Vegan Banana Chocolate Chip Muffins (Healthy)

top down view of vegan banana chocolate chip muffins just pulled from the oven in a muffin tin.

5 from 52 reviews

Made with lots of love and a sprinkle of chocolate chips, these vegan chocolate chip banana muffins are a perfect way to start the morning or enjoy as a mid-day snack!


Units Scale
  • 1 3/4 cups spelt flour, or flour of choice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup light-flavored olive oil or warmed coconut oil
  • 1/4 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 (about 1 1/2 cups), mashed
  • 1/4 cup or so chocolate chips (I used Enjoy Life Mini)


Preheat oven to 350 degrees.

Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.

Wet ingredients: In a small bowl, mix oil, non-dairy milk, sugar and vanilla. 

Banana: Mash bananas, you should have approx. 1 1/2 – 1 3/4 cups.

Combine: Add the wet ingredients and bananas to batter and mix until just combined. If the mixture seems too dry, add more non-dairy milk, maybe 1/4 cup at most.

Chocolate: Add in chocolate chips and mix briefly.

Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 – 3/4 full.

Bake: Place the muffins in the oven on the center rack and bake for 20 – 25 minutes. You can also test for doneness by inserting a toothpick into the center of one muffin; if it comes out clean, they’re ready.

Remove from oven and let cool for 10 min.

Makes about 12 muffins.

Store: Once they’ve cooled completely, 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. You can also store them 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 of spelt flour – Spelt flour benefits – if you’re not familiar with it.

RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too!

Keywords: vegan banana chocolate chip muffins, healthy muffins