Double Chocolate Chip Muffins

These double chocolate chip muffins are vegan, gluten-free, and refined sugar-free. They're also the perfect meal prep breakfast. I usually make a batch at the beginning of the week then have a few for breakfast with some fruit. I love starting my mornings with pastries and love it even more when they have chocolate in them!!

Choosing The Right Banana

Crafting this chocoholic's dream begins with the choice of bananas. Go for the super ripe ones, their skins speckled with black, promising natural sweetness and a perfect moist texture to the bread. These bananas minimize the need for added sweeteners, allowing just a hint of maple syrup to elevate the richness without relying on refined sugars.

Double Chocolate

In order to make these muffins even more appetizing, I wanted to double the amount of chocolate in them. First, in the batter there is cocoa powder where you'll get a chocolatey batter and taste with every bite. But I also wanted to add chocolate chips as well. The addition of chocolate chips brings a delightful contrast to the muffins. They ensure each bite is a perfect balance of sweet banana flavor and rich chocolate. They gooeyness of the chocolate chips on top provides another texture to these muffins!

Reheating and Storage

These double chocolate chip muffins are perfect for prepping ahead of time. All you need to do when you'd like to reheat them is zap them in the microwave for 15-25 seconds. That will ensure the gooey chocolate chips on top are re-melted!

For storage, I keep them in a airtight container on the countertop for the first 2-3 days then move them into the fridge for another 2-3 days. These muffins will last 5-6 days.

Double Chocolate Chip Muffins

These vegan, gluten-free, double chocolate chip muffins are the perfect meal prep breakfast and great way to use up those ripe bananas!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 6

Ingredients

  

• 2 cups oat flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 3 ripe bananas
• ¼ cup almond butter if nut-free use sunflower butter
• ⅓ cup maple syrup
• ½ cup almond milk Any non dairy milk will do
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• Chocolate chips

Instructions

 

• Preheat your oven to 350F and line 6 muffin cups
• Add your dry ingredients to a bowl and mix (except for chocolate chips)
• In a separate larger bowl, mash your bananas then add all of your wet ingredients
• Combine your dry ingredients with your wet ingredients and mix until there are no clumps
• Overfill each muffin cup with batter (remember we’re making jumbo muffins here!), and add chocolate chips to the top and bake for 22-25 minutes. If you’d like, you can also make 12 normal sized muffins and fill each muffin cup ¾ of the way with batter (bake for the same amount of time).
• Store leftovers in the fridge for up to 5 days. I also enjoy freezing these for up to 3 months and defrosting the night before for a quick grab and go breakfast!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another delicious breakfast, check out these double chocolate baked oats!