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 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!
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.
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!
If you love this banana muffin recipe…
- 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
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.