Moist Eggless Banana Chocolate Chip Muffins (Vegan)
These moist eggless banana chocolate chip muffins are soft, fluffy, and completely vegan, with rich cocoa flavor and melty chocolate chips in every bite. Made in one bowl, they’re ready in just 30 minutes and make an easy breakfast, snack, or dessert.
Equipment
- 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 large mixing bowl
Ingredients
Wet Ingredients
- 1 cup mashed bananas
- 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 vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
Dry Ingredients
- 1 + ½ cups all-purpose flour scooped & leveled
- ¼ cup unsweetened cocoa powder
- ¾ cup dairy-free chocolate chips
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners, or lightly grease the pan. Add the ripe bananas to a large bowl and mash with a fork until mostly smooth.1 cup mashed bananas
- Add the plant-based milk, maple syrup, sunflower oil, vanilla extract, and vinegar. Whisk until well combined.¾ cup unsweetened almond milk, ¼ cup sunflower oil, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar
- Add the flour, cocoa powder, baking soda, and salt. Gently whisk just until combined. Don't overmix; a few small lumps are fine.1 + ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Fold in the dairy-free mini chocolate chips until evenly distributed throughout the batter.¾ cup dairy-free chocolate chips
- Divide the batter evenly between the muffin cups. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Measure the banana: Use 1 cup mashed banana (about 2 large ripe bananas). Using the correct amount helps ensure the right texture.
- Don't overmix: Mix the batter gently just until the flour is incorporated. Overmixing can make muffins dense.
- Use ripe bananas: Very ripe, spotty bananas provide the best sweetness, moisture, and banana flavor.
- Storage: Once completely cooled, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freezing: Freeze completely cooled muffins in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly before serving.
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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