This post may contain affiliate links. Please read our disclosure policy.
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.
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
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
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?
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!
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
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!
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!
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! :)
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!!
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!?