I always try to have a batch of plant-based banana chocolate chip muffins in the house. They are so easy to whip up and save me whenever I run out the door and need a quick snack. Andrew also loves having them packed in his lunch, so I always try to tuck a few in his cooler. Make these for your friends and family, and you’ll instantly be their favourite person because who doesn’t love banana chocolate chip muffins?

❤️ Why You’ll Love These Vegan Banana Chocolate Chip Muffins

• Perfect Grab-and-Go Snack: These muffins are ideal for busy mornings or tucking into lunchboxes.
  Simple Ingredients: Made with pantry staples you likely already have on hand.
• Nutrient-Rich: Bananas add natural sweetness while providing potassium, vitamin B6, and other essential nutrients.
• Crowd-Pleaser: A classic combination that both kids and adults will devour.

🍲 Ingredients

Ripe Bananas – The star of these muffins! Bananas not only provide that classic flavor and moist texture but also pack impressive nutrition: 9% of your daily potassium, 33% of vitamin B6, 11% of vitamin C, plus magnesium, copper, and manganese. The riper your bananas, the sweeter and more flavorful your muffins will be.

Bob’s Red Mill All-Purpose Flour – Having quality ingredients stocked in my pantry is essential for plant-based baking. Bob’s Red Mill flour creates the perfect texture in these muffins – not too dense, not too light. It’s widely available in grocery stores and online, making plant-based baking accessible and convenient.

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👩‍🍳 How to Make Vegan Banana Chocolate Chip Muffins

1. Preheat your oven to 350F.
2. 2. Lightly coat 12 muffin tin liners with coconut oil spray.
3. In large bowl, mash your bananas with a fork. Whisk in the egg replacement, coconut milk and sugar.
4. In a separate bowl, combine flour, baking soda and salt.
5. Add flour mixture to banana mixture and combine well. Then fold in your chocolate chips and walnuts.  You can now dollop equal amounts of batter into 12 muffin cups. Bake 20 minutes or until toothpick inserted in centre comes out clean.
6. Cool for 3-4 minutes in pans then remove and cool completely on wire rack.  Serve with vegan butter! Yum!

🗒 Tips and Tricks

• Banana Ripeness: Use very ripe bananas with plenty of brown spots for the sweetest flavor.
• Don’t Overmix: Stir just until the ingredients are combined to avoid tough muffins.
• Chocolate: Save some chocolate chips to sprinkle on top before baking.

🗒 Substitutions

• Flour Options: For a different nutritional profile or to meet dietary needs, swap all-purpose flour for whole wheat flour or a 1:1 gluten-free blend.
• Sweetener Choices: Reduce sugar by using 3/4 cup instead of 1 cup, or try coconut sugar for a different flavor.
• Mix-Ins: Replace chocolate chips with dried fruit or walnuts with pecans or seeds for variety.

🗒 Best served with

• Easy Strawberry Smoothie
• Delicious Green Smoothie
• Egg Breakfast Skillet

👝 How to Store Leftovers

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a zip-top bag for up to 3 months.

🤔 Common Questions

Vegan Banana Chocolate Chip Muffins

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🧁 These vegan banana chocolate chip muffins are packed with ripe bananas and melty chocolate in every bite – perfect for quick breakfasts and lunchboxes, ready in just 40 minutes!

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Prep Time 15 minutes mins

Cook Time 23 minutes mins

Total Time 40 minutes mins

Servings 12

Ingredients

  

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• 3 medium very ripe bananas
• 1 bob’s red mill egg replacement
• 1/3 cup sweetened or unsweetened condensed coconut milk
• 1 cup packed brown sugar
• 1 1/2 cups bob’s red mill All Purpose Flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup vegan chocolate chips
• 1/4 cup chopped walnuts

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Instructions

 

• Preheat your oven to 350F.
• Lightly coat 12 muffin tin liners with coconut oil spray.
• In large bowl, mash your bananas with a fork. Whisk in the egg replacement, coconut milk and sugar.
• In a separate bowl, combine flour, baking soda and salt.
• Add flour mixture to banana mixture and combine well. Then fold in your chocolate chips and walnuts.  You can now dollop equal amounts of batter into 12 muffin cups. Bake 20 minutes or until toothpick inserted in centre comes out clean.
• Cool for 3-4 minutes in pans then remove and cool completely on wire rack.  Serve with vegan butter! Yum!

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Disclaimer: This post was sponsored by Bob’s Red Mill