Chocolate Chunk Banana Muffins (Vegan)
Chocolate Chunk Banana Muffins are moist, fluffy, perfectly sweet treats loaded with melted chocolate chunks and a hint of banana bread goodness in every bite.This quick, easy recipe uses simple pantry ingredients to create a delicious, vegan, and dairy-free breakfast or snack—no eggs or butter needed!
Equipment
- 2 Mixing bowls
- 12 cup muffin pan lined with silicone or paper liners
- 1 Knife
- 1 Wooden cutting board
Ingredients
Wet ingredients
- 1 cup mashed ripe bananas
- ⅓ cup sunflower oil or any neutral vegetable oil
- ⅓ cup almond milk or any dairy-free milk
- 1 teaspoon vanilla extract
Dry ingredients
- 1 + ¾ cup flour
- ½ cup cane sugar or brown/granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 1 cup vegan dark chocolate chunks
Instructions
- In a medium bowl mash the ripe bananas until smooth.1 cup mashed ripe bananas
- Add the oil, milk, and vanilla to the mashed bananas and mix well.⅓ cup sunflower oil, ⅓ cup almond milk, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.1 + ¾ cup flour, ½ cup cane sugar, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Gently fold in the chocolate chunks. Do not overmix.1 cup vegan dark chocolate chunks
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the muffin cups. Sprinkle leftover chocolate bits on top of the muffins before baking for extra melty chocolate in every bite. Bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Room temperature: Allow the muffins to cool completely, then store them in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer freshness, you can refrigerate the muffins in an airtight container for up to a week.
- Freezer: To store for longer, let the muffins cool completely, then wrap them individually in plastic wrap or place them in an airtight container. Freeze for up to 3 months.
- Overripe Bananas: Use overripe bananas for the best flavor and moisture.
- Measure flour accurately: To ensure fluffy muffins, spoon flour into your measuring cup and level it off with a knife. Avoid scooping flour directly from the bag
- Don't overmix: Overmixing can lead to tough muffins. Mix just until combined.
- Use muffin liners: Use paper or silicone liners to prevent sticking and make cleanup easier. If you aren't using liners, make sure to grease or spray your muffin tin with nonstick spray.
- Test doneness: Use a toothpick to test for doneness. If it comes out clean or with a few crumbs, the muffins are ready to come out of the oven.
- Cooling time: Let the muffins cool completely before storing or serving
- See the post above for more variations and substitution ideas.
Nutrition
Calories: 253kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 1mgSodium: 166mgPotassium: 168mgFiber: 2gSugar: 16gVitamin A: 19IUVitamin C: 2mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!
