These vegan banana muffins are soft and moist, and made with chopped chocolate and cubed banana chunks. The texture is divine! They're moist, bake up well, and don't require a lot of effort. Instructions provided for a small-batch recipe (6 muffins), and also for a full tray of 12 muffins, too!

Hi hi! Just popping in here to share this vegan banana muffin recipe with you! They are super easy to make and are a great egg free if you are looking for something to use as a base, or are just looking for recipes with ripe bananas.
These vegan muffins are super adaptable - you can scale the recipe as you like. I usually go for a banana bread when I need to use up ripe bananas, but these easy muffins are so quick and easy they are becoming my new fave!
I love making Muffins from scratch - they are quick, and come together in less than fifteen minutes - the time that the oven takes to preheat. In this guide to easy vegan muffins, we talk about:
Vegan Banana Muffin Recipe
This recipe for vegan banana chocolate chip muffins comes from my friend Chelsea. I texted her asking her if she had a good banana chocolate chip muffin recipe and she sent this one through.
It just so happens to also be a vegan muffin recipe, so I test drove it, realised I wasn't going to be able to develop anything better myself, and asked if I could put it on my website. She said yes because she's the best - get yourself some friends like mine.
I scaled the recipe back to 6 muffins because there are only two of us in the house. Because it is an egg free banana muffin recipe this was super easy. Grams for the win. Double this recipe if you like, but to me, six muffins is the perfect amount of muffins. Here's how to make vegan banana muffins:
- Combine all your wet ingredients in a bowl.
- Chop your banana up - there are notes on this further down in the blog post as to why this banana muffin recipe uses chopped and not mashed bananas!
- Combine wet ingredients and add to the bowl.
- Fold through Banana and chopped chocolate.
- Divide between muffin pans and add additional chocolate and a sprinkle of sugar on the tops.
- Bake until done! That's it! Super easy vegan banana muffins!
Tips for great muffins
I make this recipe in a few bowls - one for the wet and one for the dry. Then I chop up the banana into the bowl that had the wet ingredients in it. However you could absolutely do this in one large mixing bowl if you wanted to.
To do this, combine the dry ingredients in a bowl, then add the wet in and give it all a good stir. Chop the banana directly into the bowl (with the bowl on the scale) then pop in the chopped chocolate.
It is important not to over mix muffin mixture. This recipe is a little more forgiving but it is still something that is good to keep in mind. I like to add the banana and the dark chocolate once the batter is just mixed, so it finishes mixing as you fold the banana and chocolate in.
Adding mix-ins to muffins
I haven't tried adding anything else to these vegan muffins, but I think it would work fine as they are a versatile base. You could add in some chopped nuts such as pecans along with the banana, or add in some cinnamon.
You could also replace the chocolate for some blueberries. If you use frozen berries, do not thaw. Toss them in a tiny bit of flour before adding in so they don't sink.
Parchment Paper Muffin Liners
I made my own muffin liners for these muffins to make them more 'bakery' style - meaning that they rose a little higher in the muffin tray as the paper which sticks out also supports them as they bake.
To do this I just cut some parchment paper into squares - 5.5" (14cm) seemed to work well for me but feel free to go larger if you want. I then sprayed each cavity with spray, and pressed the paper down into the muffin tins using the end of a rolling pin. A narrow glass would work great too.
Making your own muffin liners does make them a little trickier to fill as the paper likes to jump out a little, but once you have the first quantity of muffin batter in there you are fine.
If you want to use pre-made muffin cups or just regular cupcake liners, go for it! If your muffin pan is super non stick you could probably also just do a good spray of baking spray or rub them with butter and do away with the paper completely.
Best Bananas for Banana Muffins
These Vegan Banana Chocolate Chip Muffins work best with bananas that aren't totally black. You want them to still have a tiny bit of firmness to them as unlike other banana muffin recipes, they are chopped rather than mashed before going into the banana muffins.
If yours are totally black that's just fine too - it will work just fine with both. Just don't mash them up as you want them to stay slightly chunky within the banana muffin.
I haven't tested these with frozen banana but I am sure that it will work. Defrost them as normal then just drain off any excess liquid and use the weight of the banana called for in the recipe.
I haven't tried adding anything else to these muffins, but I think it would work fine as they are a versatile base. You could add in some chopped nuts along with the banana, and add in some cinnamon.
You could also replace the chocolate for some blueberries. If you use frozen berries, do not thaw. Toss them in a tiny bit of flour before adding in so they don't sink.
Chopped Chocolate vs Chocolate Chips for Muffins
I tested these with both chocolate chips and chopped chocolate, and once again, chopped wins over chocolate chips. Using chopped chocolate means you get delicious melty pockets of chocolate within the muffin. You also get little shards of chocolate throughout the muffin batter.
If you have chocolate chips they work great too. Use what you have on hand, but if you do have a bar of chocolate handy, I highly recommend! Chopped chocolate also works great to add to the tops of the muffin for a nice chocolate topping.
I also added some raw sugar to the tops for a nice crunchy finish. Both of these are optional - do what you like here if you prefer naked muffins!
Frequently Asked Questions
How to make vegan muffins fluffy
It is important to not over mix your muffins - particularly when it comes to vegan muffins. Make sure you only just incorporate the wet ingredients. You can add the chopped banana and chocolate when the mix is just coming together to help avoid over mixing.
What tools and equipment do you use?
You can see a full list of all the tools I use here
Can I use Dairy milk in this recipe?
Yes! I used Oat milk for these to keep them vegan but if you want to use regular milk, go ahead! Any plant based milk will work - soy milk or almond milk would be good too.
What is the best pan to use?
I used a six cup muffin pan, but if you make this in a regular 12 cup, put the muffins in every second hole so they have some space between them.
Why didn't my muffins rise?
This recipe doesn't rise loads! They don't have a nice tall muffin top but I promise they are still very very good!
What can I use instead of apple cider vinegar?
I haven't tried anything else sorry! However Lemon juice or another light or fruity vinegar should work if you wanted to give it a go. Stay away from malt vinegar or anything super strong like balsamic.
What is a neutral oil?
Neutral oil is anything that is neutral tasting - extra light olive oil, grapeseed oil, canola oil, vegetable oil etc.
For more easy muffin recipes:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
The Best Homemade Vegan Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These vegan banana muffins are soft and moist, and made with chopped chocolate and cubed banana chunks. The texture is divine! They're moist, bake up well, and don't require a lot of effort. Instructions provided for a small-batch recipe (6 muffins), and also for a full tray of 12 muffins, too!
Ingredients
- 120g Plant based milk (I used Oat)
- 75g granulated sugar
- 55g neutral oil
- 7g (1 ½ tsp) apple cider vinegar
- 7g (1 ½ tsp) vanilla extract or vanilla bean paste
- 145g all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 3g (½ tsp) salt
- 140g very ripe banana, diced (not mashed)
- 60g dark chocolate, roughly chopped, plus extra for the tops if desired
- Turbinado sugar for sprinkling on top.
Instructions
- Preheat the oven to 350°f / 180°c. Grease and line a muffin pan with 6 liners or make your own from parchment paper squares and press into each cavity.
- In a small bowl, whisk together the milk, sugar, oil, apple cider vinegar and vanilla.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the wet ingredients and mix until just combined. Add the chopped banana and mix to incorporate, then fold in the chopped chocolate.
- Divide the batter evenly between the 6 muffin cups - they don’t rise loads so don’t worry if they look full. Sprinkle the tops with extra chocolate and turbinado sugar.
- Bake the muffins for 20 to 22 minutes or until the tops spring back when lightly pressed.
- Remove from the oven and allow to cool in the pan for 5-10 minutes then remove from the pan and allow to cool completely on a wire rack.
Keywords: Vegan, Vegan Muffins, Easy Muffin Recipe, Banana Muffins
Comments
I make these nearly weekly. They’re so easy to make and the perfect way to use overripe bananas. Plus they taste amazing. It’s a very forgiving recipe too - I’ve subbed in half almond flour when I’ve run out of regular flour and blueberries for chocolate when I’ve been in a pinch and I still get delicious muffins every time. I love that they take about 5 mins to put together and they freeze perfectly too. So good!!!
★★★★★
So happy you love! I make them all the time too xx
I have made this recipe a few times now, and they come out perfect every time! This is a very easy and quick recipe to make. Love the extra chocolate chunks on top.
★★★★★
Just made these and they are wonderful! The cubed banana was a nice touch. They're moist, bake up well, and don't require a lot of effort. Make these muffins (and all of Erin's other recipes too)!
★★★★★
These are my go to for using up ripe bananas. So so easy and versatile and so delicious!! Love that it doesn’t need eggs, and can’t even tell that it’s vegan
Thank you for this recipe
★★★★★
Just wanted to share that I made these today using Edmonds Gluten Free flour and they turned out great! I’ve made them a number of times with regular flour and the gluten free ones were slightly more crumbly (esp when warm) but held up well once cooled and tasted moist and delicious!
★★★★★
These are by far the best banana muffins I’ve ever made! My flat mate and boyfriend loved them, the texture is so good!
★★★★★
Amazing! This recipe actually tastes berter than any muffin i have ever made! 100% recommend! So soft and moist as well!
These didn’t even last a day in my house, so good!
I made a second batch where I subbed out the chocolate for nuts and seeds, and baked it in a loaf tin… just as delicious.
Thank you!
★★★★★
I made these today and they were epic! I used regular cows milk as that’s all I had. Super moist and delicious, thanks for the great recipe
★★★★★
Turned out great! I’ve been trying a few muffin recipes for my kids and these made a perfect small batch to try. I added finely chopped pecans too and they loved them! Thanks, it’s a keeper!
★★★★★
I had to go dairy free while breastfeeding and I was so sad to lose all of my favorite recipes that included dairy. I searched Erin's archives for dairy free recipes, and none of them disappointed. These muffins are so delicious and don't compromise on flavor or texture like other dairy free recipes I've tried.
★★★★★
My go-to banana choc chip muffin recipe at the moment. These are light, fluffy and no one ever knows they’re vegan! Delicious. Thank you Erin!
★★★★★
Awesome recipe, never fails #thankyougrams and great to make in bulk for school lunches
★★★★★
Delicious muffins, remind me of my favourite ones as a child but without dairy & so easy to make! Used frozen bananas and just broke them into chunks once they were mostly defrosted
★★★★★
These are the BEST muffins. So moist & delicious. I love the texture of cutting the bananas into chunks instead of mashing them. I make these frequently and sometimes do variations like replacing the chocolate with saskatoons, blueberries or apples. I also like to bake them a little longer because I love a crispy top. Thank you soooo much for this recipe. And another thank you for including the weights for the ingredients. I find it more accurate.
★★★★★
Thank you so much ! It’s amazing recipe, everyone love it. Last time i made X6 of this recipe and it never goes wrong!!
★★★★★
These are amazing - simple (I didn't have to bust out the mixer), so delicious and fluffy, and just right on the banana-ness. This will be my new go-to recipe for banana muffins.
★★★★★
This was absolutely delicious! As someone only avoiding eggs and dairy temporarily, I’ve been missing my sweet treats and hate the ones that taste like birdseed. Plus the recipe is in grams so my toddler can help scooping things and my scale makes it easy to get the right measurements!
These are so delicious!! I used soy milk, melted coconut oil & maple sugar and they came out beautifully.
★★★★★