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nut free vegan banana chocolate chip mini muffins

Vegan Banana Chocolate Chip Mini Muffins.

Kelly Roenicke
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!
5 from 2 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Cuisine Dairy Free, vegan.
Servings 12
Calories 115 kcal

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
  • 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.

Notes

Nutrition facts are for one muffin.
Store this mini muffins in an airtight container or a ziploc bag. They should stay fresh for 4-5 days.
You can store the muffins in the freezer for up to three months in a freezer bag.

Nutrition

Calories: 115kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gSodium: 47mgPotassium: 46mgFiber: 2gSugar: 7gVitamin A: 5IUVitamin C: 0.8mgCalcium: 15mgIron: 1mg
Keyword kid friendly
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