Vegan Chocolate Chip Banana Muffins

These Vegan Chocolate Chip Banana Muffins are made with no added sugar or oil, and can easily be made gluten-free as well. An easy and healthy recipe for breakfast or afternoon snack!

This recipe was originally published in 2014, but has since been updated and improved.

Aww yeahh. Choco to the late. This is my staple muffin recipe that makes the most moist, flavorful, and all around best portable token of food love. I guess you could call it the love muffin. Remind me to rename them that the next time I make them.

What makes these muffins delicious and healthy

• rolled oats
• soy milk
• vinegar
• ground flax
• water
• oat flour
• baking powder
• baking soda
• cinnamon
• ripe bananas
• vanilla
• vegan chocolate chips

How to make these vegan banana muffins

Start by mixing 1 cup of soy milk with 1 tablespoon of vinegar in a large bowl. This will act like buttermilk, and makes these muffins super moist and delicious. Stir in 1 cup of rolled oats, and soak for 1 hour until oats start to absorb some of the milk.

In a small bowl, combine 1 tablespoon ground flax with 3 tablespoons warm water. This will make a ‘flax egg’, or a vegan-friendly egg replacement. If not strictly vegan, you can use a large egg in its place. Set flax mixture aside. In a separate large bowl, whisk together 1 cup of oat flour (1 cup of rolled oats blended into a powder, or can be purchased) with 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Preheat oven to 350°F, and grease or line a 12 cup muffin pan, and set aside.

Mash 1 1/2 ripe bananas in a small bowl, and add to soaked oat mixture along with flax egg, and 1 teaspoon of vanilla. Stir in flour mixture until just combined, and stir in 1/2 cup vegan chocolate chips.(can also used regular chocolate chips if not strictly vegan)

Spoon batter into prepared muffin tin, and bake for 8-12 minutes, or until a knife inserted comes out clean. Let cool to touch, and transfer muffins to a wire cooling rack to cool completely. Store in an air-tight container for up to 4 days.

Pro Tips:

• Make your own oat flour by blending oats in a food processor or high-powered blender until powdery. You can also use whole wheat or all-purpose flour, but may need to add a 1/4 cup more milk if batter is too thick.
• Looking for vegan chocolate chips? Some of my go-to options include the chocolate chips at Trader Joe’s, Enjoy Life brand, or Whole Foods chocolate chips.
• Not strictly vegan? You can use low-fat milk, a large egg, and any chocolate chip brand instead of soy milk, flax egg, and vegan chocolate.

FAQs

Do I have to use oat flour?

Nope! I’ve tested these with whole wheat flour as well, but you may need to add extra milk if your batter is too thick. Add extra milk a tablespoon at a time until batter is spoonable.

Where do I find vegan chocolate chips?

Both Trader Joe’s and Whole Food’s own brand of chocolate chips are vegan-friendly, but I also like the Enjoy Life brand which do not contain any dairy.

How long do these muffins keep?

If stored in an air-tight container at room temp, they should last up to 4 days. They freeze really well, and I usually freeze mine, which can last up to 2 months.

Money-Saving Tips for these Vegan Banana Muffins

Use store brand. Utilize store brand for items like oats, spices, baking soda/baking powder for a more affordable option that doesn’t sacrifice quality or flavor.
Freeze bananas. Purchase discount bananas that are brown, or toss overripe bananas at home in the freezer to help reduce food waste, and always have them on hand for muffin making.

more baked good recipes:

One Bowl Easy Pumpkin Bread
Candied Walnut Sweet Potato Bread
One Bowl Easy Apple Bread

Did you make this recipe? Leave me a comment and a note, and let me know how they came out!

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