Chocolate and banana are such a great combination, and these vegan chunky monkey chocolate banana muffins are filled with delicious chocolate and chunks of banana! They're easy to make and are perfect for breakfast or an afternoon treat. If you like these, you'll also like our chunky monkey smoothie.
Updated April 23, 2020.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
Dairy-Free and Egg-Free Chocolate and Banana Muffins
If you're looking for the ultimate muffin, look no further.
The combination of chocolate and banana is so delicious. The slightly bitter cocoa and sweet banana is a flavor marriage made in heaven.
When you put those two together in a tender muffin, well, in our minds, there's nothing better.
Adults love these, kids love these, and they're great for breakfast, snacks, even dessert.
How to Make Vegan Muffins
First - Add all of the dry ingredients to a large mixing bowl and whisk until completely blended.
Second - Add the wet ingredients to the dry ingredients and stir until just combined.
Third - Gently fold in the banana and chocolate chips until evenly combined and scoop the batter into the muffin tins.
Fourth - Bake until the muffins begin to crack on top and spring back when gently pushed on top.
That’s all. Just four easy steps and only thirty-five minutes to make scrumptious vegan muffins with melty chocolate waterfalls.
TIPS FOR MAKING THE PERFECT MUFFIN
- Mash the bananas with a fork so you'll get larger pieces of the banana.
- Use a high quality cocoa powder.
- Don't over mix the batter, doing so will result in a tough muffin.
- Make sure the oven is completely preheated before putting the muffins in the oven or they won't bake evenly.
- Bake until the muffin tops begin to crack and they spring back when you gently press on the tops.
- This recipe doesn't use as much sugar as a typical recipe because the chocolate chips are sweet. If you like a really sweet muffin, feel free to add a few more tablespoons of sugar.
More Vegan Muffin Recipes You'll Love
Make our chocolate and banana vegan muffin recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Chunky Monkey Chocolate Banana Muffins (Vegan)
- 1 mixer
- 1 muffin tin
- 1 Oven
- 1 cooling rack
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cocoa powder
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened apple sauce
- 1 tablespoon melted coconut oil
- 1 cup non-dairy milk I used cashew milk but almond milk will work too
- 1 large banana mashed, leaving some whole pieces.
- ½ cup vegan chocolate chunks or chips I use Enjoy Life brand
- Preheat the oven to 350°F (176C) and grease and flour or line a muffin tin with liners
- In a large mixing bowl whisk the flour, baking powder, salt, cocoa powder, and sugar together until well blended and the cocoa is evenly distributed.
- Add the apple sauce, vanilla, coconut oil, and non-dairy milk and stir until just combined. Don’t overdo it or the batter will get tough. Gently fold in the banana and chocolate chips until evenly combined.
- Spoon the batter into the muffin tins until ¾ of the way full. Bake for approximately 20 minutes or until the tops are puffy and cracked and they spring back when gently pressed.
- Cool on a wire rack for five minutes and then remove the muffins from the tin and cool on the rack until they’re cool enough to eat.
- Store in an airtight container for up to two days or freeze for up to a month.
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