Vegan Banana Chocolate Chip Muffin
These Vegan Banana Chocolate Chip Muffins are the ultimate fusion of comfort and decadence, delivering moist, fluffy bites of banana goodness studded with rich, melty dairy-free chocolate chips. Perfectly sweetened with natural coconut sugar and packed with the wholesome flavor of ripe bananas, these muffins are completely dairy-free and egg-free, making them a delightful treat for vegans and non-vegans alike. Made with simple pantry staples and ready in just 40 minutes, they’re an easy-to-make snack or breakfast option. Enjoy them warm from the oven or store them for a quick, on-the-go treat that’s irresistibly soft and tender. Whether you're looking to satisfy a sweet tooth or need a kid-friendly vegan recipe, these banana chocolate chip muffins are sure to be a crowd-pleaser!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 large ripe bananas
- 120 ml unsweetened almond milk
- 60 ml coconut oil, melted
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 100 g coconut sugar
- 100 g dairy-free chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with coconut oil.
Step 2
In a large mixing bowl, peel and mash the bananas until smooth using a fork or potato masher.
Step 3
Add the almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Stir well to combine.
Step 4
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
Step 6
Fold in the coconut sugar and dairy-free chocolate chips until evenly distributed in the batter.
Step 7
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 8
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 9
Remove from the oven and let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy your vegan banana chocolate chip muffins while slightly warm, or store them in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1059.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2676.3 |
| Total Fat 92.2g | 0% |
| Saturated Fat 67.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2199.5mg | 0% |
| Total Carbohydrate 442.9g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 190.9g | |
| Protein 37.7g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 269.4mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 2112.8mg | 0% |
Source of Calories