These vegan banana chocolate chip muffins are light, fluffy and moist and filled with bananas, dark chocolate chips and walnuts. They are perfect when you’re craving some chocolate, but don’t want to feel guilty about what you’re eating.
For a long time, I feel like if you heard vegan you assumed the recipe might be healthy for you but tastes terrible. I mean I was in that group of people at one point. What vegan really means to me is vegetarian without dairy or eggs. Yes I know there is a little more to it than that, but as I’ve mentioned in the past, my father-in-law, was vegan for quite a while when Lauren and I first started dating. He no longer is as he likes cheese and eggs too much but he opened my eyes to vegan recipes that could actually taste good.
By discovering that I could make some tasty vegan recipes, I started to explore ways to incorporate it with my wife’s sweet tooth. If you didn’t know, regular chocolate chips do have dairy in them so they aren’t vegan. My mom was actually the one who informed me of a great dairy-free chocolate chip that tastes good as well – Enjoy Life Dark Chocolate Morsels. She should know the best, as her most popular recipes with Heartsong Cookies are vegan. Ironically my favorite cookie recipe of hers is her vegan banana chocolate chunk cookies and that’s where the inspiration for these healthy banana muffins comes from.
It’s basically her cookie in muffin form that’s easy and tasty and can satisfy your sweet tooth at the same time. So if you’re looking for a healthier breakfast/snack, these vegan banana chocolate chip muffins should be at the top of the list.
What Ingredients are in this Healthy Banana Muffin Recipe?
- Chia seeds
- Coconut oil
- Maple syrup
- Almond milk
- Vanilla extract
- All-purpose flour
- Whole wheat flour
- Baking powder
- Dark chocolate chips
How to Make Vegan Banana Muffins
- In a small bowl combine 2 tbsp chia seeds with 1/3 cup water and set aside for 5 minutes. In medium bowl, mix together the flours, baking powder and salt.
- In large bowl, mix together mashed bananas, coconut oil, maple syrup, almond milk, and vanilla extract. Stir in chia seed mixture.
- Add the flour mixture and mix until just combined.
- Fold in chocolate chips and toasted walnuts.
- Spoon batter into muffin tins 2/3 of the way full. Bake at 350°F for 18-20 minutes or until cake tester comes out clean.
- Remove from tin and let cool to room temperature.
Do I Have to Use Whole Wheat Flour for the Vegan Banana Muffins?
Of course not. I just liked the combination of whole wheat and all-purpose flour. Whole wheat flour is a little more nutritious, but will make the muffin more dense. So by combining the two, you get some of the extra nutrition but they aren’t as dense. But you can easily make it entirely of whole wheat or all-purpose flour.
Chia Seeds as Egg Substitute
If you are vegan, you probably know the ratio but if you want to replace 1 egg, the ratio is 1 tbsp chia seeds in 2 1/2 tbsp of water. You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
Where Do I Find Dairy-Free Chocolate?
My go-to is Enjoy Life. They have a variety of chocolates that are all dairy-free which makes them great for vegans. They can be found at most grocery stores these days.
How Long Will these Muffins Last?
They will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. The muffins will last up to 3 months in the freezer, which is what I normally do.
Other Breakfast Recipes
- Cranberry Orange Muffins
- Pumpkin Oat Muffins
- Chocolate Chip Granola
- Banana Bread Baked Oatmeal
- Butternut Squash Frittata
Vegan Banana Chocolate Chip Muffins
- 2 tbsp chia seeds
- 1/3 cup water
- 1 cup mashed ripe bananas (equal to about 3 ripe bananas)
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/3 cup almond milk
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup dark chocolate chips
- 3/4 cup chopped walnuts, roasted
- Preheat oven to 350°F. Line 12 muffin tins with cupcake liners. You can also just spray the muffin tins with cooking spray.
- In a small bowl combine the chia seeds with 1/3 cup of water. Mix and let sit for 5 minutes to allow the chia seeds to gel.
- Mix together the mashed bananas, coconut oil, maple syrup, almond milk, and vanilla extract until combined. Stir in the chia seed mixture. Add the flours, baking powder and salt and mix until just combined. Fold in the chocolate chips and walnuts. Be careful not to over mix.
- Spoon the batter into the muffin tins until about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before transferring to cooling rack.