Vegan Banana Chocolate Chip Muffins
Moist and delicious vegan banana chocolate chip muffins with simple ingredients. No fancy ingredients are needed, and they're ready in about 35 minutes! The muffin recipe is dairy-free, egg-free, gluten-free, refined sugar-free, healthy, and easy to make. Perfect for breakfast and dessert!
Servings 8
Equipment
- Muffin pan*
Ingredients
Dry ingredients:
- 1 2/3 cup (150 g) oat flour gluten-free if needed (see notes)
- 1/3 heaped cup (75 g) coconut sugar (see notes)
- 1 tsp baking powder
- 1/3 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (60 g) dairy-free chocolate chips + more for the top
Wet ingredients:
- 1/2 cup (120 ml) plant-based milk (see notes)
- 2 small/medium (160 g) bananas mashed (see notes)
- 1/4 cup (65 g) nut butter (see notes)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- You can watch the video in the post for visual instructions.Line a muffin pan with paper liners and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).
- Add the dry ingredients (except chocolate chips) to a large mixing bowl.
- Mash the bananas in a different medium-sized bowl with a fork. Add the other wet ingredients and stir until combined. You can also blend all wet ingredients in a blender or food processor.
- Add the wet ingredients to the dry ingredients and stir with a whisk. You can also use a hand mixer.
- Finally, stir in the dairy-free chocolate chips.
- Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
- Bake for about 25 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert a toothpick into the center of one muffin. It should come out almost clean (it's ok if there are some crumbs attached to the toothpick, but it shouldn't come out wet).
- Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Flour: You can use regular all-purpose flour, whole wheat flour or spelt flour instead of oat flour. A gluten-free 1:1 all-purpose flour should work fine too (I haven't tried it though).
- Sugar: Use brown sugar, white sugar, date sugar or any other granulated sweetener instead of coconut sugar. For me, 1/3 of a cup is sweet enough, however, if you want sweeter muffins (simply taste the batter), you can add 1/2 cup of sugar.
- Plant-based milk: Any dairy-free milk is fine. Some examples are almond milk, cashew milk, coconut milk, oat milk, etc. I prefer milk that is higher in fat like canned coconut milk.
- Bananas: They should be very ripe, yellow with many dark spots. Please don't use green unripe bananas!
- Nut butter: I used peanut butter, but you can also use almond butter, cashew butter or coconut butter. If you don't have nut butter at home, you can use coconut oil or canola oil.
Nutrition Facts
Vegan Banana Chocolate Chip Muffins
Serving Size
1 muffin
Amount per Serving
Calories
208
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
10
%
Carbohydrates
29
g
10
%
Fiber
4
g
16
%
Sugar
13
g
14
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.