Description
Made with lots of love and a sprinkle of chocolate chips, these easy vegan banana chocolate chip muffins use simple ingredients and are a perfect way to start the morning or enjoy as a healthy 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. Muffins may be a little denser, but still delicious!
Gluten-free: Use 1:1 all-purpose gluten-free flour.
Replace dry sugar with pure maple or date syrup. Reduce the non-dairy milk by half (or just add a generous splash, adding more if needed).
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 to ensure you get 12 nice-sized muffins. 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