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
Ingredient Notes
- 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.
Recipe
Vegan Chocolate Chip Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
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.
Ingredients
- 2 Tbs ground flaxseed
- 3-4 very ripe bananas (about 1 ½ cups mashed)
- ½ cup brown sugar, packed
- ¼ tsp salt
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¾ tsp vanilla extract
- ¼ cup coconut oil, melted
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ½ cup chocolate chips or chunks
Instructions
- Preheat oven to 375 degrees and prepare your 12 cup muffin tin either with liners or lightly grease with some oil.
- In a small bowl prepare your flax egg by mixing the ground flaxseed with 5 Tbs of water and set aside for a few minutes.
- In a large bowl, use a fork to mash the bananas up. It's ok to leave some lumps.
- Stir the flax mixture into the mashed bananas along with the brown sugar, salt, baking soda, cinnamon, and vanilla.
- Add in the melted coconut oil and stir well until the oil is completely incorporated into the mixture.
- Stir in the flour and oats until combined. No need to overmix, this should be slightly lumpy.
- Fold in the chocolate chips.
- Divide the batter between the 12 muffin cups, it's about ¼ cup each. Top with a few additional chocolate chips if you'd like.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for a few minutes in the pan before transferring to a wire cooling rack.
Notes
- After they've cooled completely, you can store them in an airtight container on the counter for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 202
- Sugar: 13
- Sodium: 163
- Fat: 7.5
- Saturated Fat: 5.5
- Carbohydrates: 31.2
- Fiber: 2.1
- Protein: 3.1
Related Recipes
Here are some other recipes we love!
Jeannie says
its vegan, top with chocolate I love it. I always make banana bread I’ll try the muffin next 🙂
Jacq says
I love the look of these muffins and can almost taste how good they will be! Definitely baking a batch for my kids. Thanks!
Cindy Mom the Lunch Lady says
This is a great vegan recipe. I have ripe bananas I need to use up and I beet my kids would love these!
Sammy says
Yum, these look great! I always love trying new banana muffin recipes to use up the bananas in my freezer, and I will definitely be trying this recipe soon. What I'm dying to know is... where did you get that cute muffin pan? It looks like silicone? I love the color of it! I only ever see bright primary colors for silicone baking pans. Thanks!!
Kris says
Thank you! We always have frozen bananas to use up as well 🙂
The muffin pan is a vintage aluminum pan that I picked up on etsy because I loved the color. I just took a look at it and there are absolutely no markings on it whatsoever so I have no idea what brand it is.
Sammy says
Oops I never saw your reply. Ohhh, got it! Etsy is so great for finds like that. No worries on the brand, thanks for checking for me though! I'll keep my eye out for one like it.
Also, I made these muffins today with an all-purpose GF flour and added some walnuts. Oh my goodness, they are so good! Super fluffy and the perfect amount of banana flavor. Will be making these often in the future, and hopefully in my very own vintage cute-colored muffin pan! haha 🙂
Kris says
Yay - I'm so happy that you enjoyed them!
Thanks for letting me know that they worked with the GF flour 🙂