VEGAN Double Chocolate Muffins

Double Chocolate Chip muffins = double the yumminess! These muffins are super easy to make and are absolutely out of this world delicious. Not only are these muffins gluten free, but they’re made without adding any oil or any refined sugar – healthy & tasty.

Let’s talk bananas!

If you want a sweet and moist cake, make sure you use very ripe bananas. What’s considered ripe? A banana is ripe when they are spotty and turning brown – they will yield the most amount of sweetness and will make it much easier to have a lump free banana bread.

Ditch the sugar – use a natural sweetener instead… DATE PASTE!!

Usually I’ve used maple syrup or agave in banana bread (to replace the refined sugar),but I wanted something a little bit more on the natural side, so I decided to use date paste instead. Dates are an amazing natural sweetener (probably the healthiest) and are super delicious. The paste is really easy to make and you can store it in the fridge for up to 2 months.


  • Always use ripe bananas to make sure you’re getting the most sweetness out of it
  • Do not over mix – you want the batter to be light and airy
  • Make sure not to over bake – I bake mine at exactly 20 minutes; when you take it out of the oven it will still cook for a couple of minutes
  • This recipe makes exactly 12 muffins/cupcakes, but you can easily double the quantity by doubling up the recipe





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Date paste

  1. soak the 2 cups of pitted dates (about 20 dates) in 4 cups of water for about 15-20 minutes
  2. Transfer the dates to a high speed blender with 1 - 1.5 cups of the soaking water.

  3. Blend until smooth and store in an air tight jar in the fridge

VEGAN Double Chocolate Chip Muffins

  1. Preheat oven to 350º F
  2. In a stand mixer, mix the bananas until they are completely mashed and no lumps are remaining

  3. Add in the sugar, date paste, applesauce, vanilla extract, and melted chocolate - mix until completely incorporated
  4. Add in the gluten free baking flour, cocoa powder, and baking powder - mix until well combined
  5. Fold in another 1/2 cup of vegan chocolate chips. Be careful not to overmix, gently fold in the chocolate chips
  6. Line a muffin/cupcake pan with liners and feel 2-3 tbsp of the mixture into each liner. You can also use an ice cream scoop to ensure each muffin is the same size.

  7. To add even more chocolate, add a couple of chocolate chips before baking them in the oven
  8. Bake at 350º for 20-22 minutes

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