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 mini muffins, allergy friendly banana bread, banana snickerdoodle cookies or this decadent banana cake.
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.
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Ingredient Notes
- Bananas – I recommend very ripe bananas, or brown ones that you have stashed in the freezer, for the best flavor. When you use a really overripe banana, you can cut back on the sweetener, which is nice.
- Maple Syrup – 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.
- Coconut Oil – I like using coconut oil in this recipe, but you could use organic canola oil or melted vegan buttery spread if you prefer.
Step by Step Instructions
- Mash a banana in a mixing bowl, then add the maple syrup and oil. Stir together. Add the dry ingredients, water, and chocolate chips, and stir again.
- Spoon the batter into a mini muffin pan, and sprinkle a few more mini chocolate chips on top of each muffin.
- Bake at 350 degrees F for about 11-14 minutes.
- Allow the muffins to cool in the pan for about 10 minutes before removing them.
FAQs
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.
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.
Regular Size Variation
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.
Storage/Freezing
I like to make a double batch of these – they keep well in an airtight container for 4-5 days, and they also freeze really well.
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.
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Recipe
Vegan Banana Chocolate Chip Mini Muffins.
Ingredients
- 1 ripe banana
- 3 Tablespoons maple syrup
- 1 ½ Tablespoons coconut oil melted, or use another oil that works for your dietary needs
- 1 cup spelt flour whole wheat flour is also okay, or you can use a gluten free flour blend
- ¼ cup water
- ¼ teaspoon baking soda
- â…› teaspoon salt
- ½ cup dairy free mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. 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 F for about 11-14 minutes.
- Allow the muffins to cool in the pan for about 10 minutes before removing them.
Katie
Delicious recipe!
Angie
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!
Maeghan
Just made these and they are perfection!!!! Thanks so much for such an easy and quick recipe!!
Beverly Stevens
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?
Kelly Roenicke
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!
laissezclairefaire
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?
Kelly
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!
PumpkinnSpice
I love mini muffins like this! Sounds like the perfect flavor combination!
Kelly
Thank you, Gayle!
Kristine's Kitchen
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!
Kelly
Thanks, Kristine! They are a favorite over here!
Arman @ thebigmansworld
I just experimented with banana chocolate muffins vegan style- Took forever to muster! Love the look of yours! Pinned!
Kelly
I’m sure yours turned out great! Thanks for pinning, Arman!
Mary Frances @ The Sweet {Tooth} Life
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!
Kelly
Thanks, Mary Frances!
sarah grace
Mmm love me some banana muffins with chocolate in em :)
genevieve y
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 :)
Kelly
I know, they don’t last…I feel that since they are small I can eat more! Oops! :)
Natalie @ Tastes Lovely
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!
Strength and Sunshine
Mini muffins! I’ll eat them all!
alannamwaldron
These are adorable! Anything made in mini muffin tins wins over my heart :)
Julia
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!