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Easy One-Bowl Vegan Banana Chocolate Chip Muffins

This easy one-bowl vegan banana chocolate chip muffin recipe is SO good, and a snap to prepare! Completely done in about 30 minutes, it’s perfect to make anytime of the day.

7 vegan banana chocolate chip muffins on a wood cutting board.

Why This Recipe Works

  • Baking recipes don’t get any easier than this! These fabulous one-bowl vegan banana chocolate chip muffins come together in just 10 minute, then bake for only 20 minutes.
  • Flaxseeds are used in place of eggs for a fluffy vegan muffin recipe that is packed with heart-healthy goodness.
  • With one simple swap they are easy to make gluten free.
  • Enjoy homemade muffins for breakfast, snack time, or as a lighter dessert!

No one wants a muffin that sticks to the paper liner! To ensure your muffins easily peel away from your baking liners, be sure to use the nonstick type. I like THIS brand and THIS brand. Alternatively, you can use silicone baking liners that are always nonstick, as well.

How to Make Vegan Banana Chocolate Chip Muffins

  1. Preheat oven to 375 F / 190 C. Then, line 16 spots in your muffin pan(s) with nonstick paper or silicone muffin liners.
Muffin tin lined with paper muffin cups.
  1. In a medium-sized mixing bowl, thoroughly mash your bananas with a fork. Using the same fork, stir in the water and ground flaxseed.
Bananas mashed with a fork in a bowl.
  1. Add the dry ingredients; sugar, flour, baking powder, and salt, and stir (using a spoon or spatula this time) until just combined. Do your best not to over-mix. Scrape the sides and bottom of the bowl as needed.
  2. Finally, fold in your chocolate chips.
Banana muffin batter with chocolate chips in a bowl and metal spoon.
  1. Fill each lined spot in your muffin tin 3/4 full with batter. Use a retractable ice cream scoop or 1/4 c. measuring cup to make the job easier, if you like. Top each with a 3-4 more chocolate chips.
Batter in the muffin pans ready to go into the oven.
  1. Bake in your preheated oven for 20-22 minutes or until the surfaces of the muffins are firm to touch and a toothpick inserted down the center of one or two muffins comes out clean and free of batter.
Baked vegan banana chocolate chips muffins cooling in the tin.

Enjoy warm or at room temperature, on their own or with dairy-free butter spread!

Vegan banana chocolate chip muffins stacked. One is split in half with butter smeared on both sides.

Looking for More Delicious Vegan Breakfast and Brunch Recipes? Then You Have to Try My:

Close view of vegan banana chocolate chip muffins on a cutting board.

Tips for Making the Best One-Bowl Banana Chocolate Chip Muffins

  • Overly ripe bananas are the sweetest and softest. Therefore, be sure to use bananas that are very ripe with brown spots.
  • I prefer dairy-free semi-sweet chocolate chips in this recipe rather than dairy-free “milk chocolate” type chocolate chips. The slight sharpness in the semi-sweet chips contrasts nicely with sweet banana base of the muffins.
  • Include 1/3 cup chopped walnuts when you fold in the chocolate chips to add a nice crunch and an extra dose of healthy fats.
  • Vegan banana chocolate chip muffins are fantastic to serve for brunch, breakfast, or in the afternoon with tea or coffee! Serve to guests on a plate or platter rather than stack them in a basket or bowl. This will preserve the chocolate chips on the surfaces.

Frequently Asked Questions

Can I make these muffins with a different type of flour?

Yes! I have made these muffins with whole wheat pastry flour and they turned out great. Keep in mind they may need an extra minute or two in the oven before they’re done.

How do you make these banana chocolate chip muffins gluten free?

Make this a gluten free recipe by subbing all-purpose flour with your favorite gluten free all purpose flour. Then, add 1/4 tsp. of xanthan gum if your gluten free flour doesn’t already contain it.

How long do homemade leftovers last?

Fresh muffins are best if enjoyed within 24 hours of baking. Leftovers can be stored at room temperature in an airtight container for up to three days, or in an airtight container in the fridge for up to six days.

Can you freeze vegan banana chocolate chip muffins?

Yes you can! Let the muffins cool completely before wrapping each individually in plastic wrap. Place them all together in a plastic zipper bag, and carefully squeeze out any excess air. Store in the freezer for up to 3 months. Then thaw in the fridge overnight, on the countertop for an hour or so, or briefly warm in a microwave or toaster oven.

Easy One-Bowl Vegan Banana Chocolate Chip Muffins

This easy one-bowl vegan banana chocolate chip muffin recipe is SO good, and a snap to prepare! Completely done in about 30 minutes, it's perfect to make anytime of the day.
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Course: Breakfast, Snack
Cuisine: American, vegan
Diet: Vegan, Vegetarian
Keyword: chocolate chip banana muffins, one bowl banana muffins, vegan banana muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15 – 16 muffins
Calories: 171kcal

Ingredients

  • 3 medium very ripe bananas
  • 1/3 c. + 2 Tbsp. water (104 ml)
  • 2 Tbsp. ground flaxseeds (16 g)
  • 1/3 c. oil (74 ml)
  • 1/2 tsp. vanilla extract
  • 3/4 c. granulated sugar (173 g)
  • 1 1/2 c. all purpose flour (210 g), For gluten free, use your favorite gluten free all purpose flour instead. Add 1/4 tsp. xanthan gum as well if your GF flour blend doesn’t already contain it.
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. dairy-free regular or mini chocolate chips (135 g), plus more for topping

Instructions

  • Preheat oven to 375 F / 190 C. Then, line 16 spots in your muffin pan(s) with nonstick paper or silicone muffin liners.
  • In a medium-sized mixing bowl, thoroughly mash your bananas with a fork.
  • Using the same fork, stir in the water and ground flaxseed.
  • Add the oil and vanilla and stir with that fork one more time.
  • Add the dry ingredients; sugar, flour, baking powder, and salt, and stir (using a spoon or spatula this time) until just combined. Do your best not to over-mix. Scrape the sides and bottom of the bowl as needed.
  • Finally, fold in your chocolate chips.
  • Fill each lined spot in your muffin tin 3/4 full with batter. Use a retractable ice cream scoop or 1/4 c. measuring cup to make the job easier, if you like. Top each with 3-4 more chocolate chips.
  • Bake in your preheated oven for 20-22 minutes or until the surfaces of the muffins are firm to touch a toothpick inserted down the center of one or two muffins comes out clean and free of batter. Enjoy warm or at room temperature, on their own or with dairy-free butter spread!

Notes

Muffins are best if enjoyed within 24 hours of baking. Leftovers can be stored at room temperature in an airtight container for up to three days, or in an airtight container in the fridge for up to six days.
I prefer dairy-free semi-sweet chocolate chips in this recipe rather than dairy-free “milk chocolate” type chocolate chips. The slight sharpness in the semi-sweet chips contrasts nicely with sweet banana base of the muffins.
These muffins are fantastic to serve for brunch, breakfast, or in the afternoon with tea or coffee! Serve to guests on a plate or platter rather than stack them in a basket or bowl. This will preserve the chocolate chips on the surfaces.

Nutrition

Serving: 1muffin | Calories: 171kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g
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