Vegan Chocolate Chip Banana Muffins bake up moist and fluffy. These healthy muffins are the perfect afternoon snack. Keep some on hand for grab-and-go breakfasts, too! This easy muffin recipe is vegan and oil-free, with a gluten-free option.
I'll let you in on a secret... I hate bananas.
I love a wide variety of fruits and veggies from cherries and pears to broccoli and zucchini, but I just can't choke down a banana. It's the texture really, as I don't mind the taste at all. I love frozen banana ice cream, banana bread, even those little fried banana bites that are sometimes on the menu at Thai restaurants. Everyone once in a while I try to eat a banana, determined to kick my aversion, but it usually ends badly, with food being spit out and yellow pasty fruit stuck in my hair.
Vegan Banana Muffins
Like I said, it's the texture of bananas that I don't like, not the taste. I actually buy them often, because I like to freeze them and put them in smoothies. They add a nice creamy texture.
I like baking with bananas, too, and banana muffins are a favorite in my house. Since everything is better with chocolate, I like to add chocolate chips to them. Make sure your chocolate chips are dairy-free. I like Enjoy Life brand chips.
In this recipe, I've used peanut butter, rather than oil, so these little loaves are healthier than your average muffin. When buying peanut butter, make sure it's natural, with just peanuts and possibly salt in the ingredients. Don't buy anything with added oils or sugar.
I like to bake with organic coconut palm sugar, as it's less processed than regular cane sugar, and it has a lower glycemic index than can sugar, too.
How to Make Vegan Chocolate Chip Banana Muffins
It's super easy to make Vegan Chocolate Chip Banana Muffins!
- First you have to mash up your bananas. This recipe calls for a cup of mashed banana, which is equal to two regular sized banana. You can mash them with a potato masher or large fork.
- Then you mix together the flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
- In another bowl, you mix together the mashed banana, sugar, non-dairy milk, peanut butter, and vanilla extract.
- Next you add the wet mixture to the dry, mixing it just until it's all incorporated. Be careful not to over mix your batter, or you muffins will turn out gummy.
- Now you fold in your chocolate chips.
- Then you spoon the mixture into a lined muffin pan. The recipe makes 10 muffins, so two of the pan wells won't be used.
- Finally you bake your muffins for 15 to 17 minutes, or until a toothpick inserted in the middle of one comes out clean.
I know it's tempting to chow down on a muffin straight from the oven, but you should allow them to cool a bit first.
When I first created this recipe, I was on a spelt kick, and I liked to make them with spelt flour. It can hard to find in regular grocery stores, so whole wheat flour is my second choice. If you follow a gluten-free diet, I recommend Bob's Red Mill 1-to-1 Gluten-Free Flour.
Storing Your Chocolate Chip Banana Muffins
Your muffins will last about 5 days in the fridge. Be sure you store them in an air-tight container. They also freeze well, so they're great for meal prep. They'll last in an air-tight container in the freezer for about 6 months.
Peanut Butter Chocolate Chip Banana Muffins
- 1 cup whole wheat or all purpose gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ cup organic sugar such as sucanat or coconut palm sugar
- ¼ cup peanut butter
- 1 cup mashed over-ripe bananas (about 2 bananas)
- ¼ cup unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup non-dairy chocolate chips
- Preheat over to 350° and line a muffin tin with 10 liners.
- In a large mixing bowl, combine the flour, sea salt, cinnamon, baking powder, and baking soda.
- In a separate bowl, mix together the sugar, bananas, non-dairy milk, peanut butter, and vanilla.
- Add the wet mixture to the dry, stirring just to incorporate. Do not over mix.
- Fold in the chocolate chips.
- Divide mixture between the muffin liners and bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean.