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    Home » Recipes » Baked goods, desserts and snacks

    Easy Vegan Banana Chocolate Chip Muffins

    Published: Jan 5, 2022 · Modified: May 3, 2023 by Maria · This post may contain affiliate links · Leave a Comment

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    Pinterest image for vegan banana chocolate chip muffins

    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.

    vegan banana chocolate chip muffins on a blue napkin.
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    Jump to:
    • ❤️ Why you’ll love this recipe
    • 🍌 Ingredients & substitutions
    • 👩‍🍳 Helpful tips
    • 🍴 Directions
    • ❄️ Storing tips
    • ❓ Recipe FAQs
    • 🧁 More recipes you’ll love
    • 📖 Recipe

    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

    Ingredients for vegan banana chocolate chip muffins laid out on a counter.
    • 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.

    Overhead view of vegan banana chocolate chip muffins on a blue napkin

    👩‍🍳 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.

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    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!

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!
    Melted vegan butter in a small glass bowl with a rubber spatula.

    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. 

    Mashed banana in a mixing bowl with a fork.

    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.

    Wet ingredients for banana muffins in a mixing bowl with a rubber spatula.

    Step #3: Mix wet ingredients – add the rest of the wet ingredients and stir or mix well until mixture is smooth.

    Dry ingredients for vegan banana muffins in a small mixing bowl with a rubber spatula.

    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.

    Vegan banana muffin batter in a mixing bowl with a blue spatula.

    Step #5: Mix together – Mix dry ingredients into wet ingredients. Stir just enough until it’s mixed well. Don’t over mix.

    Vegan banana chocolate chip muffin batter in a muffin tin.

    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

    Can I use oil instead of butter?

    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. 

    Can I make these gluten free?

    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

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      Easy Vegan Chocolate Chip Banana Bread
    • caramelized air fryer bananas topped with melted chocolate and peanut butter
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      Banana protein pancakes

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Close up of vegan banana chocolate chip muffins

    Vegan banana chocolate chip muffins

    Vegan banana chocolate chip muffins are moist and easy to make. Made with whole wheat flour and no egg. Dairy free.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Calories: 165kcal
    Author: Maria
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    Ingredients

    US Customary or Metric

    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

    Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 143mg | Potassium: 162mg | Fiber: 3g | Sugar: 13g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    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.

    « Vegan tikka masala
    Dairy free lasagna »

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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