Healthy Double Chocolate Banana Muffins (vegan, gluten-free, refined sugar free)
These healthy double chocolate banana muffins are indulgent, full of chocolate flavor, and made with the best ingredients. You can have them for breakfast, as a snack, or a healthy treat. They are super easy to make and full of fiber, protein, and healthy fats.
I used both oat flour and almond flour in these muffins to give it the perfect texture and keep them gluten-free. I made my own oat flour by grinding them up into a fine flour in my Vitamix. It’s super easy and quick! They are also slightly fudgy from the melted chocolate chips, but fluffy like how muffins should be. These muffins are naturally sweetened and taste so dang good. It’s like you are eating dessert for breakfast.
These healthy double chocolate banana muffins are made with cacao powder and chocolate chips. We are not skimping on the chocolate here! It’s a chocolate lover’s dream and I’m not mad about it. Double the chocolate, double the fun (or should I say YUM)!
If you make these muffins, tag me @nutsaboutgreens on Instagram so I can see your creations!
Healthy Double Chocolate Banana Muffins (vegan, gluten-free, refined sugar free)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 super ripe bananas
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil (or avocado oil)
- 1/4 cup almond milk (or any non-dairy milk)
- 1 1/2 cups oat flour (I just put 1 1/2 cups of rolled oats into my blender and blended it until a fine flour formed)
- 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cacao powder
- 1/4 tsp sea salt
- 1/2 cup dairy-free chocolate chips, plus more for topping
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan or grease well.
- In a large bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside for 5 minutes to thicken.
- In another large bowl, add the oat flour, almond flour, baking powder, baking soda, cacao powder, and sea salt. Whisk until well combined.
- In the bowl with the flax egg, add the ripe bananas and mash well. Add the maple syrup, coconut sugar, vanilla, melted coconut oil, and almond milk. Whisk until well combined.
- Add the dry to the wet. Stir with a spatula until just combined. Careful not to overmix! Fold in chocolate chips. Scoop batter into prepared pan, filling each muffin tin all the way to the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 25-30 minutes or until toothpick inserted comes out clean. Let it cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days.
