I adore vegan banana chocolate chip muffins more than any other kind of muffins and I know that you are going to love this recipe. If you like your muffins to be quick, easy-to-make and super fluffy, these treats are the ones you need.
They take less than 30 minutes to make which is so convenient when you're in need of a speedy snack.
A beautiful, soft and light texture is what you get with these banana muffins. They're golden on the outside and filled with plenty of sweet chocolate chips.
Are you a fan of banana desserts in all their shapes and form? If that's a big yes, take a look my vegan banoffee pie, vegan banana cream cheesecake and vegan biscoff banana cake recipes which will all take to you to banana paradise!
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Why You Will Love These Muffins
- Amazing Texture - These banana muffins are possibly my favorite muffins on the entire blog. They're pillow soft and such a joy to eat every time I bake them. The firm chocolate chunks inside the muffins compliment the fluffiness perfectly.
- Strong Flavors - Ripe bananas are always used in this recipe as this ensures, maximum banana flavors. These are the bananas which are generally very brown and spotty. I also used them in my vegan cinnamon sugar banana muffins, vegan chocolate banana pops and my vegan peanut butter banana cake with great success.
- Easy to Make - Making the muffins so easy. All you need to do is make the muffin batter, pour it into cupcake liners with the chocolate chips folded in and bake until golden brown. It really is that simple!
- Allergy Friendly & Plant Based - This vegan banana chocolate chip muffins recipe is wholly vegan and dairy free.
Ingredient Notes
- Ripe Bananas - These may not look pretty, but they give the muffins lots of delectable flavor, as well as acting as a vegan egg replacer too in this recipe. It's a win-win scenario.
- Superfine Sugar - I like to use this type of sugar as it dissolves easily and using it ensures that there is no coarseness at all within the consistency of the muffins. Granulated sugar could cause that.
- Apple Cider Vinegar - This is the main ingredient which gives the muffins their light and airy texture. The apple cider vinegar reacts with the leavening agent (baking powder) and helps to create a delicious final outcome.
- Vegetable Oil - The oil choice in this recipe is very specific. I tested so many and I found that vegetable oil gave these muffins the most moisture, overall.
- Vegan Chocolate - Your chocolate of choice can be anything from dairy free chocolate chunks, to dairy free chocolate chips to a chopped vegan chocolate of your choice. Just make sure that they aren't too big (I chopped mine into 1cm squares). On the topic of chocolate, some chocolate recipes that you will enjoy, include my vegan chocolate fudge cake, my vegan chocolate brownies and vegan red velvet cake slices.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you're not the biggest fan of soy milk, use a different kind of plant milk instead. It can be easily substituted for other plant-based milks such as, oat milk or almond milk. These also give the muffins excellent results. There are other plant milks out there that I personally love like hazelnut milk and hemp milk, but these didn't work as well for this particular recipe.
- I chopped up some Nomo Chocolate for my muffins which is vegan milk chocolate. If you prefer them, you can use dairy-free white chocolate or dairy-free dark chocolate as its replacement. Other great filling options include chopped nuts like you'll find in my vegan carrot cake muffins and also fruits which both give the muffins a healthier vibe.
How To Make Vegan Banana Chocolate Chip Muffins
For the full method, please refer to the recipe card at the bottom of this post.
1: Line and grease the cupcake liners, then make the muffin batter.
2: Pour the batter into the liners and add extra chocolate on top if you wish!
3: Bake your vegan banana muffins in the pre-heated oven. Let them cool and enjoy.
Expert Tips
Don't over-mix the muffin batter - Over-mixing the batter will cause the muffins to become far too dense and therefore, gummy and undesirable. Simply fold the batter so that everything is combined and there are no random lumps of flour remaining.
Place the muffins in the center of the oven - When placed on the central rack of the oven, muffins will cook at the correct speed. Nobody wants their muffins browning too quickly, do they? Before you know it, they will be burnt on the outside, while still being uncooked in the inside.
Insert a skewer or a toothpick to check whether the muffins are done - Every oven is different, so cooking times will vary, slightly. If you skewer comes out clean, they're ready to eat!
Recipe FAQs
Store these muffins at room temperature for three days or in the fridge for up to days. However, I can conform that I can confirm that these banana muffins are best when fresh and warm.
You can make these vegan banana muffins gluten free by simply substituting the regular all-purpose flour for a gluten free all-purpose flour alternative, 1:1. Make sure that it is a baking-specific blend. I haven't tested this and gluten free flour tends to create a denser texture in muffins.
Make sure that the ratios of the all wet and dry ingredients are all correct. Otherwise, the muffins won't have the desired, moist consistency.
More Vegan Banana Recipes
If you tried this Vegan Banana Chocolate Chip Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Banana Chocolate Chip Muffins
Ingredients
Wet Ingredients:
- 2 large ripe bananas mashed
- 180 g caster sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla
Dry Ingredients:
- 275 g all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 70 g vegan chocolate broken into 1cm chunks (50g for filling and 20g for topping)
Instructions
Preparation:
- Preheat your oven to 200 celsius.
- Line a 12-hole muffin tray or two 6-hole muffin trays with cake liners. Grease them with a drop of oil then set aside.
Making the muffin batter:
- To a large mixing bowl, add the mashed bananas, caster sugar, soy milk, apple cider vinegar, vegetable oil and vanilla. Mix well until all of your ingredients are fully combined.
- Next, add the flour to the wet ingredients, followed by the baking powder and salt. Fold until just combined. Try not to over mix your batter as it may cause your muffins to have a tougher texture. Just make sure that there are no lumps of flour.
- Break your chocolate into 1cm chunks then fold 50g of it into the batter.
- You can now add the mixture to the pre-prepared cake liners. Distribute evenly so that each liner is almost full.
- Add the other 20g of chocolate on top. You're now ready to bake!
Baking the muffins:
- Finally, place your muffin tray into the center of the pre-heated oven and bake for 20 minutes or until a skewer comes out completely clean.
- Let the vegan banana chocolate chip muffins cool and enjoy!
Video
Notes
- Over-mixing the batter will cause the muffins to become far too dense and therefore, gummy and undesirable. Simply fold the batter so that everything is combined and there are no random lumps of flour remaining.
- When placed on the central rack of the oven, muffins will cook at the correct speed. Nobody wants their muffins browning too quickly, do they? Before you know it, they will be burnt on the outside, while still being uncooked in the inside.
- Every oven is different, so cooking times will vary, slightly. If you skewer comes out clean, they're ready to eat!
Claire. says
So yummy. Great recipe.