Name: Vegan Chocolate Banana Bread Muffins Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Vegan
Ingredients: 360 g / 1½ cups mashed very ripe bananas; 50 g / ¼ cup mild coconut oil or nut butter (such as hazelnut) (for oil-free version); 150 ml / ½ cup + 2 tbsp lukewarm soy milk (or other plant milk); 200 g / 1 cup sugar (demerara or coconut sugar); 50 g / ½ cup unsweetened cocoa powder; 1¼ tsp baking powder; ¾ tsp baking soda; 180 g / 1½ cups all-purpose wheat flour or gluten-free flour mix; ½ tsp fine sea salt; 100 g / 3½ oz vegan 70% dark chocolate, diced small; Chopped hazelnuts, for decoration

Jump to Recipe· 3.9 from 49 reviews

If you have a soft spot for the cozy combination of chocolate and banana but want to keep it plant-based, you are going to fall head over heels for this Vegan Chocolate Banana Bread Muffins Recipe. These muffins are perfectly moist, richly chocolatey, and bursting with the natural sweetness of very ripe bananas. They offer a tender crumb with just the right touch of coconut oil or nut butter to keep them luscious, while the dark vegan chocolate chunks create little pockets of melty goodness that feel like a hug in every bite. Whether you’re baking for a weekend treat or a quick breakfast on the go, this recipe is wonderfully simple, approachable, and sure to win over even non-vegans at the table.

Ingredients You’ll Need

A white bowl filled with thick dark brown chocolate batter is shown from above. The batter has a smooth and slightly lumpy texture, with a large pile of chopped dark chocolate pieces in the center. A wooden spatula rests inside the bowl, stirring the mixture. The bowl is placed on a white marbled surface with a wooden block partly visible beside it. Photo taken with an iphone --ar 4:5 --v 7

What’s so wonderful about this Vegan Chocolate Banana Bread Muffins Recipe is how humble yet essential each ingredient is. They come together harmoniously to create a balance of sweetness, moisture, and that deep chocolate flavor you crave. Plus, each one plays a part in the muffin’s tender texture and beautiful color.

360 g / 1½ cups mashed very ripe bananas: The natural sweetener and moisture base, bananas bring softness and that classic banana flavor.
50 g / ¼ cup mild coconut oil or nut butter (like hazelnut): Adds richness and keeps the muffins wonderfully tender; swap for nut butter for oil-free version.
150 ml / ½ cup plus 2 tbsp lukewarm soy (or other plant) milk: Helps to loosen the batter while contributing to a soft crumb.
200 g / 1 cup sugar (demerara or coconut sugar): Provides sweetness with a subtle caramel note to deepen the flavor.
50 g / ½ cup unsweetened cocoa powder: The star ingredient for that intoxicating chocolate taste.
1¼ tsp baking powder: The key leavening agent that makes the muffins rise perfectly fluffy.
¾ tsp baking soda: Helps with lift and balances the acidity of the bananas.
180 g / 1½ cups all-purpose wheat flour or gluten-free flour mix: The structure provider that holds everything together nicely.
½ tsp fine sea salt: Enhances all the flavors and balances the sweetness.
100 g / 3½ oz vegan 70% dark chocolate, diced small (optional): For those delightful melty bursts of chocolate inside the muffins.
Chopped hazelnuts, for decoration: Adds a touch of crunch and nuttiness if you want an extra special finish.

How to Make Vegan Chocolate Banana Bread Muffins Recipe

Step 1: Preheat and Prepare Your Muffin Tray

Start by heating your oven to 180° C (355° F). While it’s warming up, grab a standard 12-hole muffin tray and, if you want, line it with paper liners or lightly grease it to ensure your muffins pop out beautifully after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the mashed bananas with your chosen mild coconut oil or nut butter, plant milk, and sugar. Give everything a good mix until it’s completely smooth and glossy. This wet mixture is where the magic begins, infusing the batter with moisture and sweetness.

Step 3: Sift and Fold in the Dry Ingredients

Place a sieve over the bowl to sift together the cocoa powder, baking powder, baking soda, flour, and salt. This step ensures your dry ingredients are lump-free and evenly blended. Then, carefully fold these dry ingredients into the wet banana mixture using gentle circular motions starting from the center of the batter, gradually working your way out. This slow incorporation prevents over-mixing and keeps your muffins tender.

Step 4: Add the Chocolate Chunks

Fold in the diced vegan dark chocolate into your batter, reserving a small handful to sprinkle on top later. The chocolate chunks will melt slightly during baking, creating those irresistible gooey pockets that make these muffins extra special.

Step 5: Fill the Muffin Tray and Bake

Divide the batter evenly between the 12 muffin holes. The consistency should be pourable but thick enough to hold shape. Decorate the tops with your reserved chocolate chunks and a sprinkle of chopped hazelnuts if you like a bit of crunch. Place the tray into your preheated oven and bake for about 22 to 23 minutes. You’ll know they’re ready when a toothpick inserted near the center comes out mostly clean but with a few moist crumbs – the muffins should be perfectly moist inside.

Step 6: Cool and Enjoy

After baking, pop the muffin tray out of the oven and allow your Vegan Chocolate Banana Bread Muffins to cool fully before digging in. This resting time lets everything set up just right and improves the flavor and texture. Trust me, the wait is worth it!

How to Serve Vegan Chocolate Banana Bread Muffins Recipe

The image shows a close-up of a rich dark brown chocolate muffin with a soft, slightly cracked top, decorated with a few pieces of chocolate chunks resting on the surface. The muffin is wrapped in a white paper liner with vertical ridges. Around it, more similar chocolate muffins are slightly blurred in the background. The muffins sit on a smooth light brown surface, with the focus on the central muffin showing its detailed texture clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take these muffins up a notch, add a dusting of powdered sugar or a gentle drizzle of vegan chocolate ganache. Fresh berries or a smear of vegan butter on a warm muffin is also a simple way to make them feel extra special and inviting.

Side Dishes

Serve your muffins alongside a steaming cup of coffee, chai tea, or a cold glass of almond milk. For a fuller brunch, pair them with fresh fruit salad or a bowl of creamy coconut yogurt sprinkled with seeds and nuts.

Creative Ways to Present

Stack these muffins on a rustic wooden board for a cozy brunch spread, or place them in cute little baskets lined with parchment paper as gifts. You can even slice them in half and make mini banana-chocolate sandwich muffins with vegan cream cheese for a fun twist!

Make Ahead and Storage

Storing Leftovers

Leftover muffins can be stored in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator where they should stay moist for about a week.

Freezing

These muffins freeze beautifully. Wrap them individually in plastic wrap or place them in a freezer-safe container. They will keep well for up to three months. Just thaw at room temperature when you’re ready to enjoy.

Reheating

To bring back that fresh-baked warmth, heat the muffins in a preheated oven at 160° C (325° F) for about 10 minutes or microwave them for 20 to 30 seconds. This will melt the chocolate gently and revive the softness.

FAQs

Can I use another type of plant milk?

Absolutely! While soy milk works great here for its creaminess and neutral taste, oat, almond, or cashew milk are all excellent alternatives that will still keep these muffins moist and flavorful.

Can I substitute the sugar with a natural sweetener?

Yes, coconut sugar or maple syrup can work well. If you use a liquid sweetener like maple syrup, reduce the amount of plant milk slightly to keep the batter from becoming too runny.

What if I don’t have ripe bananas?

The riper the bananas, the better – they’re sweeter and mash more easily. You can speed up ripening by placing bananas in a paper bag with an apple for a day or two, or by roasting them in the oven at low heat until soft and browned.

Can I make this recipe gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour mix that measures cup-for-cup. Just be sure your baking powder is gluten-free as well, and you should be good to go.

What’s the best way to get a moist texture?

The combination of ripe bananas, coconut oil or nut butter, and the right balance of flour and plant milk ensures these muffins stay moist. Avoid overmixing the batter, and don’t overbake them to maintain that tender, moist crumb.

Final Thoughts

Making these Vegan Chocolate Banana Bread Muffins Recipe is like inviting a little bit of joy and comfort into your kitchen and onto your plate. They’re simple to prepare, full of luscious flavors, and wonderfully adaptable to your pantry staples and taste preferences. Once you try them, they’re sure to become a favorite go-to whenever you want a quick, wholesome, and sweet treat. Happy baking!