Vegan chocolate and banana muffins

Delicious vegan chocolate and banana muffins. Perfect for an after school snack, weekend treat or…breakfast!

Who’d say no to a banana and chocolate muffin. Really, who’d say no? Thankfully, no one in our household, so these are a regular fixture on the kitchen table.

They are:

  • Light
  • Fluffy
  • Really chocolatey
  • Sweet

They’re perfect for an after school snack, or a weekend treat. I’ll be honest, they’ve even been known to be breakfast when times not been on our side and they’re just sitting there….


  • 1 + 3/4 cups gluten-free flour blend
  • 1 cup granulated sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teapsoon salt
  • 3 very ripe bananas
  • 1/4 cup vegetable oil or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup dark chocolate chips or chunks dairy-free


  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 cups with paper liners or grease with cooking spray. 
  • In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking soda, salt and baking powder. 
  • In a medium sized bowl, add mashed bananas, vegetable oil, vanilla, and apple cider vinegar and stir until thoroughly combined. 
  • Then, add the banana mixture into the dry ingredients. Stir until the mixture is moist and there are no more streaks of the dry ingredients. Fold in the chocolate chunks and chips. 
  • With an ice cream scoop or spoon, fill the greased or lined muffin cups with the batter. 
  • Bake in the oven for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
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