The best vegan banana chocolate chip muffins are moist and delicious, packed with chocolate chips and make the perfect breakfast or snack.
Vegan banana chocolate chip muffins, I mean it’s all right there in the name isn’t it? It’s clearly to die for!
Banana bread is one of my favorite things and having them in muffin form, with chocolate chips is a very fine idea.
And making these muffins is even easier than making banana bread. So what’s not to like?
And if you’re a fan of all things banana, then definitely check out our vegan banana bread, our vegan chocolate banana bread and vegan chocolate chip banana bread and our vegan banana bread muffins. Also our vegan banana cake and vegan banana cupcakes.
Ingredients You’ll Need For These Muffins:
Ingredient Notes
- Ripe bananas – bananas should be yellow and very spotty but still firm.
- Light brown sugar – is a perfect complement to the bananas and cinnamon in terms of flavor. But you could also use dark brown sugar, the color of the muffins will just be darker.
- Soy milk – can be switched for a different non-dairy milk.
- Coconut oil – helps to keep the batter nice and thick. Thick batter = good muffins! You can switch the coconut oil for vegan butter.
How To Make Vegan Banana Chocolate Chip Muffins
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
- Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
- Pour the blended mix out over your dry ingredients and mix into a batter. Don’t overmix.
- Add chocolate chips and fold them in.
- Divide the batter evenly between the muffin partitions of your muffin tray (sprayed with non-stick spray). Add extra chocolate chips directly to the tops of the muffins before baking.
- Bake at 350°F for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
- Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.
No Ripe Bananas?
To make these muffins, you need some ripe spotty bananas on hand. If you get a craving for banana muffins and you don’t have ripe spotty bananas on hand, then you’re in luck. Because there is a way to cheat this part a little.
If you have bananas that are yellow instead of very ripe and spotty, what you can do is put them in the oven on a parchment lined tray (whole, with peels on) and bake them at low heat (300°F/150°C) for 15-30 minutes, checking on them after 15 minutes.
The skins will go black but inside they get super sweet and pretty much exactly like you would get if they were super ripe bananas. I wouldn’t try this with green bananas, but if yours are already yellow, just not super spotty and ripe yet, then this is a handy trick.
So if you’re dying to make these muffins and only have yellow bananas on hand then you can still go ahead and make them.
Baker’s Tips
Thick batter. We used coconut oil for this and I like it for these muffins, as it’s nice and thick (in its solid form) and it’s very useful to have a thick batter when you make muffins. Generally, thick batter equals good muffins, but it also means the chocolate chips won’t just sink straight to the bottom. You want that chocolate evenly dispersed.
Blend the bananas. Blend the bananas with the soy milk and the coconut oil so you don’t even have to melt the coconut oil first. It’s very handy! Sure, it does mean you have to get your blender involved (extra washing up) but it’s entirely worth it because it distributes the banana flavor evenly throughout, and it creates a really good texture as well.
Storing and Freezing
Like all muffins, day 1 is PEAK delicious. You don’t generally go to the bakery and ask them for their day old muffins. Case in point! But that being said, you can store them in an airtight container at room temperature for 3-4 days or in the fridge. If you store them in the fridge then pop them in the microwave for 15-seconds to warm them up before serving. Or just let them come to room temp before serving.
You can freeze these muffins, but make sure you do it on the day of baking, so you can lock in the freshness. Let them cool completely before freezing. They are freezer safe for up to 3 months. Thaw them in the fridge and then bring to room temp before serving.
More Vegan Muffin Recipes
- Vegan Chocolate Chip Muffins
- Vegan Blueberry Muffins
- Vegan Chocolate Muffins
- Vegan Carrot Muffins
- Vegan Zucchini Muffins
- Vegan Bran Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Chocolate Chip Muffins
Ingredients
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 3 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 ½ cups Mashed Ripe Banana or 337g peeled weight
- ½ cup Soy Milk (120ml) or other non-dairy milk
- ¼ cup Coconut Oil (55g) or Vegan Butter
- 1 cup Vegan Chocolate Chips (175g) plus more to place directly on top of the muffins before baking.
Instructions
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
- Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
- Pour the blended mix out over your dry ingredients and mix into a batter. Don't overmix.
- Add chocolate chips and fold them in.
- Divide the batter evenly between the muffin partitions of your muffin tray. Add extra chocolate chips directly to the tops of the muffins before baking.
- Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
- Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.
Notes
- Measure the flour correctly. Weigh your flour on a food scale for the best accuracy. Alternatively use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Measure the banana correctly. If you have a food scale, then simply weigh the peeled banana for the correct amount. If you don’t have a food scale then mash the banana first so that you can measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
- Storing: These muffins are BEST when fresh but can be stored in an airtight container at room temperature or in the fridge for 3-4 days.
- Freezing: They can also be frozen for up to 3 months.
Can you freeze the uncooked dough?
Sure! Just make sure that you freeze the dough in an airtight container or Ziplock bag.
I’ve made these multiple times and they are great! I don’t like cinnamon so leave it out and they are perfect. Just to change it up, I’m thinking of adding cocoa powder, how much would I need? Would this work just adding it in with the flour etc? Thanks
Amazing! I made mini muffins and swapped half of the brown sugar for white sugar, added a dash of vanilla and it was chef’s kiss! I will definitely be making these again!
That’s great Dani! Thank you so much for your review!
Hello Alison,
Thank you for this Wonderful Recipe! These Muffins are easy to make and SOooo yummy, that it’s hard not to eat the whole batch . . . and then quickly make another! My non-veg neighbors said it’s the best Banana Muffins, Cake or Bread they’ve ever had!
I like that you give the weights of the ingredients, because once you get used to it, it’s so much quicker, accurate and easy to clean up than dirtying several measuring cups like typical American recipes. It also makes it easier to double, or cut-in half when I don’t have enough bananas.
I also appreciate the “Print Recipe” function, especially when I can manipulate the information to fit on one standard piece of paper. After I print it, I add it to my Inspiration Binder.
YOU are my go-to vegan site for reliable and delicious recipes! I have made several of your different cupcakes recipes, all with Great Success, along with my husband’s favorite “Super Eggy Tofu Scramble!”
Thank you so much for all that you do, helping us make our journey from vegetarian to vegan so much easier!
Hugs,
Kimberli from California
Thank you so much for your kind words Kimberli! We are so happy to hear that you enjoy the blog and it’s comments like yours that make it worth it! All the best! 🙂
Vegan for 8 years. I very much enjoyed these muffins. They are pretty chocolaty, so I might 1/2 the chips and add some Raisins. I do usually like to include a protein punch at each meal, so I partnered this muffin with 1T Nut Butter and 1/2 of a container of Vegan Silk Greek Yogurt plus a good cup of coffee with Soy Milk for ~15g Pro. I shoot for 15-20g Pro in each of 4-5 meals or snacks/d for a total of 60-100g P/d. I estimate this muffin probably equals ~3g Pro each, mostly from the wheat flour. I might consider a little dose of ground flax seeds in lieu of a small amount of flour for the Omega 3s and a bit more protein. Alison, have you experimented with this idea?
Hi Scott, we have not, but you are welcome to experiment! Thanks so much for sharing and your great review!
Excellent recipe. I added frozen raspberries and almond meal, so delicious and fills you up!! Thank you!!
So glad you enjoyed it! Thanks for the awesome review!
I’m not much of a baker and these muffins worked perfectly for me. I highly recommend giving them a try!
Wonderful! Thanks for the great review Olivia.
Hello Alison
These sound amazing. Would gluten-free flour work?
Hi Gwen, I haven’t tried them with gluten free flour but I think it should work so long as you use a gluten free all purpose blend. 🙂
Delicious! I used gluten free flour. I’m making them again just one week later 😊
Thank you!
Awesome! Thanks for the great review!
These are the most delicious muffins I have ever tasted! They are moist and full of flavour.
Thanks so much Andrea!
I love this recipe! The banana and choc chip muffins turn out so soft, moist and delicious . My daughter has a dairy and egg allergy so I’m always looking for dairy/egg free recipes ❤
Awesome! Thanks so much Samiha!
Fantastic! I also added 1/4 cup finely shredded coconut. I used half wheat flour and half white flour. Very moist and so delicious. My family loved these muffins.
Wonderful! Thanks for sharing Alice! 🙂
Love it!
Thanks Emma!
This is the most amazing muffin recipe!! I am not even vegan, but ran out of eggs so was looking for a vegan recipe. I had everything on hand, including the almond milk (oh, but regular mini choc chips). Fantastic! My new go-to recipe!!
Awesome! Thanks so much for sharing Lisa!