Chocolate Banana Split Muffins are an easy and tasty way to use up those over-ripe bananas. They’re gluten free and vegan plus they’re kid-friendly and freeze well too!
This post contains affiliate links to products or ingredients used to make this recipe. Purchases made through these links gives me a small commission at no additional cost to you. This allows me to contiune providing you with quality gluten free recipes. Thank you for supporting What The Fork Food Blog ♥
If you’re like me, you always have a ton of over-ripe bananas on the counter just begging to be used. Basically, I buy bananas just to watch them die a slow death. Because why buy bananas if you’re not going to bake with them, right?!
These gluten free and vegan banana split muffins are a fun way to use them up. They’re a nice change from the normal gluten free banana bread or gluten free banana muffins. I love the contrast of the chocolate and banana in these muffins, you really get the best of both worlds!
It also helps that my super-picky 3-year-old will eat these. I thought for sure she would freak out because of the two sides but she actually loves it. Go figure – I’ll take it though!
To make these gluten free vegan banana split muffins, you’ll have to split the batter into two bowls and add the cocoa powder to half the batter. Then, you’ll spoon the batter separately into the muffin tins to get the right look.
Splitting the batter up and carefully spooning both into the muffin tins might be an extra, slightly more time-consuming step, but it’s worth it! It takes ordinary banana nut muffins from basic to WOW. Your kids will love them. Which means you will love them because if the kids are happy, you’re happy.
I also added some extra chocolate chips to the tops of the muffins before baking. It was probably about 1/4 cup but I didn’t really measure it. I just eyeballed what looked nice on the muffin tops. You can never go wrong with a little extra chocolate because chocolate 🍫🍫❤️
This recipe is from the new Eat Dairy Free cookbook from my friend Alisa of Go Dairy Free. There are so many amazing dairy free recipes in this cookbook. If you’re on a dairy free diet or need to be on a dairy free diet, I highly recommend it. Alisa covers the bases with plenty of recipes for any meal of the day. Eat Dairy Free is available on Amazon now.
I’m also giving a way a copy to one lucky winner so be sure to enter the giveaway at the end of the post!
If you love that chocolate banana flavor, you should also try my gluten free double chocolate banana bread. It’s another great way to use those old bananas! Enjoy!
Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this recipe for gluten free and vegan chocolate banana split muffins, be sure to follow me on social media so you never miss a post:
- 2 cups gluten free 1:1 flour blend (such as Bob's Red Mill)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup dairy-free semi-sweet chocolate chips
- 1 cup mashed banana (about 2 medium)
- 1/2 cup light brown sugar, packed
- 1/2 cup lukewarm water
- 1/4 cup avocado oil (or melted coconut, grapeseed, olive, or rice bran oil)
- 1 teaspoon pure vanilla extract
- 2-3 tablesspoons cocoa powder (I used 2 tablespoons of Hershey's Special Dark)
- Preheat your oven to 350 degrees and line a 12-cup muffin tin with paper liners or spray with coconut oil spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the chocolate chips.
- In a mixing bowl, beat the banana, sugar, water, oil, and vanilla with a hand mixer until relatively smooth. Add the dry ingredients to the bowl and stir until just combined. Do not over-mix; a few small lumps are okay.
- Transfer half of the batter to the flour bowl and stir in the cocoa powder; use 2 tablespoons for a lighter chocolate or 3 tablespoons for more intense chocolate flavor.
- Using 2 separate spoons, fill each prepared muffin cup half with the chocolate-banana batter and half with the plain banana batter (roughly side by side).
- Bake for 20-24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes in the cups before removing the muffins to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days, or individually wrap the muffins in plastic wrap and freeze to enjoy later.
- High-Altitude Adjustment: Above 3,000 feet, reduce the baking powder to 1/2 teaspoon.
- This recipe is published from the Eat Dairy Free cookbook with permission from BenBella Books, Inc.
- This recipe can also be made with regular all-purpose flour in place of the gluten free flour.
Amount Per Serving:Calories: 205Total Fat: 7gSaturated Fat: 2gCholesterol: 0mgSodium: 168mgFiber: 2gSugar: 15gProtein: 3g