Today I wanna share with you the best vegan muffins ever recipe. They taste like heaven and they’re egg, dairy and cholesterol free, so are much healthier than regular muffins.
These delicious muffins are perfect for breakfast, but you can also eat them as a dessert or even as a snack, I could eat them all day long, I love them so much!
If you wanna make a gluten free recipe, you should read my guide to gluten free flours to make your own gluten free flour blend. Store bought gluten free flour blends are more expensive, but you can use them if you want. Spelt and rye flour are also a great wheat alternative, although they’re not gluten free.
In the picture below you can see the consistency of the batter. If you use another type of flour and your batter is too thick, add more milk. If it’s too watery, add more flour. You can also try the batter and add more sweetener or other ingredients if you want until it’s perfect for you.
I didn’t use muffin liners, I just greased a 12 cup muffin pan, but you can use them if you want. I think muffins look better without the liners and it’s a cheaper and more environmentally friendly alternative. If you use a non-stick muffin pan, you don’t need to grease it, but I prefer to grease mine to avoid muffins to sticking to the pan.
Scoop the batter into the muffin pan and sprinkle the top with more chocolate chips. Bake for 20 or 25 minutes and enjoy!
If you can’t find the chocolate chips, use a chopped chocolate bar instead. Feel free to use the plant milk and the non refined oil you prefer (I usually use extra virgin olive oil or coconut oil). You can also substitute the coconut sugar for any other sweetener, although if you use agave or maple syrup or other liquid sweetener, maybe you’ll need to add more flour.
I love to eat these super tender, satisfying and irresistible simple vegan chocolate chip muffins with homemade almond milk, but there many other plant milks and beverages you can drink. Don’t forget to leave a comment or tag a picture #simpleveganblog on Instagram (or on your favorite social network) if you make the muffins!
Simple Vegan Chocolate Chip Muffins
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast
- Cuisine: Vegan
Best vegan chocolate chip muffins ever! They taste like heaven and they’re egg, dairy and cholesterol free, so are much healthier than regular muffins.
Ingredients
- 4 bananas
- ½ cup almond milk (122 g)
- 2 ½ cups whole wheat flour (375 g)
- 1 ½ tsp baking powder
- ½ cup coconut sugar (95 g)
- ¼ cup extra virgin olive oil or coconut oil (50 g)
- 1 tsp vanilla extract (optional)
- ½ cup chocolate chips (90 g)
Instructions
- Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with a little bit of coconut or extra virgin olive oil.
- Combine the bananas and the almond milk in a blender until smooth. Set aside.
- Combine the flour and the baking powder in a bowl. Add the banana and almond milk mixture, the rest of the ingredients (excluding the chocolate chips) and whisk. Add the chocolate chips and stir again.
- Scoop the batter into the muffin pan (I use an ice cream scooper to scoop the batter in perfectly, but it’s not necessary).
- Bake for 20 or 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Then place on a wire rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 212
- Sugar: 18.8 g
- Sodium: 57.4 mg
- Fat: 4.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 41.9 g
- Fiber: 4.3 g
- Protein: 4.3 g
Yum! These muffins look amazing! I love the idea of using olive oil – I’ve always been a bit worried when using it in sweet stuff but if it works alright in these cute muffins, I should give it a go 🙂
★★★★★
Hi Lucie! Thanks a lot 🙂 Olive oil has a strong flavor, but I love it! Coconut oil also tastes amazing 🙂
Iosune, THESE LOOK INCREDIBLE! Seriously swooning over the texture. I think I need these in my life.
Hi Leah! Thank you so much 😀 You NEED to try these muffins 😉
I made these this morning – already! I used coconut oil, not olive oil. They taste as great as they look. Thanks, and yum!
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Hi Debbie! I’m glad you liked them 😀
I did the same thing! I run a vegan bakery out of my home and these turned out horrible! Raw 🙁
Hi Ruth! I’m so sorry the recipe didn’t work for you. What happened exactly?
I also made this twice now both came out raw and uncooked. Batter is very thick and always need to add more milk. Must be a flower I’m using. But I’m surprised how hard it is for me to have success with this recipie.
Hi David! I’m so sorry 🙁 Try to add less flour next time… Have a nice day!
I’ve been vegan for 8 years and bake/cook a lot with minimal fails. However, this recipe needs a flax egg or less banana/oil. I should’ve known and read the reviews.They turned out very dense and and not fluffy. The flavor is fine, though.
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Hi Kristi! I’m so sorry, but the recipe works perfect for me and for many of our recipes on this blog and on this Spanish blog as well, but feel free to add any ingredient you want. Have a nice day!
Hi,
These look super cute and yummy! I’m not vegan (and allergic to almonds).. could I replace the almond milk with regular milk?
Thanks!
Hi Ammy! I’m vegan, so I don’t use regular milk, but you can use any other plant milk you want! They’re much healthier and also cruelty-free 😀
Hey! Is it possible to sub bananas for flax eggs? Only because I’m out of bananas and I need to make these immediately!
Hi Kati! You can use flax eggs too, but maybe you’ll need to add more milk or flour…
Hello, these muffins look delicious! I have one question though. I hate the taste of bananas. Do these muffins taste like bananas once they are baked?
Btw, I love your vegan Caesar salad, it’s absolutely delicious!
Hi Lena! Thanks 🙂 They don’t taste like bananas, but you can also use flaxseeds instead, although you should add more liquid. Have a nice day!
These muffins are super yummy! They taste just like the chocolate chip banana bread that my mom used to make for me before I became vegan! Yay!
They were a little dense… maybe because the bananas I used were HUGE? Other than that, they were awesome!
I made 23 (!!!!) muffins instead of 12! I have no idea why, but I’m super happy about it because it means more muffins for me! 🙂
Great pictures + great recipe! You rock!
http://www.peanutbutterandle.wordpress.com
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Hi Ellie! Thanks a lot, I’m glad you liked them! More muffins, more fun 😛
The muffins i had also came out super banana-y i couldn’t eat them passed them out at school and alot people said it also was to strong and i followed the recipe step by step how big of a banana do you use
Hi Diana! I used medium bananas, maybe you should add less bananas if they’re big. I’m sorry the recipe didn’t work for you!
Could you weigh your ingredients? Bananas around the globe come in various shapes and sizes and it makes for a big margin of error in a recipe sometimes.
Hi Anouk! No, I don’t and I’ve lived in several countries and at least for me it’s not a problem. Our readers have made our recipes successfully 🙂
Lol A comment earlier she was saying they didn’t taste like banana at all, which I seriously doubt, and you are confirming by saying it taste like banana bread.
C’mon, the recipe has to have some banana flavor, it uses 4 bananas.
Would it be possible to use apple sauce instead of oil? Thanks!
Hi Alex! I’ve never made this recipe with no oil, but I think it could work… you could try!
Does anyone know the calorie amount in these
Hi Lindsey! We don’t count calories, just eat and enjoy healthy food that nourish our bodies 🙂 But if you do, this web is great: https://www.caloriecount.com/ 🙂
Hi! Should I use 1/4 cup of solid coconut oil, and then melt it? Or is it 1/4 cup melted coconut oil?
Excited to make these!
Hi Erica! You should use melted coconut oil 🙂
I made these this morning and they are lovely. My bananas were only just ripe so there wasn’t a heavy banana flavour at all. I did have to add about 1/4c more milk though (I used soy milk) because it was a very thick mix. They are heavenly served warm with a little spread of vegan margarine inside. I’m just about to make another batch to freeze because bananas are very cheap in Australia right now! Thanks for the great recipe.
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Hi Jamie! I’m so glad you liked it 😀 Thank you for making the recipe and leaving a comment 😉
Absolutely gorgeous ! I usually don’t like the taste of bananas itself but theese are just amazing!
For those who have Celsius degrees, I’d recommend to bake them for 30 mins instead of 25, because mine where a little raw (and still tasing amazing though 😉 )
Thank you for this recepe 🙂
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Thanks Lily! I also have Celsius degrees, but the time may vary depending on the oven you’re using. Thanks anyways for the advice 😉 Have a nice day!
Do I sub 1 flax egg for each banana ? Do you think I can use a defrosted frozen banana for this recipe ?
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Hi Giselle! I’ve never made this recipe using flax eggs, but I think it could work using 1 flax egg for each banana. I also think the defrosted banana could also work. Have a nice day!
Thank you for a great recipe that my kids and I enjoyed! I used very ripe bananas and oat flour that I made from rolled oats. I realized as they were baking that I forgot to add the coconut sugar (oops!) but because the bananas were super ripe, the muffins turned out plenty sweet!
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Hi Emily! You’re so welcome 🙂 Have a nice day!
Could I sub the flour for oat flour ?
Hi Caitlyn! Yes, you can, but maybe you’ll need to add more or less oat flour 🙂
I made these with gf ground oats and coconut oil. Baked at 400 initial 5 minutes, 355 for additional 30 minutes. Beautiful and delicious, my son ate 3 right out of the oven! I’m a pastry chef and this is one of the best vegan muffin recipes that I’ve found! We don’t eat gluten often so I subbed the gf oats, perfect!
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Hi Georgette! Thanks a lot 🙂 I’m so glad you liked them!
Can I use 3 bananas instead of 4? 🙂
Thank you!
Hi Jessica! Yes, I think it could work, but you’ll need to add less milk 🙂
I just made these and cooked them an additional 30 min but they remained raw, uncooked and way too banana y
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Hi Marie! I’m so sorry the recipe didn’t work for you. Have a nice day!
Could I use regular sugar instead of coconut sugar?
Hi Laura! Yes, you can use any sweetener you want 🙂
Have you ever tried freezing these? I have guesting coming and it would be awesome if I could pull these out of the freezer.
Hi Renee! I’ve never frozen them, sorry! Have a nice day 🙂
Looks super yummy!! Can you tell me how many calories are in one?
Hi Ashley! 212 calories 🙂
I rarely comment on recipes but I just made these for Valentine’s Day in heart shaped cupcake cases and they turned out amazingly! I used all purpose white flour and only half the amount of sugar, but kept everything else the same. The best vegan muffins I’ve had, thanks for a great recipe!
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Hi Emily! I’m so glad you liked them 🙂 Thank you so much for your comment. Have a nice day!
How did you squeeze 12 out??? I got 3 my second try, messed up and used to much baking powder. Love it, good stuff…been vegan for 3 weeks now
Hi Stephen! Only 3? I’ve made this recipe many times and it works great and is quite popular on the blog as well. Have read the full recipe and used the same ingredients I did? Have a nice day!!!
I have a few questions, I am assuming you are using bananas to replace the eggs and I am also assuming it taste like banana (I did an earlier comment but didn’t show up, not sure why) and actually some people who did the recipe say it does taste like banana (even though you deny this. Maybe your paladar is more used to banana flavor so you are ok with it) so I was wondering if I could use unsweetened applesauce to replace the eggs instead.
Also in the second photo where we can see the inside of the finished product, it looks a little dry to me. Is the muffin dry or moist? I would hate it to be dry because I don’t like the idea to dip my muffin in milk.
I want to know too if it is ok to grease the pan with vegan butter, instead of coconut oil or olive oil which have a strong flavor and I don’t like that in my muffins. The oil part confuses me a lot, the recipe calls for ¼ cup extra virgin olive oil or coconut oil (50 g), is that only for greasing the pan or to put in the batter?
Finally, I am really curious why you are using coconut sugar. Is it because is it supposedly healthier or because of the flavor? I had never used coconut sugar so I don’t know if it changes somehow the flavor of the recipe used in.
Thanks,
Ana
Hi Ana! Maybe I’m used to bananas, but other people that have tried the recipe are agreed with me. The muffins are not dry at all. I’ve never greased the pan with vegan butter, although I think it should work. The 1/4 cup of oil is for cooking, not for greasing the pan. I used coconut sugar because it’s a really healthy sweetener and also because it tastes great 🙂
Hi!
Can you answer if apple sauce can be used instead? If so, which amount?
Thanks!!!
🙂
Hi Ana! I’ve never made this recipe with applesauce, so I’m not sure and I can’t tell you the amount, sorry!
Iosune,
maybe I’m making them to big, I got 6 this time, still trying. I’m not the best cook in the kitchen
Hi Stephen! Maybe… I used this muffin pan: https://amzn.to/2nmwFB8 🙂
wow,
ok, that explains why I get fewer…I have larger sized muffin pans, they make 3…wheo…I’m not totally useless….these are awesome, the best recipe ever
These came out great! Topped with chocolate onyx sugar!
Thank you!
Hi Lisa! I’m so glad you liked it 😀 Have a nice day!
These look amazing!! I have a question though…is the banana really over powering? X
Hi Rianna! Thanks a lot 😀 I think it isn’t, but I LOVE bananas so much. Have a nice day!
Hi Iosune,
Your muffins look perfectly fluffy and divine, however mine turned out quite dense as well – the texture was totally off but the flavour was fine! (:
I blended the bananas with almond milk and the mix was quite gooey – I think that’s what caused the weird texture! Anyways, I was wondering if you’re using unripe/ripe or very ripe bananas and if you tried just mashing them with a fork or if you really do blend them to make them 100% liquid. Also did you use coconut oil in the pictured muffins or olive oil? (:
Thanks a lot,
all the best,
Helen
Hi Helen! So sorry the recipe didn’t work for you. I blend the bananas to get a liquid texture and used extra virgin olive oil. Did you use the same ingredients and follow all the instructions? Was the batter like ours (pictures 3 and 4). If it was too dense add more milk. Hope it helps!
Strange! 😀 I followed all the steps, used olive oil and added a little more almond milk to get the same batter as you! I think I’ll try again with just mashed bananas and see what’s going to happen! Thanks for the fast answer! ^-^
You’re so welcome 🙂
Hello. Can I use blueberries instead of banana and chocolate?
EJ
Hi Ej! You need to use bananas to make this recipe, but you can add blueberries instead of the chocolate 🙂
I’ve made these twice and love them. I used vegan chocolate chunks and white flour. Otherwise, I followed the recipe exactly. I love the flavor! I want to experiment with the texture for more cake textured muffins. What would you suggest? More flour or baking powder? Thank you for this recipe!
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Hi Amy! So glad you liked them 🙂 I’m not sure, maybe adding more flour or baking powder could work…
I used small overripe bananas (roughly 6-7 inches across) and replaced the oil with unsweetened applesauce. They turned out great! Kids love them and I see alot of possibilities. I’ll try switching out the chocolate with blueberries or apples next time. Thanks! These are awesome!
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Hi Janice! You’re so welcome 🙂 So glad you enjoyed them!
I just made these using rice flour (had to use it up), coconut oil, (organic) soya milk, sultanas instead of the choc chips and 4 large bananas (very ripe of course!) and they have turned out beautiful!! Didn’t rise very much but they are the perfect size for a little snack with lunch. Could even use less coconut sugar as the bananas were so ripe and sweet. Thank you for sharing this recipe. This is a keeper 🙂
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Hi Kerstin! You’re so welcome 🙂 I’m so glad you enjoyed them!