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:
- Moist
- Rich in banana flavor
- Tall
- 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
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 12
Print Recipe
Pin RecipeDescription
Rich and flavorful vegan banana chocolate chip muffins. These moist and delicious vegan muffins are packed with chocolate chunks and wonderfully satisfying!
Ingredients
- 2 cups (250g) All Purpose Flour*
- 1 cup (200g) Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 3 Medium Ripe Bananas (10.5oz/300g)*
- 1/2 cup (120ml) Soy Milk (or other non-dairy milk)
- 3 Tbsp Coconut Oil
- 1 Flax Egg
- 1 Tbsp Apple Cider Vinegar
- 1 and 1/2 cups (262g) Vegan Chocolate Chips (Or Chunks)
Instructions
- 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 chips or chunks 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 30 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.
Notes
*Weigh your flour and your bananas for the best, most accurate results in this recipe.
*The weight listed for the bananas is flesh only, no skins.
- Category: Breakfast, Dessert, Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Muffin (of 12)
- Calories: 326
- Sugar: 23g
- Sodium: 213mg
- Fat: 14.5g
- Saturated Fat: 9.2g
- Carbohydrates: 45.1g
- Fiber: 3.2g
- Protein: 4.8g
Keywords: vegan banana chocolate chip muffins
These were very good. I doubled the recipe and used apple sauce instead of oil and I used vanilla soy milk as that’s what I had open in the fridge. I split the batter and did half with blueberries and raspberries and the other half with dark chocolate chips. Both were very yummy! Will make these again!
★★★★★
Awesome! Thanks Sherry! 🙂
These came out great! I used coconut sugar instead of brown sugar, almond flour instead of ap flour and coconut almond milk. They came out ridiculously yummy. Already sent to recipe to friends! So so good! Thank you!
Thanks for sharing Heather! 🙂
Hi Alison, I wrote to you a few days ago on your no-fail wholewheat bread. Today and for the last few months I have been baking your vegan banana chocolate chips muffins and banana bread. These are my husband’s and my comfort food. As I cannot consume oil I substituted it with applesauce. I have tried many other recipes but ultimately using your recipes. I am also using your recipes for vegan soups and other foods. They too turned out great. Your presentation of the recipes are so simple to follow. I needed to write to you after using your recipes for quite sometime because I wanted to let you know that I appreciate them. You have helped me make the transition to a whole food plant-based way of eating so effortless. Thank you once again. God bless.
★★★★★
Thank you so much Anna! This means the world to us! So happy our recipes have been a help. And thank you for the wonderful review. 🙂
Made them and ate them just now. They’re great. Excellent recipe! Love that it only takes 3 tablespoons of coconut oil. Thank you! Next time I think I’ll add walnuts and maybe some cocoa powder 🤔
So glad you enjoyed the recipe! Thanks for posting! 🙂
I made them an hour ago! I loved it! It really tastes so good! Thank you Alison!
So glad to hear you enjoyed them! Thanks for posting. 🙂
Yummy Yummy Yummy 🙂 in love with these banana chocolate chip muffins!!!
★★★★★
Hi ,I really liked your recipes it’s amazing,but I want to ask you about Apple sauce what can I replace it with?
Hi there, you can use a bit of extra mashed banana in its place. 🙂
Hi Alison,
I made your cornbread recipe and now I am making these. So far excellent results! Can you freeze them? Thank you very much for sharing your recipes.
Hi Theresa, thanks so much! So happy you have been enjoying the recipes! Hope the muffins were a great success. 🙂
Really really good! I’ll use this recipe again for sure. I used whole wheat pastry flour and date sugar. For this reason, I added an extra flax egg and 1/4 c “milk” for moisture. Turned out well and were moist and tender despite using the whole wheat flour and ground dates for the dry sweetener. I didn’t have cider vinegar, so I used lemon juice. Definitely recommend.
★★★★★
Sounds awesome, thanks for sharing and the great review! 🙂
Hi Alison,
Thank you so much for this amazing recipe. These muffins are divine!!
I would just like to know if I can use a bread pan also for this recipe instead of a muffin pan??
★★★★★
Hi Linda! So glad you liked the recipe. Thanks for the great review! 🙂 I have made a vegan chocolate chip banana bread, so if you want to rather look at that recipe, as it has all the correct times etc. 🙂
can I leave out the flax eggs?
Hi there, you would need to replace it with something, either 3 Tbsp extra of mashed banana, or 3 Tbsp of applesauce would work as a replacement.
I forgot to add sugar 🙁 – I hope they turn out ok
★★★★★
Oops! 🙂 Let us know how they work out! 🙂
They actually turned out pretty good so I might only add 1/4 of coconut sugar next time 🙂
Loved them!!! My kids loved them too. I’ll make these often. Thank you ??
★★★★★
Awesome Kristy! So happy to hear that! Thanks for posting! 🙂
Wonderful recipe and turns out beautifully every time! My kids love these and I really enjoy the texture from blending the bananas and oil first. Thanks so much!
★★★★★
Awesome Natalie, so pleased to hear that! Thanks so much for posting! 🙂
You will be happy to hear that these muffins can be made oil-free and using much less sugar. I used only 1/4 cup of coconut sugar, wholemeal spelt flour and added 100ml of aquafaba (beaten until soft peaks formed) instead of the oil, only 100g of dark chocolate and my kids and the neighbour kids 🙂 loved them. I am going to try to make a gluten free version today as I still have some overripe bananas 🙂
★★★★
Super delicious, moist and tasty muffins
★★★★★
Hi Alison- I just baked these lovely banana chocolate chip muffins- I used two very large ripe bananas, and 1/2 cup of coconut sugar. They are very very good- great balance of bananas and chocolate. Thank you so much for the recipe.
★★★★★
Hi Marie, I am thrilled to hear they came out well! Thanks so much for sharing! 🙂