Chocolate Chip Vegan Muffins (with Banana)

These chocolate chip vegan muffins are soft, fluffy, and naturally sweetened with banana and maple syrup. This easy one-bowl recipe makes the perfect vegan banana muffin for breakfast, snacks, or meal prep.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Servings: 6 Servings

Calories: 193 kcal per serving

Ingredients

1 cup - flour
½ tsp - baking soda
1 tsp - baking powder
1 pinch - salt
½ tsp - cinnamon
¼ cup - maple syrup
½ cup - Almond Milk
3 tablespoons - nut butter
1 tsp - vanilla extract
1 - banana
½ cup - non dairy chocolate chips*

Instructions

Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
Sift together the flour, baking soda, baking powder, salt, and cinnamon.
Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
Gently stir in the chocolate chips.
Evenly spoon the mixture into the 6 muffin cups.
Top with a few more chocolate chips if desired.
Bake in oven for 20-25 minutes or until golden brown.
Let cool slightly and ENJOY!!
*you can make these gluten free by using oat flour OR a gluten free 1-1 flour but I have not tried these with almond or coconut flour
*the chocolate chips can be swapped for an even amount of something else such as fruit, nuts, etc. Get creative and have fun!
Storage Instructions – Store leftover muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
These muffins also freeze well. Place cooled muffins in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

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