Jump to Recipe·Trust With Google _Vegan Banana Chocolate Chip Muffins are a healthy fan-favorite recipe that’s easy to make with just 8 simple ingredients. They bake up moist, tender, and delicious — perfect for breakfast or a mid-day snack!_ Today is a muffin day, a healthy banana chocolate chip muffin day! So, with a few bananas on hand, ripe as can be, I decided to put them into these kid-friendly vegan muffins. I wanted to make them banana nut muffins, but since my daughter doesn’t care for nuts, I went ahead and added chocolate chips instead. In her opinion, those are much better, and I’m sure many of you will agree. Who doesn’t like a little chocolate in their banana muffins? **In This Recipe** show Why We Love This Muffin Recipe! How To Make Vegan Banana Chocolate Chip Muffins Muffin Baking Tips Storage & Freezing More Healthy Muffin Recipes! Print Recipe Easy Vegan Banana Chocolate Chip Muffins ## Why We Love This Muffin Recipe! * **Healthy.** This muffin recipe is based on my dairy and egg-free Vegan Banana Bread. I cut the oil a bit, only using 1/4 cup, making them a little healthier. They came out perfectly soft and fluffy, and the gooey chocolate chips are a welcome addition. * **Quick + easy to make.** These muffins are super simple and ready in a cinch, made with overripe bananas and a few pantry ingredients. * **Great for snacking.** These vegan muffins are great for breakfast or a healthy snack throughout the day. They get eaten up quickly around our home, and I’m sure you will love them too! ## How To Make Vegan Banana Chocolate Chip Muffins Here is a quick overview of the process with photos for reference: * Preheat oven to 350 degrees. * Combine the flour, baking powder, baking soda, and salt in a medium/large mixing bowl. * In another bowl, combine the oil, milk, vanilla, and sugar. Mash the bananas. * Grab your chocolate chips, they will be warm and gooey soon! * Add the wet ingredients to the dry ingredients. Fold in the chocolate chips, careful not to over-mix. * Scoop the batter into lined muffin tins (shown above). Add a few extra chocolate chips on top if you like. * Bake until golden, about 20-25 minutes (shown above), while enjoying how delicious your home is starting to smell! * Let them cool for a few minutes, and eat them up. YUM!! ## Muffin Baking Tips * **Spoon instead of scooping the flour.** When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife. * **Don’t overmix the batter**. Instead, stir just until combined, no more, for the most tender muffins. * **Oil-Free.** To make these muffins oil-free, use unsweetened applesauce instead. * **Add extra flavor.** For variation, try adding 1 tsp of cinnamon to the dry ingredients for even more flavor. * **Use the correct oven rack position.** Baking the muffins on the center rack will ensure even cooking throughout. * **To test for doneness, insert a wooden toothpick into the center** of one of the muffins. The toothpick should come out clean or with a few moist crumbs clinging to it. **Recommended Equipment:** I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too! ## Storage & Freezing * **Counter:** Once completely cooled, store muffins on the counter in an airtight container lined with a paper towel for up to 3–4 days. The paper towel will soak up moisture and keep them from getting too moist. * **Refrigerator:** Muffins will keep for up to a week in a covered container. * **Freezer:** These banana muffins freeze well and will stay fresh for 2 months in freezer-safe containers or baggies. ### More Healthy Muffin Recipes! * Vegan Blueberry Muffins * 1 Bowl Banana Strawberry Muffins * Apple-Cinnamon Muffins (GF, made with almond flour) * Pumpkin Oat Muffins + Crumbly Topping * Vegan Cranberry Orange Muffins * Vegan Pumpkin Muffins **If you try this healthy banana muffin recipe, please let me know!** Leave a comment and rate it below. I love to hear what you think, or any changes you make. ## Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon ## Easy Vegan Banana Chocolate Chip Muffins * * * _ 5 Stars _ _ 4 Stars _ _ 3 Stars _ _ 2 Stars _ _ 1 Star _ 5 from 68 reviews * Author: Julie | The Simple Veganista * Total Time: 30 minutes * Yield: Makes 10 – 12 muffins 1x * Diet: Vegan Print Recipe Pin Recipe ### Description Made with lots of love and a sprinkle of chocolate chips, these vegan chocolate chip banana muffins use simple ingredients and are a perfect way to start the morning or enjoy as a midday snack! * * * ### Ingredients Units USM Scale 1/2x1x2x3x * 1 3/4 cups **spelt flour** , or flour of choice * 1 1/2 teaspoons **baking powder** * 1/2 teaspoon **baking soda** * 1/4 teaspoon **salt** * 1/4 cup light-flavored **olive oil** or warmed coconut oil * 1/4 cup **unsweetened non-dairy milk** (almond, oat, soy, cashew, etc.) * 1 teaspoon**vanilla extract** * 1/3 cup organic **sugar** (pure cane or coconut sugar) * 4 small or 3 large overripe **bananas** (about 1 1/2 cups), mashed * 1/4 cup or so **chocolate chips** (I used Enjoy Life Mini) Cook Mode Prevent your screen from going dark * * * ### Instructions Preheat oven to 350 degrees. **Dry ingredients:** Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. **Wet ingredients:** In a small bowl, mix oil, non-dairy milk, sugar and vanilla. **Banana** : Mash bananas, you should have approx. 1 1/2 – 1 3/4 cups. **Combine:** Add the wet ingredients and bananas to batter and mix until just combined. If the mixture seems too dry, add more non-dairy milk, maybe 1/4 cup at most. **Chocolate:** Add in chocolate chips and mix briefly. **Fill muffin tin:** Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 – 3/4 full. **Bake:** Place the muffins in the oven on the center rack and bake for 20 – 25 minutes. You can also test for doneness by inserting a toothpick into the center of one muffin; if it comes out clean, they’re ready. Remove from oven and let cool for 10 min. Makes about 12 muffins ### Notes **Store:** Cool completely, place muffins in an airtight container lined with a paper towel on the counter for up to 3–4 days. The paper towel will soak up moisture and keep them from getting too moist. You can also store them in the refrigerator for up to a week. To make gluten-free, use gluten-free all-purpose flour or gluten-free flour of choice. If using coconut oil, be sure it’s warmed and creamy or liquid. Add 1 teaspoon of cinnamon to the batch for a different flavor. I’ve made these using just the 2 teaspoons of baking powder with great results. If you don’t have baking soda on hand, you can omit it. **RECOMMENDED EQUIPMENT:** I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too! * Prep Time: 10 min * Cook Time: 20 min * Category: Bread * Method: bake * Cuisine: American ### Did you make this recipe? Be sure to leave a star rating and comment below! Tag your photos @thesimpleveganista on Instagram and hashtag it #thesimpleveganista **FOLLOW TSV** on Facebook, Instagram, Pinterest, Youtube, or Subscribe (email) for more recipes and inspiration! ♥︎ * Share * Pin

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