Description
These easy vegan chocolate chip banana muffins are super fluffy and moist, full of cozy spice, and packed with chocolate chips and sweet banana flavor. Made in just one bowl, no mixer required, naturally sweetened with coconut sugar, and freezer friendly. Whether you’re plant based or just out of eggs, these are sure to be a family breakfast favorite! Gluten free friendly.
Ingredients
- 2 medium bananas (about 1–1/4 cups), very ripe
- 2 tsp (10g) pure vanilla extract
- 1/2 cup (120g) olive oil
- 2/3 cup (128g) coconut sugar ¹
- 1/3 cup (75g) unsweetened almond milk ² (or other milk of choice)
- 1 Tbsp (9g) ground flaxseed
- 1–1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp Kosher salt
- 1–1/2 tsp (9g) baking soda
- 1–3/4 cups (210g) all-purpose flour, spooned and leveled
- 1/2 cup (85g) semisweet chocolate chips, divided ³
Instructions
- Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners or lightly grease with baking spray. Set aside.
- In a large mixing bowl, use the back of a large fork to mash the banana until smooth and only very small lumps remain. Whisk in the vanilla and olive oil until combined.
- Whisk in the sugar and milk. Switching to a spatula, stir in the flaxseed, spiced, salt, and baking soda.
- Gently fold in the flour and about two-thirds of the chocolate chips,³ until just combined and no streaks of flour remain. Be careful not to overmix.
- Use a medium cookie scoop to divide the batter between the muffin cups. They will be mostly full. Sprinkle with the remaining chocolate chips.
- Bake for 15-18 minutes, rotating once halfway through, until the muffin tops are golden, gently domed, and a cake-tester inserted into the centers comes out mostly clean.
- Remove from the oven and let cool in the muffin tin for 10 or so minutes, before carefully removing and cooling completely on a baking rack. Enjoy!!
Notes
¹ Instead of coconut sugar, you can also substitute equal parts granulated sugar (1/3 cup/66g) and light brown sugar (1/3 cup/71g).
² My favorite unsweetened almond milk for baking is made by Malk which doesn’t include any gums or stabilizers. Feel free to use your favorite non-dairy milk or cow’s milk (for a non-vegan version).
³ I like to use a combination of 2/3 standard chocolate chips swirled into the muffin batter, and 1/3 mini chocolate chips sprinkled on top. And while chocolate chip muffins are the best, for a banana nut version, you could also add up to 1/2 cup of your favorite chopped nuts (walnuts would be great!) instead.
For mini muffins: divide the batter between a lightly greased 24-cup mini muffin tin (about 3/4 full). Bake at 350℉ for 15-18 minutes.
For a banana bread loaf: grease the bottom and sides of a 4-inch-by-8-1/2-inch loaf pan with butter and dust lightly with flour. Bake at 350℉ for 45-55 minutes. Let cool for 30 mins in the pan before removing and cooling completely on a baking rack.
Keywords: vegan chocolate chip banana muffins, easy banana muffin, chocolate chip muffin, vegan baking, egg free muffin, chocolate chip, one bowl, no mixer, healthy muffin, bakery style, coconut sugar