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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.
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 so easy to make. And everyone loved them. I have saved the recipes
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!!!
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 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!
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.
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 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!
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!
it is perfect.