Banana bread is so awesome because it’s easy and quick to make with basic pantry ingredients. These vegan chocolate chip banana muffins are perfect for dessert, a snack, and even as a part of breakfast. If you’re somebody who likes to take meals on the go, baking a batch of muffins along with your other meal prep is a great way to save time during the week. This recipe makes 12 muffins, but you can double the recipe to make more if you’re baking for you and your family. If you have any leftovers, you can freeze them and thaw them in advance.
Want to make your breakfast extra special? Bake up some of these delicious chocolate chip banana muffins! The combination of chocolate chips and banana is unbeatable and offers the perfect pick-me-up for a weekday slump.
2 cups of all-purpose flour, or light spelt flour
2 teaspoons of baking powder
2 teaspoons of baking soda
1 ½ teaspoon of cinnamon
3 medium or 4 small bananas, very ripe
⅔ cup of maple syrup
⅔ cup of non-dairy milk, unsweetened and at room temperature
¼ cup coconut oil, melted
1 ½ tsp vanilla extract
⅓ cup vegan chocolate chips
Preheat your oven to 350 degrees F. Line a 12 cavity muffin tray with muffin liners.
Add the flour, baking powder, baking soda, and cinnamon to a large bowl and whisk to combine.
In a large shallow bowl, mash 3 medium bananas or 4 small bananas very well with a potato masher. Add the maple syrup, milk, coconut oil, and vanilla extract and mix until smooth. There will still be some clumps from the bananas and this is completely normal.
Combine the wet and the dry ingredients and whisk gently to combine.
Fold in the chocolate chips. I used mini chocolate chips but you can use larger ones.
Distribute the batter between the 12 muffin liners. Bake for 22-25 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the muffin tray for at least 15 minutes. Remove the muffins from the tray and allow them to cool completely. Enjoy!
I think it’s fair to say that banana bread and banana muffins are one of the top desserts out there. Who doesn’t love the sweet, delicious smell of banana muffins straight from the oven? It’s definitely childhood nostalgia for me. I remember banana muffins were actually one of the first recipes I ever started making when I was a kid. At an early age I would bake with my mom, usually making traditional Polish treats, but also classics like banana muffins. When I was around 12 I really wanted to start experimenting and baking on my own, and I loved making banana muffins because they were so easy and turned out perfect every time! If you have kids that are kitchen curious, I definitely encourage you to cook and bake with them and make easy, nutritious recipes that they’ll love like these vegan chocolate chip banana muffins.
Recipe Notes & Pro Tips
If you want to increase the nutrition, feel free to switch out all-purpose flour for something like light spelt flour. You can also add chopped walnuts to the batter, or completely omit the chocolate chips and only use walnuts instead. Also, if you’d like the recipe to be oil-free, you can swap out the coconut oil for unsweetened applesauce.
Make sure to always use super ripe bananas! You might think that a spotty banana with a lot of black marks is bad, but this kind of banana is absolutely perfect for these vegan chocolate chip banana muffins. A recipe like this is a great way to use bananas that are about to go bad. If you don’t have the time or ingredients to make muffins right away, you can freeze ripe bananas and save them for your next baking day.
Vegan Chocolate Chip Banana Muffins photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article edited by Amanda Meth. Please note that this article may contain affiliate links which means shopping through them helps lights on at World of Vegan!