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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 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
1st time going to try chocolate chip muffin recipe. Can I use honey instead of maple syrup?
I used wheat flour. I don’t recommend it. The flavor had a kick at the end. Will try these again!
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.
Hello can you double the recipe and make a dozen with it??
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.
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 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 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.
How much applesauce if you’re not using a banana? Thank you
1/2 cup of apple sauce!