Are you looking to make homemade vegan Banana Chocolate Chip Muffins that taste like they're straight from a bakery? Look no further because I'm about to give you all the tips and tricks needed for baking up a batch of delicious vegan muffins!
Nothing says yum like a freshly baked vegan banana chocolate chip muffin! This is your chance to experience the sweet combination of creamy bananas and rich chocolate chips without leaving your kitchen.
In under an hour, you can have fluffy vegan banana chocolate chip muffins that all your friends and family will love.
Whether you're looking for something special to serve at brunch with family or a quick snack, these muffins are sure to satisfy. With this easy-to-follow recipe, there's no need to go out and buy expensive bakery items - make them yourself!
These Vegan Banana Chocolate Chip Muffins are delicious and moist with nutritious ingredients such as spelt flour, mashed bananas, and flaxseed.
The texture is similar to banana bread with chocolate chips - like vegan banana bread in muffin form.
Here are the simple ingredients you need to make these vegan chocolate chip banana muffins:
- Organic cane sugar - I use organic sugar because it's not processed with bone char. Note that these muffins are just sweet enough if you use overripe bananas. If you have a sweet tooth or your bananas are not quite overripe, feel free to add more sugar, another ¼ cup or so.
- Grapeseed oil - a neutral oil that is well-suited for baking
- Organic soy milk - this is a great non-dairy alternative
- Bananas - use overripe bananas for best results - the spottier the bananas are, the better because the muffins will be naturally sweeter.
- Spelt flour - Spelt is an ancient grain related to barley, rye, and wheat; this slightly nutty flour contains gluten and is a wholesome alternative to all-purpose flour. I use this one from One Degree Organics.
- Vegan chocolate chips - I used Pascha Organic Chocolate Chips, 55% cacao - perfect in this recipe and one of my favorite things to put in any banana baked goods. In this recipe, I use a cup of chocolate chips.
- Vanilla extract - for flavor
- Flaxseed meal (not pictured) - mix with water to make a flax "egg."
How to make Vegan Banana Chocolate Chip Muffins
It's easy to make these delicious vegan banana muffins, even if it is your first time! They're so good you can make a double batch.
Preheat the oven and line a muffin tin with twelve paper liners.
Make the flax "egg" by combining the flaxseed meal with warm water and let it rest for a few minutes.
Mash the banana in a large mixing bowl. Add the soy milk, grapeseed oil, and vanilla extract. Whisk until smooth. Add the flax "egg" and combine.
In a medium bowl, sift the spelt flour, organic cane sugar, baking powder, baking soda, cinnamon, and salt.
Add the wet ingredients to the dry ingredients and stir until combined. Reserve some chocolate chips for sprinkling later.
Spoon the batter into the paper liners. Sprinkle the extra chocolate chips on top.
Bake in the center rack of the oven for 25 to 30 minutes until the muffins are golden brown.
Let the muffins cool for twenty minutes before enjoying them. Enjoy the melty goodness of the chocolate chips combined with the banana in these vegan muffins!
- Pick very ripe and spotty bananas for making these chocolate banana muffins to ensure they're sweet enough, so they 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. Use the middle oven rack.
- 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.
- Make sure the muffins are completely cool before you store them at room temperature for up to three days in an airtight container.
- Refrigerate in a sealed container such as a freezer bag for up to seven days in the fridge.
- 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 ready to eat.
- Reheat the muffins, if desired, for 10 minutes in the oven at 350°F.
Here are some substitutions you can try:
- Spelt flour - use all-purpose flour, white whole wheat flour, or whole wheat pastry flour.
- Soy milk - use oat milk, almond milk, cashew milk, or the plant milk of your choice.
- Organic cane sugar - you can use coconut sugar, brown sugar, or granulated sugar.
- Grapeseed oil - use melted coconut oil or melted vegan butter.
- Chocolate chips - try chopped chocolate instead - use your favorite vegan dark chocolate.
- Bananas - try unsweetened applesauce instead.
- Oil-free - Instead of oil, use unsweetened applesauce.
- Gluten-free - Try a 1:1 gluten-free flour blend such as Bob's Red Mill for a gluten-free option.
- Cinnamon - Use wild mesquite fruit pulp powder instead. I have tried it, and it's so good with notes of vanilla, cocoa, and cinnamon toast! Or try a pinch of cardamom.
- Double chocolate - substitute ½ cup cocoa powder for the flour.
- Chocolate chips - use nuts instead, such as chopped walnuts or pecans. Or try raisins.
- Muffin pan - I love my muffin tin from USA Pan; it's sturdy and excellent quality.
- Paper liners - I use the If You Care unbleached large baking cups for muffins.
- Sifter - I like this hand crank sifter.
Enjoy these moist, slightly sweet muffins with a cup of coffee or tea in the morning or as part of a spread for brunch - who knows, you might have this as your new favorite breakfast treat!
Looking for more recipes like this? Try these recipes:
I like to enjoy these vegan banana chocolate chip muffins with these drinks:
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 creations with me. Just tag me @resplendentkitchen and hashtag #resplendentkitchen.
Easy Vegan Banana Chocolate Chip Muffins
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 2 ripe bananas mashed, or applesauce
- ½ cup organic soy milk or oat milk or cashew milk
- ¼ cup grapeseed oil or melted coconut oil or melted vegan butter
- 2 teaspoons pure vanilla extract
- 2 cups spelt flour
- ½ cup organic cane sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon or mesquite powder
- ½ teaspoon pink salt or fine sea salt
- 1 cup vegan semisweet chocolate chips, divided ¾ cup for batter, ¼ cup for topping
- Prepare an oven rack in the middle. Preheat the oven to 350°F and line a muffin tin with paper liners. In a small bowl, mix flaxseed meal with warm water.1 tablespoon flaxseed meal, 3 tablespoons warm water
- Mash the banana in a medium bowl. Add the soy milk, grapeseed oil, and vanilla extract, and flaxseed meal mixture. Whisk until combined.¼ cup grapeseed oil, ½ cup organic soy milk, 2 teaspoons pure vanilla extract, 2 ripe bananas
- In a medium bowl, sift the spelt flour, organic cane sugar, baking powder, baking soda, cinnamon, and salt.2 cups spelt flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon pink salt, ½ cup organic cane sugar
- Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in ¾ cup chocolate chips.
- Spoon the batter into the paper liners. Sprinkle the remaining chocolate chips on top.
- Bake for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out with just a few crumbs, not uncooked batter.
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.