Banana Muffins with Chocolate Chips

These banana muffins are a yummy, healthy snack! Studded with chocolate chips, these vegan muffins are naturally sweetened and full of flavor.

Banana Muffins with Chocolate Chips

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 the 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.

So today I’m here to remedy the situation! These banana muffins don’t follow the family recipe, but I love them anyway 🙂 Here’s what’s in them:

Banana Muffins with Chocolate Chips

Ingredients for these Banana Muffins:

  • Bananas – the star!
  • Ground flaxseed – this makes the recipe vegan, eggs aren’t necessary!
  • Whole-wheat pastry flour – or use half white/half wheat flour.
  • Cinnamon & nutmeg – the perfect spices for banana muffins.
  • Baking powder, baking soda, and sea salt – baking staples.
  • Almond milk – or any milk you like.
  • Apple cider vinegar – this helps them rise!
  • Maple syrup – because these muffins are naturally sweetened.
  • Olive oil – it’s so healthy but any neutral oil will work.
  • Chocolate chips – optional! Blueberries would also be delicious.

Banana Muffins with Chocolate Chips Banana Muffins with Chocolate Chips Banana Muffins with Chocolate Chips

Of course, if you aren’t a fan of chocolate in your muffins, just leave it out and you’ll have delicious banana bread muffins. I think they’d also be great with blueberries in place of the chocolate, but don’t tell my younger self I said that.

Banana Muffins with Chocolate Chips

And if you have leftover ripe bananas after you make these banana chocolate chip muffins, try my favorite vegan banana pancakes or our Healthy Banana Bread!

5.0 from 11 reviews
Banana Muffins with Chocolate Chips
Prep time
Cook time
Total time
These banana muffins are a yummy, healthy snack! Studded with chocolate chips, these vegan muffins are naturally sweetened and full of flavor.
Serves: 12 muffins
  • 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
  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.
*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.




Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Jana from

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

    • Jeanine Donofrio

      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

    Have you tried this with almond flour by chance?

    • Jeanine Donofrio

      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

    Could you sub in spelt flour?

    • Jeanine Donofrio

      yep, you can!

  4. Brittany Audra @ Audra's Appetite

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

    • Jeanine Donofrio

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

  5. Cyn Avet

    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!

    • Jeanine Donofrio

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

    • Marina

      Applesauce 🙂

  6. Natalie from

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

  7. Stephanie

    Made these for the family, everyone loved them!!

    • Jeanine Donofrio

      Yay, so glad to hear that!!

  8. Gaby Dalkin

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

  9. Corrie

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

    • Jeanine Donofrio

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

  10. LeslieM

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

    • Jeanine Donofrio

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

  11. Mary

    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

      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

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

    • Jeanine Donofrio

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

  13. Olivia

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

    • Jeanine Donofrio

      Yay, I’m so happy to hear that!

  14. jessica

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

    • Jeanine Donofrio

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

  15. Sara from

    Hi! How many calories are in each muffin?

  16. Mateo Pedersen

    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

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

  17. Carol

    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

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

  18. Kim

    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!

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.