Vegan banana chocolate chip muffins, I mean it’s all right there in the name isn’t it? It’s clearly to die for!
We have been making our way through these steadily, having at least one each a day (if we can hold ourselves back enough to have just one!) and it’s been awesome fun.
Banana bread is one of my favorite things and having them in muffin form, with chocolate chips is a very fine idea.
And making these is even easier than making banana bread! So what’s not to like?
Let’s do this!
To make these muffins, you need some really ripe bananas on hand. But I discovered a trick for cheating this part a little, if you have bananas that are yellow instead of very ripe and spotty, what you can do is put them in the oven on a parchment lined tray (whole, with peels on) and bake them at low heat (300°F/150°C) for 15-30 minutes, checking on them after 15 minutes.
The skins will go black but inside they get super sweet and pretty much exactly like you would get if they were super ripe bananas perfect for banana bread. I wouldn’t try this with green bananas, but if yours are already yellow just not super spotty and ripe yet, then this is a handy trick.
So if you’re dying to make these muffins and only have yellow bananas on hand, you can give it a whirl.
I used chocolate chunks instead of chocolate chips but either one will do. To make chocolate chunks just chop up slabs up vegan chocolate into chunks.
You throw the majority of the chocolate chunks into the batter and stir them in but keep a few behind that you can put directly on top of the muffins before they bake. I was thrilled at how that part came out. As you can see the chocolate chunks stayed right on top of the muffins, it was basically perfect.
And I am thrilled at how wonderfully these babies rise! They are nice and tall!
I used coconut oil for this and I like it for these muffins, as it’s nice and thick (in its solid form) and it’s useful to have nice thick batter when you make muffins.
Generally thick batter equals good muffins, but it also means the chocolate chips/chunks won’t just sink straight to the bottom. You want that chocolate evenly dispersed.
What I do is blend up the bananas with the soy milk and the coconut oil so you don’t even have to melt the coconut oil first. It’s very handy!
And then you just pour that out and mix in with your dry ingredients.
However, if you can’t use coconut oil you can likely switch it out for a different oil, it might make the batter a tiny bit less thick, but I think it would still work fine.
I used brown sugar, just regular light brown sugar, which I think goes really well with bananas and cinnamon! But I reckon any granulated sugar would work here.
So I hope you will totally love these vegan banana chocolate chip muffins! At least as much as I do anyway! They are:
- Rich in banana flavor
- Packed with chocolate chunks
- Filling and satisfying!
Enjoy a muffin for breakfast or a snack any time of day! They are filling and so delicious! Keep them stored in an airtight container at room temperature where they will stay delicious for a few days, even up to a week!
So let us know what you think of these gorgeous vegan banana chocolate chip muffins in the comments! Rate the recipe too please, thanks so much.
And if you’re a fan of all things banana bread-y, then definitely check out our vegan banana bread, our vegan chocolate chip banana bread and our vegan banana bread muffins! And for more banana goodies, we have our vegan banana cake with lemon frosting and vegan banana cupcakes with peanut butter frosting!
And if it’s more delicious vegan muffin recipes you want then take a look at these great options!
- Vegan Chocolate Chip Muffins
- Vegan Blueberry Muffins
- Vegan Pumpkin Muffins
- Vegan Chocolate Chocolate Chip Muffins
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Vegan Banana Chocolate Chip Muffins
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Cinnamon
- 1 and ⅓ cups Mashed Ripe Banana (300g)
- ½ cup Soy Milk (120ml) or other non-dairy milk
- 3 Tbsp Coconut Oil
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
- 1 Tbsp Apple Cider Vinegar
- 1 and ½ cups Vegan Chocolate Chunks or Chips (262g)
- Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray and set aside.
- Sift the flour into a mixing bowl and add the brown sugar, baking powder, baking soda, salt and cinnamon.
- Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of hot water from the kettle, leave to sit for a minute or so to become gloopy.
- Add the bananas, soy milk and coconut oil to the blender and blend. Pour over the dry ingredients.
- Add in the flax egg and apple cider vinegar and mix everything together.
- Add in most of the chocolate chunks or chips and mix in, keeping some aside to place on top of the muffins.
- Divide the batter evenly between the muffin partitions.
- Add the remaining chocolate chips or chunks directly on top of the muffins.
- Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. If it has chocolate on it that's fine, but no wet batter.
- Remove from the muffin tray and place onto a wire cooling rack to cool.