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These soft Vegan Chocolate Chip Muffins are made with simple ingredients and come together in ONE big bowl. You can easily replace the chocolate with blueberries, nuts, or whatever else your heart desires!
Want more yummy vegan baked goods? I suggest trying out my Vegan Chocolate Chip Cookies, these AMAZING Peanut Butter bars, my PERFECT Vegan Sugar Cookies, and my Chewy Vegan Oatmeal Cookies!
Why these are the BEST vegan chocolate chip muffins!
If you’re searching for chocolate chip vegan muffins that are soft, fluffy (similar to bakery-style muffins), and easy to make, this recipe checks every box.
Hopefully by now you now how much I LOVE these muffins. They’re simple to make and the flavor is incredible! I’ve shared various versions of them over the years including these Vegan Blueberry Muffins, my Oat Flour Vegan Muffins, and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!).
Here’s why you’ll love these muffins:
- One bowl & no eggs required! Easy cleanup and perfect texture.
- Naturally sweetened: No refined sugar—just banana and maple syrup.
- Super customizable: Add nuts, berries, or even a swirl of peanut butter.
- Freezer-friendly: Great for breakfast meal prep or snacks on the go.
- Soft, moist, and bakery-style: You’d never guess they’re vegan!
Ingredient’s Needed
The ingredients for these vegan banana chocolate chip muffins are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Flour: I use all-purpose flour, but whole wheat, pastry flour, or a gluten-free 1:1 blend will all work.
- Baking soda & baking powder: These help the muffins rise and stay fluffy.
- Salt: Just a pinch to balance the sweetness.
- Cinnamon: Adds warmth and depth of flavor.
- Maple syrup: Naturally sweetens the muffins – swap with agave syrup or honey (if not strictly vegan). I’ve also made these with coconut sugar, you simply need to add a splash more milk.
- Non-dairy milk: Any dairy-free milk works – almond milk, soy milk, oat milk, or coconut milk all bake up great.
- Nut butter: I love using peanut butter, but almond, cashew, or even sunflower seed butter work if you’re nut-free.
- Vanilla extract: Adds flavor and enhances the banana’s sweetness.
- Banana: Acts as a natural binder and adds moisture—make sure it’s ripe for the best flavor.
- Vegan chocolate chips: Mini dairy-free chocolate chips are my go-to, but any variety will do – or mix in nuts, berries, or chopped dates instead.
How to make these Vegan Banana Muffins
NOTE: this recipe only calls for 6 muffins. I often use a 12 cavity muffin tin but simply only fill up half of them.
Just a reminder that you can find the FULL vegan chocolate chip muffin recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Mash the banana. In a medium bowl, mash a ripe banana until very few lumps remain.
- Mix together the dry ingredients. In a large mixing bowl, mix together the dry ingredients until combined.
- Add in wet ingredients. Mix in the wet ingredients and fold together the batter until just combined.
- Fold in chocolate chips. Add in the chocolate chips and mix until they’re just combined. Line a muffin pan with muffin liners (or spray generously with cooking spray) and add in the muffin batter evenly with an ice cream scoop. I typically use a 12-cup muffin tray but and just fill up 6 of the cavities! Bake until golden brown.
How to store leftovers
Store leftover muffins in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. To freeze, wrap individually and store in a freezer bag for up to 3 months. Reheat in the microwave for 20–30 seconds.
Expert Tips
- Use a ripe banana. The riper the banana, the sweeter and more flavorful your muffins will be! That being said, I often make these with medium ripe bananas if it’s all I have on hand.
- Don’t overmix the batter. Stir just until everything is combined to keep the muffins tender.
- Add extra chocolate chips on top before baking for that classic bakery-style look. Everyone loves melty chocolate chips!
- Fill the muffin cups evenly so the muffins bake at the same rate.
- Wanna make them gluten free? I’ve done this several times but simply using a good 1:1 gluten-free flour blend.
Vegan Muffins- One Bowl!
Video
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!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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 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.
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. 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!
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!
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!
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
Awesome recipe! I love these! I just turned vegan last year!
Vegan chocolate muffins look incredible! xx adaatude.com