Vegan Banana Muffins

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:

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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