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Gluten free vegan banana split muffins are a great way to use up old bananas, especially if you want to try something different from banana bread or banana muffins. This muffin recipe is easy to make, freeze well, and are great for breakfast on busy mornings! @whattheforkblog | whattheforkfoodblog.com | |vegan breakfast recipes | gluten free recipes | easy breakfast recipes | homemade muffins | chocolate muffin recipes | recipes with bananas | #breakfast #muffins #glutenfree #vegan #easyrecipes

Chocolate Banana Split Muffins (Gluten Free and Vegan)

4.80 from 15 ratings
Chocolate Banana Split Muffins are an easy and tasty way to use up those over-ripe bananas. They're kid-friendly and freeze well too!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
By: Sharon Lachendro
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Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition Information

Calories: 205kcal | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 168mg | Fiber: 2g | Sugar: 15g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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