Vegan Banana Chocolate Chip Muffins (Refined Sugar-Free)
The best recipe for banana chocolate chip muffins-refined sugar-free, eggless, dairy-free, healthy, simple, and easy-to-make in just 30 minutes. No mixer needed! Surprise your loved ones with freshly baked vegan chocolate breakfast muffins this morning. I’m sure they’ll greatly enjoy every sweet bite full of chocolatey flavor!
Banana Eggless Muffins (No Sugar Added)
Anyone for a rich muffin that combines the joy of melty chocolate chips and the nourishment of fresh bananas in a perfectly moist and fluffy texture?
Looking for a delightful morning treat that tastes like a dessert?
Turn your ripe bananas into the most decadent sweet bake. Create something extra special in no time and without the guilt, just like this naturally-sweetened apple cake or these low-calorie oatmeal cookies.
No eggs, no butter, no sugar needed. They are hearty, pretty, and oh so yummy. Make a double batch because they won’t last long (feel obliged to tell you the truth 🙂 )
Want to save time? Simply make them ahead, the night before, they taste even better the next day. They freeze well for later, too.
Healthy Chocolate Muffins for Kids
Truly, muffins are one of my favorite make-ahead snack ideas to feed (and make happy) the whole family with the most nutrients possible. These egg-free & sugarless treats are perfect for toddlers, big kids, and adults.
Since they are made without dairy, eggs, honey, or nuts these tender banana chocolate chip muffins are an allergy-friendly hit.
Also, a tasty way to use up overripe bananas! Win-win!
Spread them with creamy peanut butter (learn how to make homemade PB here) and serve with a hot cup of cocoa or a cold glass of plant-based milk for the ultimate breakfast, wholesome brunch, or quick on-the-go snack.
Moreover, they’re wonderful kid-friendly snacks for birthday parties, picnics, and lunchboxes. Super convenient to make for every kind of occasion. And so good!
For a gluten-free version, you can easily substitute spelt flour with a gluten-free flour blend. They’ll still taste delicious.
Now let’s make them together!
Banana Chocolate Chip Muffins Ingredients
You’ll need a few pantry staples to whip up the most delicious chocolate chip banana muffins. I’m pretty sure you already have all the ingredients in your kitchen right now. Here they’re:
- Ripe bananas
- Spelt flour
- Maple syrup
- Sunflower oil
- Semi sweet vegan chocolate chips
- Raw cacao powder (unsweetened)
- Sparkiling water
- Baking powder and baking soda
- Pure vanilla extract
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
Time needed: 30 minutes.
How to make banana chocolate chip muffins from scratch?
- Mash bananas
First, preheat the oven to 437°F / 220°C. If not using a non-stick muffin tin, lightly grease it with oil or use muffin liners. I used silicone muffin liners.
Next, peel and mash your sweet ripe bananas with a fork or potato masher in a medium-sized mixing bowl until you get a smooth consistency. If your bananas aren’t ripe enough to be mashed by fork blend them in a blender or food processor. We’ll need approximately 1 cup of mashed bananas.
- Mix dry ingredients
In a big bowl, whisk together spelt flour, baking soda, baking powder, and cacao powder.
- Mix wet ingredients
Then, in another bowl mix mashed bananas, sparkling water, maple syrup, oil, and vanilla extract.
- Make the batter
After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well incorporated. Be careful not to overmix it because overmixing prevents the muffins to be soft and tender. Once the batter is made, gently fold in vegan chocolate chips.
- Bake your chocolate muffins
Fill each muffin cup with the mixture. I used a 12 cup muffin tin and filled each muffin hole about 3/4 full. Sprinkle more chocolate chips on top if you like.
Bake for 20-23 minutes or until an inserted toothpick comes out clean. Do not overbake.
- Serve and enjoy
Remove the muffins from the oven and let them cool for at least 10 minutes before removing them from the muffin tin. Enjoy these easy-to-make homemade muffins immediately with a generous spread of creamy peanut butter, healthy homemade Nutella, or some roasted hazelnuts and walnuts.
Store any leftovers at room temperature for up to 3-4 days. Keep them in the refrigerator for up to a week. Freeze in freezer-friendly bags or aluminum foil for up to 2 months. Let them defrost before serving.
Sure, these muffins are freezer-friendly. I doubt you’ll have any leftovers but in case you have some, make sure they are completely cooled and simply feeze them in freezer-friendly bags or aluminum foil for up to 2 months. Let them thaw before serving. Simply take them out of the freezer the night before eating. Alternatively, you can reheat in a microwave or oven.
Don’t worry if you don’t have ripe bananas for your baking projects. The quickest way to ripen them is to bake them in the oven. Simply put unpeeled bananas on a baking sheet lined with parchment paper or aluminum foil and bake for 13-18 minutes at 300°F / 150°C (baking time will depend on the current ripeness of your bananas). They should get dark spots or become brown when ready. Otherwise, you can place them in a warm place in a paper bag together with a high-ethylene fruit-like ripe apple or peach. Close the paper bag loosely. Bananas shouldn’t be overly green when using this method. They should be ready in 24-48 hours.
Why You’ll love these Banana Chocolate Chip Muffins? They are:
- Ultra moist
- Surprisingly healthy
- Flavorful
- Light
- Not too sweet
- Packed with nutrition
- Simple enough to make with kids
- Irresistably chocolatey
- The ultimate crowd-pleaser
- Portable
- So scrumptious!
More Tasty Vegan Desserts Everyone Will Love
- 25 Minute Flourless Raisin Cookies
- Soft Carrot Pineapple Muffins (GF)
- Chocolate No-Bake Brownies (Refined Sugar-Free)
- Chocolate Chip Pumpkin Cookies that Melt in Your Mouth
- 15 Minute Chocolate Tahini Cookies (Raw & GF)
- 5 Ingredient Chocolate Coconut Date Balls
- Gluten-Free Strawberry Muffins
- Low Sugar Golden Apricot Cake
- Easy Mouthwatering Dark Chocolate Hearts
- Eggless Chocolate Carob Cake
- Delightful Blueberry Muffins
- 4 Ingredient Chocolate Hearts for Mother’s Day
Vegan Banana Chocolate Chip Muffins (Refined Sugar-Free)
Equipment
- 1 muffin pan 12 cup
- 2 Bowls
- 1 Fork
- 1 Spoon
- 12 paper or silicone liners for muffin tin optional
Ingredients
- 2 sweet ripe bananas mashed, about 1 cup of mashed bananas
- 1 and 1/2 cup spelt flour use gluten-free flour blend for GF option
- 5 tbsp maple syrup
- 4 tbsp sunflower oil you can use any neutral oil
- 1/2 cup semi-sweet vegan chocolate chips plus more for sprinkling on top if you like
- 5 tbsp raw cacao powder unsweetened
- 3/4 cup sparkling water
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pure vanilla extract
Instructions
- First, preheat the oven to 437°F / 220°C. If not using a non-stick muffin tin, lightly grease it with oil or use muffin liners. I used silicone muffin liners. Next, peel and mash your sweet ripe bananas with a fork or potato masher in a medium-sized mixing bowl until you get a smooth consistency. If your bananas aren't ripe enough to be mashed by fork blend them in a blender or food processor. We'll need approximately 1 cup of mashed bananas.
- In a big bowl, whisk together spelt flour, baking soda, baking powder, and cacao powder.
- Then, in another bowl mix mashed bananas, sparkling water, maple syrup, oil, and vanilla extract.
- After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well incorporated. Be careful not to overmix it because overmixing prevents the muffins to be soft and tender. Once the batter is made, gently fold in vegan chocolate chips.
- Fill each muffin cup with the mixture. I used a 12 cup muffin tin and filled each muffin hole about 3/4 full. Sprinkle more chocolate chips on top if you like. Bake for 20-23 minutes or until an inserted toothpick comes out clean. Do not overbake.
- Remove the muffins from the oven and let them cool for at least 10 minutes before removing them from the muffin tin. Enjoy these easy-to-make homemade muffins immediately with a generous spread of creamy peanut butter, healthy homemade Nutella, or some roasted hazelnuts and walnuts. Store any leftovers at room temperature for up to 3-4 days. Keep them in the refrigerator for up to a week. Freeze in freezer-friendly bags or aluminum foil for up to 2 months. Let them defrost before serving.
Nutrition
If you loved these banana chocolate chip muffins let me know in the comments below. You can share a photo of it on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to see your pictures and your comments just make my day!
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Love, Marinela💚
I love love love this recipe, I can’t stop making it!
I’m happy to hear that, Katie, thank you for your lovely comment!
It’s amazing that in half an hour you can make such delicious and healthy vegan banana muffins. I will be definitely repeating them!
I’m so glad you loved them, Anna! Oh, yes, these quick chocolate muffins are ready in 30 minutes or less, perfect for busy days. Thank you so much for your lovely comment!
Loving these chocolate chip muffins! The best part is that they are refined sugar-free! So delicious! Thanks for this awesome recipe!
I agree with you, Kayla. That’s the best part, no sugar = no problems. Glad you like the recipe, thank you so much for sharing your feedback with us!
These muffins taste like banana chocolate bread! So so good! I love how easy this recipe is! Thank you
I’m so happy you like it, Chris. You gave me a great idea, this batter would be perfect to bake a fluffy banana chocolate chip bread, too! Thank you for your lovely comment!
Yum, such a healthy muffins. I’m going to bake them tonight. I love that you used spelt here in this recipe.
That’s great! Let us know how they went, then. And, yes, spelt flour makes these easy chocolate muffins wonderfully light and airy. Thank you for your feedback, Natalie!
Loved these rich and decadent muffins! I love that it’s refined sugar free.
I’m so glad you loved them Shilpa, yes, they are perfectly sweet without refined sugar. Thank you for your feedback!
what? It’s like two of my favourite things married each other!
Haha! This is such a loving combo, simply irresistible. Thank you, Nancy, for your lovely comment!
These vegan banana chocolate chip muffins are such a hit for breakfast and I love how nutritious they are! They’re great for packing into work and school lunches too.
Absolutely! They are easily portable and great for work or school, as well. Thank you, Anaiah, for your lovely comment!