Vegan Chocolate Banana Muffins Recipe

Experience has twice shown that I am not the kind of person who, when pregnant, cooks up big batches of soup and lasagna in advance of the birth to stash away in her freezer for times of sleep-deprived need.

For one thing, my freezer is Paris-kitchen-tiny and already packed with chicken carcasses for stock and chopped onions and stalks of lemongrass. But also, it would require more organizational skills than I seem to possess and I was scrambling to prepare our regular dinners as it was, so there wasn’t much time or energy left for post-birth meal planning.

I did have room in that shoebox-sized freezer for a half-dozen chocolate banana muffins that I was overjoyed to find when I returned from the maternité with an infant and a wolf’s appetite.

However, it may tell you something about my priorities to know that Mika’s arrival didn’t catch me completely unprepared: I did have room in that shoebox-sized freezer for a half-dozen chocolate banana muffins that I was overjoyed to find when I returned from the maternité with an infant and a wolf’s appetite.

The recipe for these vegan muffins is based on this winning vegan coconut banana bread, which I modified to skip the grated coconut, add coarsely chopped bittersweet chocolate, and bake in muffin form, with a sprinkle of unrefined sugar so the top part is extra extra desirable.

The texture of these muffins is astoundingly satisfying, moist and tender and chocolate-chunky, the flavors are big and bold, and they are pretty easy to put together, so they are an ideal baking project if you’re pressed for time and energy but mighty hungry.

Join the conversation!

Are you the sort of cook who would prepare well in advance of big events, such as a birth or a scheduled medical procedure? What sort of dish or treat would you make ahead then?

Banana Chocolate Muffins

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Vegan Chocolate Banana Muffins Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes 12 muffins.

Vegan Chocolate Banana Muffins Recipe


  • 130 grams (1 cup) all-purpose flour
  • 130 grams (1 cup) rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 150 grams (3/4 cup) unrefined cane sugar, plus 1 tablespoon for topping
  • 150 grams (5 1/3 ounces) good-quality bittersweet chocolate, roughly chopped
  • 3 very ripe bananas, (about 350 grams or 3/4 pound without the skin), thawed if frozen
  • 60 ml (1/4 cup) vegetable oil
  • 60 ml (1/4 cup) coconut oil
  • 2 tablespoons homemade vanilla extract
  • 1/4 teaspoon cider vinegar


  1. Preheat the oven to 175°C (350°F) and line a 12-muffin muffin tray with muffin liners (I use reusable silicone liners).
  2. In a medium bowl, combine the flours, baking soda, salt, 150 grams (3/4 cup) sugar, and chopped chocolate. Stir well to combine. Set aside.
  3. In a second medium bowl, mash the bananas with the oils, extract, and vinegar until thoroughly combined.
  4. Add the wet ingredients into the dry ones until no trace of flour remains, without overmixing.
  5. Banana Chocolate Muffins
  6. Scoop into the muffin molds, and sprinkle the tops with the tablespoon sugar.
  7. Bake for 30 minutes, until the tops are nicely browned and crusty. Let cool on a rack before serving.

Banana Chocolate Muffins

  • These look wonderful! I am not that kind of person either :) Procrastination is my game!

  • Yum! I’m always a fan of banana muffins, but add chocolate and you’ve got me forever. I’d like to think I would prepare, but when you’ve got heaps on your plate, it’s hard to see that far into the future! These sound amazing, and congratulations on your baby! Best wishes!

    • Exactly! Add to that the sluggish/absentmindedness of the last few weeks and you have a recipe for complete unpreparedness. :)

  • paul_cs

    this recipe looks amazing, I’m going to make these the next time we have guests staying for the weekend.

    I’m kinda curious: what do you do with the frozen chopped onions? Stock, or something else? I’ve never frozen onions, I’m assuming they freeze well?

    • I happen to *hate* peeling and slicing onions — my least favorite cooking task by far — so every once in a while I roll up my sleeves, peel about a kilo (2+ pounds) of assorted onions (yellow + red) and shallots, slice them using the food processor slicing blade, and stash them away in the freezer.

      Then I can just grab them by the handful whenever I need them (to add to sautéed vegetables, stews, soups, anything cooked, really) and it saves me a lot of time and grief. :)

      For stock, I just peel off the dirty/gritty outer layer, chop the rest into rough quarters and add the whole thing in.

  • Annabel Smyth

    This recipe looks amazing! And easy enough for me to get my 4-year-old grandson (who insists he is nearly 5, but his birthday isn’t until mid-July!) to help if I decided to do a baking session with him.

  • msvitamin

    Bonjour, Clotilde. What role does the rice flour play, please (ie, can I just use 2 cups of AP flour)? Thank you!

    • I feel the rice flour makes the crumb of the muffins more tender (less gluten) but you can definitely use all wheat flour if that’s more convenient. It’s a very forgiving recipe. :)

  • Anna

    yumm looks super scrumptious!!

  • These sound great! Can I sub sweet rice flour (mochiko) for the rice flour?

    • I don’t have much experience using mochiko for anything other than mochi so I’m not sure how it behaves in “regular” baking, but this recipe is pretty forgiving so it’s worth a try. Will you let us know?

  • Sharon Mc Namara

    These look and sound amazing. I will be doing these over the weekend. I am sure they will be as popular as your waffle recipe is proving to be. Thank you for sharing. As a by the way, could you sub rice flour for ground hazelnuts or almonds? Keep the faith, the going gets easier :)

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  • NotJoking

    I made these but didn’t have any rice flour. Substituted 1/2 cup corn starch (corn flour) and used 1-1/2 cup regular flour. My husband went mad for them. Said they were so much better than pastries, other cakes, muffins etc. because they were tender but substantial. I am in love with them.

    • I am so pleased, thank you! And thanks for sharing your substitution, too.

  • Katherine

    Just made these with almond meal instead of rice flour and substituted an egg for the coconut oil (since we’re not vegan and I was worried the almond meal would make them too heavy). Happy to report that they are absolutely delicious!

    • Wonderful, Katherine, thank you for sharing your version!

    • Abbe Kemack

      Just what I was looking for, almond meal in place of rice flour. Thanks Katherine.

  • Genny

    Made these last night & can’t stop eating them! Will try substituting applesauce for 1/2 the fat next time to make them healthier. I think they will be great with some nuts added. :)

  • Alexandra Shytsman

    I love this recipe! I’ve made something similar in the past but have not been able to get around using eggs.

    I’m not the type to food prep for the future either, but I do try to keep quick-cooking grains and beans on hand for fast meals :)

  • Masboyzz Boyzz
  • Masboyzz Boyzz
  • Molly Fiegel

    I made these and they were fabulous!
    I made them again this week, subing homemade applesauce for the banana and added chopped strawberries!
    This is a great template to work from. Thanks for posting such a yummy vegan treat!

  • Haniya Ahmad

    These sound great! Can I sub sweet rice flour (mochiko) for the rice flour? quotes about

  • NotJoking

    I’m having so much fun with this recipe. This morning added peanut butter and nuts because didn’t have enough chocolate or bananas. Still fab. And thanks for mentioning you use silicone cases. I’d always used paper cases but saw some silicone ones on sale and thought, well, Clotilde uses them, I’ll give them a go. I’ll never go back to paper cases again.

    • I’m glad you like the recipe and the silicone cases! They’re a bit cumbersome to clean (they tumble around in the dishwasher and I end up washing them again by hand) but I like that the muffins pop right out, too.

  • Rachel Page

    Looks delicious! I almost smelled them

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