Vegan Chocolate Chip Banana Muffins

These vegan banana muffins are a yummy, healthy after school snack or breakfast! They're naturally sweetened with maple syrup. Dairy Free.

Vegan Chocolate Chip Banana 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 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! This banana-based version is not the family recipe, but I love it anyway 🙂 Here’s what’s in them:

Vegan Chocolate Chip Banana Muffins Vegan Chocolate Chip Banana Muffins

These muffins are vegan(!) using my go-to non-dairy Almond Breeze almondmilk. To change things up this time, I used their Almond Coconut Unsweetened Vanilla Blend. These muffins don’t have an overly coconutty taste, but the coconut blend adds nice, subtle sweetness. I like to get the shelf-stable variety and keep it on hand in my pantry until a muffin craving hits.

Vegan Chocolate Chip Banana Muffins components mixed in a bowl with a wooden spoon Vegan Chocolate Chip Banana Muffins

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.

Vegan Chocolate Chip Banana Muffins

5.0 from 8 reviews
Vegan Chocolate Chip Banana Muffins
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 Breeze Almond Coconut Unsweetened Vanilla Blend
  • 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.

This post is in partnership with Almond Breeze. Thank you for supporting the sponsors that keep us cooking!



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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!

    • 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?

    • 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?

  4. Brittany Audra @ Audra's Appetite

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

    • 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!

    • 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!!

  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.

  10. LeslieM

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

    • 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!

    • 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 🙂

  13. Olivia

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

  14. jessica

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

    • 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?

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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.