These vegan chocolate chip banana muffins are so good! We like to whip a batch of them up whenever we have overnight guests because they smell divine and keep really well.
They also make for a great grab and go breakfast. Make some this weekend.
You won't regret it!
Table of Contents
- Bananas - the riper and spottier the better! Frozen works well too, just defrost them until they are soft enough to mash up.
- All purpose flour - but you could also sub in some whole wheat or gluten-free as well.
- Brown sugar
- Rolled outs - these are sometimes also called old-fashioned oats
- Ground flaxseed meal - this is used to make a flax egg for binding everything together.
- Coconut oil - this gets melted so can be subbed with melted vegan butter or vegetable oil
- Baking soda
- Salt, cinnamon and vanilla extract for some yummy flavors.
- Chocolate - I used chocolate chunks this time, but chocolate chips work well too!
Step By Step Instructions
Preheat your oven to 375 degrees. If not using cupcake liners go ahead and lightly grease your muffin tin.
In a small bowl mix the flax meal with 5 Tbs of water and set aside for a few minutes.
In a medium/large bowl mash your banana up. It doesn't have to be perfectly smooth, some chunks are ok.
Add the flax mixture to the bowl along with brown sugar, salt, baking soda, cinnamon and vanilla. Mix until combined.
Then add in melted coconut oil and stir for a few minutes until the oil in thoroughly incorporated.
Mix in the flour and oats with a spoon. No need to overmix this, the batter should be slightly lumpy.
Now fold in the chocolate chips and that's it!
Spoon ¼ cup of mixture into each cup of a standard size muffin tin and top with an extra chocolate chip or two.
Bake for 18-20 minutes and let cool in the pan for a few minutes before transferring a wire cooling rack.
Frequently Asked Questions
Yes! Whenever I have an extra banana or two that needs using up, I peel and freeze it for using in muffins and breads later. Just pop it in the microwave on defrost and it's ready to use in this recipe.
You sure can. These are great without the chocolate chips. Try adding some walnuts or pecans instead or even some blueberries.
Storing and Freezing
Let the muffins cool completely, then store in an airtight container at room temperature. These keep for several days (if they last).
I don't typically freeze these because it's so easy to whip up a fresh batch of them, but you can freeze them if you'd like.
Here are some other recipes we love!