Irresistible Vegan Banana Chocolate Chip Muffins

4.89 from 9 votes

Irresistible Vegan Banana Chocolate Chip Muffins

All of the flavors of banana bread packed into little muffins! These Vegan Banana Chocolate Chip Muffins are the perfect portable breakfast or snack for kids and adults.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 226kcal

Author: Dr. Sonali Ruder

Equipment

muffin pan

Ingredients

1 ¾ 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

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
Mix the mashed bananas, milk, oil, flax eggs, vanilla, and sugar together in a large bowl with a whisk or hand mixer until combined.
Add the dry ingredients to the bowl with the wet ingredients and mix until just combined (do not over-mix). Stir the chocolate chips into the batter.
Pour the batter into the prepared muffin pan. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the muffins and cool completely on wire rack.

Notes

*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 recipe as directed.

For the best muffins, use the ripest bananas you have for this recipe- they will be the sweetest and softest.
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 to 16-20 minutes for mini muffins.
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.

Nutrition