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–+ servings
A vegan banana chocolate chip muffin has been broken apart, revealing a soft interior within.
4.61 from 23 votes

Perfect Vegan Banana Chocolate Chip Muffins

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

Ingredients

  • 1/2 cup vegan buttermilk (1/2 cup non-dairy milk mixed with 1/2 tablespoon freshly squeezed lemon juice or apple cider vinegar and allowed to sit for 5 minutes)
  • 2 cups unbleached, all-purpose flour (240g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large or 3 small, overripe bananas
  • 6 tablespoons vegan butter, melted (85g)
  • 2/3 cup cane or coconut sugar (130g)
  • 1 teaspoon vanilla extract
  • 1 cup vegan dark chocolate chips (180g; divided into 3/4 cup/135g and 1/4 cup/45g)

Instructions

  • Preheat your oven to 350F and lightly butter/spray or line a muffin pan with liners. Prepare the vegan buttermilk.
  • 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. Add the buttermilk. 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 3/4 cup/135g of the chocolate chips.
  • Scoop the batter (using a muffin scoop or a 1/3 cup measure) into your prepared muffin tin. Sprinkle the remaining 1/4 cup/45g over the tops of the muffins. Bake the muffins for 22-25 minutes, or until just they're becoming golden at the edges. Allow the muffins to cool in the muffin pan for 10 minutes. Remove the muffins from the pan 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.