These vegan banana chocolate chip muffins are fluffy, soft, and speckled with indulgent chocolate chips. Make them using simple ingredients for a perfect dessert or snack! Gluten-free and ready in 30 minutes.

Vegan banana chocolate chip muffins

Who doesn’t love muffins?! They’re a sweet treat that’s so easy to make, versatile, and makes an amazing snack option pretty much any time of day. I make them multiple times a week, and the variety made with banana and chocolate chips happens to be one of my favorites.

Vegan muffins with banana and chocolate chips

These vegan banana muffins are pretty much like banana bread in muffin form, and they taste just as good as they look! You seriously won’t believe that they’re not only 100% dairy-free and eggless, but also gluten-free and made with exceptionally simple ingredients.

Vegan chocolate chip muffins in a muffin tray

Try them with a cup of tea, and they’ll become a go-to recipe for you! The chocolate chips make an exceptional addition, melting just slightly in the oven, while the texture of these vegan muffins is so fluffy. They rise perfectly, and also have just the right amount of sweetness.

Muffin with dairy-free chocolate chips on a plate

How to make vegan banana muffins

It’s so easy! Start by preheating the oven to 180 degrees C/350 F and line a muffin tray with muffin cases. Alternatively, you can grease it lightly with vegan butter.

Also prepare flax eggs by stirring together ground flaxseed with twice the amount of water, and setting aside for 5-10 minutes.

In a large mixing bowl, stir together the dry ingredients, which are: rice flour, chickpea flour, baking powder, baking soda and xanthan gum. In a separate mixing bowl, mix together the olive oil, mashed banana, apple cider vinegar, maple syrup, and the flax eggs.

Muffin tray with chocolate chip muffins

Add the wet ingredients to the dry, and mix together until evenly combined. Now, add the chocolate chips and mix once more.

Distribute the batter evenly between the muffin cases, filling them about 3/4 of the way. Bake in the preheated oven for 25-30 minutes, until a toothpick comes out clean from the centre.

Chocolate chip muffins on a plate

Tips and recipe notes

Closeup of vegan muffins with banana and chocolate chips
  • It’s best to weigh the ingredients for best results. You can convert between cups and grams below within the recipe card.
  • Make sure not to overmix the batter, and this will make the muffins come out less fluffy.
  • To make these vegan banana chocolate chip muffins oil-free, replace the olive oil with apple sauce or peanut butter.
  • If not avoiding gluten, you can replace the two flours with 1/2 cup all-purpose flour.

How to store and freeze vegan banana bread chocolate chip muffins

Dairy-free banana bread muffins
  • These muffins can be kept on the counter, covered, for up to 2 days.
  • Alternatively, you can store them in the fridge in an airtight container for up to 5 days. Reheat in the microwave, or by placing in a preheated oven for 5-10 minutes.
  • Freeze these muffins for up to 2 months in a freezer-friendly bag or container. Leave to thaw fully in the fridge overnight before reheating in the microwave or in a preheated oven.
Closeup of muffins in a muffin tray

Other delicious vegan desserts

  • You can’t go wrong with cinnamon rolls!
  • As breakfast for dessert, try banana bread baked oatmeal.
  • Vegan granola bars are also great for breakfast.
  • My vegan crepes are delicious, fluffy and soft.
Vegan banana muffins with chocolate chips 2

If you give these vegan banana chocolate chip muffins a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below together with a star rating.

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Vegan banana chocolate chip muffins

Get the Recipe: Vegan Banana Chocolate Chip Muffins

These vegan banana chocolate chip muffins are perfect for a simple dessert or snack! They're fluffy, soft, and with an incredible flavor, as well as easy to make. Gluten-free, dairy-free and eggless.

Ingredients

  • 2 tbsp ground flaxseed
  • 1/4 cup water
  • 1 cup rice flour
  • 1/2 cup chickpea flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/3 cup olive oil
  • 1 cup mashed banana
  • 1 tbsp apple cider vinegar
  • 1/2 cup maple syrup
  • 1 cup vegan chocolate chips

Equipment

  • Conventional oven
  • Muffin tray
  • Mixing bowl x2

Instructions 

  • Preheat the oven to 180 degrees C/350 F and line a muffin tray with muffin cases. Alternatively, you can grease it lightly with vegan butter.
  • Prepare flax eggs by stirring together ground flaxseed with the water, and setting aside for 5-10 minutes.
  • In a large mixing bowl, stir together the rice flour, chickpea flour, baking powder, baking soda and xanthan gum.
  • In a separate mixing bowl, mix together the olive oil, mashed banana, apple cider vinegar, maple syrup, and the flax eggs.
  • Add the wet ingredients to the dry, and mix together until evenly combined. Add the chocolate chips and mix once more.
  • Distribute the batter evenly between the muffin cases, filling them about 3/4 of the way. Bake in the preheated oven for 25-30 minutes, until a toothpick comes out clean from the centre.

Video

Notes

  • These muffins can be kept on the counter, covered, for up to 2 days. Alternatively, you can store them in the fridge in an airtight container for up to 5 days. Reheat in the microwave, or by placing in a preheated oven for 5-10 minutes.
  • Freeze these muffins for up to 2 months in a freezer-friendly bag or container. Leave to thaw fully in the fridge overnight before reheating in the microwave or in a preheated oven.
Calories: 385kcal, Carbohydrates: 55g, Protein: 5g, Fat: 18g, Saturated Fat: 6g, Sodium: 82mg, Potassium: 291mg, Fiber: 4g, Sugar: 27g, Vitamin A: 21IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 2mg