Irresistible Vegan Banana Chocolate Chip Muffins

Name: Irresistible Vegan Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving
Ingredients: 1 ¾ cup flour (I use a 50:50 mixture of all purpose and white whole wheat flour); 1 ½ teaspoons baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; 1 ½ cups mashed very ripe banana (3-4 bananas); ¼ cup vanilla plant-based milk; ⅓ cup safflower, vegetable or other neutral-flavored oil; 2 flax eggs*; 1 teaspoon vanilla extract; ⅔ cup light brown sugar or coconut sugar; ½ cup vegan dark or semisweet chocolate chips

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12
Calories
226 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
American

Irresistible Vegan Banana Chocolate Chip Muffins

Kaitlin Farley

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All of the flavors of banana bread packed into little muffins! These Vegan Banana Chocolate Chip Muffins are the perfect portable breakfast or snack for kids and adults.

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Ingredients

Servings

1 ¾ cup flour (I use a 50:50 mixture of all purpose and white whole wheat flour)
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 ½ cups mashed very ripe banana (3-4 bananas)
¼ cup vanilla plant-based milk (I use Bolthouse Farms vanilla plant-based milk)
⅓ cup safflower, vegetable or other neutral-flavored oil
2 flax eggs*
1 teaspoon vanilla extract
⅔ cup light brown sugar or coconut sugar
½ cup vegan dark or semisweet chocolate chips

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Instructions

Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
Mix the mashed bananas, milk, oil, flax eggs, vanilla, and sugar together in a large bowl with a whisk or hand mixer until combined.
Add the dry ingredients to the bowl with the wet ingredients and mix until just combined (do not over-mix). Stir the chocolate chips into the batter.
Pour the batter into the prepared muffin pan. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the muffins and cool completely on wire rack.

Notes

*To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let sit for 5 minutes then use in recipe as directed.
For the best muffins, use the ripest bananas you have for this recipe- they will be the sweetest and softest.
Don't over-mix the batter- stop when the wet and dry ingredients are just combined. This will help keep the muffins tender.
You can use a mini muffin tin to make 24 mini muffins instead of 12 regular sized muffins. Shorten the baking time to 16-20 minutes for mini muffins.
Not a fan of chocolate chips? Stir some chopped nuts (like pecans or walnuts) or dried fruit (like dates or raisins) into the batter instead.

Nutrition Information

Show Details

Serving 1 muffin Calories 226kcal (11%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 0.1mg (0%) Sodium 204mg (9%) Potassium 165mg (5%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 13IU (0%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 226 kcal

% Daily Value*

Serving	1 muffin
Calories	226kcal	11%
Carbohydrates	33g	11%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	0.1mg	0%
Sodium	204mg	9%
Potassium	165mg	4%
Fiber	3g	12%
Sugar	17g	34%
Vitamin A	13IU	0%
Vitamin C	2mg	2%
Calcium	57mg	6%
Iron	1mg	6%