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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

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
  • teaspoon salt
  • ½ cup dairy free mini chocolate chips

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.