Banana and chocolate lovers, get excited! Vegan Banana Chocolate Chip Muffins make a flavorful breakfast for vegans and non-vegans alike! Whether you’re hosting brunch, a play group with several kids and parents or simply making breakfast for your family (or yourself), these Vegan Banana Chocolate Chip Muffins are the perfect recipe to serve!
Hiiiiiii. It’s me, your girl who’s allergic to bananas, but keeps serving up the banana goodness on this here blog because (1) my husband and child are not allergic, and (2) I hear there’s a demand for all things banana these days.
I get it, and honestly, I wish I could have one of these muffins, as chocolate in my breakfast is one of my favorite things ever.
When we made those Vegan Banana Muffins a few months back, I was thrilled they turned out so beautifully. (I meaaaaaan… look at that rise! Without eggs! WIN!)
Then I asked around and heard requests for vegan banana muffins… with chocolate.
So I set out to y’all some Vegan Banana Chocolate Chip Muffins.
This recipe doesn’t vary much from the Vegan Banana Muffins, honestly, but it deserves its own post because hi, hello, walnuts are totally different than chocolate.
Also, my pal, Madison, is hosting MUFFIN WEEK this week, and I wanted to jump in with a fun, scrumptious recipe that everyone could enjoy.
Besides, everyone knows dark chocolate chips make breakfast even better. 😉
I’m not vegan. Will I like these Vegan Banana Chocolate Chip Muffins?
We’re not vegan, either. Several years ago, I developed a Vegan Blueberry Muffin recipe for vegan friends I was hosting for brunch. Those have been well-loved ever since.
These are similar in the sense that if you don’t know they’re vegan, chances are you won’t think they are. They’re light and fluffy, like a muffin that calls for eggs, but need no animal products to make them utterly scrumptious.
These muffins lasted less than 24 hours in my household. I bet they’ll last the same amount of time in yours, whether or not you follow a vegan diet.
What makes these vegan muffins rise?
I like to use a combination of baking soda and vinegar for my vegan muffins. Why? When the two get together, they fizz and fuzz and make the muffins rise gorgeously.
They’re ingredients most of us have lying around, assuming we cook on a semi-regular basis, and they make for a beautiful muffin.
Why aren’t my muffins rising?
There are several different factors that might go into this.
Here are a few things to check:
- Is your baking soda old?
- Is your baking powder old?
- Does your oven run at the correct temperature? (Vegan muffins struggled to rise in my 1960’s oven because the oven never ran at a consistent temperature.)
What do I need to make these Vegan Banana Chocolate Chip Muffins?
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- Glass bowls.
- Liquid measuring cup.
- Measuring spoons.
- Hand mixer.
- Muffin/Cupcake tin.
- Muffin liners.
- Vegan Chocolate Chips.
What can I serve alongside these Vegan Banana Chocolate Chip Muffins?
- Breakfast Apple Crisp (Vegan)
- Sweet Potato Sage Olive Oil Biscuits (Vegan)
- Thin Mint Smoothie (Vegan)
Now who’s ready for some of this goodness?
Scroll on down to learn how easy these are to make…
Banana and chocolate lovers, get excited! Vegan Banana Chocolate Chip Muffins make a flavorful breakfast for vegans and non-vegans alike! Bananas and dark chocolate chips play off each other to create scrumptious, fluffy vegan muffins. Whether you're hosting brunch, a play group with several kids and parents or simply making breakfast for your family (or yourself), these Vegan Banana Chocolate Chip Muffins are the perfect recipe to serve!
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup banana, mashed (about 3 small bananas)
- ½ cup light brown sugar
- ¼ cup unsweetened non-dairy milk
- 2 tablespoons unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips
- Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
- In a large glass mixing bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- In another large bowl, combine the mashed banana, sugar, non-dairy milk, oil and applesauce, vinegar and vanilla. Using a hand mixer or a whisk, beat until light and fluffy.
- Sprinkle the dry ingredients into the wet ingredients, stirring until just combined.
- Fold the dark chocolate chips into the batter.
- Dollop the batter into the prepared baking cups using a cookie scoop.
- Bake for 15-20 minutes or until golden brown and cooked through, then enjoy warm!
If you are serving someone who is nut-free, make sure to use a non-dairy milk like coconut or rice milk that has not been processed or include nuts.
Serving Size:1 muffin
Amount Per Serving: Calories: 131Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 186mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.