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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.
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!
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
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?
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
These were absolutely scrumpdillyicious!!
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! :)
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
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!!
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!
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!)