Are you looking for a simple and tasty recipe for vegan chocolate chip muffins? Look no further! These muffins are moist and fluffy, packed with plenty of chocolate chips, and use pantry staples you may already have on hand. They are perfect for any day of the week, whether it's a lazy weekend morning or a quick breakfast on the go.
What you will need to make this vegan chocolate chip muffin recipe
- white whole wheat flour: see notes below on flour.
- coconut sugar: I love using coconut sugar, but you can also use brown sugar or white sugar. Just make sure to use granulated sugar instead of a liquid sweetener here.
- baking powder
- cinnamon: optional
- flax egg: ground flax seeds + water
- ripe spotty bananas: ripe spotty bananas work much better than fresh ones. These are softer, naturally sweet, and work great in baking.
- maple syrup: agave nectar or honey will work in this portion of the recipe as well.
- non-dairy milk: any milk will do. Some great dairy-free milk options are soy milk, almond milk, oat milk, coconut milk, or cashew milk. I personally like soy in baking.
- olive oil: I love using olive oil because it gives the muffins a moist texture, and you can't taste it at all. However, you can use a neutral oil like vegetable oil or canola oil or even melted coconut oil instead.
- vanilla extract
To fold in
- 1 cup dark chocolate chips + extra chocolate chips to top the muffins with. I actually used a combination of vegan chocolate chips and chopped dark chocolate.
The full ratios and nutritional information are at the bottom of the post in the recipe card. If you try and like this recipe, please consider leaving a comment and a review as it really helps out my blog 🙂
What kind of flour to use
I love using white whole wheat flour because it's finely ground and therefore makes for really fluffy muffins, but still has the fiber and nutrients of whole wheat flour. This is the kind of flour that I used in this recipe and it's the one that I really recommend. I used white whole wheat four from the brand King Arthur. You can also use all purpose flour in this recipe instead.
I have not tried making this with gluten-free flour, but I suspect that it would work with oat flour, as well as with gluten-free baking flour like these from the brands King Arthur and Bob's Red Mill. Almond flour and coconut flour will not work in this recipe.
Another important note is that I highly recommend measuring the flour using a kitchen scale because inaccurately measuring the flour can greatly affect how the muffins turn out.
- a large mixing bowl
- a muffin tin: I made these jumbo muffins using a jumbo muffin tin. I personally love making muffins in a jumbo muffin tin because it makes them large and fluffy. You can use a regular muffin tray or even a mini muffin pan to make these into mini muffins.
- muffin liners: I used "tulip" paper liners. I like using these because it makes the muffins look fancy and gives them a bakery-style look. However, this is totally optional, and any kind of liner will work.
- cookie scoop / ice cream scoop: to scoop the muffin batter into the muffin cups. This is optional, but it makes it easier to scoop the batter in a less messy way.
- cooling rack: to leave the muffins to cool off.
How to make the best vegan chocolate chip muffins
Start by mashing up the ripe bananas in a large bowl. You can use a fork or a potato masher to do this.
Next, add all of the wet ingredients to the bowl, then the dry ones. Add everything except the chocolate chips and whisk the mixture well.
Finally, fold in the chocolate chips.
Line the muffin pan with baking cups and use a cookie scoop/ ice cream scoop to pour the batter into the cups. If you want, you can add more chocolate chips on top of the muffins.
With this recipe, I make 5 jumbo muffins or 10 regular muffins.
To make tall muffin tops, I like to add batter to the top of the muffin cups.
Bake the muffins at 350*F on the center rack of the oven. If you are making jumbo muffins, bake them for 25-30 minutes. For regular-sized muffins, bake for 20-25 minutes.
To know if the muffins are done, stick a toothpick in the center of one of the muffins. If it comes out clean, it's done baking. You will also notice that they are done because the edges will become golden brown and the center will become round and dome-like.
Once the muffins are done baking, place them on a wire rack and allow them to cool off at room temperature.
These vegan chocolate chip muffins are a crowd-pleaser and a great addition to any brunch or breakfast spread. They have the perfect texture and just the right amount of sweetness, making them a delicious treat. Enjoy!
How to store these vegan banana chocolate chip muffins
If you have leftover muffins, store them in an airtight container or wrap them in plastic wrap to keep them fresh. These muffins also freeze well and can be reheated in the oven or microwave for a quick and easy breakfast or snack.
If you liked these vegan muffins, you may also like these other muffin recipes:
Vegan Chocolate Chip Muffins Recipe
- muffin pan
- muffin liners
- 1 ¾ cups white whole wheat flour 227.5 g
- ½ cup coconut sugar
- 3 tablespoons baking powder
- 1 teaspoon cinnamon optional
- ¼ teaspoon salt
- 1 flax egg 1 tablespoon ground flax seeds + 3 tablespoons water
- 3-4 ripe spotty bananas 1.5 cups measured when mashed
- ⅓ cup maple syrup
- ½ cup dairy-free milk
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
To fold in
- 1 cup vegan chocolate chips 130 g
- Start by mashing up the ripe bananas in a bowl. You can use a fork or a potato masher to do this.
- Next, add all of the wet ingredients to the bowl, then the dry ones. Add everything except the chocolate chips and whisk the mixture well.
- Finally, fold in the chocolate chips.
- Line the muffin pan with baking cups and use a cookie scoop to pour the batter into the cups. You can top the muffins with more chocolate chips.
- With this recipe, I make 5 jumbo muffins or 10 regular muffins.
- To make extra tall and fluffy muffins, I like to add batter to the top of the muffin cups.
- Bake the muffins at 350*F. If you are making jumbo muffins, bake them for 25-30 minutes. For regular-sized muffins, bake for 20-25.
- To know if the muffins are done, stick a toothpick in the center of one of the muffins. If it comes out clean, it's done baking. You will also notice that they are done because the edges will become golden brown and the center will become round and dome-like.