Perfect Vegan Banana Chocolate Chip Muffins
January 21, 2020

Perfect Vegan Banana Chocolate Chip Muffins | The Full Helping

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.

Perfect Vegan Banana Chocolate Chip Muffins | The Full Helping

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.

Perfect Vegan Banana Chocolate Chip Muffins | The Full Helping

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.

5 from 3 votes

Perfect Vegan Banana Chocolate Chip Muffins

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 15 muffins

Ingredients

  • 3 cups unbleached, all-purpose flour (substitute white whole wheat flour or a trusted gluten-free flour blend)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3/4 cup non-dairy milk of choice
  • 2 teaspoons apple cider or white vinegar, or lemon juice
  • 3 medium/large or 4 small overripe bananas
  • 8 tablespoons vegan butter, melted
  • 1 cup cane or coconut sugar
  • 2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips

Instructions

  • Preheat your oven to 350F and lightly butter/spray or line 2 muffin trays (enough for 14-16 muffins) with liners.
  • In a large mixing bowl, whisk together the flour, baking powder and soda, salt, and cinnamon.
  • In another mixing bowl, mash the bananas with a potato masher or fork till they're completely mashed and liquidy. Whisk together the non-dairy milk and vinegar or lemon juice, then add it to the banana mixture. Stir in the melted butter, sugar, and vanilla. Mix well.
  • Add the wet ingredients to the dry ingredients. Use a spatula or a whisk to mix the ingredients together well. The batter should be evenly incorporated; a few small lumps are OK, but there shouldn't be any flour visible. Stir in the chocolate chips.
  • Scoop the batter (using a muffin scoop or a 1/3 cup measure) into your prepared muffin tin. Bake the muffins for 22-25 minutes, or until just becoming golden at the edges. After 10 minutes, remove the muffins from the tin and allow them to cool on a cooling rack for 30 minutes before enjoying.

Notes

Muffins can be stored in an airtight container for up to 4 days, or frozen for up to 6 weeks.
For a smaller batch, recipe can be halved.

Perfect Vegan Banana Chocolate Chip Muffins | The Full Helping

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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    14 Comments
  1. 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 🙂

    • 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 🙂

  2. 5 stars
    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 I’ll make exactly as directed but this was a hit!

  3. 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.