Irresistible Vegan Banana Chocolate Chip Muffins

Name: Irresistible Vegan Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 3/4 cup flour (I use a 50:50 mixture of all purpose and white whole wheat flour); 1 ½ teaspoons baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; 1 ½ cups mashed very ripe banana (3-4 bananas); ¼ cup vanilla plant-based milk ((I use Bolthouse Farms vanilla plant-based milk)); ⅓ cup safflower, vegetable or other neutral-flavored oil; 2 flax eggs*; 1 teaspoon vanilla extract; ⅔ cup light brown sugar or coconut sugar; ½ cup vegan dark or semisweet chocolate chips

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I'm sharing my tried-and-true recipe for these irresistible Vegan Banana Chocolate Chip Muffins! These moist, fluffy muffins have all the flavors of banana bread packed into adorable muffins. They're the perfect portable breakfast or snack for kids and adults.

Vegan banana chocolate chip muffins on a wire rack with two bananas on the side.

Banana bread is my ultimate comfort food. When it’s cool outside, I crave warm, comforting foods and banana bread definitely fits the bill. My vegan banana chocolate chip muffins have all the comforting flavors of banana bread packed into adorable little muffins!

These plant-based muffins are just the right size for a quick grab-and-go breakfast when you’re rushing out the door in the morning. They're also the perfect addition to your child's lunchbox or an easy, nutritious after-school snack.

Whether you're a dedicated vegan or simply looking to incorporate more plant-based treats into your diet, these vegan chocolate chip banana muffins are sure to become a household favorite.

They're easy to make, full of flavor, and the perfect guilt-free indulgence. Plus, as they're baking, your kitchen will be filled with the heavenly scent of freshly baked banana and chocolate goodness.

So, why wait? Grab your ingredients, preheat that oven, and get ready to enjoy these delightful vegan muffins. Your family will be asking for seconds!

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Why You'll Love This Dish
Ingredients
How To Make Vegan Banana Chocolate Chip Muffins Step-By-Step
Chef's Tips
Storage
Recipe FAQs
More Tasty Snacks
Recipe
Reviews

Why You'll Love This Dish

So tasty- sweet bananas and rich chocolate = yum!
Vegan- this healthy banana muffin recipe is made entirely with plant-based ingredients
Wholesome ingredients- made with nutrient-rich, simple ingredients like whole grains and bananas
Family favorite- this vegan banana muffin recipe is loved by both kids and adults
Versatile- perfect for breakfast, snack or even dessert
Freezer-friendly- make a double batch of these homemade muffins and freeze some for later to enjoy these muffins anytime you like
Allergy-Friendly: adaptable for a variety of dietary needs, including those with gluten, dairy, or egg sensitivities

Ingredients

Ingredient Notes and Substitutions (see recipe card at bottom of the post for full ingredient list):

Flour- I use a mixture of all purpose flour and white whole-wheat flour to incorporate healthy whole grains. You can use an all-purpose gluten free flour mix like Bob's red mill gluten free 1-to-1 baking flour
Plant-based milk- I use Bolthouse farm vanilla plant protein milk; you can substitute other non-dairy milk like almond milk, soy milk or oat milk
Flax eggs- a vegan substitute for eggs. Flaxseed provides brain-boosting omega-3 fatty acids, fiber, phytochemicals, vitamins, and minerals. Read my post about the nutritional benefits of flaxseed.

How to Make a Flax Egg:
To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let sit for 5 minutes then use in any recipe to substitute for 1 egg.

Bananas- use overripe bananas- they will be the sweetest and softest and give the muffins rich banana flavor.
Oil- I use oil rather than butter in these vegan banana muffins; I prefer to use a neutral-flavored oil like safflower oil or vegetable oil rather than coconut oil or olive oil which have a strong flavor
Brown sugar- you can use coconut sugar but brown sugar will give a softer texture
Chocolate chips- chocolate makes everything better! Be sure to buy vegan chocolate chips that contain no dairy products to keep this banana muffin recipe vegan. You can also cut a chocolate bar into chocolate chunks.

How to Ripen Bananas Fast:
If you don’t have any ripe bananas, you can ripen them quickly in the oven or air fryer! Then they’ll be perfectly soft and ready to stir into the batter. Read my post on How To Quickly Ripen Bananas in the Oven or Air Fryer.

How To Make Vegan Banana Chocolate Chip Muffins Step-By-Step

collage of steps 1-4 banana chocolate chip muffins.

See recipe card at the bottom of the post for full recipe instructions.

Step 1- Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a large mixing bowl.
Step 2- Mix the mashed bananas, milk, eggs, oil, vanilla extract, and sugar together in a separate bowl with a mixer or whisk until combined.
Step 3- Add the dry ingredients to the wet ingredients and beat until just combined (do not over-mix). Stir in the chocolate chips.
Step 4- Spray a 12-cup muffin tin or 24-cup mini muffin tin with cooking spray and spoon the muffin batter into the wells. I like to use a cookie scoop to do this. If using muffin liners, spray them with cooking spray so the muffins don’t stick. Bake for 20-25 minutes in the center rack of the oven. Cool muffins in the muffin pan on a wire rack for 10 minutes before removing and serving. Then, dive in!

Chef's Tips

I like to use a mixture of all purpose flour and white whole wheat flour to incorporate healthy whole grains. White whole wheat flour has all of the nutritional benefits of whole wheat flour with a lighter texture and milder flavor. It works great in baked recipes like this one.
For the best muffins, use the ripest bananas you have for this recipe- they will be the sweetest and softest. This recipe is a great way to get rid of those brown bananas on your counter that are getting past their prime!
Don't over-mix the batter- stop when the wet and dry ingredients are just combined. This will help keep the muffins tender.
You can use a mini muffin tin to make 24 mini muffins instead of 12 regular sized muffins. Shorten the baking time accordingly.
Not a fan of chocolate chips? Stir some chopped nuts (like pecans or walnuts) or dried fruit (like dates or raisins)into the batter instead.

Storage

These vegan banana chocolate chip muffins can be stored in an airtight container at room temperature on your countertop for up to 3 days. Be sure to cool them completely before storing them to prevent them from getting soggy.

You can store them in the refrigerator for up to 1 week.

You can freeze these muffins in a freezer bag for up to 3 months. I like to make a double batch and freeze half of them. That way, I always have a healthy grab-and-go breakfast or snack handy on busy days. You can defrost them overnight in the fridge or pop them in the microwave to heat them up.

Recipe FAQs

How many calories are in banana chocolate chip muffins?

These vegan banana chocolate chip muffins have 211 calories each.

Are banana muffins healthy?

Many store-bought banana muffins can be loaded with sugar and fat. These vegan banana chocolate chip muffins, however, are packed with nutritious ingredients like whole grain flour and flaxseed, a superfood. They're lightly sweetened with coconut sugar and have 3 grams of fiber each.

Why are my banana muffins dry?

If your muffins are dry, it could be that you're not measuring out your flour correctly. If you use too much flour, you'll end up with dry muffins. When measuring flour, don't scoop it out of the bag directly with the measuring cup. This will compact the flour too much and you'll end up using too much. Instead, spoon the flour into the measuring cup with a spoon. Then scrape off the excess with the flat side of a knife.

How can I ripen bananas fast for banana bread or muffins?

If you have a day or two, you can ripen bananas by placing them in a paper bag with other fruit like apples or more bananas. Fold the top of the bag closed and leave it out on the countertop. The fruit release ethylene, a plant hormone that aids in the ripening process. To ripen bananas even faster, you can bake them in the oven at 300°F for 30-40 minutes or in an air fryer at 300°F for 8-9 minutes until the skins are blackened.