Vegan Banana Chocolate Chip Muffins
These vegan banana chocolate chip muffins are the ultimate plant-based treat, perfect for breakfast, a snack, or dessert. Bursting with the natural sweetness of ripe bananas and dotted with gooey vegan chocolate chips, these fluffy muffins are both indulgent and wholesome. Made with simple pantry staples like all-purpose flour, brown sugar, and almond milk, they come together effortlessly in under 40 minutes. With no eggs or dairy in sight, these muffins are a crowd-pleasing option for anyone following a vegan lifestyle or looking for a lighter twist on a classic favorite. Serve them warm for a melt-in-your-mouth experience, and don’t forget to make extra—they’ll disappear fast!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 medium Ripe bananas
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened almond milk (or any plant-based milk)
- 0.75 cup Vegan chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a standard muffin tin with 12 paper liners or lightly grease the wells.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork until mostly smooth with only small lumps remaining.
Add the brown sugar, vegetable oil, vanilla extract, and almond milk to the mashed bananas. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to avoid dense muffins.
Fold in the vegan chocolate chips using a spatula or spoon, ensuring even distribution throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 390.4 g | 142% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 186.4 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 216 mg | 17% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
