This Vegan Banana Chocolate Chip Muffins recipe is moist, delicious, and so easy to make. Made with 9 ingredients and ready in less than 30 minutes, this recipe is sure to be a family favorite. Perfect for a quick healthy breakfast or dessert!
One of the most popular recipes on Shane & Simple is my vegan banana bread. I get it. I love banana bread especially my banana bread. So, I’m always getting asked, “What about a muffin version of your banana bread?” or “Will these work as muffins?”
Well, finally I stopped being lazy and decided to try and turn it into a muffin recipe. OMG! Ladies and gentlemen, VEGAN BANANA CHOCOLATE CHIP BANANA MUFFINS!
I knew these things would be good. But, these are so good I amazed even myself. They’re so fluffy, moist, perfectly sweet, and absolutely delicious! It’s literally like chocolate chip banana bread in a muffin.
These muffins are also completely oil-free and use whole-wheat flour so you can enjoy going back for seconds guilt-free. And, if anyone gives the stink-eye as you indulge yourself just walk away, they don’t deserve a muffin.
So, if you some overripe bananas that are looking pretty pitiful DON’T YOU DARE THROW THEM IN THE TRASH! It’s time to heat up your oven and make these deliciously soft and moIst healthy Chocolate Chip Banana Muffins!
Table of Contents
Ingredients You’ll Need
These vegan banana muffins require just 9 simple wholesome ingredients. And, I’m sure are already in your pantry. Here’s what you’ll need:
- Whole Wheat Pastry Flour: Whole wheat is my favorite because it retains all its nutrients but is great for making fluffy baked goods. If you don’t have whole wheat pastry flour one of my favorites is organic unbleached flour.
- Baking Powder and Baking Soda:
- Unsweetened Almond Milk: You can use any unsweetened non-dairy milk.
- Unsweetened Applesauce: A healthy oil replacement in baking. It’s great in cakes, muffins, and soft-baked cookies. The ratio is typically 1:1. So, if the recipe calls for ½ cup of oil, use ½ cup of unsweetened applesauce. Use applesauce for recipes that are moist and dense. It’s perfect for banana bread, carrot cake, chocolate cake, and muffins.
- Vanilla: For adding an extra depth of flavor.
- Maple Syrup: An excellent replacement for white or brown sugar. Combined with the bananas, it gives these muffins a natural sweetness.
- Bananas: DO NOT use green or barely yellow bananas. They need to be very ripe, yellow with dark spots. And, they are healthier! Check this out!
- Vegan Chocolate Chips: I love Enjoy Life chocolate chips.
How To Make Vegan Banana Chocolate Chip Muffins
You won’t believe how easy it is to make these banana chocolate chip muffins. And, no one will believe they’re actually healthy and vegan. Pure and simple whole food, plant-based goodness.
- Preheat your oven to 350˚F and line a muffin pan with paper baking cups. You can also use a nonstick or silicone muffin pan.
- Combine all of the dry ingredients into a large mixing bowl, whisk, and set aside.
- In a small mixing bowl add the milk, applesauce, vanilla, and maple syrup. Mix until everything is well combined. Then mash the bananas, add to the wet ingredients, and stir to combine.
- Add the wet mixture to the dry ingredients and mix until everything is just combined. Fold in the chocolate chips.
- Line a muffin pan with paper baking cups and fill each space until they are a little more ¾ full. I used about 2 heaping tablespoons.
- Place on the center rack and bake for 20 minutes. The muffins are ready when you can insert a toothpick and it comes out clean. If the muffins are not ready bake for another 5-minutes or until done.
- Remove from the oven and allow the muffins to cool for 10-15 minutes.
That’s it! These delicious banana muffins are ready in 30 minutes from start to finish. Enjoy them for breakfast, dessert, or make them part of your Sunday brunch.
💭 Top Tips
- Measure your flour. For perfect baked goods and muffins make sure you want to be precise with your flour measurements. Scoop the flour into your measuring cup then use the back of a knife to level it off. Don’t just shovel it out of the container.
- Don’t overmix the batter. Baked goods and muffins are best when the wet and dry ingredients are just combined. If you overmix the batter, you will get dense muffins.
- Use ripe bananas. Ripe bananas are much sweeter and softer than unripe or semi-ripe bananas. So, wait until your bananas are soft and covered with brown spots.
- Bake on the center rack. This will ensure your muffins bake evenly as possible.
- Toothpick test. The best way to check and see if these banana chocolate chip muffins are done is by inserting a toothpick into the center of one of the muffins. If it comes out clean or a few moist crumbs, the muffins are done.
Muffin FAQ and Recipe Variations
Let the muffins cool then place them in an airtight container and they will last for up to 3 days on the counter. You can store them in the refrigerator in a covered container for up to a week.
Yes, vegan banana muffins are perfect for freezing! They’re great for making ahead or doubling the recipe then storing in the freezer so you’ll have a quick breakfast or snack at your fingertips. To freeze them simply allow them cool to room temperature, place them in a freezer bag or freezer-safe container, and freeze them for up to 4-5 months. When you’re ready to thaw just pop them in the microwave for a minute or place them in the fridge overnight.
Yes, absolutely! I’ve only tried with gluten-free oat flour but it worked great.
Try replacing the chocolate chips with blueberries, raisins, or dried cranberries. Chopped walnuts, pecans, or cinnamon also make great additions. These healthy muffins are excellent by themselves as well. So, you could just make plain banana muffins if you wish by leaving out any add-ins.
Why You Will Love These Vegan Banana Chocolate Chip Muffins
- they’re completely oil-free and dairy-free
- fluffy, moist, and delicious
- easy to make and uses simple whole food ingredients most likely already in your pantry
- super versatile: swap out the chocolate chips for fruit, chopped nuts, or enjoy them plain.
- you can double the recipe so you always have leftovers! Store them in the fridge or freezer.
- your kids will love them
More Healthy Vegan Baking Recipes
- The Best Vegan Banana Bread
- Vegan Zucchini Bread
- Vegan Jalapeño Cheddar Cornbread Muffins
- Whole Wheat Beer Bread
- Vegan Peanut Butter Cookies
- No Yeast Bread
If you make these healthy Banana Chocolate Chip Muffins let me know. Leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
PrintVegan Banana Chocolate Chip Muffins
This Vegan Banana Chocolate Chip Muffins recipe is moist, delicious, and so easy to make. Made with 9 ingredients and ready in less than 30 minutes, this recipe is sure to be a family favorite. Perfect for a quick healthy breakfast or dessert!
- Prep Time: 10 mins.
- Cook Time: 20 mins.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Vegan Breakfast Recipes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 ¾ cups whole wheat pastry flour (may also use white whole wheat flour, whole wheat flour, or organic unbleached flour)
- 1 Tbsp baking powder
- ¼ tsp. baking soda
- ½ cup unsweetened almond milk or non-dairy milk of choice
- ¼ cup unsweetened applesauce
- 1 tsp. vanilla
- ⅓ cup maple syrup
- 3 large bananas (the riper, the better)
- ⅓ cup non-dairy, vegan chocolate chips
Instructions
- Preheat your oven to 350˚F and line a muffin pan with paper baking cups. You can also use a nonstick or silicone muffin pan.
- Combine all of the dry ingredients into a large mixing bowl, whisk, and set aside.
- In a small mixing bowl add the milk, applesauce, vanilla, and maple syrup. Mix until everything is well combined. Then mash the bananas, add to the wet ingredients, and stir to combine.
- Add the wet mixture to the dry ingredients and mix until everything is just combined. Fold in the chocolate chips.
- Line a muffin pan with paper baking cups and fill each space until they are a little more ¾ full. I used about 2 heaping tablespoons.
- Place on the center rack and bake for 20 minutes. The muffins are ready when you can insert a toothpick and it comes out clean. If the muffins are not ready bake for another 5-minutes or until done.
- Remove from the oven and allow the muffins to cool for 10-15 minutes.
Notes
Measure your flour. For perfect baked goods and muffins make sure you want to be precise with your flour measurements. Scoop the flour into your measuring cup then use the back of a knife to level it off. Don’t just shovel it out of the container.
Don’t overmix the batter. Baked goods and muffins are best when the wet and dry ingredients are just combined. If you overmix the batter, you will get dense muffins.
Use ripe bananas. Ripe bananas are much sweeter and softer than unripe or semi-ripe bananas. So, wait until your bananas are soft and covered with brown spots.
Bake on the center rack. This will ensure your muffins bake evenly as possible.
Toothpick test. The best way to check and see if these banana chocolate chip muffins are done is by inserting a toothpick into the center of one of the muffins. If it comes out clean or a few moist crumbs, the muffins are done.
Nutrition
- Serving Size: 1 muffin
- Calories: 152
- Sugar: 13.1 g
- Sodium: 167.3 mg
- Fat: 2.8 g
- Carbohydrates: 31.1 g
- Fiber: 3.3 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Awesome muffins! You’d never know they’re oil free
Will be doubling recipe form now on!!
Oh these are so good! I made a batch on Sunday, then made another batch on Friday! For the second batch I sifted the dry ingredients (with my super-fun battery-operated vibrating sifter) and the muffins were even lighter! I love taking them out of the refrigerator and popping into the microwave for about 10 seconds. It melts the little chocolate chips inside the muffin just enough and makes my mouth so happy! I took some to my daughter at her office and her staff ate them all before she was able to taste one! Sigh – I guess I’d better make another batch – and double it! Thanks, Shane. A delicious, easy recipe!
Fabulous muffins! Kid approved!
I wondered how these would be different from the (excellent!!) banana bread recipe but making them muffins – well, totally different and REALLY GREAT! Just as everyone says, they’re moist and absolutely delicious. I didn’t have choc chips so thanks to the other comments, I added a tablespoon of chia, frozen wild blueberries and some walnut pieces. SO GOOD. Thank you, Shane – you are the absolute BEST :))
I always love your recipes and this one is no exception! I made one batch with chocolate chips and my 13 year old who usually won’t touch my “vegan” food ate most of them! I’m going to make another batch today with blueberries. Thanks for an easy, delicious, healthy recipe!
Awesome!!!
I just made the chocolate chip muffins and they were great.I used whole wheat flour and white fine pastry flour. Next time I might put blueberries in as well. Thanks for sharing your fine recipes.
I made these last night and they were such a hit with my family! A keeper! Thank you so much. I love your recipes- always easy to follow and failsafe!
I added walnuts. They are delicious! Great with coffee.
I am gluten-free what other flours could be used?
Bob’s Red Mill 1to1 Gluten-free baking flour is the one I always recommend.
These were amazing! Third time to make them. Any idea how many calories are in each one. Thanks!
Oh my gosh, these muffins are absolutely AMAZING!!! Dense but super moist – perfect consistency! I added dried cranberries, cinnamon and chia seeds. It was difficult for my husband and me to only have two for dessert tonight…! Thank you again so very much for your fabulous, healthy, WFPB, oil-free recipes!
Hi Shane,
I made the banana muffins this morning – awesome! I used molasses instead of maple syrup as my syrup supply is low. I also added cinnamon, nutmeg, & walnuts…only because chocolate before 11am just doesn’t seem right :). I do love Enjoy Life chips and am welled stocked on them!
Thanks for what you do – I love your recipes!
Shane these are delicious. I didn’t have chocolate chips in the house and I used Blueberries and wow they were fabulous. I will be saving this recipe. Thanks for all you do.
Awesome! Thanks for reaching out.
These are just the BEST! I make a big batch as they freeze beautifully. Sometimes I swap the choc chips for blueberries and they are just as yummy. Thanks for this great recipe!
These were delicious, I used whole wheat flour and omitted chocolate chips since I didn’t have any. Perfect to grab and go on a busy morning. My meat eater/picky husband loved them with his morning coffee. Thank you Shane!
I’m smiling so big as I read this. Thank you for taking the time to reach out and share this with me. I needed it.
Second time making them and only had frozen bananas. I actually liked them better! This is such a great recipe. What do you think about turning it into a strawberry muffin recipe, replacing the bananas with mashed ripe strawberries??
I made these with spelt flour and they were just as good (maybe even better) than when I made them with wheat flour. The barely last a day with my two boys.
This recipe sounds great, but I’m trying to stay away from wheat flour, and I was wondering if I could use oat flour?
Absolutely!
Just made these. Super easy and taste delish. Thank you so much for the recipe.
Thank you so much, Vee!
Shawn, am I dreaming or did you post a recipe for banana muffins? I can’t find it on your site. Thanks!
This is it. If you want only banana, simply leave out the chocolate chips. 🙂
I just made these and OMG they are so good. Moist, chocolate and banana flavors come through so well. Feels like I’m having a dessert but they’re good for me!
These were a knockout in my house! And soooooo easy and quick to make. My Omni husband said these were the best muffins I’ve ever made and my super mega picky 6 year old ate them! Winner!
Awesome! Thank you, Jill!
Awesome! Thank you for sharing your wonderful recipes with us.
My pleasure.
These muffins are delicious… I made them this morning. Thank you for the recipe.. l
Diane
So glad you enjoyed them, Diane! Thank you!
This Vegan Banana Chocolate Chip Muffins recipe is moist, delicious, and so easy to make. Made with 9 ingredients and ready in less than 30 minutes, this recipe is sure to be a family favorite. Perfect for a quick healthy breakfast or dessert!