Go Back
+ servings
vegan banana chocolate chip mini muffins on a white plate

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


  • 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
  • teaspoon salt
  • ½ cup dairy free mini chocolate chips


  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 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 47mg2%
Potassium 46mg1%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.8mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.