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    Home » Recipes » Breakfast

    Vegan Banana Chocolate Chip Muffins

    Published: Mar 19, 2021 · Modified: Jun 4, 2022 by Emily This post may contain affiliate links

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    Are you looking for a delicious and healthy muffin recipe? Look no further than these vegan banana chocolate chip muffins! They are gluten-free, dairy-free, and refined sugar-free, making them the perfect snack for any time of day for the entire family.

    Plus, they are so easy to make - you'll be able to whip them up in no time! Enjoyed by adults and kids alike, these muffins are a great way to start your day or fill up your afternoon snack break. So why not give them a try?

    side angle of muffins in tin
    Jump to:
    • Ingredients
    • What is Allulose?
    • How to make Vegan Banana Chocolate Chip Muffins
    • Top tips
    • Storage
    • Can I freeze these muffins?
    • Substitutions
    • Variations
    • Related recipes
    • Recipe

    These healthy Vegan Banana Chocolate Chip Muffins are delicious and moist, plus they are gluten-free and refined sugar-free with nutritious ingredients. You will love these for an indulgent chocolatey breakfast or a snack on the go!

    These muffins are so soft and tender. They're naturally sweetened and are a perfect grab-and-go healthy breakfast that you can feel good about, and they will leave you feeling full and satisfied!

    Everything I make is vegan, but I've been experimenting with baking more gluten-free recipes. So, I decided to make my own take on banana muffins. These Vegan Banana Chocolate Chip Muffins are packed full of banana flavor, rich chocolate chips, and a moist texture that you will love!

    The texture of these vegan muffins is a lot like banana bread with chocolate chips. They are easy to make; I made them in less than an hour. They have a little bit of crunch from the chia seeds I used as an egg replacement. If you don't want that crunch, you can use flaxseed meal instead.

    Be sure to try these other recipes with ripe banana: Easy Vegan Banana Oat Pancakes, Chocolate Tahini Banana Bread, and Vegan Buckwheat Banana Waffles.

    For a recipe with frozen banana, try my Dragon Fruit Smoothie Bowl.

    I hope you love these plant-based muffins! These are like vegan banana bread in muffin form. They are:

    • moist
    • wholesome
    • sweet
    • tender
    • easy to make
    • healthy
    • delicious
    • refined sugar-free
    • gluten-free

    Ingredients

    Here are the simple ingredients you need to make this recipe:

    top view of ingredients
    • ground chia seeds with water - you can substitute with flaxseed - see Substitutions & Variations below
    • Allulose, you can substitute with maple syrup or agave syrup
    • melted coconut oil - or you can use refined coconut oil or grapeseed oil
    • almond milk; you can substitute with another plant-based milk such as oat milk.
    • mashed bananas, preferably overripe bananas - the spottier the bananas are, the better - a great source of fiber, antioxidants, and potassium.
    • gluten-free oat flour; you can also use regular oat flour if you are not gluten-free
    • vegan chocolate chips, divided, for the muffin batter and for sprinkling on top
    • vanilla extract - I add this to all my sweet muffins.

    What is Allulose?

    Allulose is a calorie-free granulated sweetener that tastes like sugar and has a mild, clean sweetness with no bitterness or aftertaste. It is a rare sugar or monosaccharide that is found in figs, kiwi, and raisins.

    Allulose is naturally gluten-free and vegan, has no glycemic impact on blood sugar, and is free from fillers and flavors. Plus, it is perfect for low-carb diets since it has 0 g net carbs per serving.

    I swapped out the sugar 1:1 with Allulose when making these muffins since I didn't want them to be too sweet. Otherwise, adding a bit more than regular sugar usually works.

    If you don't have Allulose handy, you can use another liquid sweetener such as maple syrup or agave syrup.

    How to make Vegan Banana Chocolate Chip Muffins

    Preheat the oven to 350°F and line a muffin tin with twelve paper liners.

    Make the chia "egg" by combining the chia seeds with water in a small bowl, and set them aside to thicken. Here are the next steps:

    1. Combine the Allulose with the liquid ingredients.
    2. Combine the dry ingredients.
    3. Combine the liquid and dry ingredients.
    4. Spoon the batter into the paper liners and bake.
    Top view of liquid ingredients in mixing bowl

    In a big mixing bowl, add the Allulose, coconut oil, applesauce, almond milk, chia seed mixture, and vanilla. Whisk until smooth. Add the mashed banana and combine.

    Top view of dry ingredients in mixing bowl

    In a medium bowl, combine the flours, cinnamon, baking soda, baking powder, and salt.

    Top view of batter in mixing bowl

    Add the dry ingredients to the wet ingredients and stir until combined. Stir in ¾ cup of the chocolate chips, reserving the rest for sprinkling on top later.

    Top view of muffin batter in tin

    Spoon the batter into the paper liners, filling up to ⅔ full. Sprinkle the remaining chocolate chips on top.

    Bake in the center rack of the oven for 25 to 30 minutes until a toothpick inserted in the center comes out with just a few crumbs or clean. If you see any uncooked batter, bake for another five minutes.

    Let the muffins cool for twenty minutes before enjoying them.

    Top tips

    • Pick very ripe and spotty bananas for making these muffins to make sure they're sweet enough and so the muffins have the proper consistency. Do not use green bananas. Place unripe bananas in a paper bag to ripen them faster.
    • When measuring the flour, scoop it into the measuring cup with a spoon and level it with the spoon handle or the back of a butter knife.
    • Mix the batter until just combined, do not overmix or this will affect the texture. Put the muffins in the oven promptly once the batter is mixed.
    • To test for doneness, insert a wooden toothpick in the middle of one of the muffins in the pan. The toothpick should have a few moist crumbs clinging to it or be clean. There should be no uncooked batter. If there, bake for another 5 minutes and check again.

    Storage

    Make sure the muffins are completely cool before you store them. Store at room temperature for up to two days or refrigerate them for up to seven days in the fridge in a sealed container such as a freezer bag. 

    Can I freeze these muffins?

    Freeze well-wrapped muffins for up to two to three months; wrap each muffin individually and place in an airtight container or freezer-safe Ziploc bag. Thaw each muffin individually at room temperature for an hour when you're ready to eat.

    Substitutions

    • Chia seeds: You can use a flax "egg" instead of chia—mix two tablespoons of flaxseed meal with six tablespoons water. If you do this, omit the plant milk.
    • Gluten-free oat flour and almond flour, you can substitute 1:1 gluten-free flour blend or gluten-free oat flour. If you're not gluten-free, you can use whole wheat pastry flour, white whole wheat flour, spelt flour, buckwheat flour, or organic all-purpose flour. The muffins will be more light and fluffy with the other flours. I didn't use 100% whole wheat flour because it would result in a much denser muffin.
    • Almond milk - use organic soy milk or cashew milk.
    • Allulose - you can use maple syrup or agave syrup.
    • Chocolate chips - refined sugar-free chocolate chips.
    Side angle of muffins in pan

    Variations

    • Chocolate chips - Try walnuts or pecans, or blueberries or raspberries.
    • Bananas - try organic unsweetened applesauce instead.

    I hope you take the time to make these tasty and wholesome muffins, you will be glad you did; they are perfect for sharing! I know you will LOVE them!

    Related recipes

    • Vegan Banana Oat Pancakes
    • Chocolate Tahini Banana Bread (vegan)
    • Vegan Dragon Fruit Smoothie Bowl
    • Vegan Buckwheat Banana Waffles

    Looking for more banana recipes? Try this Chocolate Tahini Banana Bread.

    If you make this recipe, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me. Just tag me @resplendentkitchen and hashtag #resplendentkitchen.

    Recipe

    top view of muffins in pan

    Vegan Banana Chocolate Chip Muffins

    Emily Miller
    These healthy Vegan Banana Chocolate Chip Muffins are delicious and moist, plus they are gluten-free and refined sugar-free. You will love these for an indulgent chocolatey breakfast or a snack on the go!
    5 from 75 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Cooling time 8 mins
    Course Breakfast
    Cuisine American
    Servings 12 people
    Calories 251 kcal

    Equipment

    • muffin tin
    • paper liners
    • whisk
    • Spatula
    • mixing bowls

    Ingredients
      

    • 2 teaspoons ground chia seed black or white
    • 3 tablespoons water
    • 1 cup Allulose or maple syrup or agave syrup
    • ¼ cup coconut oil melted
    • ¼ cup applesauce
    • ¼ cup almond milk or any other plant-based milk you like
    • 1 teaspoon pure vanilla extract
    • 3 ripe and spotty bananas mashed
    • 1 ½ cup gluten-free oat flour
    • ½ cup almond flour
    • 1 ½ teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup vegan semisweet chocolate chips divided

    Instructions
     

    • Preheat the oven to 350°F and line a muffin tin with paper liners.
    • Combine the chia seeds with water in a small bowl and set aside to thicken.
    • In a large mixing bowl, add the Allulose, coconut oil, applesauce, almond milk, chia seed mixture, and vanilla. Whisk until smooth. Add the mashed banana and combine.
    • In a medium bowl, combine the flours, cinnamon, baking soda, baking powder, and salt.
    • Add the dry ingredients to the wet ingredients and stir until combined.
    • Stir in ¾  cup of the chocolate chips.
    • Spoon the batter into the paper liners, filling up to ⅔ full. Sprinkle the remaining chocolate chips on top.
    • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out with just a few crumbs, not uncooked batter.

    Notes

    Store at room temperature or in the fridge for 3 days,in an airtight container. Freeze up to one month. Thaw each muffin individually when you’re ready to eat.

    Nutrition

    Serving: 1muffinCalories: 251kcalCarbohydrates: 42.3gProtein: 4.7gFat: 16.2gSaturated Fat: 8.8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.1gSodium: 200.2mgPotassium: 205.4mgFiber: 5.9gSugar: 11.2gVitamin A: 21.8IUVitamin C: 2.6mgCalcium: 59.6mgIron: 4.7mg
    Keyword Gluten-free, refined sugar free, snack, vegan, whole grain
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

    More Vegan Breakfast Recipes

    • Vegan Cream of Wheat
    • Vegan Strawberry Rhubarb Muffins
    • The Best Vegan JUST Egg Quiche
    • Mushroom Vegan Egg Scramble
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Brian

      March 19, 2021 at 9:06 am

      5 stars
      Not just for breakfast, these are a tasty afternoon treat as well.

      Reply
      • Emily

        March 19, 2021 at 10:10 am

        Thanks so much, Brian, I'm glad you enjoyed them!

        Reply
    2. Stef

      August 30, 2021 at 4:25 pm

      5 stars
      These look amazing!

      Reply
      • Emily

        August 31, 2021 at 9:21 am

        Thank you, I hope you give them a try!

        Reply
    3. Kayla

      September 20, 2021 at 9:34 am

      5 stars
      These vegan banana chocolate chip muffins were delicious! So moist and flavorful! There is something about banana and chocolate together that is just heaven!

      Reply
      • Emily

        September 20, 2021 at 10:55 am

        Thank you for your review Kayla! We are so happy to hear that these vegan banana chocolate chip muffins were a hit!

        Reply
    4. Anaiah

      September 20, 2021 at 10:30 am

      5 stars
      These vegan banana chocolate chip muffins are always a huge hit in my house when I make them. The chia seeds give it some extra nutrients and the applesauce helps make them even more moist! Love it!

      Reply
      • Emily

        September 20, 2021 at 10:56 am

        Thank you for your review, Anaiah, I'm so glad to hear that these muffins are a hit in your house!

        Reply
    5. Chantry

      September 20, 2021 at 10:43 am

      5 stars
      We love banana bread! Love this!!

      Reply
      • Emily

        September 20, 2021 at 10:57 am

        Thanks, Chantry!

        Reply
    6. Chris

      September 20, 2021 at 11:40 am

      5 stars
      We loved these muffins! They are perfect as a snack or for a quick breakfast! Thank you!

      Reply
      • Emily

        September 20, 2021 at 1:16 pm

        Thank you, Chris! I'm so glad you enjoyed the recipe!

        Reply
    7. Natalia

      September 20, 2021 at 1:44 pm

      The banana-chocolate combo is absolutely irresistible. I have a bunch of ripe bananas and was looking for recipes to use them up, and this looks just perfect. Printed it to make them tomorrow!

      Reply
      • Emily

        September 20, 2021 at 2:05 pm

        Hi Natalia, thank you for your review! I'm so glad to hear that you also find the banana-chocolate combo to be irresistible, I hope you enjoy these muffins!

        Reply
    8. Holly

      September 20, 2021 at 5:31 pm

      I had bananas I needed to use or lose and this recipe was perfect! Big hit with the husband and kids!

      Reply
      • Emily

        September 20, 2021 at 7:26 pm

        Hi Holly, thank you for the feedback! I'm so glad to hear that your family enjoyed this recipe!

        Reply
    9. Joshua

      September 21, 2021 at 9:52 am

      5 stars
      I always have to make a double batch of these muffins because they never last very long. Chocolate banana bread is a classic and all-time favorite!

      Reply
      • Emily

        September 21, 2021 at 2:01 pm

        Thank you for your review, Joshua. We're so happy to hear that you enjoy this recipe!

        Reply
    10. Choclette

      September 21, 2021 at 9:55 am

      5 stars
      Ooh, allulose is a new one on me. I love finding new natural (ish) sweetness. I try and use stevia every now and then, but it has a rather off putting aftertaste. Your muffins sound delicious and the texture looks perfect. Banana and chocolate is one of the best combinations.

      Reply
      • Emily

        September 21, 2021 at 2:04 pm

        Thanks for the great review, Choclette! Allulose works wonderfully in this recipe, it's definitely worth a try if you can find it!

        Reply
    11. Marinela

      September 21, 2021 at 10:27 am

      5 stars
      Love wholesome desserts like this! These vegan banana chocolate chip muffins are a delightful treat! Bananas and chocolate are a perfect match. The best deliciously filling breakfast everyone loves.

      Reply
      • Emily

        September 21, 2021 at 2:05 pm

        Thanks for the review, Marinela! I'm so happy to hear that you enjoyed this recipe. We love wholesome recipes like these too - they're perfect for breakfast or dessert!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

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