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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American, vegan
Diet: Vegan, Vegetarian
Keyword: chocolate chip banana muffins, one bowl banana muffins, vegan banana muffins
Servings: 15 - 16 muffins
Calories: 171kcal


  • 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


  • 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!


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.


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