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Vegan banana chocolate chip muffins in a stack.
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4.95 from 18 votes

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 281kcal


  • 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.


  • 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.


  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.


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