Double Chocolate Nana Muffins (Vegan + Gluten Free!)

6 Muffins
30 Minutes

I loveee chocolate, bananas and any sort of baked good. So I extra love when those are all wrapped up into one beautiful little bite! I mean, who doesn’t like a chocolate banana muff!?

I have a tried and true chocolate banana muffin recipe that is already gluten and dairy free, but I wanted to see if I could if I could also make it vegan! Just trying to be inclusive :) For an egg replacer, I used Bob Red Mill's egg replacer for the first time and it was a total win! The end result is a perfectly balanced fudgy muffin. I made this a small batch recipe, because there’s only two of us in the house, and I’m usually the only one who eats all the baked goods!

As usual, I also used Lakanto's golden monkfruit sugar as a zero-calorie, low glycemic sugar substitute. If you don't have any, feel free to replace it with regular brown sugar.

Nutritional Information

Serving size is 1 muffin, recipe makes 6.

Calories: 91g

Carbs: 20g

Fat: 2g

Protein: 2g

Please note, the nutritional information will change if you use alternate ingredients.

Link to Egg Replacer

Link to Lakanto Golden Monkfruit Sugar

Bite shot!

Full batch.

From da top!

Guilt-free & chocolatey!

Double Chocolate Nana Muffins (Vegan + Gluten Free!)

Recipe details

  • 6 Muffins
  • Prep time: 10 Minutes|Cook time: 20 Minutes|Total time: 30 Minutes



Preheat oven to 350F, and grease the muffin tin.
In a medium sized bowl, mix all of the dry ingredients together.
In a small bowl, mix 1/2 tbsp of the egg replacer, with 1 tbsp of water and stir it together really well - set it aside and let it thicken for one minute.
Add the rest of the wet ingredients to the dry ingredients, adding the egg replacer mixture last. Mix it all together thoroughly.
Fold in your chocolate chips.
Bake for 20 mins!
Let them chill for a second and then DEVOUR! I promise, they won't last long!

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