Banana Chocolate Chip Muffins
Sometimes you need something sweet to start your day and these banana chocolate chip muffins are here to make it happen. Moist, fluffy, and lightly spiced with cinnamon, this recipe tastes just like the classic version, but it’s entirely vegan!
My peanut butter banana muffins and vegan banana bread are on frequent rotation in my house, mostly because I always buy more bananas than we need and a portion of them ends up sitting on the counter, turning brown. Maybe it’s my subconscious way of making sure we always have some banana baked goods on hand! These banana chocolate chip muffins are a fun variation, with vegan chocolate chips to lend some decadence and walnuts for a bit of crunch.
Notes on Ingredients
Here’s what you’ll need to make these vegan banana chocolate chip muffins. Scroll down to the recipe card for exact measurements and full instructions.
- Bananas – Use ripe bananas with lots of brown spots for the best flavour and sweetness.
- Brown sugar – You can use light or dark brown sugar.
- Vegan butter or coconut oil – Both work well; I love using my homemade vegan butter when I have it on hand, but coconut oil is also fantastic for a tender, moist crumb.
- Plant milk – Make sure it’s unflavoured and unsweetened.
- Flour – You can easily swap in gluten-free flour if you’d like.
- Baking powder
- Cinnamon – Adds a warm, cozy flavour that makes these muffins a little more special.
- Salt
- Vegan chocolate chips – For those melty pockets of chocolate. A chopped dark chocolate bar would also work if you want more of a chocolate chunk banana muffin.
- Walnuts – For added texture and crunch, but you can leave them out if you prefer.
How to Make Vegan Banana Chocolate Chip Muffins
Below you’ll find step-by-step photos showing the process of making these vegan banana chocolate chip muffins, but the full instructions are in the recipe card at the bottom of the post.
- Prepare the oven and pan. Preheat the oven to 350ºF and line a muffin pan with paper liners or lightly grease it.
- Mash the bananas. Add the bananas to a large bowl and mash until mostly smooth.
- Mix the wet ingredients. Stir in the brown sugar, plant milk, and melted vegan butter until well combined.
- Add the dry ingredients. Sprinkle in the flour, baking powder, cinnamon, and salt, then gently fold until just combined. Be careful not to overmix; it’s okay for there to be some streaks of flour still in the batter.
- Fold in the mix-ins. Stir in the chocolate chips and walnuts until evenly distributed.
- Fill the pan. Divide the batter evenly between the muffin cups.
- Bake. Bake until the tops are set and a toothpick inserted in the center comes out clean (a little melted chocolate is fine).
- Cool. Let the muffins sit in the pan briefly, then transfer them to a wire rack to cool completely.
A Few Tips for Perfect Banana Muffins
When you’re baking banana muffins or quick bread, there are a few pointers that will help you make sure they turn out perfect.
- Use very ripe bananas. The riper they are, the sweeter and more flavourful your muffins will be.
- Don’t overmix the batter. This keeps the muffins soft and fluffy instead of dense.
- Measure or weigh the bananas. Because just going by the number of bananas can yield different results every time. (And your idea of a medium banana might be different than mine!)
How to Store
- Room temperature: Store banana chocolate chip muffins in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in an airtight container or freezer bag and thaw at room temperature.
More Vegan Banana Recipes
Enjoy friends! If you make this banana chocolate chip muffin recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Banana Chocolate Chip Muffins
Ingredients
- 3 medium ripe bananas, mashed – about 1 1/2 cups, 360g
- 3/4 cup brown sugar, 130g
- 1/3 cup melted vegan butter or melted coconut oil, 75mL
- 1/2 cup unsweetened plant milk, 120mL
- 2 cups all-purpose flour, 240g
- 2 teaspoons baking powder, 9g
- 1 teaspoon ground cinnamon, 2g
- 1/4 teaspoon salt, 1.5g
- 1/2 cup vegan chocolate chips, 90g
- 1/3 cup walnuts, chopped – 40g
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
- Add the brown sugar, plant milk and melted vegan butter or coconut oil. Stir until well combined, about a minute or 2.
- Add the flour, baking powder, cinnamon, and salt to the bowl. Gently fold the batter just until no dry streaks remain. Do not overmix; it should take about 2 minutes.
- Fold in the vegan chocolate chips and chopped walnuts.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 22-25 minutes, or until the tops are set and a toothpick inserted into the center comes out without wet batter. Melted chocolate is fine.
- Let the muffins cool in the pan for 3 minutes, then transfer them to a wire rack to cool completely.
Notes
- Room temperature: Store banana chocolate chip muffins in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in an airtight container or freezer bag and thaw at room temperature.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
