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 1x
- Category: Breakfast
- Cuisine: Vegan, American
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
We probably did something wrong because they tasted pretty dang toxic when a friend and I made them. We love healthy things but don’t know what we did wrong 🙁 Either way they were terrible SOS plz help… We did exactly what the recipe called for so the ingredients were all the same, does the order matter terribly enough for something to go super wrong??? lol
Hi Jess and Paige! If you used the same ingredients and followed the recipe to the T, I’m afraid I can’t help you 🙁 Maybe some of the ingredients gone bad… I’m so sorry the recipe didn’t work for you!
I thought 4 bananas sounded like too much, and indeed it was too much 😭 they didn’t rise much and are v. soggy.
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Hi Aly! I’m so sorry the recipe didn’t work for you, but it’s so popular on the blog and our readers love it. Use smaller bananas next time. Have a nice day!
These are delicious! I added a tsp of cinnamon to my recipe and they turned out great!
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Hi Lindsey! Sounds great 🙂 So glad you liked 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!
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’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…