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Home » Breakfast » Vegan Banana Chocolate Chip Mini Muffins.

Vegan Banana Chocolate Chip Mini Muffins.

Jan 8, 2020 by Kelly Roenicke · 23 Comments

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dairy free banana muffins

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.

vegan banana chocolate chip mini muffins on a white plate

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.

vegan banana mini muffins on a tray

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.

banana muffin batter in a bowl

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.

baked banana muffins in mini muffin tin

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.

vegan mini muffins with chocolate chips on a tray

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!

Disclosure: This post contains affiliate links. 

vegan banana chocolate chip mini muffins on a white plate
5 from 2 votes
Print

Vegan Banana Chocolate Chip Mini Muffins.

These mini muffins are so easy to make and so delicious! Packed with banana flavor and chocolate chips, these are sure to be a hit!
Course Dessert
Cuisine Dairy Free, vegan.
Keyword allergy friendly desserts, kid friendly
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12
Calories 115 kcal
Author Kelly Roenicke

Ingredients

  • 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 ½ Tablespoons coconut oil melted, or use another oil that works for your dietary needs
  • ¼ cup water
  • ¼ teaspoon baking soda
  • â…› teaspoon salt
  • ½ cup dairy free mini chocolate chips
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Oil a mini muffin tin or line it with paper liners.

  2. In a medium sized bowl, mash the very ripe banana.

  3. Add the maple syrup and coconut oil and stir.
  4. Add the spelt flour, baking soda, salt, and water and stir together.

  5. Add the mini chocolate chips, and stir.

  6. Spoon the batter into the prepared pan. Sprinkle more chocolate chips on top if desired.

  7. Bake at 350 degrees for about 10-14 minutes.

Recipe Notes

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.

Nutrition Facts
Vegan Banana Chocolate Chip Mini Muffins.
Amount per Serving
Calories
115
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
3
g
19
%
Sodium
 
47
mg
2
%
Potassium
 
46
mg
1
%
Carbohydrates
 
17
g
6
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
5
IU
0
%
Vitamin C
 
0.8
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

dairy free banana muffins

Some other fun dessert recipes to try are these banana snickerdoodle cookies or this decadent banana cake.

This recipe was originally posted in February 2015. It has been updated with new photos and text.

Related

« Fudgy Black Bean Brownies (Gluten Free, Vegan).
Quick and Easy Green Herb Sauce. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: 30 minutes or less, Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    January 08, 2020 at 10:42 pm

    5 stars
    Delicious recipe!

    Reply
  2. Angie

    March 20, 2019 at 3:04 am

    I just made these right now and found the mixture very dry, like a cookie dough texture, so i soaked 8 dates in a cup of water and used half of that, adding until it was spoonable into mini muffin cups. It’s tasty, but the texture turned into a pudding more than cake, which is what i didn’t want. Still, i think my family will love them. Thanks!

    Reply
  3. Maeghan

    April 11, 2018 at 2:17 pm

    5 stars
    Just made these and they are perfection!!!! Thanks so much for such an easy and quick recipe!!

    Reply
  4. Beverly Stevens

    January 18, 2018 at 10:49 am

    Before I started your Vegan Chicilate Chip Mini Muffins Recipe:
    INSTRUCTIONS say to Add “OATS”
    & Add “Mini Chocokate Chips” which are not included in the INGREDIENTS!?

    Based on your photo, the 1/2 C of Vegan Chocolate Chunks goes on the “top” of muffins but not included in your INSTRUCTIONS. In the photo they don’t look melted. Does that mean you put them on top “after” baking in the oven?

    Reply
    • Kelly Roenicke

      January 19, 2018 at 12:10 pm

      The oats is a typo, thank you for pointing that out. I used chocolate chunks, and I did place a few on top of the batter before baking. Just for purposes of the photo – it’s not really necessary!

      Reply
  5. laissezclairefaire

    April 08, 2015 at 10:08 am

    Hi Kelly
    I love your blog and have tried out a couple of recipes. Sadly, these muffins didn’t turn out very well. The batter was very sticky and too dry. I was wondering if you forgot to mention the liquid in the recipe?

    Reply
    • Kelly

      April 09, 2015 at 9:41 am

      Hi! I’m sorry they didn’t work out! I know that I used a really super ripe banana, maybe that was the difference? The dough was really thick for me. But, I will have to retest this recipe to see what is going on. I appreciate your feedback! Thanks for reading!

      Reply
  6. PumpkinnSpice

    February 16, 2015 at 9:50 am

    I love mini muffins like this! Sounds like the perfect flavor combination!

    Reply
    • Kelly

      February 21, 2015 at 6:18 pm

      Thank you, Gayle!

      Reply
  7. Kristine's Kitchen

    February 15, 2015 at 10:26 pm

    Banana chocolate chip muffins are one of my favorites and I love how healthy these are! That heart-shaped pizza sounds like such a fun meal for the kids!

    Reply
    • Kelly

      February 21, 2015 at 6:17 pm

      Thanks, Kristine! They are a favorite over here!

      Reply
  8. Arman @ thebigmansworld

    February 15, 2015 at 4:12 am

    I just experimented with banana chocolate muffins vegan style- Took forever to muster! Love the look of yours! Pinned!

    Reply
    • Kelly

      February 21, 2015 at 6:18 pm

      I’m sure yours turned out great! Thanks for pinning, Arman!

      Reply
  9. Mary Frances @ The Sweet {Tooth} Life

    February 14, 2015 at 2:52 pm

    Oh my goodness, these are so cute! I love mini anything, especially banana and chocolate chips. This is my kind of Valentine’s Day treat!

    Reply
    • Kelly

      February 21, 2015 at 6:18 pm

      Thanks, Mary Frances!

      Reply
  10. sarah grace

    February 13, 2015 at 7:44 pm

    Mmm love me some banana muffins with chocolate in em :)

    Reply
  11. genevieve y

    February 13, 2015 at 4:51 pm

    These are so cute! I would probably just keep popping them in my mouth, and before I know it, the whole batch will be gone! Chocolate + banana sounds absolutely delicious :)

    Reply
    • Kelly

      February 21, 2015 at 6:19 pm

      I know, they don’t last…I feel that since they are small I can eat more! Oops! :)

      Reply
  12. Natalie @ Tastes Lovely

    February 13, 2015 at 2:37 pm

    You just reminded me it’s Friday the 13th! I’m going to have to be extra careful out there. These mini muffins sound delicious!

    Reply
  13. Strength and Sunshine

    February 13, 2015 at 1:15 pm

    Mini muffins! I’ll eat them all!

    Reply
  14. alannamwaldron

    February 13, 2015 at 11:50 am

    These are adorable! Anything made in mini muffin tins wins over my heart :)

    Reply
  15. Julia

    February 13, 2015 at 11:17 am

    Ah jeez, I didn’t even realize it was Friday the 13th until I read your post, haha! Looks like we’re banana buddies today, m’dear! Love the chocolate chips + coconut oil + veganization. Such a major win in these muffs!

    Reply

Trackbacks

  1. 35 Gluten-Free Muffin Recipes says:
    April 22, 2015 at 8:02 am

    […] Vegan Banana Chocolate Chip Muffins // The Pretty Bee // Spelt Flour, Maple Syrup […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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