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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 28 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!

Ingredients

Scale
  • 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 sugar (pure cane or coconut sugar)
  • 4 small or 3 large bananas (preferably overripe), mashed
  • 1/4 cup or so chocolate chips (I used Enjoy Life Mini)

Instructions

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, 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 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).

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 in the oven, on the center rack, and 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.

Notes

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.

RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too! For more of my favorite cooking tools, shop my kitchen essentials.

Keywords: vegan banana chocolate chip muffins, healthy muffins