Soft chocolate muffins studded with chocolate chips are a chocolate-lover’s ideal breakfast or snack. Moist from the bananas with the perfect texture no one will guess these are free from the most common allergens: gluten, dairy, egg, soy, peanut & tree nuts.
If there is a way to sneak chocolate into breakfast–I will do it!
One of my favorite recipes from my site is my Double Chocolate Banana Bread. I make it at least once a month. I actually hope that my kids won’t want bananas, just so I have some over-ripe ones to use up. We never tire of this treat.
However, the bread does take close to an hour to bake–as most sweet breads do–and I wanted something quick and portable to enjoy at breakfast time. So, I set out to see if the batter would work, and how long to bake them for. I’m happy to report the batter didn’t let me down and worked beautifully. Plus, the baking time was pretty much in half.
I did find, much like the sweet bread, that the texture improves if you have the patience to let them cool. The banana is just still a bit mushy if you can’t wait like I do. It’s fine–just prepare for some sticky fingers and for a little more ooey-gooey-ness.
Also, because of the pervasiveness of coconut oil, I find I like to take mine out of the pan and let them cool on a paper towel, to make sure to soak up any excess oil. These also bake well with or without wrappers, as I tried both options. Just be sure to grease your muffin tin well.
Other than that, this is a pretty simple recipe that you can throw in your mixer and have on your breakfast table within a half hour!
Feel free to add additional chocolate chips to the top of the muffins once you’ve poured them in the tin, if you want the top to have extra chocolate chips. I did and well, I’ve never thought extra chocolate was a bad idea. I always take the measurement for chocolate chips with a grain of salt and do it to my eye’s liking as I stir it into the batter.
The poor chocolate chips I used as “spilled” props in the photos totally got melted! It was a hot morning, and with the sunlight directly on them for proper lighting they melted onto the board. Not to worry though–those precious dairy-free chocolate chips did not go to waste as my youngest had no problems using his fingers to swipe up that goodness. Like mother like son!
So, the next time you’re wanting chocolate for breakfast, an easy muffin recipe, or something to give you or your kids as a snack that is vegan and allergy-friendly–make these muffins. You might find you too make them at least once a month!
I’ve linked to some of the ingredients to help you find them, or simply see their labeling. All of the links go through my Amazon affiliate. None of the products are sponsored.
- 2 large overripe bananas, mashed until smooth
- ⅓ cup coconut oil, measured and then melted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup vanilla or plain rice milk (I prefer vanilla)
- 1½ cups gluten free flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¾ tsp xanthan gum (omit if your gluten free flour includes this already)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup non-dairy chocolate chips
- Preheat oven to 350ºF. Either line a cupcake tin with liners or spray it generously with non-stick spray.
- In a stand mixer with the paddle attachment, beat together bananas, oil, sugar, vanilla, and rice milk until smooth.
- Turn the stand mixer to low and slowly add: flour, cocoa powder, baking powder, baking soda, xanthan and salt one at a time until it's fully incorporated, scraping the sides as necessary. Fold in chocolate chips, then pour into the prepared muffin tin. You'll either have 12 very full muffins (which is how I like them) or 15ish regular sized muffins.
- Bake about 20-25 minutes, or until cake has risen and is slightly cracked, and bounces back when you touch it slightly with your finger.
- Let cool in the muffin tin for about 10 minutes, then move the muffins to a paper towel to soak up any remaining coconut oil and cool completely. The texture is best when cooled. After you've initially eaten the cooled muffins, if there are any left, store them room temperature, covered in a towel (air tight makes them too moist).
Adapted from my Double Chocolate Banana Bread
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Looking for other muffin recipes? Check out my other favorites: