These Vegan Chocolate Chip Banana Muffins are easy to make, and so delicious! They're all made in one bowl and take less than 30 minutes from start to finish.
Hellooo, friends and happy Monday! I'm currently in the midst of my summer break {because yes, in PA school, you only get like a week and a half} and it has been glorious. Sorry for neglecting the blog a bit, but I've been trying to relax as much as possible! I've also been studiously ignoring the modules I'm supposed to be doing because who assigns homework over the teeniest, tiniest break?! So rude. But I digress! Today, we are talking about Vegan Chocolate Chip Banana Muffins! I took my reader-favorite vegan banana bread, and reformulated it in muffin form. We all know the worst part of banana bread is how long it takes to bake, and these banana muffins pack the same delicious flavors but they're ready in less than 20 minutes! Oh yes. Let's go.
I came up with these for our end-of-the-semester breakfast party that we had at school, and they were such a huge hit! My friends had zero clue that they were vegan, and everyone commented on how yummy they were. I mean, yes, they may not be as tempting as the glazed donuts, but I like to think that these banana muffins are still strong contenders in the breakfast buffet. For a more traditional flavor profile, you could omit the chocolate chips and add walnuts a la banana nut muffin, but chocolate chips make everything better in my opinion.
Want to know the best part of these vegan banana muffins? How easy they are! One bowl, no special tools, and so simple to make. Basically you just mash everything together and spoon it into a muffin tin. These are naturally vegan, with no eggs or butter, and if you find yourself in a pinch and don't have non-dairy milk, you can use cow's milk and they'll still come out fine! Personally, I'm partial to almond-coconut milk though. 😉 Whip up these easy peasy banana muffins next time you have a breakfast event {or just want something a little more special for weekday breakfast}. So simple, so flavorful, and everyone loves them! Happy baking!
Looking for more banana recipes? Check out my Vegan Banana Bread, Banana Bread French Toast, PB&J Banana Bread, Caramelized Banana Pecan Oatmeal, and Upside Down Banana Chocolate Chip Cake!
vegan chocolate chip banana muffins
Ingredients
- 3 medium ripe bananas
- ¼ cup vegetable oil
- ¼ cup almond milk
- ½ cup light brown sugar
- 2 teaspoon pure vanilla extract
- 2 cup unbleached all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- sliced bananas for topping
Instructions
- Preheat the oven to 350F. Line two muffin pans with liners and set aside.
- In a large mixing bowl, mash the bananas. Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate.
- Add in the flour, baking soda, salt, and cinnamon, and use a spoon to mix. Finally, stir in the chocolate chips.
- Using a large spoon, divide the batter evenly among 15 muffins. Top each with a slice of banana.
- Bake for 16-18 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
Note: not sure which chocolate chips are vegan? Guittard's Extra Dark and Semisweet, Kroger's Simple Truth Semisweet, Trader Joe's (just the chips, not the chunks), and Whole Foods 365 are all vegan. Depending on how strict of a vegan you are, some of these will say they're made in the same facility as items containing dairy but don't contain dairy themselves. Ghirardelli's semisweet chips used to be vegan but not anymore. 🙁 Always check the label!
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Elise Cohen Ho says
These look super yummy. I especially love the banana slice on top.
valentina says
Thank you Elise! 🙂
Natalie @ Obsessive Cooking Disorder says
I love the banana slice and the polka dotted muffin liners
valentina says
Thank you friend! 🙂
Annelise says
These muffins are to die for. Hands down the best banana chocolate chip muffin recipe I have ever used. The cinnamon adds such a great flavour. The best part is that they are 100% VEGAN!!!!
valentina says
Thank you for your comment Annelise! I am so happy you liked them so much! 🙂
jenny bags says
These look awesome! My son is allergic to almond milk. Do you know of a good substitute?
valentina says
Hi Jenny! Thank you so much for your comment! For this recipe, any dairy or non-dairy milk will work. So you can use cashew, soy, rice milk, whatever you would like. 🙂
Erica Oldham says
What can I say? You have a great recipe here! These muffins are Delicious!! Bonus, my kitchen smells amazing now! I drizzled a little melted chocolate on them for flair, perfect snack!
valentina says
The chocolate drizzle on top sounds delicious, Erica! Hope you loved them! 🙂
Christina says
Great recipe! Im allergic to most dairy so this recipe rocks. Friends couldn't tell tell the difference. Lovely moist muffins 🙂 Thanks!
l. g says
How long will these last? Fridge or air tight container best?
Melanie says
Is it possible to substitute maple syrup or honey (if you eat it) for the sugar??
valentina says
Hi Melanie! Thanks for your question. Personally, I have never done it so I am not sure. I would maybe do an attempt with half sugar/half maple syrup or honey and if that works, then transition to all liquid sweetener. My only concern is that the batter would be too runny. Let me know if you try it!
Terri says
I halved the recipe and made 6 muffins. Only sub was rice milk for almond milk. Good flavor. Thanks!
Theresa says
After 18 mins and a clean toothpick, these came out very moist. Popped them back in for another 4 mins but the muffin liners were still wet. What have I done wrong?
Eva says
I recently made these and I’m not much of a person to leave feedback, just like to go about my day. But this right here was sooooo delicious I just needed to let you know. This recipe is honestly my favorite. Thank you for sharing!!
Jeri B says
Hi! Have made these twice now. They taste amazing but mine always sink in the middle and have a hard time cooking. Any idea on what's going on? Thanks
valentina says
Hi Jeri! I am not totally sure but it sounds like your batter is too wet for some reason. Are you using very large bananas? I would either cut back on the amount of mashed banana you are using, or increase the flour a bit. The batter should be pretty thick and firm when you mix it up!
Georgie says
I switched normal flour for oat flour, and vegetable oil for coconut oil. Wow they are amazing would defiantly recommend! I don't normally leave reviews but thought I would incase anyone else was wondering if these switches would work. I also only cooked mine 13 mins which was perfect, but I ended up making 17 instead of 15. Will defiantly be making these again!