The Best Chocolate & Chia Muffins (Gluten Free, Vegan)

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Yield: makes 6 Category: Baking
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These delicious Chocolate & Chia Muffins are wonderfully fudgy, nutrient dense and just bursting with chocolate chips.

This recipe is based on my gooey Chocolate & Chia Loaf, however, these muffins are a slightly sweeter version that are travel friendly and can be taken on the go. They are so deliciously moist and fudgy I would say they are closer in texture to brownies than traditional muffins.

I like to use a food processor when blending my bananas to use in these muffins as it eliminates the risk of finding unmashed pieces of banana in the muffins once baked. If you do not have a food processor or blender you can simply add the peeled bananas to a large jug or bowl and mash them using the back of a fork, or even a potato masher, until smooth.

I like to make this dessert really packed with chocolate and tend to use a bar of dairy free milk chocolate I have chopped into chunks myself as opposed to chocolate chips. I like to hold a few pieces of the chocolate back and scatter them across the top of the muffins once they have finished baking, however, if preferred you can simply throw all of it into the batter. Feel free to increase or decrease the amount of chocolate used if desired.

I have made these muffins using a high percentage dark chocolate and enjoyed them, however, I would not recommend doing this if you have a really sweet tooth. This recipe relies heavily on the bananas and the chocolate chunks for sweetness, therefore, substituting the dairy free milk chocolate for a dark chocolate may result in a bake that is a little too bitter for some tastes.

Make sure you allow the coconut oil to cool before adding it to the blitzed bananas. Do not substitute this ingredient for other types of oil, eg olive oil, as they are heavier and will result in a much denser bake with a greasy texture. When you mix the water and chia seeds together set aside for ten to fifteen minutes and allow the mixture to form a gel like consistency.

I use a silicone muffin tray to make these, however, if you use a metal one you will need to grease or line it. I make six medium to large sized muffins from the amounts listed in the ingredients, however, if you want to make more muffins that are smaller in size remember they may need less time in the oven.

Due to the gooey consistency of these muffins they will stay moist in an airtight container for up to five days. If eaten after this point I would recommend warming them up and serving with a scoop of ice cream.

If you like my gooey Chocolate & Chia Muffins you may also like my Sneaky Tahini Brownies, my Fudgy Black Bean Brownies, my Gooey Chocolate Brownies, my Almond Flour Blondies or my Chickpea Cookies. For more recipes using chocolate and bananas why not try my Chocolate Banana Pancake Poppers or my Banana Bread Breakfast Bars which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 3 bananas
  • 150g 3/4 cup + 1 tbsp dairy free chocolate chips or chunks
  • 110g 1/2 cup + 3 tbsp gluten free plain flour
  • 100ml 1/4 cup + 3 tbsp water
  • 50ml 1/4 cup coconut oil (melted)
  • 40g 1/4 cup + 2 tbsp cocoa powder
  • 4 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • splash vanilla essence
  • pinch sea salt


  1. Combine the chia seeds and water in a small jug or cup and aside until a gel like consistency forms
  2. Place the bananas in a blender or food processor and blitz well. Alternatively you can mash them by hand until smooth
  3. Transfer to a large bowl and stir in the cooled coconut oil, maple syrup, vanilla essence and the chia mix
  4. Stir in the flour, cocoa powder, baking powder and salt until a smooth batter forms
  5. Stir in the chocolate chips or chunks, ensuring the pieces are evenly distributed throughout the batter
  6. Separate the mixture evenly between six lined holes on a muffin tray, ensuring it is smooth on top. Place in a preheated oven for thirty minutes at 180 degrees Celsius


  1. Melissa

    Made this today and we loved them! Definitely didn’t seem like a boring healthy treat. I used 2 bananas as they were quite large. Might be helpful to list a rough weight instead for them

    • Natasha Gelder

      Hey Melissa! I’m glad you enojyed the muffins! Good thinking regarding the weight of the bananas!

  2. Kelly Barwise

    Could I use oaf flour instead

    • Natasha Gelder

      Hi Kelly, not for this one I’m afraid! x


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