These vegan banana chocolate chip muffins are the best! Think banana chocolate chip bread in a handheld form. Sweet and tender, they’re perfect for freezing and sharing.
You may be wondering how I’ve never made a vegan banana chocolate chip muffin before? I’m wondering too. I’ve made banana muffins, banana bread, and I have no objections to putting chocolate into just about any baked good (oatmeal, blondies, scones). It was only a matter of time until I tried this combo in a muffin, but I can’t believe how much time it took.
I guess it doesn’t matter when the results are this good.
I made these muffins a couple weekends ago, with the intention of sharing them with some of my yoga friends. To say they were a hit is an understatement. I tasted one at home and was immediately sorry I didn’t make a double batch, so that I could freeze them.
After I shared, I did make a double batch, and there are now a whole lot of these in my freezer for easy breakfast time and afternoon treats.
There are definitely ways that you could make these more wholesome: I’m guessing that some of the melted better could be swapped for applesauce or additional mashed banana, and white whole wheat flour would work well.
To be honest, though, I love these muffins just the way they are, which is why I haven’t changed a thing when I’ve made them subsequent times. In spite of the recipe name, I don’t pretend that these muffins are actually perfect. But they’re perfect for me and my tastebuds. I know I’ll make them again and again, and I hope some of you will get to try them, too.
I’m excited to try this formula in a regular loaf pan (I love the walnut version, but variety is good). I’ll update this recipe to have an optional loaf pan cooking time if I do that! And speaking of walnuts, walnuts (or chopped pecans) would be good here in place of chocolate chips if you’re in the mood for something a little less sweet.
I’m starting this week in the same spirit of quiet approaching of goals and tasks that I wrote about on Sunday. Nothing’s perfect, but this practice is really helping me, keeping me in a grounded place as I continue to move into this new year.
Have a good rest of the week, and I’ll be back on Sunday!
xo
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Fabulous! I’m glad to have more ideas for vegan breakfasts. Thank you for this.
Keep posting!
Will do! ๐
Wow, these look fabulous, Gena! Thank you for sharing!
Thanks Tori!
PPS: even with half the chocolate chips and a date piece on top!! ๐
Gena, just popping back in to say even with all the adjustments I needed to make (gluten-free, applesauce instead of butter, half the sugar) oh MY THESE ARE GOOD!!! I’m freezing most of them for when the kids come this weekend. Thanks!!xoxo
Hooray, Maria! And it always makes me so glad to know of the modifications that can be made for the recipes to be WFPB, so thank you for sharing your process ๐
Hi! Would it be ok to use frozen bananas? Thank you!!
You need to mash them up well, into a liquidy mush. So I think frozen would be ok, but you’d need to defrost and then mash before adding ๐
These are really good! Lovely texture and very nice rise too. I used some of a leftover
soy latte we had in the fridge (v. random!) in place of the plant milk and a tsp of molasses in place of the vinegar (seemed to go better with the coffee) and the flavour was really nice with the banana and chocolate . Next time Iโll make exactly as directed but this was a hit!
I love the soy latte addition! ๐
How do you freeze them? Individually or you just put a bunch in a container? Also, when you thaw them, do you let them sit out or microwave them? Thanks!
All good questions! I thaw in the fridge, and I usually freeze in containers that hold about 4 each (though you could also just freeze in a big container/bag). You can defrost/thaw one by one, or a bunch at a time.
These look yummy! ๐