Chocolate Chip Vegan Muffins
This post may contain affiliate links. Please read my disclosure policy.
Today I’m sharing a revamped version of THE MOST POPULAR recipe on my blog: Chocolate Chip Vegan Muffin Recipe! These muffins are made with simple ingredients and come together in ONE big bowl.
While I love chocolate chips mixed into my muffins, you can easily replace the chocolate with blueberries, nuts, or whatever else your heart desires!
**This recipe post was updated on April 24, 2023 with new photos and text but the recipe itself is the same!**
Hopefully by now you now how much I LOVE these muffins. I’ve shared various versions of them over the years including these Blueberry Vegan Muffins and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!).
I always get tagged in SO MANY Instagram posts and stories (especially on the weekends) of y’all making these muffins and it makes me so happy :D
Since the photos were so old and really didn’t do the recipe justice, I figured that it was time for a nice little refresh.
Why these Vegan Chocolate Chip Muffins are SO GOOD:
- they’re fluffy and moist
- SO SO easy to throw together requiring just ONE bowl to stir everything together
- easily customizable: you can swap out the chocolate chips for fruit, nuts, seeds, or whatever floats your boat :) You can also swap out the peanut butter for any other nut or seed butter that you wish.
- make for amazing leftovers! Seriously- I often double the recipe so that we can have them for breakfast for a good few days.
- they’re made with simple ingredients that you probably have in your pantry RIGHT NOW
What’s in these vegan muffins:
- Flour– I pretty much always make these with all purpose flour. I often get asked how you can make these muffins gluten free and my best advice is to use a gluten free 1-1 flour. I have tried these with oat flour and while they’re didn’t end up quite as light and fluffy, they DID still taste delicious.
- Maple syrup– this sweetens the muffins while keep the ingredients plant based with natural ingredients.
- Milk– I most often use almond milk BUT you can really use any milk that you have on hand! I’ve tried these with a lite coconut milk and oat milk before as well.
- Peanut Butter– love love love peanut butter in these but I often get asked what can be used in it’s place. Honestly, really any kind of nut or seed butter would work well in this recipe. Actually, I keep meaning to try these out with tahini but haven’t done it yet. Sounds so good! The MAIN THING you need to know is that this works best with a drippy nut/ seed butter. You do not want to use something like jif as it’s too thick. If that’s all you have on hand, try mixing in a tablespoon of coconut oil into the batter to thin it up a bit.
- Banana– ? you do taste the banana in these muffins but it’s not overwhelming. Similar to with banana bread, it’s best if you use a ripe banana. And if you’re looking for a substitute, you can swap the banana for apple sauce.
- Chocolate Chips– as I’ve already mentioned, you can swap the 1/2 cup of chocolate chips with 1/2 cup of fruit such as blueberries or raspberries or you can swap it with nuts, seeds, or whatever your little heart desires!
How to store these muffins:
As I mentioned, these muffins make for AMAZING leftovers. So, you might be wondering the best way to store them. If you’re planning to eat them all within 48 hours then you can store them in an air tight container on the counter.
BUT if you want them to last a bit longer, I suggest storing them in an air tight container in the fridge. When ready to eat, you can heat them up in the oven or microwave (because who wants a cold muffin!?).
MORE VEGAN MUFFINS THAT YOU’LL LOVE:
See How to Make the Vegan Muffins here:
Chocolate Chip Vegan Muffins
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegan
Description
ONE BOWL easy and delicious VEGAN muffins!
Ingredients
- 1 cup of flour (I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute)
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- pinch of salt
- 1/2 teaspoon of cinnamon
- 1/4 cup of maple syrup
- 1/2 cup of almond milk
- 3 tablespoons of nut butter- I used peanut butter this time but have also made these with almond butter
- 1 teaspoon of vanilla extract
- 1 medium banana, mashed
- 1/2 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!!
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!
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 276
- Sugar: 22 g
- Sodium: 222.4 mg
- Fat: 10 g
- Carbohydrates: 44.1 g
- Protein: 5.6 g
- Cholesterol: 0 mg
Keywords: vegan muffins
This post may contain affiliate links. Please read my disclosure policy.
156 Comments on “Chocolate Chip Vegan Muffins”
Vegan chocolate muffins look incredible! xx adaatude.com
Awesome recipe! I love these! I just turned vegan last year!
Will the peanut butter/almond butter taste be strong??
I’ve found that the peanut butter has a stronger taste than the almond butter. You do taste the nut butter in these but it’s not a strong taste or smell
Thanks! I made them with flax milk and sunflower seed butter to make them nut free as well. I also used coconut sugar instead of brown sugar they turned out great!
I was looking for a healthier muffin recipe with no eggs since I ran out and found this one and thought I’d give it a try. I’m not vegan, just vegetarian. Things I changed were: I doubled the recipe, didn’t sift the dry ingredients together (I don’t have a sifter), used regular milk, and 1/2 white flour and 1/2 whole wheat. I used the ground flax with water as the egg substitute. They turned out great! Light and fluffy and they rose up really high! I will totally make these again!!
Yay! So glad that you liked them Stephanie! And thanks for coming back to tell me how you tweaked the recipe….always love hearing the different ways that people try my recipes! Need to make these again soon myself!
Just made these. Doubled the recipe, but had to add a little more milk than called for. Turned out AMAZING.
yay!! Thanks for the note about the milk! Glad you liked them!
Ok, I’ve made these and they’ve turned out beautifully, but the last 3 times I’ve made them the middle isn’t rising. Everything has stayed the same except the nut butter, but I didn’t think that would make a difference? Amateur baker here :) Any help would be wonderful!
Do you mean that the middle isn’t baking? Like it’s still a bit raw inside? You could try baking them at a slightly lower temperature but for a bit longer
Just made these with aquafaba in place of the flax egg and they are great! Also quadrupled the recipe to give some away. Worked well.
Lovely! I made the suggested substitutions of apple sauce instead of banana and tahini instead of nut butter. I got 12 standard-size cupcakes out of this recipe (standard for the UK, that is!) and will definitely be making these again.
★★★★★
Also supper happy with this recipe! My 12-year-old is experimenting with vegannism (a word?) and she loved these — as did my other 3 non-vegan kids… I used almond butter, almond milk and the flaxseed egg – they were great. Highly recommend…
Just made this with the following changes:
Earth balance ‘butter’ and water instead of the nut-based ones (BF is allergic :-( )
Half-and-half whole wheat and all-purpose
Doubled the recipe
This is becoming a staple to take to meetings now!
Thanks!
It’s been a few months since i did the recipe and tonight i realized that some ingredients have changed!
Maple syrup instead of brown sugar and banana instead of flax/chia egg.
Could it be possible?
Yes! I wanted to make the recipe a little better as the old recipe often turned out a bit too thick and dry for me. BUT if you want the original recipe, I swapped the maple syrup with 5 tablespoons of brown sugar and the banana with a flax egg
Thank you for taking the time to answered.
Both recipes are delicious!?
These were delicious! A great way to start the morning. Thank you so much for sharing this recipe.
Yay! So glad that you liked them!!
★★★★★
Can you freeze these muffins? If you do not freeze them, how long will they keep for?
These are GREAT for freezing actually! I honestly can’t say how long they would keep in the freezer since I always end up eating them within a few weeks. On the counter in an air tight container, they will stay good for about 3-4 days.
Thanks so much for your reply, looking forward to making these at the weekend! :)
Can you use Bob’s Red Mill Egg Substitute? Can you substitute the chocolate chips for raisins?
Such a good questions but unfortunately I have never tried it. I have some of their egg replacer in my cabinet and will try and test it out this week. Please let me know if you try it as well!
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I made this recipe tonifht but not in muffin but as a normal cake :)!
★★★★★
so glad to hear that it worked out! Now I want to try make this in cake form with a good creamy frosting!
These are amazing and sooo easy to make. I never comment on recipes but this is one of the most simple, healthy muffin recipes I’ve come across. Thank you!!
★★★★★
aww yay!! It means a lot to me that you came back and commented. so glad that you liked them
★★★★★
Is it ok if the peanut butter I use has salt in it? Or will that ruin the muffins? It’s all natural peanut butter made of just roasted peanuts and salt.
That should definitely be fine! I’ve used salted peanut butter before. The recipe calls for a pinch of salt but since your peanut butter has salt, you can just skip that pinch of salt in the recipe!
Mine turned out a bit moist but they taste delicious.perhaps I add more flour next because my cup was about 107 gr.Do you have any idea how many calories each contains?
★★★★★
Hello
Did you think I should add more flour than the 107 gram I added?so that the muffins won’t be very moist.Also,still waiting for an info regarding the calories of each muffin.
Thank you
What kind of flour
I use all purpose but you could also use whole wheat or pastry flour OR a gluten free 1-1 substitute flour
Made this today and it smells & tastes heavily of the banana. The consistency is nice, but this needs to be renamed “Banana Vegan Muffins”. Neither the chocolate chips nor the maple syrup could combat the power of the banana in this recipe.
★★
Thanks for the comment! I’ve actually tested this with several other binding agents (a flax egg and apple sauce). I personally like the banana best BUT I know it’s definitely not for everyone. I’ll update the recipe with other options besides the banana
I substituted a half cup of applesauce for the banana and used tahini instead of nut butter. My husband loved them! My son requested these instead of cake for his nineteenth birthday! They are so light and taste great. When I make them later this week, I’m going to try maple extract and chopped pecans instead of the cinnamon and chocolate chips.
oh yum! that sounds amazing! I love that your son wanted these over cake :D Thank you so much for coming back to let me know!
★★★★★
I made the recipe 4 times until I finally baked the “best peanut butter banana muffin”.I added 130 gr all purpose flour,55,gr natural peanut butter,82 gr maple syrup,120 gr almond milk,1 big ripe banana and 40 gr choco chips.the result was fantastic,soft but not moist peanut butter smelly muffins,without,tasting the banana.These are my favourite muffins from now on.
Thank you very much
I always love to hear the ways that people add to/ change up my recipes! Gives me good ideas for the future and how I can make them even better. So glad you like them!
I love these muffins so much! Last time that I made them, I used regular milk and dairy chocolate chips and they were delicious, but this time I’m actually going for a full vegan muffin and they were still amazing! Do you think using blueberries instead of chocolate chips with this recipe would make a delicious blueberry muffin?
aww yay! so glad that you liked them! I’ve made this exact recipes with blueberries before and it turns out perfect!
★★★★★
I LOVE that this only required one bowl! Seriously so easy and yummy. Can’t wait to make these again! I will say that you could definitely taste the banana a little, but it wasn’t overbearing and I don’t mind!
★★★★★
So glad that you liked them and thanks for coming back to let me know!
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Hi,
I am excited to try this recipe! Do you recommend using sweetened or unsweetened almond milk?
Thanks!
either will work really. I’ve only tested it with unsweetened so would recommend that :)
I just made these and they are excellent! I used almond butter and whole wheat flour. Taste delicious and are healthy. The whole family loved them. Thanks for the great recipe!
★★★★★
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I tried this recipe without the chocolate chips and it is still yummy ! Recommended.
★★★★★
Why is everybody talking about flax eggs???? Did I miss something? I didnt see them listed in the ingredients?
Mine are in the oven right now so I’m hoping I didnt miss anything!!!I guess I’ll soon find out
I will rate it and give you my results as soon as they come out!!! Wish me luck!!!
Nothing but superb! I’ve used homemade almond butter and mylk and can’t describe the heavenly taste of those muffins ?. Thank you very much!
These are the best vegan muffins ever made!!! They cook so well in the middle, better than any recipe ever before. You can alter the recipe any way you like, replacing the chocolate chips with blueberries or even apples! I usually double the cinnamon in the recipe because it is just delicious! You can even make a little loaf with this recipe!
★★★★★
Thanks for coming back to let me know, Ariana!! These are some of our all time favorite muffins!
No problem! (Sorry for the extra comment down below :) I just wanted to let everyone know that you can even make apple cinnamon muffins!)
★★★★★
This is the absolute best vegan muffin recipe! I have made these muffins at least four times and they have turned out perfect each time! I really like how you can make the recipe unique to your liking because of how simple and easy it is! I have made these with chocolate chips, blueberries, and now I am making apple cinnamon muffins! They are light and fluffy on the inside but warm and crispy on the outside!
★★★★★
omg yes!! love this! I’ve made them a LOT of different ways as well and love how versatile they are!
Great recipe and so simple! I substituted the maple syrup for honey (what i had on hand) and turned out great! I did add 2 tablespoons of oil because i thought the batter looked a little dry. They were delicious! And not too sweet tasting! Will be doubling the recipe size next time ;)
★★★★★
yay! So glad that you liked them and thank you for coming back to let me know!!
I modified the recipe to have no added sweetner/vanilla (instead I used two unripe bananas) and more chocolate chips! They turned out to be savory with bits of sweetness due to the chocolate chip!
Love it.
Thank you for sharing the recipe
★★★★★
Simply delicious! I substituted the maple syrup with date puree and almond milk for soy milk. Best vegan chocolate chips I’ve made so far, thank you! :)
★★★★★
These were absolutely scrumpdillyicious!!
★★★★★
I made a cake out of it and since I didn’t have any chocolate chips I “invented” an easy icing: icing sugar, pure cocoa powder, cinnamon, vanilla and almond milk, mixed and spread across the hot cake, it’s actually quite amazing. Thanks for the recipe!
★★★★★
omg love this!!! Now I want to try it :D
Can i use somethin else instead of maple syrup? Its very expensive in my country
pretty much any liquid sweetener should work if you have access to agave or something like that?
Hi, can I use almond powder or coconut powder? Or maybe oats powder?
Here in Brazil it is really difficult find Maple sirup, can I use honey or xylitol (which one you thing will be better?)
Thank U
Could I use spelt flour?
unfortunately I don’t have much experience with spelt flour so I can’t say for sure. sorry about that!
Amazing muffins!! But my husband is reluctant to try it without knowing some caloric info (diet). Would you happen to know how many calories this is? Thanks!
Can you use oat flour?
Perfection! Simple, easy & delicious! Enough said! Plus my super-picky vegetarian kids ate them all up for breakfast and are asking if they can have them for lunch!
★★★★★
YAY! so glad that you liked them!!
Made these and they came out great! They taste better than any I’ve tasted.
★★★★★
yay!! So glad that you liked them!
I made this and they were great! I used cashew butter instead of peanut butter because I can’t eat peanuts. I also used a bit less of mini chocolate chips and added chopped semi sweet chocolate bars to make up the rest of the 1/2 cup of chocolate. I made 8 muffins in regular sized muffin tins and paper liners. So yummy! There is a slight banana flavor but I don’t really taste the nut butter I just taste the yummy. Thanks so much!
★★★★★
So glad that you liked them! And thanks for coming back to let me know :D
Hi. Wondering if you’ve changed up this recipe? I notice in the comments people talking about eggs, flax eggs or brown sugar, and none of those are listed as ingredients. Can you please clarify? Wanting to make these tomorrow.
It’s always been vegan but I changed up the formula a bit (this was a couple years ago at this point). the original recipe had brown sugar instead of the maple syrup and a flax egg instead of the banana. The current version is definitely better :)
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Hello Dear,
i really like your recipe as it seems super simple and delicious, so i decided to make it, however, the dough didn’t rise up as it should be, and the texture looks rather doughy, although i kept it in the oven for about 25 minutes. what do you think the problem is?
P.S: i added some berries beside the chocolate chips.
oh no! So sorry that these didn’t work out for you! The best I can guess is that your nut butter was much thicker or maybe your banana was much smaller? I make these muffins on a regular basis and never have issues. Sorry I can’t help more!
Obsessed! Added ground flaxseed and took out a little flour for added fibre. Then added sprinkles for my kids! Big hit in my house!!
Far too doughy in terms of flavour and texture – you could actually taste the flour. Not sweet enough for a muffin.
★★
Literally these are such good muffins. They were so quick and easy to make and tasted delicious. They didn’t last a full day at my house because everyone loved them so much. I’d 100% make again :)
★★★★★
Absolutely loved this recipe! I’m so impressed with how light and fluffy they are, as normally vegan muffins tend to be a little denser. I added strawberries which was great, but next time I think I’m going to dehydrate them a little so they’re not as gooey and retain a little but more of their flavor. Overall super easy to make and a fun recipe to play around with!
★★★★★
these muffins got me through COVID quarantine. WOW WOW WOW so delicious and such an easy recipe!!!
★★★★★
Whenever I have bad bananas these are the muffins I make, they’re so fluffy and yummy. All my kids love love love them. I always make a double batch every time.
So easy to follow and really tasty! And Vegan!
★★★★★
I recently made these and they were phenomenal. I had to alter the recipe just a little due to I only had coconut milk. I did 1/4 C coconut milk and added another mashed banana. They turned out perfect.
★★★★★
These muffins were so easy to make! They were so fluffy an delicious. Can’t wait to make these again!
★★★★★
I’ve made these 3 times now and they’re my absolute favorite vegan muffins!! So moist and fluffy and they come together so easily in one bowl. I’ve been making double batches lately!! They’re a must make!
★★★★★
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Made 6 chocolate chip and 6 zucchini and they were gone so fast everyone loved them so much including myself will definitely use this recipe again! Thank you ❤??
★★★★★
So glad that you liked it, Jane!! And thank you so much for coming back to let me know!
I made these this morning and I substituted the maple syrup for honey as I don’t have maple syrup on hand. Turned out great!! I was able to make 10 muffins by filling up each muffin cup about 2/3 full. So they didn’t have that “muffin top” but they were super yummy and moist. Will definitely make again.
I missed the star rating. I but I would give 5 stars!
★★★★★
These are the easiest sweet treat that I have ever made and they turned out delicious. If you leave then in the oven just king enough to let the top of the muffins harden, they will have a gorgeous caramelized layer on top. This recipe is my go too when I want a delicious and healthy snack.
★★★★★
It’s such an easy recipe with only few ingredients which I always have at home anyways! And sooo fluffy and tasty. I love it and will make it again soon! Thanks for sharing with us! <3
★★★★★
it is perfect.
★★★★★
Just made these …doubled recipe…these are wonderful! They rise and have a delicious moist and rich texture. I cut one open and spread peanut butter on the inside. I’ll do an extra 15 minutes on the treadmill….worth it!
★★★★★
I was a bit sceptical to try this recipe as it used maple syrup instead of sugar. All the reviews were 5 stars and positive so I decided to try it out! These muffins turned out to be great!!! Vegan desserts are often hard to master, and aren’t always fluffy. These muffins were delicious and the perfect fluffy-moist ratio! Definitely making these again!
★★★★★
This recipe is awesome! i’ve made these several times before and i’m about to make another batch this evening. Absolutely Delicious! I love the variations you can do with this recipe. I like to add nuts and/or dried cherries. Whatever you like! I love it! Simple, Quick and Delicious.
★★★★★
I made these the other day, and they were amazing, one of the best vegan cakes I’ve ever made, I hate to make and healthy food, so that’s probably why things aren’t always taste that great, but with this I just used date sugar instead of the Maple, and use buckwheat flour instead of normal flour, and used frozen blackcurrants instead of chocolate chips, and added a bit of almond essence instead of vanilla essence, and cashew you and maca a butter Instead of peanuts or almond butter, and I just amazing I have such a lovely flavour
I see that I made quite a number of errors, this is because I was dictating, and did not check my work, apologies, they are lovely and healthy – at least for a cake.
These excellent muffins turned out very well! When I made them for the first couple times, I made 8 muffins instead of 6! Very flavorful muffins, which you could taste the peanut butter very well!
★★★★★
PERFECTION!!! Had to make a couple of changes (regular Jiff peanut butter that i soften a few seconds in microwave with my substituted brown sugar/water syrup substitute for Maple Syrup). Will have to try with real Maple Syrup.
These muffins are absolutely amazing. The texture beats any vegan cake or muffin that I have ever made. Just WONDERFUL! I can see why they are so popular and am looking forward to different add-ins. Did I mention that I am in love with your muffins. Good job, Brita!
These were THE BEST vegan muffins I’ve ever tried. They were super easy to make and I had all the ingredients on hand! Thank you for this awesome recipe!!!
★★★★★
These were so easy to make. And everyone loved them. I have saved the recipes
★★★★★
Is there a way to make this recipe with less calories? I’ve made this many, many times and I’m challenging myself to find a way to make this with less calories. I’ve taken out the peanut butter.
★★★★★
These were delicious! Definitely a keeper!
★★★★★
I made these almost exactly how it was written, but all I had were chunky vegan chocolate chips. The fluffiness of the muffins, combined with the chocolate chips melting under the warmth in my mouth was divine.
I made these on a whim and it definitely satisfied my craving. Thank you for sharing!
★★★★★
I am allergic to bananas. How much applesauce should I substitute? Thanks!
Great vegan muffin, bakes up beautifully. Don’t skip the add ins – key for breaking up the texture. We loved these with chocolate.
★★★★
I tried this recipe several times and it always came out delicious.
You may need to add a little bit more liquid (it was my case) but the taste isnt affected. I put chocolate chips and walnuts, I think this combo is the best.
Thank you for the recipe
★★★★★
Thank you so much for you sharing this amazing recipe! I just made them this morning and learned that I can use nut butter to replace butter, thank you for that! Just turning 1yr vegan. I was vegan in my early 20’s and never made the things I am making now. I appreciate everything you have shared on the internet, thanks again.
★★★★★
Followed the recipe step by step and they turned out delicious! I only had a smaller 12 cup muffin tin and the recipe gave me a total of 9 smaller muffins so that was great. My oven tends to burn things when it gets the chance so I always take my temp down when baking, which put me at about 160 C (I’m from Australia so 350 F = around 176.7 C here) and they cooked for 20 mins and came out golden on the outside and fluffy in the middle. Thanks for the recipe I will be making these again :)
★★★★★
These are amazing! I followed someone else’s modification and used 1/2 cup of applesauce instead of banana. I skipped the cinnamon and used more maple syrup in place of the vanilla. Came out fluffy, moist and perfect with a glass of milk.
★★★★★
Very delicious !!!
Very easy and fast to make. Not a lot ingrédients.
Perfect to me.
Fluffy and moist.
And not too sweet.
Perfect !!!!
Thanks for this recipe.
★★★★★
I made a double batch of these thinking that they would last a week and each family member at FOUR this morning and they’re all gone!! Such an easy and versatile recipe that I’m so excited to add to my favorites collection <3
★★★★★
Hi. I made these yesterday with sunflower butter and apple sauce and my daughter and I devoured them. When I went to pack one for her for a snack today the top looked green and then when I cut it open the entire top of the muffin was bright green. Any idea what that could be from? Could they mold in under 24 hours? I let them cool totally then put in an airtight container. Any thoughts would be helpful. Thanks so much!
★★★★
I think it is the sunflower butter when mixed with certain ingredients.
The muffins turned green, as the sunflower butter reacted with the baking soda. I never use any sunflower seeds when the recipe calls for baking soda. It is safer to use any other seed/nut butter.
According to other bloggers, the muffins are still edible and the green colour is harmless.
With what can I substitute the banana please since I am allergic
Everyone in the family loved them. I made two batches, one nut and one chocolate chip. So easy and delicious!
★★★★★
Can you use paper muffin liners?
Never made muffins before so was a bit worried. I had used the last of the oat milk for breakfast so was so upset then realised I had canned coconut milk. I used wholemeal spelt flour also,the muffins have risen brilliantly they are still in the oven my family are begging me to take them out because the smell going through the house is amazing. So glad I didn’t need some sort of flax egg I have chia seeds at home but glad the banana works
★★★★★
Do you think i could do half a cup all purpose flour and half a cup spelt flour ?
Oh my good lord!! They are insane. I made them last weekend with some children I babysit and at first they turned their nose up at the banana but these completely won them over! They are by far better than any other muffin recipe I have tried (including non-vegan!), Thank you so much!
★★★★★
ah yay!! These are very popular in my house and I really need to make them more often
What can I use to replace banana? Thank you
★★★★
you can use a flax egg, apple sauce or my favorite substitute is 1/2 cup of pumpkin puree
This is a really great recipe. I sub in cranberries and walnuts instead of chocolate chips sometimes – makes a great ‘not too sweet’ breakfast muffin.
★★★★★
aww yay! So glad that you liked them! These are our favorite!
These are delicious – so light and fluffy! I replaced the nut butter with 3 TBSP canola oil because we have nut/sunflower seed allergies. They came out perfectly. Thank you so much!
★★★★★
How much applesauce if you’re not using a banana? Thank you
1/2 cup of apple sauce!
i made a double batch of these pretty much just as u wrote it. EXCEPT i had no plain salt in the house so gave a few good strong shakes of my everyday salt shaker instead. which is chilli salt! (half himalayan salt and half chilli flakes mixed together) Oddly enough the little spicy kick went beautifully with the chocolatey taste! thanks for such an easy yummy recipe.
I have lots of pumpkin growing so wanted to try it in this recipe. However the cooked pumpkin I was going to use tasted off so I used bananas instead. While trying to follow the recipe my cats bought a rat into the house to play with (!) so a shout out to my son meant rodent disposed and cat not happy. Finally got my muffins into the oven and they came out looking photo worthy and tasted great. Thanks for the recipe.
★★★★★
I messed this recipe up in every way you can imagine and yet I have some yummy muffin to show for it. A mordern day baking miracle!
I doubled the recipe but didn’t really read the quantities again… and ended up using TWO CUPS of almond milk. Not only that but something possessed me to make it buttermilk despite knowing there was baking soda coming. I only had frozen bananas and they were a little small but I did manage approximately two, very wet almost medium bananas.
I used tahini rather than peanut butter, half the maple syrup to cut the sugar down, and then just before mixing wet and dry realized there was way too much liquid.
I nearly had a heart attack. No more bananas, already doubled recipe, more than triple the amount of milk needed already mixed in and soured… to throw it out or accept that i may bake soup muffins that never rise properly? I am nothing if not willing to fail at baking so persist i did.
to deal with the extra liquid and my lack of bananas I added in a few tablespoons of Chia seeds directly to the liquid under the flour. Like a classic vegan egg replacement with a bit too much milk and ya know, milk instead of water. I let that sit while I added in a bit more vanilla, tahini, and honestly arbitrary amount of maple syrup, and mixed up one additional set of the dry ingredients to bring it up to the 3x quantities.
Once there is nothing else I could do but stir, stir I did! and surprisingly it came together looking like a proper muffin batter. Time was not on my side because of the higher acidity thanks to my buttermilk decisions. So I mixed in a third of the amount of chocolate chips (since this is breakfast for me and I prefer to eat most of my daily sugar via straight up junk food or juices haha). And went to… oh no so the oven wasn’t preheated either!
On to broil that went to heat at super speeds while I rearranged the racks so the muffins could bake a little
lower in the oven and not burn.
In they went… the first round ended up baking for 30 minutes and are a touch moist but not in an unpleasant way. just slightly less crumbly than I’m used to in muffins. The second round baked in a cool 25 minutes.
I’m floored. Absolutely mind blown that these turned out. What a flexible recipe! 10/10. They taste great, the bananas added some sweetness which I was counting on along with the few chocolate chips, the chia adds a nice crunch, and the cinnamon (halved) hits a nice note as well.
Will be making again, but without my blunders I hope!
★★★★★
hahah sorry to hear you had some trouble but I’m so glad that they still turned out and tasted good!
I’m a beginner and theses turned out amazing for me! Thanks for sharing.
Subtle, perfectly balanced flavours and nice moist texture.
I substituted agave for maple syrup, used 1/3 whole wheat flour and soy juice.
Hello can you double the recipe and make a dozen with it??
★★★★★
These are the best muffins I have tried. This recipe is my go-to recipe to make whenever I want something sweet. I love it!!! Thank you so much for creating it!!! So far I have tried chocochips and pumpkin, but now I want to try all your recipes.
★★★★★
I used wheat flour. I don’t recommend it. The flavor had a kick at the end. Will try these again!
1st time going to try chocolate chip muffin recipe. Can I use honey instead of maple syrup?
Just made this and tried them warm and omg they’re so good!!! I replaced the maple syrup with two tablespoons of brown sugar, and the flour with oats and blended them along with the bananas for texture. and they turned out great, will do them again x
★★★★★
I’ve been eating these every morning for breakfast! So delicious!
★★★★★
Really good! Very moist and fluffy! I used 1/2 cup of unsweetened applesauce to replace the bananas and I used soy milk instead of almond milk. And I used sunflower seed butter. Definitely going to make these again!
★★★★★
I used white chocolate chips, sunflower butter and added pistachios! So good
★★★★★
very good, moist, easy muffins. will make them again and again for sure. thanks
★★★★★
My partner and his son ask for these muffins all the time and I never mind the task, as they are SO easy to make.
I make 4 jumbo muffins instead of 6 regular ones and they are perfect. These never make it the whole day before they’ve been devoured. Seriously, my family fights over these.
★★★★★
These were perfect. I had exactly 1 ripe banana which left a lot of the recipes I found off the table. This recipe was easy and so yummy. I struggle with vegan baking so I’m always happy to find simple recipes that satisfy my love of baked goods.
★★★★★
They are easy, quick,& extremely tasty! Thank you!!!! I appreciate the way I can switch ingredients (my bananas were not ripe). The first 5m I baked at 400 then lowered to 350 for 15m and the came out perfectly. Again I really appreciated this as I ran out of time to make breakfast (was able to clean up completely while muffins were baking)
★★★★★