Vegan Banana Chocolate Chip Muffins

These healthy vegan banana chocolate chip muffins are super simple to whip up with a few basic pantry ingredients and are naturally sweetened with the ripe banana and maple syrup. They freeze well so I try to keep a batch on hand for a grab and go snack!

I’m not sure these vegan chocolate chip banana muffins need much introduction – just trust me that they are absolutely, 100% delicious! For this recipe, I wanted to make the classic banana muffin a bit healthier. So I’ve made these ones vegan, incorporated whole wheat flour, and sweetened them with maple syrup.

Why You’ll Love this Recipe

• Easy to Make: takes just 10 minutes to mix up the batter for these muffins.
• Naturally Sweetened: maple syrup and bananas naturally sweeten these muffins without additional sugar.
• Freezer Friendly: just pop into a container or ziplock bag and freeze. Reheat for 30-45 seconds in the microwave when ready to eat.
• Vegan/Dairy Free/Egg Free: these are a great option for those who are plant-based or have dairy/egg allergies. Flax seed is used as an egg replacement and soy milk instead of dairy milk.
• A Healthy Snack: love keeping these on hand for a quick grab-and-go snack. Add a smear of peanut butter for a bit more protein.

Vegan Banana Muffin Ingredients

• Bananas: You’ll need three bananas for this recipe and the more ripe they are, the better! Super ripe bananas mash better and will give you a sweeter muffin.
• Flour & Old-fashioned oats: You’ll use whole wheat flour for these muffins. However, if you like a lighter/fluffier muffin, use a combination of whole wheat and all-purpose flours. Oats add some extra fiber to the muffins, but could be omitted if you want.
• Maple syrup: Maple syrup and banana add natural sweetness to these muffins without the need for sugar.
• Plant-based milk: I’ve made these with both almond milk or soy milk. Most any plant-based milk could be used interchangeably in this recipe. You just want to make sure it is unsweetened and not flavored.
• Baking powder/Baking soda: These guys do the heavy lifting to help make these muffins fluffy.
• Oil: Feel free to use whichever oil you prefer. I’ve used olive oil, melted coconut oil, and canola oil with equal success.
• Coconut: I love adding a little unsweetened shredded coconut onto the top of muffins before baking. It toasts into a golden brown in the oven and looks so pretty! If you don’t like coconut, you can skip it.
• Chocolate chips: I like Enjoy Life brand vegan chocolate chips.

How to Make this Recipe

STEP 1: Preheat your oven to 350 degrees Fahrenheit and grease muffin tin or add paper liners.

STEP 2: Add ground flax and warm water to large mixing bowl. Stir with a fork and let it sit for 2-3 minutes until it forms a gel (ie. a flax egg!). Add the bananas to the same bowl with the flax egg and mash well with a fork.

STEP 3: Add all the rest of your wet ingredients (oil, milk, maple syrup, and vanilla) to the bowl with the mashed banana and stir.

STEP 4: In a small mixing bowl, add the flours, baking soda, baking powder, and salt. Whisk to combine. Add to the banana mixture in the large mixing bowl.

STEP 5: Add oats and chocolate chips and stir just until combined. Use an ice cream scoop to evenly divide batter between 12 cups in your muffin tin. Bake for 15-20 minutes until golden brown or until toothpick inserted into center of muffin comes out clean.

Frequently Asked Questions

Other tasty vegan baked goods:

Healthy Vegan Banana Chocolate Chip Muffins

Created by: Deborah Davis

These healthy vegan banana chocolate chip muffins are super simple to whip up with a few basic pantry ingredients and are naturally sweetened with the ripe banana and maple syrup.

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Ingredients  

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• 1 tablespoon ground flax seed
• 3 tablespoons warm water
• 3 bananas (very ripe is best)
• 1/3 cup oil (canola, olive, melted coconut oil all work)
• 1/3 cup maple syrup
• 1/3 cup plant-based milk, unsweetened (I prefer soy milk)
• 2 teaspoons vanilla extract
• 1 3/4 cup whole wheat flour for a fluffier muffin, use 1 cup white flour and 3/4 cup whole wheat flour
• 1/2 cup old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup vegan chocolate chips
• 3 tablespoons shredded coconut, unsweetened (optional)

Instructions

• Preheat your oven to 350 degrees fahrenheit. Grease your muffin tin with cookie spray.

• In a small bowl, stir together the flax seed and water. Set aside for 5 minutes or until gel forms.

• In a large mixing bowl, mash the bananas well with a fork. Stir in the melted coconut oil, vanilla, maple syrup, and almond milk. Set aside.

• In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt.

• Stir dry ingredients and flax/water mixture into the banana mixture until well combined.

• Add the chocolate chips. Stir to combine.

• Divide batter evenly between 12 muffin cups. Sprinkle batter with shredded coconut (if desired).

• Bake 18-20 minutes or until coconut flakes are lightly browned and toothpick inserted into the center of a muffin comes out clean.

Notes

To freeze: add cooled muffins to a large ziplock or reusable bag and store in the freezer for up to several months. Reheat for 30-45 seconds in to microwave to defrost. 

Nutrition

Serving: 1Muffin | Calories: 218kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 2g | Sodium: 150mg | Fiber: 4g | Sugar: 12g

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