Today I’m sharing a revamped version of THE MOST POPULAR recipe on my blog: Vegan Chocolate Chip Muffins! These muffins are made with simple ingredients and come together in ONE big bowl. You can easily replace the chocolate with blueberries, nuts, or whatever else your heart desires!
Want more yummy vegan baked goods? I suggest trying out my Vegan Chocolate Chip Cookies, these AMAZING Peanut Butter bars, my PERFECT Vegan Sugar Cookies, and my Chewy Vegan Oatmeal Cookies!
Seriously the BEST muffins you’ll make!
Hopefully by now you now how much I LOVE these muffins. They’re simple to make and the flavor is incredible! I’ve shared various versions of them over the years including these Vegan Blueberry Muffins and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!).
I always get tagged in SO MANY Instagram posts and stories (especially on the weekends) of y’all making these muffins and it makes me so happy 😀
Here’s why you’ll love these muffins:
One bowl & no eggs required! Easy cleanup and perfect texture.
Naturally sweetened: No refined sugar—just banana and maple syrup.
Super customizable: Add nuts, berries, or even a swirl of peanut butter.
Freezer-friendly: Great for breakfast meal prep or snacks on the go.
Soft, moist, and bakery-style: You’d never guess they’re vegan!
they’re fluffy and moist
SO SO easy to throw together requiring just ONE bowl to stir everything together
easily customizable: you can swap out the chocolate chips for fruit, nuts, seeds, or whatever floats your boat 🙂 You can also swap out the peanut butter for any other nut or seed butter that you wish.
make for amazing leftovers! Seriously- I often double the recipe so that we can have them for breakfast for a good few days.
they’re made with simple ingredients that you probably have in your pantry RIGHT NOW
Ingredient’s Needed
Flour: I use all-purpose flour, but whole wheat, pastry flour, or a gluten-free 1:1 blend will all work.
Baking soda & baking powder: These help the muffins rise and stay fluffy.
Salt: Just a pinch to balance the sweetness.
Cinnamon: Adds warmth and depth of flavor.
Maple syrup: Naturally sweetens the muffins—swap with agave syrup or honey (if not strictly vegan).
Almond milk: Any non-dairy milk works—soy, oat, or coconut milk all bake up great.
Nut butter: I love using peanut butter, but almond, cashew, or even sunflower seed butter work if you’re nut-free.
Vanilla extract: Adds flavor and enhances the banana’s sweetness.
Banana: Acts as a natural binder and adds moisture—make sure it’s ripe for the best flavor.
Vegan chocolate chips: Mini chips are my go-to, but any variety will do—or mix in nuts, berries, or chopped dates instead.
How to make these Vegan Banana Muffins
One thing I really love about this recipe is how INCREDIBLY easy they are! Let’s briefly go over it:
Mash the banana. In a small bowl, mash a ripe banana until very few lumps remain.
Mix together the dry ingredients. In a large bowl, mix together the dry ingredients until combined.
Add in wet ingredients. Mix in the wet ingredients and fold together the batter until just combined.
Fold in chocolate chips. Add in the chocolate chips and mix until they’re just combined.
How to store leftovers
Store leftover muffins in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. To freeze, wrap individually and store in a freezer bag for up to 3 months. Reheat in the microwave for 20–30 seconds.
More Vegan Muffin Recipes that you’ll enjoy:
Double Chocolate Vegan Muffins
Vegan Muffins- One Bowl!
Ingredients
Instructions
Video
Notes
*the chocolate chips can be swapped for an even amount of something else such as fruit, nuts, etc. Get creative and have fun!
Nutrition
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