These vegan banana chocolate muffins are healthy, nutritious, delicious, easy to make, and great for kids. I used mashed banana, coconut oil, nondairy milk, spelt flour, coconut sugar, cinnamon, rolled oats and mini vegan dark chocolate chips.

If you rather use an organic all-purpose white, go ahead and switch it for the spelt flour. But spelt is pretty delicate and bake really well.

I garnished them with a slice of banana and a piece of dark chocolate.

They make a healthy after school snack and a great for the lunchbox. They are vegan and dairy-free. Recipe makes 12 big muffins.

Hope your family enjoy them!

Print Recipe

Vegan Banana Chocolate Muffins

These vegan muffins are healthy, tasty and easy and quick to make. They make a great afternoon snack and a perfect for the lunchbox.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 12

Ingredients

• 2 tbsp ground flax seeds
• 1/3 cup water
• 1 cup mashed banana
• 1/4 cup melted coconut oil
• 1/3 cup nondairy milk unsweetened
• 2 tsp vanilla extract
• 1 cup spelt flour
• 1 cup coconut sugar
• 1/2 cup rolled oats
• 1/2 cup mini vegan dark chocolate chips
• 1 tsp cinnamon
• 1 1/2 tsp baking soda
• 1/2 tsp unrefined salt
• Sliced banana and square of dark chocolate (or extra chocolate chips) to garnish, optional

Instructions

• Preheat oven to 350F and line a 12 muffin pan with muffin liners. Set aside.
• Mix flax seeds with water in a small bowl and set aside.
• Mix flour, sugar, oats, chocolate chips, cinnamon baking soda and salt in a large bowl. Set aside.
• Mash banana and stir in oil, milk and vanilla.
• Add flax seed mixture to the wet ingredients and stir to combine.
• Add wet to dry, and stir to combine.
• Divide batter between muffin tin.
• Garnish with a slice of banana and a square of dark chocolate or extra mini chocolate chips if desired.
• Bake for 30 minutes.

Notes

If your jar of coconut oil is solid at room temperature, put it, with the lid close tightly, in a bowl of hot water for a few minutes.