Vegan Banana Chocolate Chip Muffins (Healthy + Easy)
Vegan Banana Chocolate Chip Muffins are a healthy fan-favorite recipe that’s easy to make with just 8 simple ingredients. They bake up moist, tender, and delicious — perfect for breakfast or a mid-day snack!
Today is a muffin day, a healthy banana chocolate chip muffin day! So, with a few bananas on hand, ripe as can be, I decided to put them into these kid-friendly 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.
In her opinion, those are much better, and I’m sure many of you will agree. Who doesn’t like a little chocolate in their banana muffins?
Why We Love This Muffin Recipe!
- Healthy. This muffin recipe is based on my dairy and egg-free Vegan Banana Bread. I cut the oil a bit, only using 1/4 cup, making them a little healthier. They came out perfectly soft and fluffy, and the gooey chocolate chips are a welcome addition.
- Quick + easy to make. These muffins are super simple and ready in a cinch, made with overripe bananas and a few pantry ingredients.
- Great for snacking. 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!
How To Make Vegan Banana Chocolate Chip Muffins
Here is a quick overview of the process with photos for reference:
- Preheat oven to 350 degrees.
- Combine the flour, baking powder, baking soda, and salt in a medium/large mixing bowl.
- In another bowl, combine the oil, milk, vanilla, and sugar. Mash the bananas.
- Grab your chocolate chips, they will be warm and gooey soon!
- Add the wet ingredients to the dry ingredients. Fold in the chocolate chips, careful not to over-mix.
- Scoop the batter into lined muffin tins (shown above). Add a few extra chocolate chips on top if you like.
- Bake until golden, about 20-25 minutes (shown above), while enjoying how delicious your home is starting to smell!
- Let them cool for a few minutes, and eat them up. YUM!!
Muffin Baking Tips
- Spoon instead of scooping the flour. When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife.
- Don’t overmix the batter. Instead, stir just until combined, no more, for the most tender muffins.
- Oil-Free. To make these muffins oil-free, use unsweetened applesauce instead.
- Add extra flavor. For variation, try adding 1 tsp of cinnamon to the dry ingredients for even more flavor.
- Use the correct oven rack position. Baking the muffins on the center rack will ensure even cooking throughout.
- To test for doneness, insert a wooden toothpick into the center of one of the muffins. The toothpick should come out clean or with a few moist crumbs clinging to it.
Recommended Equipment: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too!
Storage & Freezing
- Counter: Once completely cooled, store muffins on the counter in an airtight container lined with a paper towel for up to 3–4 days. The paper towel will soak up moisture and keep them from getting too moist.
- Refrigerator: Muffins will keep for up to a week in a covered container.
- Freezer: These banana muffins freeze well and will stay fresh for 2 months in freezer-safe containers or baggies.
More Healthy Muffin Recipes!
- Vegan Blueberry Muffins
- 1 Bowl Banana Strawberry Muffins
- Apple-Cinnamon Muffins (GF, made with almond flour)
- Pumpkin Oat Muffins + Crumbly Topping
- Vegan Cranberry Orange Muffins
- Vegan Pumpkin Muffins
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 Recipe
Easy Vegan Banana Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Made with lots of love and a sprinkle of chocolate chips, these vegan banana chocolate chip muffins use simple ingredients and are a perfect way to start the morning or enjoy as a midday snack!
Ingredients
- 2 cups flour (all-purpose, spelt, or flour of choice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup light-flavored olive oil or warmed coconut oil
- 1/2 cup unsweetened non-dairy milk (almond, oat, soy, cashew, etc.)
- 1 teaspoon vanilla extract
- 1/3 cup organic sugar (pure cane or coconut sugar)
- 4 small or 3 large overripe bananas, peeled and mashed
- 1/4 cup or so chocolate chips (I used Enjoy Life Mini)
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with parchment paper liners or lightly grease with oil.
- Combine flour, baking powder, baking soda, and salt in a medium- or large-sized mixing bowl and set aside.
- In a small bowl, mix oil, non-dairy milk, sugar, and vanilla.
- Mash bananas; you should have approximately 1 1/2 – 1 3/4 cups.
- Add the wet ingredients and bananas to the batter and mix until just combined. If the mixture seems too dry, add a tad more non-dairy milk.
- Fold in the chocolate chips and mix briefly.
- Spoon into each muffin cup (a large cookie scoop helps for uniformity).
- Place the muffins on the center rack and bake for 25–30 minutes. Test for doneness by inserting a toothpick into the center of one muffin; if it comes out clean, the muffins are ready.
- Remove from oven and let cool for 10 min.
Makes 12 muffins
Notes
Store: Cool completely, place muffins in a container for up to 3–4 days. You can also store them in the refrigerator for up to a week. Freeze for 2–3 months.
Optional add-ins: Chopped walnuts or pecans, cinnamon (1 tsp.), or a handful of blueberries for extra flavor and texture.
Oil-free: Use unsweetened applesauce in place of oil.
Gluten-free: Use 1:1 all-purpose gluten-free flour.
If using coconut oil, be sure it’s warmed and creamy or liquid.
*No baking soda on hand? I’ve made these using just 2 teaspoons of baking powder (no baking soda) and had great results. If you don’t have baking soda, give it a try.
RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too!
The recipe was updated on July 26 to add more flour and non-dairy milk. If you prefer the original recipe, you can access the Google Doc.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Breakfast, Muffin, Snack
- Method: Baking
- Cuisine: American
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A very delicious recipe. I’ve actually never made banana chocolate chip muffins before and I throughly enjoyed this one. I will definitely be circling back to this recipe.
these are great! I use 1/2 the sugar recommended. I used einkorn flour the second time, and they were very good. Just put about 10% extra flour in if you use einkorn. they had a nice texture.
Very yummy! I added walnut meal for extra nutrition and topped these with a vegan cinnamon buttercream frosting by LillyBean. My whole family approved! Thank you!
AMAZING! This will be my go-to muffin recipe! I added walnuts for a crunch, put a tad less oil and did not add sugar, because the bananas and chocolate chips make it sweet enough for our liking. I’m thinking about doing a banana berry/walnut muffin. Mmmm!! Thank you!!
This is my Go-To recipe for muffins. We always use spelt flour, so it works so nicely! I sometimes sub berries and/raisins for chocolate chips. Soooo good!
Literally perfect every time! This has been my go to for over a year toddler and adult approved!
I am so happy I found that recipe. Everyone and I mean literally everyone loves them. I made them so many times i almost know it by heart. I usually use a bit less sugar and oil but they still come out great. Thank you for posting it ♥️
I freeze my over-ripe bananas for smoothies. Can I use them (thawed) in this recipe? I know they get very watery, so would I have to make adjustments?
You should be fine using thawed bananas without any changes. The recipe is pretty flexible. Enjoy!