Welcome to the best vegan chocolate chip muffins you’ll ever try! They’re easy to make with just 10 ingredients you probably already have in your kitchen. These chocolate chip banana muffins are vegan, egg-free, dairy-free, foolproof, and absolutely delicious. Grab your apron!
Biting into a fresh, fluffy chocolate chip banana muffin early in the morning is guaranteed to start your day on the right foot. The combination of gooey chocolate chips and sweet bananas is unbeatable. The smell alone that will fill the kitchen while they bake will instantly lift your spirits.
Banana bread has taken the world by storm in recent years because it’s easy enough for a novice baker to whip up with ease and is made with only basic pantry ingredients. These vegan chocolate chip banana muffins are treats well beyond breakfast too, perfect for dessert, a snack, or anytime sweet cravings strike. If you want a comforting meal on the go, baking a batch of muffins along with your other meal prep is a great way to save time during the week. Despite making a generous dozen muffins per batch, you can double the recipe to bake for a crowd. Leftover muffins freeze and thaw beautifully, so you’ll never run out.
Whether you want just a one-bite pick-me-up or a full loaf, it’s easy to adapt this recipe for any size of baking pan you prefer.
All-purpose flour is the gold standard for soft, tender, yet sturdy baked goods. If you want to add in a serving of whole grains, light spelt flour is an excellent alternative, containing much more fiber and a subtly nutty wheat flavor. If you want to make gluten-free muffins, you can substitute this with a gluten-free flour mixture that measures the same as conventional flour.
It’s hard to beat that warm, cozy spice, especially paired with the fruity sweetness of bananas. To really amplify the flavor, try toasting your ground cinnamon in a dry skillet for about 5 minutes. As a bonus, the whole house will smell amazing!
The most popular fruit in the entire world, bananas are always in hot demand. The trouble is that they ripen so quickly, it’s easy to end up with a surplus on hand. This recipe is a great way to make use of those super ripe, spotty bananas, so don’t even dream of tossing them out!
Offering much more than just straight sweetness, maple syrup has a distinctly woodsy, earthy flavor and gorgeous amber-brown color. It also containing more minerals, nutrients, and vitamins than other common sweeteners
Take your pick from almond, soy, hemp, oat, rice, flax, and beyond! Any non-dairy milk works wonderfully here.
Though solid at room temperature, coconut oil melts easily at 77°F (30°C). Virgin coconut oil has a subtle tropical taste, whereas refined coconut oil is completely flavorless.
Everything is better with a little bit of chocolate, right? Bittersweet or dark chocolate works best in this recipe to balance out the sweetness in the batter, but you can use any vegan variety you’d prefer. For even bigger chunks of chocolate in every mouthful, use a roughly chopped chocolate bar instead.
Muffins are an easy way to get started if you’re new to vegan baking. You can’t go too far wrong with this fool-
proof recipe, but there are a few simple tricks to remember for baking up the best batch yet.
1. Pour the wet ingredients into the bowl of dry ingredients. This is called the “muffin method” specifically because it’s the most efficient way to combine the two mixtures without having flour go everywhere when you start to stir.
2. Don’t overmix the batter. Though it’s tempting to beat out all the lumps, it’s better to leave a few once the rest of the batter is smooth. Avoid creating extra gluten by mixing too much, which makes tougher baked goods.
3. Use the center rack in the oven. Too close to the bottom or the top, and they’ll burn before they’re cooked all the way through. Keep the pan in the middle of the oven for more even cooking.
4. Don’t overcook the muffins. Start checking at the earliest estimate for the baking time range, inserting a toothpick into the center of the muffins. If it pulls out cleanly, with maybe just one or two moist crumbs sticking to it, they’re all done! If it comes out coated in wet batter, they still need a few more minutes.
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.
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.
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 written with support from Hannah Kaminsky. Please note that this article may contain affiliate links which means shopping through them helps lights on at World of Vegan!