These vegan banana chocolate chip muffins (gluten-free) are perfectly fluffy, moist, and sweet! This one bowl muffin recipe is made with wholesome and nutritious ingredients. Enjoy them for breakfast, an afternoon snack, or as a healthy treat. Plus, they’re kid-approved and great for school lunches!
Banana baked goods are my favorite type of baked goods. You, too?! These vegan banana chocolate chip muffins will be your new favorite treat to bake. It’s an easy one-bowl recipe that’s made with healthy ingredients. Just mix up the batter, pour into a muffin tin, and pop in the oven. You’ll have a dozen chocolate chip banana muffins ready to be enjoyed all week long!
These muffins are great for grabbing on-the-go during a busy morning or for an afternoon pick-me-up. Alternatively, they will satisfy your post-dinner sweet tooth in a healthy manner. If you’re feeling more indulgent, warm a muffin and enjoy it with plant-based vanilla ice cream… you can thank me later.
These healthy banana chocolate chip muffins are:
- Fluffy & moist
- Lightly sweet
- Refined sugar-free
- Made with one bowl
- No butter needed
- Easily adaptable
What ingredients are in gluten-free vegan banana chocolate chip muffins?
These banana chocolate chip muffins contain no butter or refined sugar. Check out the full ingredients list below:
- Oat flour
- Almond flour
- Rolled oats
- Mashed banana
- Coconut sugar
- Plant-based milk
- Chocolate chips
- Ground flaxseed
How to make healthy banana chocolate chip muffins
For the full recipe, scroll down to view the recipe card below. How do you make chocolate chip banana muffins from scratch? It’s easy!
First, add the wet ingredients to a bowl. This includes mashed banana, coconut sugar, plant-based milk, melted coconut oil, vanilla extract, and the flax egg. Whisk the ingredients together.
Next, add the dry ingredients. This includes oat flour, almond flour, rolled oats, baking powder, ground cinnamon, baking soda, and salt. Fold the ingredients to evenly combine.
Then, toss in the mini chocolate chips. After, line a muffin tin with parchment liners. Spoon the batter into each muffin liner.
Bake for 30 minutes at 350 degrees F. Remove muffins from the oven. Allow them to cool for 15-20 minutes before removing them from the muffin tin. Finally, enjoy!
Frequently Asked Questions
Here are the most commonly asked questions about making banana chocolate chip muffins.
Are vegan banana chocolate chip muffins healthy?
Yes, these muffins were intentionally created with wholesome, nutritious ingredients! Instead of all-purpose flour, we’ll use a combination of oat flour, almond flour, and rolled oats. Bananas are the primary sweetener in this recipe which, of course, means the muffins are naturally-sweetened. Instead of adding refined sugar, we’ll use a bit of coconut sugar. A flax egg is used instead of a traditional egg, which also makes these muffins cholesterol-free. Lastly, the use of plant-based milk makes this recipe completely dairy-free.
Can banana bread be made into muffins?
Yes! This recipe is actually an adaptation from my vegan gluten-free banana bread. These muffins are reminiscent of chocolate chip banana bread due to the similar ingredients.
How do you keep muffins fresh longer?
Muffins can be stored at room temperature for up to two days in a properly sealed bag or airtight container. To extend their freshness, store them in the refrigerator. They will keep well for about one week.
Can you freeze muffins?
Yes! Muffins store well in the freezer. In fact, nearly all baked goods do. You can pop these in the freezer where they will stay fresh for up to two months. Be sure to keep them in an airtight bag or container.
How many carbs are in a chocolate chip banana muffin?
The nutrition information for a chocolate chip banana muffin will vary depending on the recipe. Some recipes use all-purpose flour while others use gluten-free flours; some use oil while others use nut butter. In other words, there isn’t one catch-all answer. The nutrition information for this particular muffin recipe can be found in the recipe card below. This 12 batch of muffins contain 34g carbs each.
- Use ripe bananas. How can you tell if bananas are ripe? The peel will be yellow with brown spots and specks across it. Ripe bananas are essential for creating banana muffins and banana bread.
- Use chocolate chips or another mix-in. I love using these vegan mini chocolate chips. However, you can use regular chocolate chips or another mix-in of your choosing. Some great options include crushed walnuts, chopped pecans, dried blueberries, and raisins.
- Line your muffin tin with parchment liners. If you aren’t using parchment muffin/cupcake liners, lightly coat each slot with oil to prevent sticking.
- Measure the flour correctly. Did you know there is one proper way to measure flour? Not following the correct technique will always result in way too much flour. Do not scoop the flour or pack the flour in your measuring cup. Instead, gently spoon the flour into your measuring cup to fill it completely. Then, scrape off any heaping excess with a flat object (such as a butter knife).
- Allow the muffins to cool. Like any baked good, you must allow these muffins to cool before removing them from the muffin tin. I recommend cooling for 15-20 minutes after baking. After, you can go right ahead and enjoy them!
More healthy vegan recipes with overripe bananas:
- Chocolate Chip Banana Blondies (Vegan, Gluten-Free)
- The Best Vegan Banana Bread
- Chocolate Chip Banana Pancakes
- Peanut Butter Banana Baked Oatmeal
- Chocolate Banana Baked Oatmeal
- Peanut Butter Banana Oatmeal Cookies
- Vegan Gluten-Free Chocolate Banana Bread
- Banana Bread Pancakes (Vegan, Gluten-Free)
- Vegan Banana Brownies
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These vegan banana chocolate chip muffins are healthy, gluten-free, and so easy to make! They are fluffy, moist, and perfectly sweet. Enjoy them for an on-the-go breakfast, afternoon snack, or to satisfy your sweet tooth in a healthy manner!
- 1 + ½ cup mashed ripe banana (~3 large ripe bananas)
- ½ cup almond milk
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 cups oat flour
- 1 cup almond flour
- ½ cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- Preheat the oven to 350 degrees F. Line a muffin tin with parchment muffin/cupcake liners.
- Create the flax egg by combining 1 tablespoon ground flaxseed + 3 tablespoon water. Set aside for 15 minutes to thicken.
- Add all wet ingredients to a large bowl. Whisk together.
- Add all dry ingredients to the bowl. Mix ingredients together until evenly combined. Then, fold in the chocolate chips.
- Scoop the batter into each muffin liner. Top with additional chocolate chips (optional).
- Bake muffins for 25-30 minutes. After, remove from the oven and allow muffins to cool for 15-20 minutes before removing them from the tin.
- Make sure you measure the flour correctly. Do not scoop or pack the flour. Flour should be gently spooned into a measuring cup until completely filled. Then, any excess should be scraped off with a knife.
- Use liquid or melted coconut oil. If your coconut oil is solid at room temperature, add several spoonfuls to a bowl and microwave it for 30 seconds to melt. Then, measure ¼ cup and proceed with the recipe.
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 14g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
Keywords: banana chocolate chip muffins vegan, chocolate chip banana muffins gluten-free
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