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.
These were very good. I doubled the recipe and used apple sauce instead of oil and I used vanilla soy milk as that’s what I had open in the fridge. I split the batter and did half with blueberries and raspberries and the other half with dark chocolate chips. Both were very yummy! Will make these again!
Awesome! Thanks Sherry! 🙂
These came out great! I used coconut sugar instead of brown sugar, almond flour instead of ap flour and coconut almond milk. They came out ridiculously yummy. Already sent to recipe to friends! So so good! Thank you!
Thanks for sharing Heather! 🙂
HOLY. MOLY. Just made these and literally the best frickin muffins I’ve ever tasted! It’s gonna be hard not to eat them all right now! Awesome recipe! Thank you Alison!
Yay! Thanks Brittany!
Hi Alison, I wrote to you a few days ago on your no-fail wholewheat bread. Today and for the last few months I have been baking your vegan banana chocolate chips muffins and banana bread. These are my husband’s and my comfort food. As I cannot consume oil I substituted it with applesauce. I have tried many other recipes but ultimately using your recipes. I am also using your recipes for vegan soups and other foods. They too turned out great. Your presentation of the recipes are so simple to follow. I needed to write to you after using your recipes for quite sometime because I wanted to let you know that I appreciate them. You have helped me make the transition to a whole food plant-based way of eating so effortless. Thank you once again. God bless.
Thank you so much Anna! This means the world to us! So happy our recipes have been a help. And thank you for the wonderful review. 🙂
Made them and ate them just now. They’re great. Excellent recipe! Love that it only takes 1/4 cup of coconut oil. Thank you! Next time I think I’ll add walnuts and maybe some cocoa powder.
So glad you enjoyed the recipe! Thanks for posting! 🙂
I made them an hour ago! I loved it! It really tastes so good! Thank you Alison!
So glad to hear you enjoyed them! Thanks for posting. 🙂
Yummy Yummy Yummy 🙂 in love with these banana chocolate chip muffins!!!
Hi Alison,
I made your cornbread recipe and now I am making these. So far excellent results! Can you freeze them? Thank you very much for sharing your recipes.
Hi Theresa, thanks so much! So happy you have been enjoying the recipes! And yes you can freeze these!
Really really good! I’ll use this recipe again for sure. I used whole wheat pastry flour and date sugar. For this reason, I added an extra 1/4 c “milk” for moisture. Turned out well and were moist and tender despite using the whole wheat flour and ground dates for the dry sweetener. Definitely recommend.
Sounds awesome, thanks for sharing and the great review! 🙂
Hi Alison, thank you so much for this amazing recipe. These muffins are divine!! I would just like to know if I can use a bread pan also for this recipe instead of a muffin pan?
Hi Linda! So glad you liked the recipe. Thanks for the great review! 🙂 I have made a vegan chocolate chip banana bread, so if you want to rather look at that recipe, as it has all the correct times etc. 🙂
I forgot to add sugar 🙁 – I hope they turn out ok
Oops! 🙂 Let us know how they work out! 🙂
They actually turned out pretty good so I might only add 1/4 of coconut sugar next time 🙂
Loved them!!! My kids loved them too. I’ll make these often. Thank you.
Awesome Kristy! So happy to hear that! Thanks for posting! 🙂
Wonderful recipe and turns out beautifully every time! My kids love these and I really enjoy the texture from blending the bananas and oil first. Thanks so much!
Awesome Natalie, so pleased to hear that! Thanks so much for posting! 🙂
You will be happy to hear that these muffins can be made oil-free and using much less sugar. I used only 1/4 cup of coconut sugar, wholemeal spelt flour and added 100ml of aquafaba (beaten until soft peaks formed) instead of the oil, only 100g of dark chocolate and my kids and the neighbour kids 🙂 loved them. I am going to try to make a gluten free version today as I still have some overripe bananas 🙂
Super delicious, moist and tasty muffins.
Hi Alison- I just baked these lovely banana chocolate chip muffins- I used two very large ripe bananas, and 1/2 cup of coconut sugar. They are very very good- great balance of bananas and chocolate. Thank you so much for the recipe.
Hi Marie, I am thrilled to hear they came out well! Thanks so much for sharing! 🙂