These vegan banana chocolate chip muffins are an easy, and delicious way to use up spotty bananas. Only takes 30 minutes and uses healthy, simple ingredients you probably already have. They come out tender and moist and only use 9 ingredients.
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If you love muffins as much as I do, and the occasional banana, this is the recipe for you. And, don’t be shy, check-out my Vegan Chocolate Chip Muffins or my Dairy-Free Chocolate Chip cookies as well!
❤️ Why you’ll love this recipe
- The delicious banana flavor goes perfectly with the dairy-free chocolate chips.
- Healthy thanks to the whole wheat flour and bananas.
- Full of simple ingredients that are easy to find and that you probably already have on hand.
- Great for a quick breakfast with coffee or an afternoon snack with tea.
- Delicious and easy way to use up spotty bananas.
- Moist, fluffy, egg free and dairy free
- Vegan and vegetarian and great for people with egg allergies
🍌 Ingredients & substitutions
- Overripe bananas – Make sure they’re extra spotty or brown. When bananas ripen, they get more sweet and make for a more delicious and moist muffin.
- Organic granulated sugar – Organic sugar is always vegan and hasn’t been processed with bone char. You can substitute it with maple syrup, brown sugar or coconut sugar.
- Vegan butter – I love the taste of using a dairy free butter in this recipe. I melt it slightly to make sure it doesn’t get too hot. You can also use a neutral tasting oil, like canola oil instead.
- Vanilla extract
- Baking powder and baking soda – this is what gives the muffins lift without eggs.
- Apple cider vinegar – This helps to give the muffins more lift and fluffiness when combined with the baking soda. You can substitute lemon juice for this if you don’t have it on hand.
- Whole wheat flour – I love using this instead of all purpose flour to make it a little healthier. You can also use all purpose flour or oat flour by blending up oats, but it will create a different texture.
- Salt – Just a little pinch of salt helps bring out all of the flavors even more.
- Vegan chocolate chips – Read the ingredients, you’d be surprised that a lot of semi-sweet chocolate chips are accidentally vegan.
- Non-dairy milk – Soy milk, almond milk, oat milk are all good. Use whatever you have on hand.
See recipe card for full information on ingredients and quantities.
👩🍳 Helpful tips
When measuring the flour, spoon the flour instead of scooping. Spoon the flour into the measuring cups, then level it out with the back of a knife. This ensures you don’t use too much flour and prevents the muffins from becoming too dense.
Don’t over mix the muffin batter once it’s all mixed together. It will become too dense. Mix just enough that everything is blended together.
Oil free – To make these muffins oil free, use applesauce instead of butter.
Bake these muffins on the center rack, to ensure the muffins are evenly cooked throughout.
If you want more vegan baking tips on how to bake without eggs, check out my linked article.
🍴 Directions
Make sure to scroll down to the recipe card for the full ingredients list and instructions!
Step #1: Melt – Melt the vegan butter in a microwave very quickly about 10 seconds or so. Just enough to melt it but not to get it hot. Set it in the fridge for five minutes to cool it off.
Step #2: Smash banana– In a large mixing bowl, smash down the bananas with a fork. There might be a few banana chunks, which I love for the extra texture.
Step #3: Mix wet ingredients – add the rest of the wet ingredients and stir or mix well until mixture is smooth.
Step #4: Mix dry ingredients – In a separate bowl, measure out the flour by spooning it into the measuring cups, then leveling it off with the back of a knife. This ensures you don’t use too much flour and make the muffins too dense. Add all of the other dry ingredients and stir.
Step #5: Mix together – Mix dry ingredients into wet ingredients. Stir just enough until it’s mixed well. Don’t over mix.
Step #6: Bake – Grease a muffin pan or use paper liners and use a spoon or ice cream scoop to divide batter into the muffin tins. Only fill about ¾ of the way to leave room for them to rise.
Sprinkle the top of the muffins with a little extra sugar. Bake for about 20 minutes, or until you can insert a toothpick into the muffins and it comes out dry. Take them out of the muffin tin and let them come to room temperature on a cooling rack.
❄️ Storing tips
Counter top – Put any leftover muffins in an airtight container and they will last on the counter or in a pantry for about 5 days.
Fridge – These will last over a week in a sealed container in the fridge.
Freezer – These are great to make a double batch, then you can freeze these vegan muffins by putting them in a freezer bag. They will last about 3 months or more. Thaw them out completely before eating.
❓ Recipe FAQs
Absolutely. Just use a neutral tasting oil like vegetable oil. Refined and melted coconut oil would also taste good. Refined coconut oil won’t leave a coconut flavor.
I haven’t recipe tested these with gluten free flour, but I imagine you should be able to easily make these gluten free by using an all purpose gluten-free flour. Let me know how they turn out in the comments below if you try them this way.
🧁 More recipes you’ll love
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
📖 Recipe
Vegan banana chocolate chip muffins
Ingredients
Wet ingredients
- 3 large overripe bananas (or 4 smaller ones)
- ¼ cup vegan butter (or neutral tasting oil)
- ⅓ cup organic granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
Dry ingredients
- 1½ cups whole wheat flour (Fill by spooning flour into measuring cups then level off with a knife)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy free chocolate chips
Instructions
- Pre-heat oven to 350 degrees.
- Melt the vegan butter in a microwave very quickly. Just enough to melt it but not to get it hot. Set it in the fridge for five minutes to cool it off. In a large mixing bowl, smash down the bananas with a fork. Then add the rest of the wet ingredients and stir or mix well until mixture is smoothish.3 large overripe bananas, ¼ cup vegan butter, ⅓ cup organic granulated sugar, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
- In another smaller mixing bowl, measure out the flour by spooning it into the measuring cups, then leveling it off with the back of a knife. This ensures you don't use too much flour and make the muffins too dense. Add all of the other dry ingredients and stir.1½ cups whole wheat flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup dairy free chocolate chips
- Mix dry ingredients into wet ingredients. Stir just enough until it's mixed well. Don't over mix.
- Grease a muffin pan and spoon muffin mixture into the muffin pan. Sprinkle tops with a little extra sugar. Bake for about 20 minutes, or until you can insert a toothpick into the muffins and it comes out dry. Let cool on a rack.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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