Chocolate Chip Vegan Muffins (with Banana) for the Table

Want more good vegan baked goods? I suggest trying out my Vegan Chocolate Chip Cookies, these MEMORABLE Peanut Butter bars, my DEPENDABLE Vegan Sugar Cookies, and my Chewy Vegan Oatmeal Cookies!

Why these are the GO-TO vegan chocolate chip muffins!

If you’re searching for chocolate chip vegan muffins that are soft, fluffy (similar to bakery-style muffins), and unfussy to make, this method checks every box.

Hopefully by now you now how much A REGULAR HERE these muffins. They’re simple to make and the flavor is striking! I’ve shared various versions of them over the years including these Vegan Blueberry Muffins, my Oat Flour Vegan Muffins, and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!).

Here’s why you’ll love these muffins:

• One bowl & no eggs required! Unfussy cleanup and reliable texture.
• Naturally sweetened: No refined sugar—only banana and maple syrup.
• Especially 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!

Ingredient’s Needed

The ingredients for these vegan banana chocolate chip muffins are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• 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: Simply 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). I’ve also made these with coconut sugar, you simply need to add a splash more milk.
• Non-dairy milk: Any dairy-free milk works – almond milk, soy milk, oat milk, or coconut milk all bake up great.
• Nut butter: Worth keeping 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 go-to flavor.
• Vegan chocolate chips: Mini dairy-free chocolate 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

NOTE: this method only calls for 6 muffins. I often use a 12 cavity muffin tin but simply only fill up half of them.

Only a reminder that you can find the FULL vegan chocolate chip muffin recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Mash the banana. In a medium bowl, mash a ripe banana until particularly few lumps remain.

1. Mix together the dry ingredients. In a large mixing bowl, mix together the dry ingredients until combined.

1. Add in wet ingredients. Mix in the wet ingredients and fold together the batter until simply combined.

1. Fold in chocolate chips. Add in the chocolate chips and mix until they’re simply combined. Line a muffin pan with muffin liners (or spray generously with cooking spray) and add in the muffin batter evenly with an ice cream scoop. I typically use a 12-cup muffin tray but and simply fill up 6 of the cavities! Bake until golden brown.

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.

Expert Tips

• Use a ripe banana. The riper the banana, the sweeter and more savory your muffins will be! That being said, I often make these with medium ripe bananas if it’s all I have on hand.
• Don’t overmix the batter. Stir simply until everything is combined to keep the muffins tender.
• Add extra chocolate chips on top before baking for that familiar bakery-style look. Everyone loves melty chocolate chips!
• Fill the muffin cups evenly so the muffins bake at the same rate.
• Wanna make them gluten free? I’ve done this several times but simply using a good 1:1 gluten-free flour blend.