Vegan chocolate chip banana muffins made with less added sugar. These muffins can be made with whole wheat flour, white all-purpose flour or spelt flour. Have them for a quick vegan snack or breakfast on the go.

Delicious vegan banana chocolate chip muffins, inspired by my breakfast banana bread recipe. Unlike my fruit-sweetened breakfast banana bread, these muffins contain a small amount of added sugar, plus dark or semi sweet chocolate chips for more sweetness. They’re perfect for a snack, breakfast or even dessert. Enjoy these muffins plain or serve them with vegan butter, jam or your favorite nut/seed butter.

What you need: Overripe bananas, plant-based milk, avocado oil (or other light-tasting oils), vanilla extract, flour, baking soda, baking powder, cinnamon, salt, chocolate chips.

How to Make Vegan Banana Muffins

Start by mixing the mashed bananas, plant-based milk, oil and vanilla in a bowl. In a different bowl, combine the dry ingredients. You’ll need flour, baking soda, baking powder, cinnamon and salt. Transfer the dry ingredients to the wet ingredients and mix until just combine. Stir in the chocolate chips.

Transfer the batter to muffin tins, then bake at 350°F for 22 minutes. Enjoy!

Notes on Substitutions:

• This recipe was tested with all-purpose whole wheat flour, all-purpose white flour and whole grain spelt flour. All options worked well. Choose what you have on hand.
• You can skip the chocolate chips to make plain banana muffins.
• You could replace the chocolate chips with fresh blueberries (avoid frozen blueberries as their juices will make the muffins blue and might affect the texture).
• The cinnamon is optional in this recipe, but adds a light flavor. Feel free to omit it or add more.
• I tested this recipe with avocado oil. You can also use other neutral tasting oils or olive oil.

More Vegan Muffin Recipes:

• Fruit-Sweetened Peanut Butter & Jelly Muffins
• Easy Vegan Pumpkin Muffins
• Maple Carrot Muffins with Streusel Topping
• Fruit-Sweetened Apple Muffins

For a banana bread recipe, check out my fruit-sweetened breakfast banana bread.

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5 from 1 vote

Vegan Chocolate Chip Banana Muffins

Vegan chocolate chip banana muffins made with less added sugar. These muffins can be made with whole wheat flour, white all-purpose flour or spelt flour. Have them for a quick vegan snack or breakfast on the go.

Course Snack

Cuisine vegan

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Ingredients

Wet Ingredients

• 3 large overripe bananas, mashed (1 1/2 cup)
• 1/3 cup oat milk, (or other plant-based milk)
• 1/4 cup avocado oil (or other light-tasting oil)
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 1/2 cup all-purpose whole wheat flour, spoon and level (see notes)
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3/4 teaspoon fine grain sea salt
• 1/2 cup vegan chocolate chips, semi-sweet or dark

Instructions

• Preheat oven to 350°F. Lightly grease the muffin tins with oil or vegan butter or use muffin liners.
• In a large bowl, mash your bananas. Stir in the plant-based milk, oil and vanilla.
• In a different bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon and salt.
• Transfer the dry ingredients to the wet ingredients. Stir until just combined. Don't overmix. Stir in the chocolate chips.
• Transfer the batter to the prepared muffin tins. The recipe makes 12 muffins.
• Bake at 350°F for 22 minutes or until lightly golden. They will be done when a toothpick inserted in the middle comes out clean. Let them cool slightly before removing from the pan.

Notes

This recipe was tested with all-purpose whole wheat flour, all-purpose white flour and whole grain spelt flour. All worked well, choose what you have on hand.

You can make this recipe with avocado oil or other light-tasting oils. Olive oil works well too.

I tested this recipe with oat milk. You can use almond milk, cashew milk or soy milk if preferred. Use plain and unsweetened plant-based milk for the best results.

I highly recommend measuring the bananas after mashing to make sure you’re using 1 1/2 cup. This is typically 3 large bananas, but it will vary depending on the size.

The muffins might stick to muffin liners a little, especially when they’re warm. Let them cool completely to minimize this. I’ve never had an issue with the muffins sticking to the greased pan.

You can skip the chocolate chips to make plain banana muffins.

You could replace the chocolate chips with fresh blueberries (avoid frozen blueberries as their juices will make the muffins blue and might affect the texture).

If you make these banana chocolate chip muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!