4.9 from 27 votes
Irresistible Vegan Banana Chocolate Chip Muffins
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.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
Calories:
226 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
American
Ingredients
- 1 ¾ cup all-purpose flour may be mixed 50:50 with white whole wheat flour
- 1 ½ teaspoons baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups banana mashed, very ripe, 3-4 bananas
- ¼ cup plant-based milk I use Bolthouse Farms vanilla plant-based milk, vanilla
- ⅓ cup safflower oil or vegetable or other neutral-flavored oil
- 2 flax egg
- 1 teaspoon vanilla extract
- ⅔ cup light brown sugar or coconut sugar
- ½ cup dark chocolate chips vegan, or semisweet
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 226
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.