RECIPE: 1-Bowl Banana Chocolate Chip Muffins
Well, sometimes it’s a hit and miss. We had a few complaints about the ingredients of the last recipe we shared. What can I say – can’t win ‘em all! We do our best but there’s no pleasing everyone.
However, when choosing this delish easy vegan recipe, we kept your feedback in mind. Hope you enjoy these decadent vegan treats. Video demo included!
1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
The fudgiest plant-based, gluten-free chocolate muffins on the block, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, bananas, and more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
- 2 medium-size ripe bananas
- 1 batch flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)
- 1 ½ tsp baking soda
- 1/2 cup coconut sugar (or sub organic brown sugar)
- 3 Tbsp maple syrup (or sub agave nectar)
- 1/4 cup fresh drippy tahini (or sub other nut or seed butter of choice)
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 2 Tbsp avocado oil (or melted coconut oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
- 1/2 cup cocoa powder, sifted if clumpy
- 3/4 cup gluten-free rolled oats (to keep grain-free, try subbing half the amount in coconut flour, though we haven’t tested it ourselves)
- 1 1/4 cup almond flour (we haven’t tested with almond meal but think it would work)
- 1/4 cup vegan dark chocolate chips (or chopped dark chocolate)
1. Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).
2. To a large mixing bowl add banana, flax egg (flaxseed and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.
3. Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
4. Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You’re looking for a scoopable batter that’s still moist (see photo). If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.
5. Divide batter between muffin tins, filling almost all the way to the top (as recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
6. Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
7. Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.
8. Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.
*Nutrition information is a rough estimate.
*15 minutes prep includes 10 minutes for making the batter and 5-minute cooling time (although a 10- to 15-minute cooling time is ideal).
Nutrition (1 of 11 servings)
Serving: 1 muffin
Carbohydrates: 29.6 g
Protein: 6.3 g
Fiber: 5.6 g
Sugar: 17.2 g
Fat: 16.7 g
Saturated Fat: 3.1 g
Polyunsaturated Fat: 3.96 g
Monounsaturated Fat: 8.01 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 231 mg
Potassium: 286 mg
Vitamin A: 18.82 IU
Vitamin C: 1.87 mg
Calcium: 50.85 mg
Iron: 2.72 mg
There you go! A nice zing of potassium, relatively low carb and a bit of fiber and protein to boot.
Let us know how it goes and what great variations you make.
P.S. We have 150 more of these great cooking demos, and about 200 MORE fab recipes as part of our super-fab Mastery Program. Just sayin’!