Vegan muffins with chocolate chips and banana

Moist, tender and perfectly sweet! These vegan banana muffins are super easy to make and perfect for an indulgent breakfast or light dessert.

Vegan banana muffins on a wooden surface with a cup of tea and a spoon.

My kitchen is perpetually stocked with bananas! Partly because I love bananas, but also because I do a lot of cooking. Bananas are pretty essential to vegan baking! For one thing, they work great as egg substitutes. But also, banana-based treats are deeeeeeelicious!

I already have a classic vegan banana bread recipe and it’s one of the most popular recipes on this site. Many readers ask if banana bread can be made into muffins, and the answer is yes, but with a few tweaks.

So here it is: my banana bread recipe turned vegan banana muffin recipe!

Jump to:

Selection of bananas to bake

Vegan banana muffins on a wooden surface with a bunch of bananas and a cup of tea.

One of the most important things to keep in mind when making vegan banana muffins, or just about any other kind of baked banana, is this: your bananas must be overripe.

What does this mean? Lots of of brown spots. If they do not have brown spots, they are not ripe enough. My rule of thumb is this at least one third of the peel should be brown.

Three overripe bananas sitting on a marble surface.

Using overripe bananas will ensure that your vegan banana muffins are sweet enough, moist enough, and have the perfect texture.

How big should the bananas be? I usually grab what I consider to be medium sized bananas while I’m at the supermarket. In the interest of accuracy, I weighed my bananas before I put them in my muffins and they were about 5 ounces each.

Note: If you are weighing the bananas, do so just before baking, as the weight can change as they ripen.

Ingredients you will need

  • bananas Again, make sure they are overripe!
  • Canola oil Any neutral cooking oil will work as a substitute. You can use melted coconut oil, corn oil, or vegetable oil if you like.
  • Brown sugar. Use organic to keep the recipe vegan.
  • Vanilla extract.
  • Wholemeal pastry flour. Plain old flour works too. I have not tried the recipe with any other type of flour.
  • Bicarbonate of sodium.
  • cinnamon
  • Sal.
  • Vegan chocolate chips. They are optional, but very good! I used Enjoy Life Mega Chunks. Leave them out if you prefer or swap them for fresh fruit such as blueberries, raspberries or diced apples.
  • Nuts They are also optional, or can be swapped out for another type of nut, such as pecans, almonds or hazelnuts.

Tip: If you ever have overripe bananas but aren’t quite ready to make them into muffins, freeze them! I keep a stash in a freezer bag at all times and they are usually good for at least 3 months. When adding them to the recipe, add the banana as well as any liquid that accumulates as they thaw.

Vegan banana muffins arranged on a wooden surface.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

  1. First, peel the bananas and stick them in a large bowl. Grab a fork or a potato masher and mash them up!
  2. Now add some oil, brown sugar and vanilla to the mashed banana. Stir it all up.
  3. The dry ingredients go in next. Add the flour first, but do not stir. Now sprinkle some baking soda, cinnamon and salt over the flour. Doing it this way helps ensure that the baking soda mixes evenly, without you having to mix the dry ingredients in a separate bowl. Now just stir the batter until it’s mixed, don’t overdo it! The dough should be quite thick.
  4. The bends come in last. I used walnuts and vegan chocolate chips, but use whatever you like or omit them all together.
Collage showing 4 steps to making vegan banana muffin batter.

Pour batter into paper lined muffin cups. I like to sprinkle a little brown sugar on top of each one.

Muffin tin filled with vegan banana muffin batter.

Bake the muffins for about 20 minutes. To test for doneness, lightly tap the top of a muffin; if it comes back out, that’s it.

Let your vegan banana muffins cool a bit before digging into them!

Vegan Banana Muffins in a Muffin Tin.

Shelf life and storage

Vegan banana muffins will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for about 3 months.

Frequently asked questions

Can these muffins be made gluten free?

I haven’t tried making them gluten free so I’m not sure. If you want to try this, your best bet would be to use a one-to-one gluten-free flour blend, such as those made by Bob’s Red Mill or King Arthur Flour.

Why didn’t my muffins rise?

This is usually due to plain old baking soda. To test yours, sprinkle some in a glass of vinegar. It should be boiling. If not, it’s time for a new box.

Why does brown sugar have to be organic for this recipe to be vegan?

Most granulated sugar in the United States is processed with animal bone char, so it is not considered vegan. Organic sugar is processed differently.

Vegan banana muffins with a tin of muffins and a cup of tea in the background.

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Vegan banana muffins on a wooden surface.

The best vegan banana muffins

Moist, tender and perfectly sweet! These vegan banana muffins are super easy to make and perfect for an indulgent breakfast or light dessert.


  • 3
    overripe bananas
    (about 5 ounces or 140 grams each), peeled

  • cup
    canola oil
    (or any neutral flavored cooking oil)
  • ½
    organic brown sugar,
    plus an optional tablespoon for topping
  • 1
    vanilla extract
  • 2
    wholemeal pastry flour
    (also works with spelled or all-purpose flour)
  • 1
    baking soda
  • 1
    ground cinnamon
  • ½


  1. Preheat oven to 350º and line a 12-cup muffin tin with muffin papers.1.

  2. In a large bowl, mash the bananas well with a fork or a potato masher.

  3. Stir in the oil, brown sugar and vanilla.

  4. Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt over the flour.

  5. Fold the dry ingredients into the wet ingredients, just until the ingredients are completely mixed. Do not over mix the batter. The dough will be very thick.

  6. Fold the chips and walnuts into the batter, if using.

  7. Divide batter into muffin cups.

  8. Optionally, dust the top of each cupcake with a little brown sugar.

  9. Bake the muffins for 20 to 22 minutes. Check for doneness by gently pressing a finger into the top of a muffin. It should rise when the muffins are done.

  10. Transfer the muffin pan to a wire rack to cool. Allow muffins to cool until slightly warm before removing from tin.

Recipe notes

  1. You can also lightly coat the muffin pan with oil or cooking spray, if that’s your preference.

nutritional data

The best vegan banana muffins

Quantity per serving (1 muffin)

calories 269
Calories from fat 126

% Daily Value*

fat 14 g22%

Saturated fats 1.5 g8%

sodium 206 mg9%

potassium 170 mg5%

Carbohydrates 31.9 g11%

Fiber 3.9 g16%

Sugar 12.6 g14%

protein 5.2 g10%

calcium 1 mg0%

iron 8 mg44%

* Percent Daily Values ​​are based on a 2000 calorie diet.

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