Sep 07, 2015

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

If someone tells you that, as plant-based people, we are deprived, bake them some of these! I have had many, many omnivores tell me that these are the best muffins they have ever tasted. For real!
These dark and handsome guys 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!
Healthy trails,

Helyn Signature





Chocolate Chocolate Chip Banana Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

A delectable, chocolate, oil-free muffin!


  • 1 cup blanched almond flour
  • 1 cup buckwheat flour
  • 1/2 cup coconut sugar or other minimally processed, granulated sweetener (see note)
  • 1/3 cup cocoa powder
  • 1/3 cup cacao nibs
  • 2 tsp baking soda
  • wet
  • 2 TBS ground flax seeds + 4 TBS water
  • 2 ripe bananas, mashed (leave it a little chunky)
  • 1/4 cup raw almond butter
  • 1 cup unsweetened, plant-based milk
  • 3 TBS pure maple syrup
  • 2 tsp vanilla extract


  1. Preheat oven to 350° F.
  2. Prepare a 12-muffin tin (use muffin liners or a silicone tray)
  3. Combine the flax with the water and set aside.
  4. Add all dry ingredients to a large mixing bowl and whisk well to combine.
  5. Combine all wet ingredients in a separate bowl, including the flax/water mixture.
  6. Mix the wet ingredients into the dry and stir well to combine.
  7. Scoop the batter into the muffin cups, filling each almost to the top.
  8. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
  9. Cool and devour!


I recently made these using xylitol instead of my usual coconut sugar. They were fantastic! I learned about alcohol sugars long ago and then recently got re-inspired to use erythritol by Dr. Greger in one of his videos. So, use whatever granulated sweetener you prefer!

Schema/Recipe SEO Data Markup by Zip Recipes Plugin

6 responses to “Chocolate Chocolate Chip Banana Muffins ~ Plant-based, Gluten-free, Oil-Free!”

  1. I love your blog! I am thankful for all of your recipes!!! I was just telling my hubby I need some easy to grab foods for my 5 year old. I am wondering what brand of blanched almond flour you prefer? Do you think this recipe will work for mini muffins? Many thanks.

  2. Helyn says:

    Thank you!! Yes, you can definitely make these minis. Just decrease the baking time to about 15-20 minutes. I hope your little one likes them!!

  3. Marlene says:

    My whole family enjoyed these muffins, had to make them twice! I used whole wheat pastry flour instead of brown rice flour because that’s what I had on hand. I liked the idea of cocoa nibs, but I knew my teenagers would prefer chocolate chips, so I added a bunch for them. Thanks for sharing a great recipe!!

  4. Kath Boswell says:

    Yes these are good, yes I would make again. Didn’t have brown rice flour, used oat flour. Devine without guilt. Thanks for another great recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *