one bowl vegan sugar free chocolate & banana mini muffins

November 11, 2016


I’ve got one word for you, and if you’re the sensitive to words type then get out nowwwww….


These sweet little baby muffins are so ridiculously moist, so easy and so adorably mini. Plus they’re vegan and completely free from refined sugars. Plus they taste like normal muffins! What’s not to love?

One of the reasons I like to make my recipes simple and pantry staple friendly is because I have to. I’m currently in a single income family of three and we don’t have crazy money to throw at things like maca powder and hemp hearts. Hell, I can barely afford blueberries. That’s not saying I wouldn’t like to try them some day, but let’s all find me a million dollars first ‘k?
I also believe that keeping life simple is a great way to also keep life stress-free (ish) and manageable. Especially if you’ve got little people pouring half the ingredients all over the floor when you’re just tryin’ to make some mini muffins!





Let’s just jump in. You don’t need more of my rambling life philosophy right now. You need MOIST, vegan, sugar free, delicious chocolate mini muffins!


Rosie xxx




vegan, sugarfree chocolate mini muffins

So easy, so yummy, SO MOIST! These one bowl, vegan, refined sugar free mini chocolate & banana muffins will win everybody's heart.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36 mini muffins


  • 3 ripe bananas
  • 1/4 cup rice malt syrup or maple syrup
  • 1/2 cup almond milk or other non-dairy milk
  • 1/3 cup coconut oil melted, but not hot
  • 1 chia egg *see notes
  • 1 tsp vanilla extract
  • 4 tbsp cacao powder or unsweetened cocoa or carob
  • 1 2/3 cup wholemeal flour self raising
  • 1 tsp baking soda
  • 1/2 tsp Maldon sea salt
  • 3-5 medjool dates pitted
  • pecan halves, chopped walnuts for decorating


  1. Preheat oven to 180. Prepare your chia egg - see notes.
  2. The bananas go into a large mixing bowl. Mash them up with a fork until only small lumps remain.
  3. Add the rice malt syrup, almond milk, coconut oil, vanilla extract and chia egg. Stir gently until combined. (Don't fret if there's a few large chia egg lumps around, it all works out in the end.)

  4. Time to add the dry ingredients - pour your cacao, flour, baking soda and salt into the mixing bowl and fold in. Be careful not to stir too much, we want those air bubbles!
  5. Get your dates and roughly chop them into small pieces, the are pretty sticky so this is optional. You can also sub with vegan choc chips, chopped nuts, cacao nibs or any other dried fruit. Once you've added them give a quick stir to combine.
  6. Use some coconut oil or patty pans to line 3 mini muffin trays. I used a silicion tray that needs hardly any oil, and I reused it for each batch. Using a teaspoon, spoon mixture into the tray, to about 2/3 full. (See notes for full sized muffins). I placed some pecan bits on top and they add a nice crunch.
  7. Bake in the oven for 12-14 mins, or until a toothpick comes out with a few moist crumbs and the top bounces back when pressed very gently. Let cool in the tray for 5 mins, then tuck in. I don't have a clear time on how long these will last, as they never last long for us, but I will say if you're not going to eat them all within a few days then chuck them in the freezer - they'll be good for a couple of months.

Recipe Notes

To make a chia egg, combine 1 tbsp of chia seeds with 1/4 cup of water and let it sit for 15 minutes until it's a thick gel. If you prefer to make full sized muffins change baking time to 15-17 minutes.