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The BEST Vegan Chocolate Chip Banana Muffins! Banana muffins: Bake these vegan, whole wheat chocolate chip muffins in 20 minutes. Easy, healthy, and incredibly

The BEST Vegan Chocolate Chip Banana Muffins!

Craving a delicious and healthier baked treat? These vegan whole wheat chocolate chip banana bread muffins are the perfect solution. Made with simple, wholesome ingredients, these muffins deliver all the comforting flavor of banana bread with a delightful chocolatey twist, all while being entirely plant-based.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 18
Course: Breakfast
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons ground flax meal
  • 3 medium over-ripe bananas, mashed (about 1 cup mashed)
  • 1/2 cup melted coconut oil
  • 1/2 cup real maple syrup
  • 1/3 cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup dark chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line 18 muffin tins with paper liners.
  2. In a small bowl, combine ground flax meal with 1/3 cup water. Let sit 5 minutes until thickened.
  3. In a large bowl, stir together mashed bananas, melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix until combined.
  4. Add the thickened flaxseed mixture to the banana mixture and stir.
  5. Add the white whole wheat flour, baking powder, and kosher salt. Mix until just combined. Do not overmix.
  6. Gently fold in the dark chocolate chips.
  7. Divide the batter evenly among the prepared muffin tins.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Enjoy warm!

Notes

- Ensure your bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter once the flour is added; this keeps the muffins tender.
- For extra gooeyness, add a few extra chocolate chips on top before baking.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.