As I’ve mentioned before, I’m a bakery for breakfast kinda girl! I’m also not very much of a morning person and prefer things that are quick and pre-prepable (like my Instant Oats or Fruity Breakfast Bars). These double chocolate banana muffins are perfect for either breakfast or a filling after school snack for kids to keep hunger at bay until tea time!
These muffins are gluten, dairy, soy and sugar free and they’re also vegan, so this is a great allergy-friendly recipe to make for play-dates or bake sales! I like to make a double batch and freeze some – they can be defrosted at room temp or microwaved for a few seconds to warm them up.
With this recipe I’ve found either the foil or silicone cases work best as the paper ones can get a bit stuck, but I guess it depends on the brand you are using! I’m a sucker for ‘pretty but impractical’ it would seem… This recipe makes 8-10 muffins, depending on how big your cases are.
As usual I’m using coconut sugar, which is my favourite sugar alternative due to the inulin present, which is a great prebiotic. Paired with bananas, which are also a prebiotic food, and oats, these muffins keep little (or large!) tummies full and gut microbes happy. (Remember you might not be plant-based, but your gut microbes are!)
You can get dairy and sugar free chocolate chips on Amazon, or for a small amount of sugar, several brands of dark chocolate chips you can find in the shops are dairy free, for example Aldi’s own brand and Dr Oetker ones.
Sometimes my daughter likes to add sprinkles to the top before baking for extra unicorn magic!
Double Chocolate Banana Muffins (gluten free, sugar free, dairy free, soy free, vegan) Makes 8-10
- 2 ripe bananas
- 1 cup of self raising gluten free flour (I used Dove’s Farm)
- 1/2 cup rolled oats
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- vanilla essence
- 3tbsp rapeseed oil
- 1 cup plant-milk (I used my homemade oat milk)
- 50-60g dark chocolate chips
- Preheat oven to 180C/160C fan/ 350F/ GM4
- Line a muffin tray with cupcake/muffin cases.
- First mash up your ripe bananas in a small bowl.
- In a large bowl, combine flour, oats, cocoa powder and coconut sugar.
- Add in a few drops of vanilla essence, the oil, milk and the mashed bananas and mix until combined
- Stir in chocolate chips.
- Spoon in to the muffin/cupcake cases (you want to fill the cases up quite high, like 3/4 full, so the cake poofs out the top for that classic muffin look – or you could make smaller cakes and then frost them instead if you wanted, although I’m not advocating frosting for breakfast.. lol) and bake in the oven for 20-25 minutes until risen and a skewer comes out clean.
And there you have it! I hope you enjoy your delicious double choc banana muffins and if you missed them, why not check out my choc chip banana loaf, or courgette brownies? Both are excellent recipes for getting more plants in to your kids!
Looking for more gluten free, dairy free, sugar free or vegan recipes? If you check out the RECIPES menu up there ^^ you can find all of my recipes in collections according to your dietary needs!
Want to see what else I’m baking or need some more inspo on what to feed your vegan or allergy kiddos? Check out my Instagram ❤
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