These double chocolate vegan muffins are moist and fluffy, and made with whole food natural ingredients! They are sweetened with banana, and are whole grain! But you’d never know they’re healthy!
Calling all chocolate lovers! I’ve got the vegan muffin for you! These light and fluffy vegan double chocolate muffins are chocolate on top of chocolate! In fact, I think they’re even better than chocolate cake! Does it get any better than that?
Well, it sort of does. Because these muffins are not only decadent, and delicious, but they are also healthy! However, nobody who takes a bite would even know!
Most muffin recipes use refined flours, refined sugars, and heaps of oil to make them moist. But not these! This muffin is made with whole grain flour, sweetened with banana, and totally oil-free, yet still moist and delicate!
I made these as a special treat for my boys over the weekend, and they disappeared before the weekend concluded!
Why This Recipe Works
- Whole Food Plant-Based Ingredients
- Whole Grain
- Simple Ingredients
- Healthy Muffins
- One-Bowl Recipe
- Naturally Sweetened
- Light and Fluffy Crumb
- Deep Dark Chocolate Flavor
- A perfect breakfast, snack or dessert!
Ingredients and Notes
White Whole Wheat Flour: This type of flour is actually a whole grain even though it has the word “white.” It is simply made using a white wheat rather than a brown wheat. It still has the bran, germ and endosperm, which is what gives this flour added fiber. It has a slightly sweeter flavor than whole wheat flour, and is not quite as dense, making it optimal for muffins!
Coconut Sugar: Made from coconut palm sap, it is made using a natural two step process. The say of the coconut palm is collected, then placed under high heat until the water evaporates, and a brown granulated sugar forms.
Cacao Powder: A healthier alternative to cocoa powder. It retains its nutritional value, such as iron, protein, magnesium, potassium, and fiber. It has a slightly more bitter taste than cocoa powder.
Baking Soda and Baking Powder: These two leavening agents help these muffins rise and become light and fluffy. Be sure to use fresh active baking soda and baking powder.
Instant Espresso: This secret ingredient is optional, but really amps up the deep dark chocolate flavor!
Mashed Bananas: You’ll need about 5 ripe bananas, or 2 cups of pureed banana. Place the ripe bananas in a food processor, and puree until smooth. This gives the muffins moisture and sweetness.
Vanilla Extract: Brings out the natural flavor of the chocolate.
Almond Milk: For added moisture.
Mini Vegan Chocolate Chips: Look for a high quality mini chocolate chip with no added dairy. My favorite is the Enjoy Life Brand.
Scroll to the bottom of the post to the recipe card for exact measurements.
Tools and Equipment
- Mixing bowl for combining ingredients.
- Food Processor to puree banana.
- 12 cup muffin tin
- Parchment paper muffin liners
Preheat Oven: Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners. I prefer to use parchment paper liners as they easily peel away from the muffins!
Whisk Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, coconut sugar, cacao powder, instant espresso (optional) baking powder, baking soda, and salt.
Puree Bananas: Place ripe bananas in a food processor with the blade attachment. Pulse until bananas are smooth and pureed.
Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the pureed banana, almond milk, and vanilla extract. Fold together until just combined.
Add Chocolate Chips: Add the chocolate chips, and gently fold into the batter.
Fill Muffin Cups: Using an ice cream scoop, or measuring cup, fill the muffin pan ⅔ of the way full with the muffin batter. You should have enough batter for 12-14 muffins depending on how much batter you add to each cup. Sprinkle a few mini chocolate chips on top of each muffin.
Bake: Place in preheated oven for 20 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
High in Fiber and Protein: Made with white whole wheat flour these muffins are a good source of fiber, with 3 grams per muffin. Fiber helps to you feel fuller longer, and also improves digestion. It also has 3 grams of protein!
Low in Calories and Fat: One muffin is only 113 calories, and 2 grams of fat. It’s a low calorie muffin that’s sweet and decadent without any of the guilt!
Low in Sugar: Most muffins have upwards of 20 grams of sugar per serving, but these only have 8 grams. All of the sugars in this recipe are naturally occurring and unrefined.
Rich in Nutrients: Cacao is an excellent source of nutrients, which is what gives these muffins their deep chocolate flavor. They have added iron, magnesium, and potassium.
Allow the muffins to cool completely. Keep at room temperature in an airtight container. They will stay fresh and delicious for up to 2 days at room temperature. After that time, transfer them to the refrigerator, and they will keep for an additional 3-4 days.
Yes! Wrap the muffins in saran wrap, then place in a freezer bag with all the air pushed out. They will keep in the freezer for up to 2 months. When you’re ready to enjoy one, remove it from the freezer and thaw at room temperature, or heat in the microwave for 20 seconds.
Serve these muffins for breakfast with a side of fresh berries. Or enjoy as a mid-day snack! These muffins also make for an excellent and healthy dessert!
Variations and Substitutions
Add Nuts: Add in chopped nuts such as walnuts or pecans!
Alternatives to White Whole Wheat Flour: If you don’t have white whole wheat flour, you can always use an all-purpose flour but it will not have the same high fiber or protein content. Another alternative is spelt flour, which is still a whole grain, and works quite well in baked goods.
Different Sugars: If you don’t have coconut sugar, you can sub it for organic brown sugar, organic white sugar, or maple syrup.
Non-Dairy Milk Alternatives: I prefer to use an unsweetened almond milk because I always have it on hand. However, if you have a nut allergy feel free to use oat milk, or soy milk.
- For best results, don’t over mix the batter. Lightly fold the wet ingredients and dry ingredients together. The batter will be a bit lumpy, but that’s okay!
- If you don’t have a food processor, you can mash the bananas with a fork until you get a smooth and liquid like consistency.
- Be sure to use vegan chocolate chips to ensure that these are vegan. Many brands use milk products in their chocolate chips. Check the ingredient label before purchasing.
More vegan muffin recipes!
If you’ve tried this recipe for chocolate vegan muffins, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Double Chocolate Vegan Muffins
- 1 ½ cups white whole wheat flour
- ¼ cup coconut sugar
- ¼ cup cacao powder
- 1 tsp instant espresso optional
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups pureed banana about 5 bananas
- ¼ cup almond milk
- 1 tsp vanilla extract
- ½ cup mini dark chocolate chips (vegan)
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners. I prefer to use parchment paper liners as they easily peel away from the muffins!
- In a large bowl, whisk together the white whole wheat flour, coconut sugar, cacao powder, instant espresso (optional) baking powder, baking soda, and salt.
- Place ripe bananas in a food processor with the blade attachment. Pulse until bananas are smooth and pureed.
- Make a well in the center of the dry ingredients. Pour in the pureed banana, almond milk, and vanilla extract. Fold together until just combined.
- Add the chocolate chips, and gently fold into the batter.
- Using an ice cream scoop, or measuring cup, fill the muffin cups ⅔ of the way full. You should have enough batter for 12-14 muffins depending on how much batter you add to each cup. Sprinkle a few mini chocolate chips on top of each muffin.
- Place in preheated oven for 20 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
- Use parchment paper muffin liners for easy release.
- Keep at room temperature lightly covered with saran wrap for up to 2 days.
- They will stay fresh an additional 3-4 days in the refrigerator.
- To freeze, wrap each muffin in saran wrap, and place in freezer safe bag. They will keep for up to 2 months.
- When ready to defrost, remove from freezer and thaw at room temperature, or microwave for 15-20 seconds.