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Vegan Banana Chocolate Chip Muffins

The best vegan banana chocolate chip muffins are moist and delicious, packed with chocolate chips and make the perfect breakfast or snack.

Vegan banana chocolate chip muffins in a stack.

Vegan banana chocolate chip muffins, I mean it’s all right there in the name isn’t it? It’s clearly to die for!

Banana bread is one of my favorite things and having them in muffin form, with chocolate chips is a very fine idea.

And making these muffins is even easier than making banana bread. So what’s not to like?

And if you’re a fan of all things banana, then definitely check out our vegan banana bread, our vegan chocolate banana bread and vegan chocolate chip banana bread and our vegan banana bread muffins. Also our vegan banana cake and vegan banana cupcakes.

Ingredients You’ll Need For These Muffins:

Ingredients for vegan banana chocolate chip muffins.

Ingredient Notes

  • Ripe bananas – bananas should be yellow and very spotty but still firm.
  • Light brown sugar – is a perfect complement to the bananas and cinnamon in terms of flavor. But you could also use dark brown sugar, the color of the muffins will just be darker.
  • Soy milk – can be switched for a different non-dairy milk.
  • Coconut oil – helps to keep the batter nice and thick. Thick batter = good muffins! You can switch the coconut oil for vegan butter.
Vegan banana chocolate chip muffins and sprinkled chocolate chips.

How To Make Vegan Banana Chocolate Chip Muffins

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.
Dry ingredients added to mixing bowl and mixed.
  • Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.
Bananas, soy milk and coconut oil added to blender and blended.
  • Pour the blended mix out over your dry ingredients and mix into a batter. Don’t overmix.
Wet ingredients added to dry and mixed in.
  • Add chocolate chips and fold them in.
Vegan chocolate chips added to batter and folded in.
  • Divide the batter evenly between the muffin partitions of your muffin tray (sprayed with non-stick spray). Add extra chocolate chips directly to the tops of the muffins before baking.
  • Bake at 350°F for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).
Banana chocolate muffins before and after baking.
  • Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.
Vegan banana chocolate chip muffins cooling on a wire cooling rack and then ready to serve.

No Ripe Bananas?

To make these muffins, you need some ripe spotty bananas on hand. If you get a craving for banana muffins and you don’t have ripe spotty bananas on hand, then you’re in luck. Because there is a way to cheat this part a little.

If you have bananas that are yellow instead of very ripe and spotty, what you can do is put them in the oven on a parchment lined tray (whole, with peels on) and bake them at low heat (300°F/150°C) for 15-30 minutes, checking on them after 15 minutes.

The skins will go black but inside they get super sweet and pretty much exactly like you would get if they were super ripe bananas. I wouldn’t try this with green bananas, but if yours are already yellow, just not super spotty and ripe yet, then this is a handy trick.

So if you’re dying to make these muffins and only have yellow bananas on hand then you can still go ahead and make them.

Vegan banana chocolate chip muffins with banana in the background.

Baker’s Tips

Thick batter. We used coconut oil for this and I like it for these muffins, as it’s nice and thick (in its solid form) and it’s very useful to have a thick batter when you make muffins. Generally, thick batter equals good muffins, but it also means the chocolate chips won’t just sink straight to the bottom. You want that chocolate evenly dispersed.

Blend the bananas. Blend the bananas with the soy milk and the coconut oil so you don’t even have to melt the coconut oil first. It’s very handy! Sure, it does mean you have to get your blender involved (extra washing up) but it’s entirely worth it because it distributes the banana flavor evenly throughout, and it creates a really good texture as well.

Vegan banana chocolate chip muffins turned on their side.

Storing and Freezing

Like all muffins, day 1 is PEAK delicious. You don’t generally go to the bakery and ask them for their day old muffins. Case in point! But that being said, you can store them in an airtight container at room temperature for 3-4 days or in the fridge. If you store them in the fridge then pop them in the microwave for 15-seconds to warm them up before serving. Or just let them come to room temp before serving.

You can freeze these muffins, but make sure you do it on the day of baking, so you can lock in the freshness. Let them cool completely before freezing. They are freezer safe for up to 3 months. Thaw them in the fridge and then bring to room temp before serving.

Stack of three vegan banana chocolate chip muffins.

More Vegan Muffin Recipes

  1. Vegan Chocolate Chip Muffins
  2. Vegan Blueberry Muffins
  3. Vegan Chocolate Muffins
  4. Vegan Carrot Muffins
  5. Vegan Zucchini Muffins
  6. Vegan Bran Muffins
Vegan banana chocolate chip muffin broken in half.

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan banana chocolate chip muffins in a stack.

Vegan Banana Chocolate Chip Muffins

The best vegan banana chocolate chip muffins are moist and delicious, packed with chocolate chips and make the perfect breakfast or snack.

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Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12

Calories: 281kcal

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Instructions

  • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.

  • Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, salt and cinnamon. Mix together.

  • Measure the bananas and then add them to a blender jug along with soy milk and coconut oil. Blend until smooth.

  • Pour the blended mix out over your dry ingredients and mix into a batter. Don’t overmix.

  • Add chocolate chips and fold them in.

  • Divide the batter evenly between the muffin partitions of your muffin tray. Add extra chocolate chips directly to the tops of the muffins before baking.

  • Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with melted chocolate, no wet batter).

  • Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool.

Notes

  1. Measure the flour correctly. Weigh your flour on a food scale for the best accuracy. Alternatively use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. 
  2. Measure the banana correctly. If you have a food scale, then simply weigh the peeled banana for the correct amount. If you don’t have a food scale then mash the banana first so that you can measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
  3. Storing: These muffins are BEST when fresh but can be stored in an airtight container at room temperature or in the fridge for 3-4 days.
  4. Freezing: They can also be frozen for up to 3 months.

Nutrition

Serving: 1Muffin | Calories: 281kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 129mg | Fiber: 2g | Sugar: 27g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan




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