Chocolate Banana Bread Muffins

Laura Hemmington

This one-bowl recipe for banana muffins is super simple, quick and delicious. With autumn spices, chocolate and sour cherries, these are the perfect, healthy breakfast snack.

  1. 120g (1 1/3 cup) rolled oats
  2. 4 bananas
  3. 30g (a scant 1/4 cup) dried sour cherries
  4. 1 tbsp maple syrup
  5. 1 tsp cinnamon
  6. ½ tsp ground ginger
  7. ½ tsp nutmeg
  8. 1 tsp baking powder
  9. Vegan dark chocolate spread (or chocolate squares)
  10. Optional: oil for greasing the muffin tin, if needed

Heat the oven to 180°C / 350°F / Gas Mark 4.

Blitz the oats in a food processor until you have a flour (you can use wheat flour if you don’t have a food processor).

In a large mixing bowl, mash the bananas with a fork until you have a smooth purée and stir in the remaining ingredients, except the chocolate spread/chocolate.

Half-fill each muffin pocket with the muffin mixture, place ½ a tsp of the chocolate in the centre of each, then cover with the rest of the mix.

Place on the top shelf of the oven and cook for 20-25 minutes.

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