vegan yet these are super fluffy, soft and moist.
These muffins in fact are so moist and spongy that no one will suspect these are eggless. I have used cashew yogurt here for this banana muffins recipe.
About This Recipe
These chocolate banana muffins are deliciousness in every bite 🙂 You will be amazed how such simple clean and humble ingredients can turn into an exotic treat like this.
It is super easy to make this recipe. All you need are few overripe bananas, some wheat flour and few more basic stuff. While adding chocolate chunks makes this a very delightful treat, those are totally optional.
I always add some chocolate chips or chocolate buttons as we love the double chocolate version 🙂
Next these are made with whole wheat flour and healthier compared to the ones made with plain flour or refined flour. You can also go ahead and add any whole grain flour, see my notes for details.
Next these muffins come together in minutes and they are super quick to make. Perfect for weekend get together and making a large batch is breeze too.
This is a one bowl recipe and really does not require a stand mixer or even an electric beater. Just a large mixing bowl and a hand held whisk will do the job.
Just whisk the wet ingredients, sift through the dry ingredients, fold in the chocolate, pour in muffin tin and bake 🙂 Do give these super easy double chocolate banana muffins recipe and enjoy. These are
Super simple and easy to make
flavorful, moist and spongy
double chocolate treat
wonderful breakfast or after school snack.
The ingredients to make chocolate banana muffins are pretty basic ones that are easily available in your kitchen if you are into basic baking. Here is the ingredient list for chocolate muffins with bananas.
Bananas– You will need over ripe bananas for this recipe. They are sweeter and also makes these muffins super moist and soft. You can use frozen bananas too. If overripe ones are unavailable just use any ripe sweet banana. If you have banana puree you can use it too (unsweetened). For intense banana taste upu
Flour– I have made these banana muffins with whole wheat flour that I regularly use for making roti. You can also use whole grain wheat flour. For lighter muffins you can even use plain flour or all purpose flour.
Oil– the base of this muffin is oil and here I have used light olive oil. Yes, olive oil tastes wonderful here and does not have over powering flavor. You have to use light olive oil and not extra virgin though. You can also use coconut oil or canola oil if you like.
Coconut sugar– I had a pack of coconut sugar waiting to be used and made these muffins with that. It tasted very good but you can easily use brown sugar, granulated sugar or even regular sugar or jaggery here.
Cashew yogurt– Instead of butter or milk and eggs, we are using vegan yogurt in this recipe. I have made these chocolate banana muffins with both almond and cashew yogurt, both tastes very good. You can also use dairy Greek yogurt too. Whichever you use, make sure it is thick and fresh at room temperature.
Cocoa powder– Use very good quality unsweetened cocoa powder for best taste, color and chocolate flavor. I have used Dutch processed cocoa powder. For healthier variation you can use cacao powder. If you want to make plain banana muffins just replace cocoa powder with same quantity wheat fl0ur.
Dark chocolate– chunks of vegan dark chocolate makes these muffins super delicious. You can also use chocolate chip or even chopped almonds or peanut butter chips for these chocolate muffins.
Others- Baking powder, baking soda, vanilla bean powder and pinch of salt.
How To Make Chocolate Banana Muffins?
Preheat oven at 180 C or 325 F. Grease and dust a muffin tin or place paper liners.
Place peeled over ripe bananas in a bowl and mash them very well.
To that add 1/4 cup canola oil or olive oil, 1/2 cup yogurt, 1/2 cup sugar, 1/2 teaspoon vanilla extract or bean powder.
Sift 1 1/4 cup whole what flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder and 1/4 cup unsweetened cocoa powder over the wet ingredients or in a separate bowl.
Mix very well with a spoon.
Combine dry and wet ingredients, mix well to make the muffin batter. It will be quite thick.
Spoon in the batter into muffin tin lined with paper liners. Push one or two squares of dark chocolate into each tin.
Bake in the preheated oven for 12-15 minutes
Let cool in the pan for 3-4 minutes. Serve chocolate banana muffin warm.
These banana muffins are super versatile you can serve it at any time of the day.
As breakfast- Serve these muffins warm with coffee or milk as a heaty, wholesome and satiating breakfast.
As snack- They also go very well as snack with fruit platter.
Dessert- my personal favorite is to enjoy the warm muffins as dessert with a scoop of ice cream.
Flour– For lighter and smooth muffins use fresh and fine flour. If the flour has loads of bran the muffins will turn a bit dense. If your flour is not very fine, you can sift it once or twice before using.
Cocoa powder– Use very good quality cocoa powder for best result. You can also cacao powder.
Leavening agents– This recipe uses both baking powder and baking soda. Baking powder helps in making the muffins soft and baking soda helps in raising of the muffins and also uniform browning.
Scaling up the recipe– you can double or halve the recipe. On the same note you can use this batter and make a banana chocolate cake or loaf too instead of muffins.
Make it gluten free- You can use any of your favorite gluten free baking flour blend for this recipe
Variations– Instead of chocolate chunks you can add dark chocolate chips to make banana chocolate chip muffins or peanut butter chips or chopped almonds too in these wheat muffins.
More Muffins Recipes
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Chocolate Banana MUffins
1 CUP = 250 ml
- 3 medium bananas over ripe, peeled and mashed, around 1.25 cups
- 1/2 cup coconut sugar
- 1/4 cup oil canola or light olive oil
- 1/3 cup cashew yogurt or Greek yogurt
- 1/2 teaspoon vanilla extract or powder
- 1.25 cups whole wheat flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup dark chocolate chopped
- Preheat oven at 180 C or 325 F. Grease and dust a muffin tin or place paper liners.
- Place peeled over ripe bananas in a bowl and mash them very well.
- To that add 1/4 cup canola oil or olive oil, 1/2 cup yogurt, 1/2 cup sugar, 1/2 teaspoon vanilla extract or bean powder.
- Sift 1 1/4 cup whole what flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder and 1/4 cup unsweetened cocoa powder over the wet ingredients or in a separate bowl.
- Mix very well with a spoon.
- Combine dry and wet ingredients, mix well to make the muffin batter. It will be quite thick.
- Spoon in the batter into muffin tin lined with paper liners. Push one or two squares of dark chocolate into each tin.
- Bake in the preheated oven for 12-15 minutes Let cool in the pan for 3-4 minutes. Serve chocolate banana muffin warm.