Banana Chocolate Chip Muffins – Perfectly moist, tender and healthy vegan banana muffins with chocolate chips are made deliciously simple! Easy recipe with 8 ingredients and ready in 30 minutes.
Today is a muffin day, a healthy banana chocolate chip muffin day!
With a few bananas on hand, ripe as can be, I decided to put them into these vegan muffins. I wanted to make them banana nut muffins, but since my daughter doesn’t care for nuts I went ahead and added chocolate chips instead.
Those are much better in her opinion, and I’m sure many of you will agree. Who doesn’t like a little chocolate in their banana muffins!
This easy recipe is based on my Vegan Banana Bread. I did cut the oil a bit, only using 1/4 cup, making them a little healthier. They came out perfect, all soft and fluffy, and the gooey chocolate chips are a welcome addition.
HOW TO MAKE BANANA CHOCOLATE CHIP MUFFINS
Preheat oven to 350 degrees.
Get your ingredients together. Combine the flour, baking powder, baking soda and salt in a medium/large mixing bowl. In another bowl, combine the oil, vanilla and sugar. Mash the bananas.
- To make these muffins oil-free, use unsweetened applesauce instead.
- For variation, add cinnamon to the dry ingredients for even more flavor.
Grab your chocolate chips, they will be warm and gooey soon!
Mix the wet ingredients with the dry ingredients, add the chocolate chips, careful not to over mix, and place batter in lined muffin tins. Add a few extra chocolate chips on top if you like.
Bake until golden, about 20 – 25 minutes, while enjoying how delicious your home is starting to smell!
Let cool a few minutes and eat them up, YUM!!
How To Store Banana Muffins
Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 – 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.
I hope love these healthy banana chocolate chip muffins as much as we do! They’re:
- Quick and easy to make
- Dairy free
- Egg free
- Minimal ingredients
- Kid friendly
- & So delicious!
These vegan muffins are great for breakfast or a healthy snack throughout the day. They get eaten up quickly around our home and I’m sure you will love them too!
If muffins are your thing, be sure to take a look a these easy Vegan Blueberry Muffins, gluten-free Apple-Cinnamon Muffins made with almond flour or these delicious fall inspired Pumpkin Oat Muffins with crumbly topping, both are easy and healthy.
If you try this healthy banana muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
BANANA CHOCOLATE CHIP MUFFINS
Made with lots of love and a sprinkle of chocolate chips, these vegan chocolate chip muffins are a perfect way to start the morning or enjoy as a mid-day snack!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 10 - 12 muffins 1x
- Category: Breakfast, Bread
- Cuisine: Vegan
- 1 3/4 cups spelt flour, or flour of choice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup light flavored olive oil or warmed coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup organic pure cane sugar or coconut sugar
- 4 small or 3 large bananas (preferably overripe), mashed
- 1/4 cup or so chocolate chips (I used Enjoy Life Mini)
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.
In a small bowl, mix oil, sugar and vanilla.
Mash bananas, you should have approx. 1 1/2 – 1 3/4 cups.
Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 – 1/2 cup at most (I’ve never had to add any).
Add in chocolate chips and mix briefly.
Spoon into a well-greased or paper lined muffin tin, fill each muffin about 2/3 – 3/4 full. Bake for about 20 – 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it’s ready.
Remove from oven and let cool for 10 min.
Makes about 12 muffins
Store: Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 – 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.
To make gluten free, use gluten free all purpose flour or gluten free flour of choice.
If using coconut oil, be sure it’s warmed and creamy or in its liquid state.
Add 1 teaspoon of cinnamon to the batch for a different flavor.
I’ve made these using just the 2 teaspoons of baking powder with great results. If you don’t have baking soda on hand, you can omit it.
Spelt flour is my favorite flour and I use it exclusively for my baking projects! If you are mildly gluten intolerant you may be able to use gluten flour without any adverse effects. It is unlike most of the wheat flour of today as it is not hybridized. Here is more info on the nutritional aspect and history of spelt flour from Whole Foods: Spelt if you’re not familiar with it.