Chocolate Chocolate Chip Banana Muffins ~ Plant-based, Gluten-free, Oil-Free!

These muffins will make you swoon! Moist and light with a delicate crumb, full of chocolately flavor and little pops of banana chunks with crunchy cacao nibs throughout. What's not to love? Also, they're not terribly sweet which I happen to like. If you want them to be sweeter, I would use chocolate chips instead of cacao nibs.

I feel it coming… fall that is. Cooler temperatures and my baking bug has bitten hard. Yep. Lovin' in the oven!

Without further delay...


~ dry
  • 1 cup blanched almond flour
  • 1 cup brown rice flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ⅓ cup cocoa powder
  • ⅓ cup coconut sugar
  • ⅓ cup cacao nibs (or vegan chocolate chips)
~ wet
  • 2 TBS ground flax + 4 TBS water
  • 2 ripe bananas, mashed (leave it chunky)
  • ¼ cup raw almond butter
  • ¾ cup unsweetened plant-based milk (I used soy)
  • 2 TBS pure maple syrup
  • 1 tsp lemon juice or ACV
  • 2 tsp pure vanilla extract

  1. Preheat the oven to 350° F.
  2. Prepare a 12-muffin tin (I used a silicone tray but you could also use paper liners or lightly grease a metal muffin tin).
  3. Combine the flax meal with the water and set aside.
  4. Add all dry ingredients to a large mixing bowl and whisk well to incorporate.
  5. Combine all wet ingredients in a separate bowl, including the flax mixture.
  6. Mix the wet ingredients into the dry. Stir well to combine.
  7. Scoop the batter into the muffin tray, filling each cup almost all the way to the top (a bit more than ¼ cup each).
  8. Bake for about 35 minutes, until a toothpick inserted in the center of one of the muffins comes out clean. (TIP: rotate the muffin tin 180° halfway through baking, unless you have a convection oven, in which case I am jealous. NOT! I love my new gas oven!!!)
  9. Cool and devour.

I am so diggin' my new oven

Makes one dozen. Enjoy!

Healthy trails,

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