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.
Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL
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
Vegan Whole Wheat Strawberry Muffins
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.
Let’s connect on Instagram and Twitter. You’ll get a peek into our everyday lives in our stories and see what we’re sharing in our feed.
Chunky Monkey Chocolate Banana Muffins (Vegan)
Equipment
- 1 mixer
- 1 muffin tin
- 1 Oven
- 1 cooling rack
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
PIN ME FOR LATER!
Manjela says
These muffins were delicious. I made them with gluten-free oat flour and it worked wonderfully. Thanks for sharing.
Linda Meyer says
Hi Manjela! Thank you so much for letting us know. We're so happy you liked them. 🙂
Jessica says
We actually eat meat here but all of my baking is vegan because I am allergic to milk, my daughter to eggs and my husband has an almond allergy. Sites like yours are a staple for us since we don't want gluten-free, high protein or a massive list of ingredients I don't recognize and my husband wouldn't eat. I love it that a muffin recipe like this one will taste the same (or better) than any other muffin and my daughter doesn't have to feel like she's missing out. Keep up the great work!
Linda Meyer says
Thank you so much, Jessica! We're always happy to help out anyone who can't eat dairy. We appreciate that you took the time to comment on our blog and for the kind words. All the best, Linda
Ellie C. says
Thank you, your blog resonated with me today. Finally someone that is realistic and makes sense! I’ve been an ethical vegan since 2009 but this year decided to go WFPB no oil, no sugar, no white flour. All that equals no joy in my food. I cook my regular meals without oil and make an effort to eat whole grains but when I want a treat, and believe me I want treats, they have sugar, real glorious white ( vegan) sugar. What I discovered this year is that when I listen to the “compliant” police and remove everything from my diet, I end up cheating, hate myself for it and consequently binging.
A small planned delicious vegan treat keeps me happy and sane. It’s ok. It doesn’t make me a loser or a bad person. Life is short, we have to enjoy what we can. I’m going to use the “M” word. All in moderation, as long as it’s vegan.
I can’t waut to make these muffins tomorrow morning!
Linda Meyer says
Hi Ellie! Thank you so much for taking the time to comment. You're the second person to write us today to talk about the struggle of omitting so many ingredients from your diet that it's making food a problem. Ditching animal products is a huge step to eating healthy. Life is too short to beat ourselves up for eating a delicious muffin or two. 🙂
Sad baker says
Hey I just tried making these muffins and suffice to say they are atrocious. I am saddened to say that I have tasted ass that has had more flavour and better taste then these muffins could ever hope to have. Even if you hate someone with with all the passion of the 9 circles of hell these muffins would be to heinous of a punishment. Please do yourself and the world a favour and never make these muffins. The pictures look great though.
Linda Meyer says
Dear Sad Baker, your comment makes me feel so sad for you. First of all, I can't believe you know what ass tastes like. That, in and of itself, is a truly repulsive thought. Second, many of my readers have made these muffins and loved them, which makes me think that your pseudonym (that's a fictitious name, just in case you didn't know) must be spot on. My guess is that you didn't follow the instructions, or you didn't use the same ingredients that are listed in the recipe. If you had approached me with class and dignity I would have been happy to try and help you figure out what went wrong with your attempt to make these very delicious muffins. Sadly, Sad Baker, you chose to come to my blog and attack me, and try (you failed) and degrade me, over a muffin. I wish you the very best, and I hope that you find a muffin recipe that will fill your heart with love and inspiration instead of hate. Oh, and thank you for your kind words about my photos. It means a lot.
Suzanne says
Can I use butter or olive oil in place of coconut oil?
Linda Meyer says
Hi Suzanne, you could try melted butter or canola oil. I think that olive oil would change the flavor of the muffin.
shafina says
just been browsing a few websites to see what's added to vegan muffins. which ingredient substitutes for eggs? thank you! 🙂
Linda Meyer says
Hi Shafina! You can use ground flax egg mixed with water, apple sauce, banana, or aquafaba (the brine in a can of chickpeas). For this recipe I used unsweetened apple sauce. Let me know if you have any more questions. I'm happy to help. 🙂
shafina says
oh yes! thanks so much, i have read about aquafaba but forgotten about it. i'm going to try use it soon as i've gone tins of chickpeas 🙂
Linda Meyer says
That will work! Let me know how they turn out. Happy Holidays to you and your family, Shafina. 🙂
Mae Ling says
Hi! Thanks for sharing this wonderful recipe! I cut down half of the sugar. Somehow the unsweetened applesauce is still rather sweet. So now it's not too sweet and the texture is good. I just made these and some vegan chocolate whipped cream. It's ridiculously good!
Linda Meyer says
Hi Mae Ling! Thanks so much for taking the time to let me know how the muffins turned out. I'm so happy you enjoyed them, and I love that you customized them to suit your tastes. 🙂
Lori says
I made these and they are super dry. Is there a liquid ingredient missing in your recipe?
Linda Meyer says
Hi Lori, sorry they turned out dry. All of the ingredients are listed in the recipe and I've had a lot of positive comments on these. The apple sauce, coconut oil, banana, and almond milk gives them a lot of moisture and I've made them numerous times. Did you substitute the flour with a gluten-free flour? A few of my readers did that and they found them to be dry as well, that's why I used stone ground wheat flour and coconut oil.
veliane says
Omg they look fantastic. I want to bring some muffins to work and was poking around for a recipe, which is vegan so people with lactose intolerancy can eat them. Those here look so great I really need to try them.
I honestly also had the idea of baking some vegan and glutein free stuff, but in the end my head was spinning due to all the ingredienst and the costs of them when I looked through some recipes. I then decided, that I can't make it right for everyone.There will be always people who can't eat gluten but hey there are also people who can't eat chocolate or even bananas so screw it 😀
We should not bend ourselves just to be perfect imperfection in some cases is great. Keep on going, you are doing a great job here.
Linda Meyer says
Hi Veliane! Beautiful name! Thank you so much. I totally agree with you, you can't please everyone and there's no use in trying. Only 1% of the population has Celiac disease, and there are some who have gluten allergies, but most people have just jumped on the trend and can eat gluten without experiencing health problems. The problem with gluten-free AND vegan baked goods is the texture. I've made so many recipes from bloggers that I respect and admire, but they always turn out dry. I'm sure that if you have to eat that way then you get used to it, but I don't so I'm not going to bake that way. I like food too much to go that far-haha!
veliane says
Thanks Linda! I tried them today and what can I say, I think they are the best muffins I ever ate 😀 so moist and fluffy, honestly I ate a lot muffins with eggs and stuff but they never managed to be so fluff 😀
Linda Meyer says
Thank you, Veliane! That's great to hear, I'm so happy you enjoyed them. 🙂
Leah says
Do you think I can sub with oat flour?
Linda Meyer says
Hi Leah! I wouldn't use all oat flour because they might turn out really dry. You could use half oat flour and half whole wheat flour. If you're can't or don't eat gluten I'd suggest trying Bob's Red Mill Gluten-free flour blend.
Joanne says
I think these should be a daily treat! They look so good!!
Linda Meyer says
I'm game! Thanks, Joanne. 🙂
tara says
I'm sensitive to gluten, dairy and eggs but I love muffins and haven't had one in a really long time. I made these this morning substituting with tigernut flour and these muffins were amazing!! Thanks so much for this great recipe 🙂
Linda Meyer says
Hi Tara! I've never heard of tigernut flour until now. I had to Google it to learn about it. So cool! Thanks for taking the time to let me know that you liked the muffins, I'm so happy to hear it. 🙂
Emilie @ Emilie Eats says
I've seen this recipe all over Pinterest, but just now clicked to read the post. I totally get what you're saying! I've only been blogging for about a year, but I understand the struggle of wanting to please everyone and making a recipe that you know is filled with trends and will go viral. But you have to love what you make and post, so props to you for staying true to yourself! <3
Linda Meyer says
Thank you, Emilie! The funny thing about this is that I bucked the trend and it went viral. Go figure! 🙂
Karan Conover says
These look great - question about the flour - I have AP, Almond, coconut and whole wheat - does it have to be stone ground? Thanks for posting
Linda Meyer says
Hi Karan! No, I used stone ground because it retains more nutrients than unbleached all-purpose flour. You could use half AP and half wheat. I'm not sure how the almond and coconut would turn out in regards to texture. Please come back and let me know what you think.
Becky says
These look so good! I love banana and chocolate together.
Linda Meyer says
Thanks, Becky! They're really good, I make them often because I love chocolate and banana too.
myeverydayveganlife says
Hi. These look really good! I'm looking for a recipe the use us so ripe bananas. I love chunky monkey. I have all the ingredients needed but one, the stone ground flour. I have whole wheat and in leached white. Would either of them work. Thanks!
myeverydayveganlife says
That should say " I have some ripe bananas I need to use". "In- bleached white flour"
Should proof read before I send
Linda Meyer says
Hahaha! I read your second comment first and thought I'd made an error in my recipe. 🙂
Linda Meyer says
Yes, use half white flour and half whole wheat. Let me know what you think. 🙂
Sina @ Vegan Heaven says
Oh I need these, Linda!! You just made me sooo hungry! 🙂 I won't be home this week, but I can't wait to give them a try as soon as I get back!
Linda Meyer says
Haha, sorry about that. Kind of. 😉 Thanks so much, Sina. Please let me know how you like them.
Hauke Fox says
Oh wooooww! These banana muffins look indeed excellent. Well, I like to use trends to push my recipes a little. Oh, you're on a gluten free diet now? Excellent, then I'll add gluten-free in front of my pancake title 😉
Linda Meyer says
Thanks, Howie! I know, I probably should do that too, but like I said, it's just not me. You always do a great job with that. 🙂
The Vegan 8 says
These look so yummy and moist Linda! I've had a BILLION failures in the kitchen, especially gluten-free, so I know exactly what you mean. I am however, very passionate about baking all types of recipes, including gluten-free flours, so I guess I'm a weirdo, lol. I also love taking reader requests so it's kind of my niche in a way on my blog, in no way trying to be trendy, that's for sure. I do it because I love it and for my readers. BUT I totally agree with you that you should only do it if you love it!! And taste has to be #1. I never post a recipe if it doesn't fly with my friends/family who aren't vegan or gluten-free.
If you hate it, don't do it, otherwise it's pointless. You do an amazing job and have amazing recipes and just keep doing your thing, regardless of what others are doing!!
Linda Meyer says
You're so sweet, Brandi. Thank you for the pep talk. 🙂 I love your passion and your mission. You have a reason for what you do, and I totally respect it and I get it. My niche was, and is, for people who are going from the SAD to a healthy vegan diet that doesn't shock their taste buds. Once they've adjusted, they can take baby steps to the next phase if they feel the need. And you're SO right, if it doesn't pass the taste test from my husband and friends, it's not getting posted. My husband is a true foodie and chef in his own right. If he doesn't like it, forget about it-haha!