Banana Muffins

These banana chocolate chip muffins are the best healthy snack! Naturally sweetened and full of banana flavor, they're moist, fluffy, and delicious.

Banana Chocolate Chip Muffins

If you were to ask me which food most defines my childhood, I’d answer – without hesitation – chocolate chip muffins. During my entire childhood, not only did my mom make chocolate chip muffins at least once or twice a week for breakfast, but my grandmother would bring giant containers full of them whenever she visited. Even when I went off to college, my mom actually mailed muffins to me. That means until I moved in with Jack, pretty much every day was muffin day!

That’s why I’m honestly shocked that 6 years into this blog, I’ve yet to share a chocolate chip muffin recipe! I guess I got too distracted by zucchini breads and pumpkin breads over the years, but these banana chocolate chip muffins make up for lost time.

Banana Muffin Recipe Ingredients

Banana Chocolate Chip Muffins Ingredients

This banana muffin recipe actually happens to be vegan, but they’re so moist and flavorful you’d never guess that there’s no butter, milk, or eggs hiding inside. Here’s what makes them so delicious:

  • Bananas – You can’t make banana muffins without them, and they make these wonderfully moist.
  • Ground flaxseed subs in for the traditional eggs, but if you don’t have it on hand, use 2 eggs instead.
  • Whole-wheat pastry flour is my favorite flour to use because it’s lighter than regular wheat flour. If you don’t have it, use a 50/50 mix of white and wheat flour.
  • Cinnamon & nutmeg add warm flavor that’s perfect with the lightly sweet banana.
  • Almond milk is vegan, and it’s what I keep on hand, but these muffins will work with any type of milk.
  • Apple cider vinegar is the secret to making fluffy vegan muffins rise.
  • Maple syrup highlights the naturally sweet banana flavor.
  • Olive oil is a bit non-traditional for banana muffins, but (a mild-flavored) olive oil is delightful to bake with. Any neutral oil that you keep on hand (sunflower, canola) will also work in this recipe. Melted coconut oil (or melted butter, if you prefer) would also be delicious.
  • Chocolate chips go perfectly with bananas, and they add rich, gooey bites to the muffin centers. Yum!

How to make banana muffins Banana muffin recipe

These muffins come together in just about 30 minutes. They’re puffy, moist, and totally addictive! They also freeze well, which is how I keep myself from eating four muffins in one sitting. Let them cool completely, pop them in the freezer, and enjoy one (or more) for an easy weekday breakfast. They’d also be a fun addition to your weekend brunch.

Banana Chocolate Chip Muffins in a muffin tin

Change Up These Banana Muffins!

These banana chocolate chip muffins are equally as delicious with blueberries in place of the chocolate chips. If you like a bit of crunch, add chopped walnuts or pecans. Or if you prefer a fluffy plain muffin, they’re moist and delicious without a mix-in, too!

Vegan Banana Chocolate Chip Muffins

If you love this banana muffin recipe…

Make sure to try these Lemon Muffins, these Blueberry Muffins, or these Apple Cinnamon Muffins next!

And if you still have leftover ripe bananas, try my favorite banana pancakes or banana bread!


5.0 from 17 reviews

Banana Chocolate Chip Muffins

 
Prep time
Cook time
Total time
 
These banana muffins are a yummy, healthy snack! Studded with chocolate chips, they're vegan, naturally sweetened, and full of spiced banana flavor.
Author:
Recipe type: Breakfast, snack
Serves: 12 muffins
Ingredients
  • 4 tablespoons ground flaxseed + 4 tablespoons warm water*
  • 1¾ cups whole-wheat pastry flour (or white/wheat mix)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅔ cup almond milk
  • 1 tablespoon apple cider vinegar
  • ⅓ cup maple syrup
  • ⅓ cup olive oil or any neutral oil
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana (about 2 bananas)
  • ½ cup chocolate chips
Instructions
  1. Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  3. In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
  5. Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips. Use a ⅓ cup measuring scoop to divide the batter in the muffin tin.
  6. Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.
Notes
*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.

59 comments

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  1. Jana from schwesternduett.de
    08.31.2018

    Wow, these look so yummy! I love that the chocolate chunks are still visible and not totally melted!

    • Jeanine Donofrio
      08.31.2018

      Ha, well they are pretty melty out of the oven, it was a challenge to shoot this one without shmearing chocolate all over everything 🙂

  2. Allie
    08.31.2018

    Have you tried this with almond flour by chance?

    • Jeanine Donofrio
      08.31.2018

      Hi Allie, I haven’t tried this recipe with only almond flour, but I usually have success with 1/2 almond flour and 1/2 regular flour.

  3. Rachel from Andyandrachelgraham.com
    08.31.2018

    Could you sub in spelt flour?

    • Jeanine Donofrio
      08.31.2018

      yep, you can!

  4. Brittany Audra @ Audra's Appetite
    08.31.2018

    I’ve been really enjoying using flax eggs in place of regular eggs lately in baking!! 🙂

    • Jeanine Donofrio
      09.01.2018

      I’m so glad! I find it so much easier to have flax on hand 🙂

  5. Cyn Avet
    08.31.2018

    These look so delicious and I can’t wait to make them. Any suggestions of what I could subsitute for the oil? Would it still taste good if I leave it out? Thanks!
    Cindy,

    • Jeanine Donofrio
      09.01.2018

      Hi Cyn, I’m not sure, I don’t typically bake without some type of oil.

  6. Natalie from lilcookie.com
    09.01.2018

    I love banana chocolate chip muffins! These look so delicious and chocolatey – perfect for brunch or as a sweet snack!

  7. Stephanie
    09.02.2018

    Made these for the family, everyone loved them!!

    • Jeanine Donofrio
      09.05.2018

      Yay, so glad to hear that!!

  8. Gaby Dalkin
    09.02.2018

    Well, aren’t these just the cutest muffins EVER!

  9. Corrie
    09.12.2018

    Used King Arthur gluten free baking mix and these came out delicious! Also silicone cupcake cups and no additional greasing was necessary.

    • Jeanine Donofrio
      10.17.2018

      Hi Corrie, thanks for the tip about King Arthur’s GF mix!

  10. LeslieM
    09.12.2018

    These are wonderful! I used a combination of flours: 1 cup regular and 3/4 buckwheat and it was delicious.

    • Jeanine Donofrio
      10.17.2018

      I’ll have to try that combo – I’m always looking for ways to use buckwheat!

  11. Mary
    09.30.2018

    I made these to share at church and they were a big hit! So SOFT and chewy with a wonderful texture. It was my first time baking with flax meal instead of eggs, and I was skeptical, but now I think I might try flax more often! Next time I will probably add some chopped toasted walnuts to get a little more of that banana bread flavor. This recipe is definitely going into my regular dessert/snack rotation – thank you!

    • Jeanine Donofrio
      10.02.2018

      Hi Mary, I’m so glad they were a big hit! And yay for flax :). It doesn’t always replace eggs perfectly but I like to post about it when it does!

  12. Beth C
    10.15.2018

    These muffins are my new favorite! The flax makes them so yummy and moist (and fiber-rich- yay!) Thanks so much 🙂

    • Jeanine Donofrio
      10.15.2018

      Hi Beth, I’m so so glad you loved them!!

  13. Olivia
    10.17.2018

    Just made these and they’re amazing! Even my non-vegan family loves them! ❤️

    • Jeanine Donofrio
      10.17.2018

      Yay, I’m so happy to hear that!

  14. jessica
    01.08.2019

    could i make this recipe into banana bread? like in a loaf pan?

    • Jeanine Donofrio
      01.10.2019

      I think it would work – I’d just bake it longer, probably somewhere in between 40-50 minutes. Hope that helps!

  15. Sara from Whollysara.com
    01.20.2019

    Hi! How many calories are in each muffin?

  16. Mateo Pedersen
    02.12.2019

    I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.

    • Jeanine Donofrio
      03.01.2019

      Hi Mateo – wow, I’m so happy these have been a hit with the whole family!

  17. Carol
    02.26.2019

    My favorite muffin recipe of all time (and that is including my non-vegan muffin recipes). The chocolate chips take it over the top.

    • Jeanine Donofrio
      03.01.2019

      Hi Carol, I’m so happy you’re loving the recipe!! Thanks for coming back to let me know!

  18. Kim
    03.04.2019

    These muffins turned out great!! I didn’t have nutmeg but it didn’t matter. I also added some coconut sugar because I still have a crazy sweet tooth, but they were still perfect and not over the top sweet! Thank you for the recipe!

  19. Dixie
    04.26.2019

    I made mine with blueberries since I can’t eat chocolate. I found these muffins to be moist, easy to make and absolutely delicious!

  20. Devon
    05.12.2019

    These are great! Do you know the calorie count in each one?

  21. Alyssa
    06.02.2019

    These are so wonderful! I’ve made them a couple of times now and since they mostly get eaten by the kids I don’t fill the muffin tins entirely and it’s it always yields so many muffins! …24 mini and 6 medium sized to be specific.

    Today I used melted coconut oil, oat milk, and regular AP flour because that’s what I had on-hand, and they turned out perfectly.

    • Jeanine Donofrio
      06.07.2019

      Hi Alyssa, I’m so glad you and the kiddos have been loving them!

  22. Laura
    08.05.2019

    Is the qty correct for flax?

    • Jeanine Donofrio
      08.05.2019

      yep – it substitutes for 2 eggs.

  23. Wendy
    08.11.2019

    Can I substitute agave syrup for maple syrup? As that’s what I have!

    • Jeanine Donofrio
      08.11.2019

      yep, that should work just fine!

  24. Shelby
    08.26.2019

    These are by far the best muffins I have ever made! At first I was worried they were not cooked enough, but after they were cooled they were moist and perfect! Absolutely delicious and recommend to all (vegan and not)!

  25. Michelle
    10.24.2019

    Love these! Super soft and moist but still taste like a muffin!

    • Jeanine Donofrio
      10.30.2019

      Hi Michelle, I’m so glad you loved the muffins!

  26. Hillary
    12.12.2019

    These are amazing! I can’t tell the difference between these and non-vegan. I also threw in a handful of oats on a whim and it turned out great

  27. Leah
    01.19.2020

    So light and delicious! Not vegan so used regular milk and eggs and it turned out perfectly. New go-to recipe.

  28. Zee
    01.29.2020

    Thank you for sharing your recipe.
    – Can i omit the 1/3 cup maple syrup or use far less?
    If so, does the liquid proportion (not used in the recipe) have to be replaced by something else?
    What would it be? (milk, bananas…?)
    – Can almond milk be replaced by soy milk or any other kind of milk?
    – Can the amount of bananas be increased? If so, by how much given the current ratio of dry/wet ingredients?
    Thanks in advance

    • Jeanine Donofrio
      01.29.2020

      Hi Zee, you can use any type of milk. I haven’t tried the other modifications so I’m not sure what the result would be.

      • Zee
        01.30.2020

        Thank you
        Please send a note if you ever have answers (or come across) for the two other queries regardin maple syrup & bananas

  29. Leah
    03.18.2020

    Going to try these today, actually I am a teacher stu k at home and going to put this as a recipe for my students to try and blog about. I have all of these ingredients and thanks for the substitutes (many of them won’t have flax!) however I know most of them will only have white flour at home. Would you use the same amount or cut it back? Thank you

    • Jeanine Donofrio
      03.18.2020

      Hi Leah, these work with regular white flour in the same quantity. I hope you enjoy!

  30. Kimberly
    03.23.2020

    How long to bake using a silicone mini muffin pan?

    • Jeanine Donofrio
      03.23.2020

      Probably about the same amount of time – just check with a toothpick before you take them out.

  31. Courtney
    03.27.2020

    Can’t wait to make these! If I use eggs instead of the flax/water combo, should I also omit the apple cider vinegar?

    • Jeanine Donofrio
      03.29.2020

      Hi Courtney, you can leave it in (unless you don’t have any, then you can skip it)

  32. C
    04.02.2020

    Hi,

    These sound amazing and I’m really keen to try them, but sadly I don’t have any flax at home. Usually I would substitute this for oil but there is already oil in here so not sure if that would work… would you recommend just leaving the flax out or adding more oil?

    I don’t have enough bananas to increase that unfortunately either!

    Thanks,

    C

    • Jeanine Donofrio
      04.02.2020

      Hi Charlotte, the flax in this recipe is necessary to for binding (it takes the place of the eggs). So the 2nd option would be to use eggs if you’re not vegan. Chia could work but I haven’t tested it that way, so I’m not exactly sure the amount.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.