Eggless Banana Chocolate Chip Muffins (Vegan, No Sugar)
Craving chocolate? Whip up these vegan, one-bowl eggless banana chocolate chip muffins in just 30 minutes! Packed with the sweetness of 2 ripe bananas, melty chocolate chips, and rich cocoa flavor, they're incredibly moist, fluffy, and perfect for any occasion. Made with no refined sugar, no butter, and no dairy, these double chocolate muffins are kid-friendly and perfect for breakfast, a snack, or even dessert.
Equipment
- 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 large mixing bowl
- 1 Fork
- 1 Spoon
Ingredients
- 2 large, ripe bananas mashed (1 full cup)
Wet Ingredients
- ¾ cup unsweetened almond milk or any plant-based milk
- ¼ cup sunflower oil or any neutral vegetable oil
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar white, apple cider vinegar or lemon juice
Dry Ingredients
- 1 + ½ cups all-purpose flour
- ¼ cup cocoa powder unsweetened
- ¾ cup dairy-free chocolate chips (plus more for sprinkling on top, if you like)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with silicone/paper liners or grease with cooking spray. In a large bowl, mash your bananas with a fork until smooth.
- Pour the plant milk, sunflower oil, maple syrup, vanilla extract, and vinegar into the mashed bananas in the same bowl. Whisk it all together until well combined.
- Now, add flour, cocoa powder, baking soda, and a pinch of salt. Don't overmix, whisk until everything is mostly incorporated. A few lumps are okay.
- Finally, fold in your delicious dairy-free mini chocolate chips. Gently mix them in until they're evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm with a cup of coffee, milk, or tea. You can even add a dollop of peanut butter for an extra protein kick.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days. They'll stay delicious in the fridge in an airtight container for up to a week. For freezing, wrap each muffin individually in plastic wrap and store them in a freezer-safe container or ziplock bag for up to 3 months.
- Use overripe bananas for sweeter and moister muffins.
- For a quicker and smoother texture, blend the bananas instead of mashing them.
- To measure flour perfectly, gently spoon it into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag.
- Mix the batter until just combined. Overmixing can lead to tough muffins. A few lumps in the batter are perfectly fine. And don't peek! Resist the urge to open the oven door too early. This can cause the muffins to fall. Let them bake undisturbed for the full time.
- Use muffin liners or grease the pan for easy removal.
- Let the muffins sit in the pan for 5 minutes after baking, then move them to a wire rack to cool completely and avoid sogginess.
- If you're making this recipe, be sure to read the entire post for more tips, substitutions, variations, frequently asked questions, and step-by-step photos.
Nutrition
Calories: 206kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 222mgPotassium: 203mgFiber: 2gSugar: 12gVitamin A: 13IUVitamin C: 2mgCalcium: 68mgIron: 1mg
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