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Dark Chocolate Banana Muffins (Gluten-free + Vegan) recipe

Dark Chocolate Banana Muffins (GF + Vegan)

A vegan and gluten-free recipe for dark chocolate banana muffins -- a delicious and indulgent breakfast treat that is also healthy!
Course Snack
Category Baking
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 412
Calories 263 kcal
Autor Elle

Ingredients

Bowl 1 – Wet Ingredients:

  • 1 tablespoon chia seeds
  • 3 tablespoons luke warm water
  • 3 medium ripe bananas (ca. 280 g), mashed into a puree with a fork
  • 320 ml unsweetened almond milk
  • 90 ml melted virgin coconut oil
  • 90 g soft brown sugar (I recommend GEPA organic raw cane sugar mascobado)

Bowl 2 – Dry Ingredients:

  • 200 g buckwheat flour
  • 3 tablespoons arrowroot powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (Phosphate-free)
  • 2 tablespoons raw cacao powder (see notes below)
  • 100 g dark chocolate (70 % cacao), finely chopped

Method

  1. Preheat the oven to 350° F/ 175° C and grease a standard 12 hole muffin tin with coconut oil or line with muffin liners.
  2. Place the chia seeds and water in a small bowl and let stand for about 5 minutes (or until it takes on a gel-like texture).
  3. Mix together the banana puree, almond milk, coconut oil, sugar, and chia egg in a large mixing bowl until well combined.
  4. In a second bowl, add the buckwheat flour, arrowroot powder, baking soda, baking powder and cacao. Whisk together until well combined.
  5. Add the flour mixture to the bowl with banana mixture and mix together until well combined. As this is a gluten-free recipe, you don’t need to worry about over mixing. Stir in the chopped chocolate until incorporated.
  6. Divide the batter between 12 muffins.
  7. Transfer to the pre-heated oven and bake for 25-27 minutes. Check for doneness by touching the muffin top lightly. It will spring back when ready. Normally, I use a toothpick to test this, however it will come out chocolatey due to the melted chocolate.
  8. Let muffins cool slightly before removing from the muffin tin. Transfer to a wire rack to fully cool or enjoy these dark chocolate banana muffins while they are still warm!
  9. Once fully cool, store in an airproof container.

Notes

  • The chia seed mix can be replaced with 1 large egg if preferred. Otherwise, feel free to use another type of vegan egg alternative. Ground flax seeds are also a good alternative, but personally I find chia seeds work best.
  • I like use ripe bananas that JUST begin to spot as they are not quite as sweet as the really brown spotted ones. Either work fine.
  • For this dark chocolate banana muffin recipe, I use highly de-oiled cocao powder (10-12% cacoa butter). As a dark chocolate lover, I prefer it for it’s stronger flavor. I use this brand. Slightly de-oiled cocao on the other hand has a higher cocao butter content (20-22%) which gives it a balanced, full-bodied flavor. Use this if you prefer a more delicate chocolatey note.
  • I use my favorite organic chocolate for this recipe, however as not all chocolate is vegan or certified gluten-free, be sure to check the label if needed.