Vegan Muffins- One Bowl!

4.88 from 77 votes

These chocolate chip vegan muffins are soft, fluffy, and naturally sweetened with banana and maple syrup. This easy one-bowl recipe makes the perfect vegan banana muffin for breakfast, snacks, or meal prep.

Prep Time5

Cook Time18

Total Time23

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Author: Brita Britnell

Ingredients

1 cup flour I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute
½ teaspoon baking soda
1 teaspoon baking powder
pinch salt
½ teaspoon cinnamon
¼ cup maple syrup
½ cup almond milk
3 tablespoons nut butter I used peanut butter this time but have also made these with almond butter
1 teaspoon vanilla extract
1 medium banana mashed
½ cup of non dairy chocolate chips- I used mini chocolate chips*

Instructions

Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
Sift together the flour, baking soda, baking powder, salt, and cinnamon.
Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
Gently stir in the chocolate chips.
Evenly spoon the mixture into the 6 muffin cups.
Top with a few more chocolate chips if desired.
Bake in oven for 20-25 minutes or until golden brown.
Let cool slightly and ENJOY!!

Video

Notes

*you can make these gluten free by using oat flour OR a gluten free 1-1 flour but I have not tried these with almond or coconut flour

*the chocolate chips can be swapped for an even amount of something else such as fruit, nuts, etc. Get creative and have fun!

Storage Instructions - Store leftover muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

These muffins also freeze well. Place cooled muffins in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Nutrition