Vegan banana chocolate chip mini muffins are a sweet treat that’s free of dairy, eggs, and nuts! These are perfect for packing in a lunchbox, or enjoying for breakfast. Make a double batch and freeze them to have on hand for busy mornings.
One thing that never seems to change around here is the need to use up brown bananas.
No matter how diligent we are about trying to eat the bananas before they get too ripe, we always have a couple that get too brown. So we either bake something right away, or throw them into the freezer.
The nice thing about throwing them into the freezer is that they get even sweeter – making them perfect for baking banana mini muffins or even a loaf of allergy friendly banana bread.
When you use a really overripe banana, you can cut back on the sweetener, which is nice. I like maple syrup for this recipe – it enhances the sweetness of the bananas, but doesn’t make these too sweet.
You could use honey if you wish, or you could even use coconut sugar or date sugar. If you use a sugar instead of syrup, you may need to increase the amount of water by a few tablespoons.
We love banana muffins at our house, and making mini muffins is a fun change. They are the perfect cute little size for a fun after school snack or a nice addition to a weekend brunch or birthday party. Lots of mini chocolate chips make these a little more special.
Do I need an egg replacer to make vegan banana muffins?
You really don’t need an extra egg replacer. The mashed banana will not only add flavor, but also work to bind the batter. If you wanted to add flax seed for health reasons, you could throw some in the mix if you like. But it isn’t necessary to hold anything together.
Can this recipe be made with gluten free flour?
Yes, this recipe works very well with a gluten free flour blend. The Namaste Perfect Flour Blend works really well for making muffins or cookies. I use it often – you can find it at many health food stores or even at Costco or on Amazon.
I don’t recommend using almond flour or coconut flour in this recipe. The texture will be very wet and dense – those flours are not a good choice.
Can I make this recipe into regular size muffins?
Yes, if you prefer to make regular size muffins, you can do that! It will probably make about 5 regular size muffins. The baking time will be longer – keep an eye on them! It may take about 15-18 minutes for a standard muffin pan.
I like to make a double batch of these – there’s something about the small size that makes them more likely to get gobbled up at my house. If you happen to have several ripe bananas on hand, go ahead and double or even triple the recipe.
You can put the extras in a freezer bag and store them in the freezer for up to three months. You can let them thaw at room temperature, or microwave one mini muffin for about 10 seconds to thaw it quickly.
If you make these muffins or any of my other allergy friendly desserts, please share on Instagram and tag me @prettybeeblog. I love to see what you are baking!
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Vegan Banana Chocolate Chip Mini Muffins.
- 1 ripe banana
- 1 cup spelt flour whole wheat flour is also okay, or you can use a gluten free flour blend
- 3 Tablespoons maple syrup
- 1 1/2 Tablespoons coconut oil melted, or use another oil that works for your dietary needs
- 1/4 cup water
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup dairy free mini chocolate chips
Preheat the oven to 350 degrees. Oil a mini muffin tin or line it with paper liners.
In a medium sized bowl, mash the very ripe banana.
- Add the maple syrup and coconut oil and stir.
Add the spelt flour, baking soda, salt, and water and stir together.
Add the mini chocolate chips, and stir.
Spoon the batter into the prepared pan. Sprinkle more chocolate chips on top if desired.
- Bake at 350 degrees for about 10-14 minutes.
Nutrition facts are for one muffin.
Store this mini muffins in an airtight container or a ziploc bag. They should stay fresh for 3-4 days.
You can store the muffins in the freezer for up to three months in a freezer bag.
This recipe was originally posted in February 2015. It has been updated with new photos and text.