Colorful Chocolate Banana Muffins [gf, dairy-free, egg-free]

These cute little Easter Muffins are really easy to make, taste fluffy, moist and perfectly sweet. Top with frosting and you have super healthy cupcakes. Free from eggs, nuts, gluten, dairy and cane sugar they are perfect for pretty much any kid. Plus, and most importantly, they pass the taste test.

Vegan Chocolate Easter Muffins

Because these chocolate banana muffins are so easy to make, the kids can participate. Mine are topped with Trader Joes Chocolate Covered Sunflower seeds, but you can top them with any fun candy or even plain chocolate chips. They make breakfast on-the-go festive for April or any month out of the year.

*healthy* Vegan Chocolate Banana Muffins | Pure Kitchen Blog | PUREMAMAS
Vegan Gluten-Free Chocolate Banana Muffins | PUREMAMAS

This recipe was adapted from Two Peas and Their Pod. She’s got some really fun recipes, if you wan’t checked them out, you really should. It’s a very moist, delicious allergen-free banana bread recipe. The chocolate addition is great for those that want chocolate in/on everything.

Vegan Gluten-free Chocolate Muffins | Pure Kitchen Blog #PUREMAMAS

Festive Chocolate Chip Banana Bread Muffins

yields 10 muffins

Pure Kitchen Vegan Chocolate Banana Muffin Recipe

INGREDIENTS:

  • 1 Tbsp flax seed meal (ground flax seed)

  • 3 Tbsp water

  • 1 cup gluten-free flour

  • 1/2 cup organic cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 2 super ripe bananas

  • 1/3 cup coconut oil, melted and slightly cooled

  • 3/4 cup coconut sugar

  • 2 Tbsp agave nectar or maple syrup

  • 1 tsp vanilla extract

  • 3/4 cup vegan chocolate chips and 1/2 cup Trader Joes candy coated chocolate covered sunflower seeds.

DIRECTIONS:

Heat your oven to 350°F. Grease muffin tin.

  1. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

  3. In a standing mixer bowl, combine the ripe bananas, melted coconut oil, agave (maple syrup) and beat until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Mix until smooth.

  4. Add the dry ingredients into the wet ingredients, and mix again on medium until well combined. Stir in 1/2 cup of the chocolate chips.

  5. Pour batter into prepared muffin tin. Sprinkle the remaining 1/4 cup of chocolate chips over the top of each muffin. Bake for 45 minutes.

  6. Let sit 15 minutes then remove muffins from pan and set on wire cooling rack. Serve warm.

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No-Bake Peanut Butter Cookie Dough Bars

Because everybody on Instagram voted for this recipe, I decided to spend the afternoon whipping up another back and measuring each step so that I could share an easy, simple doable recipe with you all. These peanut butter coconut dough bars are vegan, gluten-free, soy-free, corn-free and just d-e-l-i-c-i-o-u-s!  

cookie dough bar recipe | vegan gluten-free soy-free corn-free

The dough is made up of garbanzo beans, almond flour, almond or peanut butter, coconut oil, brown sugar and maple syrup. Pretty healthy for cookie dough. And best of all, you don't have to bake them! Just pop them in the freezer and they are ready to devour just an hour later. 

chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free

No-Bake Peanut Butter Cookie Dough Bars Recipe

yields 16 bars

COOKIE DOUGH INGREDIENTS

COOKIE DOUGH BAR DIRECTIONS

  1. In a food processor or standing mixer, whip up the wet ingredients: garbanzo beans, garbanzo bean liquid, 4 Tbsp coconut oil, vanilla, maple syrup and peanut butter. 
  2. Mix well until super smooth and creamy. 
  3. Add the brown sugar and the flour. Blend again until well mixed. Don't over mix. 
  4. By hand add 1/3-1/2 cup chocolate chips. Fold them into the dough.
  5. Grease a square pan and spread the cookie dough mixture evenly. 
  6. Set in the freezer. 
  7. Fill a sauce pan 1/3 of the way full of water. Heat on stove. Set a ceramic mixing bowl on top of the sauce pan. Add the rest of the chocolate chips and the 1/2 Tbsp of coconut oil.
  8. With a wooden spoon keep blending the chocolate chips until they start to melt. Let them melt completely. Then you will spread the melted chocolate over the cookie dough mixture that is setting in the fridge. 
  9. Sprinkle evenly with flakey sea salt. 
  10. Place the chocolate covered cookie dough pan into the freezer again until it cools and sets completely. About an hour. 
  11. Store in the freezer until ready to eat. Enjoy! 
No Bake Peanut Butter Cookie Dough Bars | vegan recipe | gluten-free soy-free corn-free

If you love this recipe, please let me know via the comments. Or better yet, show me some love on Instagram: @purekitchenblog I would love to see your creations and photos.