Banana Chocolate Chip Muffins (Vegan) Recipe

Name: Banana Chocolate Chip Muffins (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup unsweetened soymilk; 1 tablespoon fresh lemon juice; 1 cup all-purpose flour; ½ cup whole wheat flour; ½ cup quick oats; 1 tablespoon baking powder; ½ teaspoon salt; ¼ teaspoon cinnamon; ⅓ cup earth balance vegan butter, softened; ¼ cup sugar; ¼ cup light brown sugar (packed); 3 ripe bananas, mashed (medium-large size); 1 teaspoon vanilla extract; ½ cup chocolate chips

Servings: persons

⅓ cup unsweetened soymilk
1 tablespoon fresh lemon juice
1 cup all-purpose flour
½ cup whole wheat flour
½ cup quick oats
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon cinnamon
⅓ cup earth balance vegan butter, softened
¼ cup sugar
¼ cup light brown sugar (packed)
3 ripe bananas, mashed (medium-large size)
1 teaspoon vanilla extract
½ cup chocolate chips

1
Pre-heat oven to 350 degrees.
2
Lightly grease a muffin pan, set aside.
3
Mix lemon juice and soy milk in small bowl and set aside.
4
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.
5
In another bowl add butter, sugars, mashed banana and mix with an electric mixer on low speed for about a minute or two.
6
Next whisk in the soy milk/lemon, and vanilla.
7
Whisk together until mixed.
8
Add dry ingredients to wet ingredients and stir until just combined (you don't want to over mix).
9
Gently fold in the chocolate chips.
10
Batter will be thick.
11
Spoon into muffin tins and bake for 20-25 minutes.
12
Note: my favorite way to make these is to use a combo of semi-sweet chocolate chips and dark chocolate chips.
13
And these are also good with walnuts.
14
Nutrition Info (1 muffin): 219 calories, 8g fat, 2g fiber, 2.5g protein.

644

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅓ cup unsweetened soymilk, 1 tablespoon fresh lemon juice, 1 cup all-purpose flour, ½ cup whole wheat flour, and more.

Yes, Banana Chocolate Chip Muffins (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Chocolate Chip Muffins (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions