Vegan Double Chocolate Banana Blender Muffins

Vegan Double Chocolate Banana Blender Muffins- made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

Vegan Double Chocolate Banana Blender Muffins- made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

I’ve been slowly working my way through veganizing all of the versions of my blender muffins and these double chocolate banana muffins were second on my list. If you’ve tried the original recipe then you know how good they are. Fluffy and perfectly moist. They’re like eating chocolate cake for breakfast!

I realize it might seem easy to just sub regular eggs with flax eggs but I’ve found when it comes my flourless muffin recipes that trick just doesn’t work the same. They turn out overly dense and gummy which is because real eggs provide a lot more lift than flax eggs. That said, apple cider vinegar plus a combination of baking soda and baking powder produces a decent amount of air that allows for an extra fluffy texture. Beyond that change, the liquid amounts also have to be tweaked to get them just right. So it’s not always as simple as you might think.

What You Need to Make These Muffins

  • Bananas– The key to getting the right amount of moisture is to make sure that you’re bananas are big enough. You should have 1 full cup when they’re mashed which comes out to about 2 medium-size bananas. Make sure they are ripe as they are a main source of sweetness in the muffins!
  • Non-Dairy Milk– I’ve tested these with an almond/cashew blend with added pea protein, soy milk and oat milk. I have not tested them with dairy milk.
  • Apple Cider Vinegar– A bit of vinegar reacts with the baking soda to release air bubbles which creates extra fluffy muffins. If you don’t have apple cider vinegar, white vinegar would also work.
  • Maple Syrup- Pure maple syrup is ideal because of it’s thin texture compared to honey. And honey isn’t vegan, of course. Agave nectar would also work in place of the maple syrup.
  • Peanut Butter-  Peanut butter is usually the most cost effective option for nut butters but you can use any variety you like. If there is added salt then you may want to omit the salt in the recipe. Equal amounts of melted coconut oil, tahini (well stirred) or sunflower seed butter would also work in place of the nut butter.
  • Rolled Oats- While oats are inherently gluten-free they are often processed on equipment with wheat products so there is a risk for cross contamination. If you have any concerns for allergies be sure to check that your oats are certified gluten-free, such as Bob’s Red Mill Organic Old Fashioned Rolled Oats. See below for tips on how to make these without a high speed blender.
  • Baking Powder and Soda- It might seem redundant to use both baking powder and soda but please don’t leave one of them out! They are both necessary for maximum muffin height.
  • Cocoa Powder- I recommend using cocoa powder as opposed to raw cacao powder because the latter tends to be bitter and requires more sweetener. Equal Exchange is my favorite brand.
  • Dark Chocolate Chips- I’m a chocolate fiend so I pretty much add it wherever I can. I used these oat milk chocolate chips that I stumbled upon recently and they are AMAZING.

Vegan Double Chocolate Banana Blender Muffins- made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

Vegan Double Chocolate Banana Blender Muffins- made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

Vegan Double Chocolate Banana Blender Muffins- made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

WHAT IF I DON’T HAVE A HIGH SPEED BLENDER?

You can see that the Vitamix does an awesome job breaking down the oats and making my muffins look like bakery perfection. If you can afford to invest in one, I highly recommend it. I’ve had mine for 7 years and it still works like a champ.

That said, if you don’t have a high speed blender you can easily make these by using equal amounts oat flour and combining the dry ingredients and wet ingredients in two separate bowls. For best results, I recommend blending or beating the wet ingredients together as this step incorporates air and will help lighten the texture. Then you just pour the wet ingredients in a large bowl, add the dry ingredients and stir to combine.

If you want to try more vegan blender muffins like these be sure to check these out:

Vegan Double Chocolate Banana Blender Muffins- made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

Vegan Double Chocolate Banana Blender Muffins- made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

Print Recipe
5 from 4 votes

Vegan Double Chocolate Banana Blender Muffins

Made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 9 muffins

Ingredients

  • 2 medium to large ripe bananas, should equal at least 1 cup when mashed
  • 1 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup creamy peanut butter, see notes for subs
  • 2 cups rolled oats
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, see notes
  • ½ cup dark chocolate chips

Instructions

  • Preheat the oven to 350°F. Grease or line a muffin tin for 9 muffins (as pictured, can also make 12 smaller muffins) then set aside.
  • In the bowl of a blender, add the wet ingredients first (bananas, milk, vinegar, syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
  • The batter will be thick so I recommend using an ice cream scooper to scoop the batter out into the muffin tin. Fill each about 3/4 of the way full. Bake in the oven for 20-25 minutes. Allow to cool completely then serve and enjoy!

Notes

I discuss suggestions and tips for possible substitutions in the body of the post above. Please be aware if your nut butter is salted then you will probably want to omit the added salt from the recipe.
The recipe makes 9 muffins as you see pictured, however you can make 12 smaller muffins if you prefer.
Leftovers are best stored in an airtight container in the refrigerator. They will last up to 1 week if refrigerated. You can also freeze them (after they've cooled completely) for up to 2 months.
If you blend too long the batter may become hot which will melt the chocolate chips when you stir them in. To prevent this you can refrigerate or freeze the chocolate chips (prior to adding to the muffins) or just be careful not to blend for too long.

Nutrition

Calories: 250kcal, Carbohydrates: 39g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 247mg, Potassium: 487mg, Fiber: 6g, Sugar: 15g, Vitamin A: 120IU, Vitamin C: 4mg, Calcium: 122mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!