Chocolate lovers rejoice! This chocolate banana minute muffin is a perfect way to satisfy those chocolate cravings and takes under 5 minutes to make! It’s vegan, gluten-free, nut-free, and made with wholesome ingredients, but so light, tender, and chocolatey that you’d never guess it was healthy!
You know those times where you get hit by a craving for a freshly baked muffin but don’t have the time or patience required to whip up a new batch? Or when you only want one muffin, sans leftovers, and don’t want to run out and grab one from the shops because… let’s face it… at 300 – 500 calories a pop, what might sound like a healthy snack (i.e. whole wheat blueberry muffin) is usually loaded with more sugar and fat than it should be?
If you answered ‘yes’ to either of those scenarios, then this chocolate banana minute muffin is for you! (Sorry, that was totally cringe).
And if you’re wondering what a minute muffin is, it’s a single-serve muffin that you whip up in the microwave in just a couple of minutes. Kind of like a mug cake, only more muffin-y (read: doughy, fluffy). Like this:
Which you can eat straight from the mug, OR crumble over something like… oh I don’t know… banana ice cream? 😀
And then you’ve got yourself a delicious healthier dessert that satisfies those muffin/chocolate cravings AND is super quick/easy to make.
Speaking of making it, I guess we should spend a little bit of time talking about the deets.
First, this minute muffin is made entirely of oat flour and unsweetened cocoa powder. Well, not entirely… but you know what I mean. I usually use coconut flour in recipes like this, but I wanted to try something different in case someone doesn’t have any coconut flour on hand or is allergic to coconut… you know the drill. But if you’re looking for something that’s grain-free, I got you boo.
So oat flour + cocoa powder. That makes up the bulk of our dry ingredients, and to that we add half a mashed banana, some coconut sugar, a mere teaspoon of oil, and some chocolate chips. That’s it! Everything goes in a small bowl to mix up, gets transferred to a mug or ramekin, nuked for 2 minutes, and voila!
Super simple, super quick, and something you can whip up as an afternoon snack, or an after dinner dessert, or whenever the craving hits. It’s vegan, gluten-free, nut-free, and super tasty.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 2 tbsp (14 g) oat flour, gluten-free if needed
- 2 tbsp (10 g) unsweetened cocoa powder
- 1/8 tsp baking soda
- pinch of salt
- 1/2 banana, mashed (50 g or 1/4 cup)
- 2 - 3 tsp (8 - 12 g) coconut palm sugar*
- 1 tsp (5 ml) vegetable oil
- 1 tsp (5 ml) unsweetened almond milk
- 1/2 tsp vanilla extract
- sprinkle of dairy free chocolate chips (optional)
- Add the oat flour, cocoa powder, baking soda, and salt to a small bowl, stirring until well combined.
- Add the banana, sugar, vegetable oil, almond milk, and vanilla, mixing well to ensure that everything is fully incorporated and a smooth batter forms.
- Transfer the batter to a microwave-safe mug or 8 oz. ramekin. Microwave on high for 2 minutes. If the muffin has not set by then, continue to microwave in 30 sec intervals until desired consistency is reached.
- Carefully remove from the microwave (mug will be hot!), sprinkle with chocolate chips, grab a spoon, and enjoy!
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