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    Home » Breakfasts

    Vegan Banana Chocolate Chip Muffins

    Published: May 17, 2022 Updated: May 17, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Banana Chocolate Chip Muffins

    The best vegan banana chocolate chip muffins are moist and delicious, packed with chocolate chips and make the perfect breakfast or snack.

    Vegan banana chocolate chip muffins in a stack.

    Vegan banana chocolate chip muffins, I mean it’s all right there in the name isn’t it? It’s clearly to die for!

    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 muffins is even easier than making banana bread. So what’s not to like?

    And if you’re a fan of all things banana, then definitely check out our vegan banana bread, our vegan chocolate banana bread and vegan chocolate chip banana bread and our vegan banana bread muffins. Also our vegan banana cake and vegan banana cupcakes.

    Ingredients You’ll Need For These Muffins:

    Ingredients for vegan banana chocolate chip muffins.

    Ingredient Notes

    • Ripe bananas – bananas should be yellow and very spotty but still firm.
    • Light brown sugar – is a perfect complement to the bananas and cinnamon in terms of flavor. But you could also use dark brown sugar, the color of the muffins will just be darker.
    • Soy milk – can be switched for a different non-dairy milk.
    • Coconut oil – helps to keep the batter nice and thick. Thick batter = good muffins! You can switch the coconut oil for vegan butter.
    Vegan banana chocolate chip muffins and sprinkled chocolate chips.

    How To Make Vegan Banana Chocolate Chip Muffins

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
    Bananas, soy milk and coconut oil added to blender and blended.
    • Pour the blended mix out over your dry ingredients and mix into a batter. Don’t overmix.
    Wet ingredients added to dry and mixed in.
    • Add chocolate chips and fold them in.
    Vegan chocolate chips added to batter and folded in.
    • Divide the batter evenly between the muffin partitions of your muffin tray (sprayed with non-stick spray). Add extra chocolate chips directly to the tops of the muffins before baking.
    • Bake at 350°F for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
    Banana chocolate muffins before and after baking.
    • Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.
    Vegan banana chocolate chip muffins cooling on a wire cooling rack and then ready to serve.

    No Ripe Bananas?

    To make these muffins, you need some ripe spotty bananas on hand. If you get a craving for banana muffins and you don’t have ripe spotty bananas on hand, then you’re in luck. Because there is a way to cheat 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. 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 then you can still go ahead and make them.

    Vegan banana chocolate chip muffins with banana in the background.

    Baker’s Tips

    Thick batter. We 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 very useful to have a thick batter when you make muffins. Generally, thick batter equals good muffins, but it also means the chocolate chips won’t just sink straight to the bottom. You want that chocolate evenly dispersed.

    Blend the bananas. Blend 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! Sure, it does mean you have to get your blender involved (extra washing up) but it’s entirely worth it because it distributes the banana flavor evenly throughout, and it creates a really good texture as well.

    Vegan banana chocolate chip muffins turned on their side.

    Storing and Freezing

    Like all muffins, day 1 is PEAK delicious. You don’t generally go to the bakery and ask them for their day old muffins. Case in point! But that being said, you can store them in an airtight container at room temperature for 3-4 days or in the fridge. If you store them in the fridge then pop them in the microwave for 15-seconds to warm them up before serving. Or just let them come to room temp before serving.

    You can freeze these muffins, but make sure you do it on the day of baking, so you can lock in the freshness. Let them cool completely before freezing. They are freezer safe for up to 3 months. Thaw them in the fridge and then bring to room temp before serving.

    Stack of three vegan banana chocolate chip muffins.

    More Vegan Muffin Recipes

    1. Vegan Chocolate Chip Muffins
    2. Vegan Blueberry Muffins
    3. Vegan Chocolate Muffins
    4. Vegan Carrot Muffins
    5. Vegan Zucchini Muffins
    6. Vegan Bran Muffins
    Vegan banana chocolate chip muffin broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan banana chocolate chip muffins in a stack.

    Vegan Banana Chocolate Chip Muffins

    The best vegan banana chocolate chip muffins are moist and delicious, packed with chocolate chips and make the perfect breakfast or snack.
    4.95 from 18 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 12
    Calories: 281kcal
    Author: Alison Andrews

    Ingredients

    • 2 cups All Purpose Flour (250g)
    • 1 cup Light Brown Sugar (200g)
    • 3 teaspoons Baking Powder
    • ¼ teaspoon Salt
    • 1 teaspoon Cinnamon
    • 1 ½ cups Mashed Ripe Banana or 337g peeled weight
    • ½ cup Soy Milk (120ml) or other non-dairy milk
    • ¼ cup Coconut Oil (55g) or Vegan Butter
    • 1 cup Vegan Chocolate Chips (175g) plus more to place directly on top of the muffins before baking.
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
    • Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
    • Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
    • Pour the blended mix out over your dry ingredients and mix into a batter. Don't overmix.
    • Add chocolate chips and fold them in.
    • Divide the batter evenly between the muffin partitions of your muffin tray. Add extra chocolate chips directly to the tops of the muffins before baking.
    • Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
    • Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.

    Notes

    1. Measure the flour correctly. Weigh your flour on a food scale for the best accuracy. Alternatively use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. 
    2. Measure the banana correctly. If you have a food scale, then simply weigh the peeled banana for the correct amount. If you don’t have a food scale then mash the banana first so that you can measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
    3. Storing: These muffins are BEST when fresh but can be stored in an airtight container at room temperature or in the fridge for 3-4 days.
    4. Freezing: They can also be frozen for up to 3 months.

    Nutrition

    Serving: 1Muffin | Calories: 281kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 129mg | Fiber: 2g | Sugar: 27g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sherry says

      February 05, 2020 at 12:07 am

      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!5 stars

      Reply
      • Alison Andrews says

        February 05, 2020 at 9:10 am

        Awesome! Thanks Sherry! 🙂

        Reply
    2. Heather S says

      January 08, 2020 at 9:37 pm

      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!

      Reply
      • Alison Andrews says

        January 09, 2020 at 8:18 am

        Thanks for sharing Heather! 🙂

        Reply
      • Brittany says

        May 07, 2020 at 4:18 am

        HOLY. MOLY. Just made these and literally the best frickin muffins I’ve ever tasted! It’s gonna be hard not to eat them all right now! Awesome recipe! Thank you Alison!

        Reply
        • Alison Andrews says

          May 07, 2020 at 9:57 am

          Yay! Thanks Brittany!

          Reply
    3. Anna Chua says

      November 29, 2019 at 7:49 am

      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.5 stars

      Reply
      • Alison Andrews says

        November 29, 2019 at 8:30 am

        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. 🙂

        Reply
    4. Ansuya says

      November 21, 2019 at 8:38 pm

      Made them and ate them just now. They’re great. Excellent recipe! Love that it only takes 1/4 cup of coconut oil. Thank you! Next time I think I’ll add walnuts and maybe some cocoa powder.

      Reply
      • Alison Andrews says

        November 22, 2019 at 8:51 am

        So glad you enjoyed the recipe! Thanks for posting! 🙂

        Reply
    5. Eirini (Irene) says

      June 23, 2019 at 8:24 am

      I made them an hour ago! I loved it! It really tastes so good! Thank you Alison!

      Reply
      • Alison Andrews says

        June 23, 2019 at 10:58 am

        So glad to hear you enjoyed them! Thanks for posting. 🙂

        Reply
    6. Jade says

      May 06, 2019 at 11:08 am

      Yummy Yummy Yummy 🙂 in love with these banana chocolate chip muffins!!!5 stars

      Reply
    7. Theresa says

      March 30, 2019 at 6:21 pm

      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.

      Reply
      • Alison Andrews says

        April 01, 2019 at 10:06 am

        Hi Theresa, thanks so much! So happy you have been enjoying the recipes! And yes you can freeze these!

        Reply
    8. Eric says

      January 22, 2019 at 11:45 pm

      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 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. Definitely recommend.5 stars

      Reply
      • Alison Andrews says

        January 23, 2019 at 10:10 am

        Sounds awesome, thanks for sharing and the great review! 🙂

        Reply
    9. Linda says

      November 03, 2018 at 7:40 pm

      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?5 stars

      Reply
      • Alison Andrews says

        November 04, 2018 at 5:28 pm

        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. 🙂

        Reply
    10. Mercy Yulien says

      October 14, 2018 at 12:28 am

      I forgot to add sugar 🙁 – I hope they turn out ok5 stars

      Reply
      • Alison Andrews says

        October 14, 2018 at 8:00 am

        Oops! 🙂 Let us know how they work out! 🙂

        Reply
        • Mercy says

          October 15, 2018 at 9:54 am

          They actually turned out pretty good so I might only add 1/4 of coconut sugar next time 🙂

          Reply
    11. Kristy says

      October 12, 2018 at 2:11 am

      Loved them!!! My kids loved them too. I’ll make these often. Thank you.5 stars

      Reply
      • Alison Andrews says

        October 13, 2018 at 6:43 am

        Awesome Kristy! So happy to hear that! Thanks for posting! 🙂

        Reply
    12. Natalie says

      September 22, 2018 at 6:02 pm

      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!5 stars

      Reply
      • Alison Andrews says

        September 23, 2018 at 7:55 am

        Awesome Natalie, so pleased to hear that! Thanks so much for posting! 🙂

        Reply
    13. Jagna says

      August 11, 2018 at 8:15 am

      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 🙂4 stars

      Reply
    14. Anna Andrews says

      August 06, 2018 at 5:14 am

      Super delicious, moist and tasty muffins.5 stars

      Reply
    15. Marie says

      August 04, 2018 at 7:19 pm

      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.5 stars

      Reply
      • Alison Andrews says

        August 04, 2018 at 8:50 pm

        Hi Marie, I am thrilled to hear they came out well! Thanks so much for sharing! 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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