Sometimes, You Just Have to Eat a Dozen Vegan, Gluten-Free Chocolate and Banana Muffins

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We won’t judge you for devouring these muffins in one day, we promise! Our vegan, gluten-free chocolate and banana muffin recipe will help you create a tin of delectable confections that’ll be impossible to resist.

Good for both breakfast and snacking, these nuggets won’t last long. You can eat them at home or take them on hikes. The possibilities are endless, really. Either way, we guarantee you’ll enjoy your new creation. Plus, this is a great way to get rid of those extra bananas that are just beginning to turn brown.


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2 1/2 ounces dark chocolate, sweetened (approximately 3/4 of one large bar, but check label to make sure no milk is added!)
3 ripe bananas
1/2 cup plus 1 tablespoon unsweetened, plant-based yogurt
6 tablespoons pure maple syrup
7 tablespoons plant-based milk (we used coconut-almond)
2 teaspoons pure vanilla extract
2 cups gluten-free pastry flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)


Chop the chocolate bar into small chunks. Peel the bananas and mash them in a large mixing bowl. Add the plant-based yogurt, milk, maple syrup, and vanilla extract and mix all the ingredients together until they’re thoroughly combined.

In a separate, medium-sized bowl, combine the flour, cocoa powder, baking soda, baking powder, sea salt, and cinnamon. Slowly stir the dry ingredients into the wet mixture. Pour in the chocolate chunks and the nuts (if desired), and continue stirring.

The batter’s texture should be wet and thick, but not runny. Add additional flour or milk if necessary, to achieve the correct consistency.

Line a muffin pan with paper liners or grease the interior with vegan butter, margarine, or coconut oil. Carefully pour the batter into each department, making sure it is evenly distributed. Your muffins will rise a bit while baking, so fill each section to about 3/4 capacity.

Bake at 350 degrees for about 20-25 minutes. You can insert a fork into the center of one of the muffins to make sure it comes out clean. If not, keep those muffins in the oven for a couple more minutes, then try again.

Remove the pan when your muffins are done and allow them to cool for a few minutes before you dig in. They’re better that way! You can enjoy them alone, or with a pat or two of vegan butter, margarine, and/or jam. These confections won’t last, but will keep well, securely covered, for a couple of days. They’re best fresh, of course. Enjoy!

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