Delicious Vegan Chocolate Banana Muffins are made with simple ingredients and naturally sweetened with ripe bananas and maple syrup. They are perfectly tender and moist, and made in one bowl for an easy breakfast or snack! Great for meal prep with the option to make them gluten free.
These vegan chocolate banana muffins are a breakfast dream come true! They only take 30 minutes and bake up so moist and fluffy with plenty of chocolatey banana flavor to please both kids and adults. Once you try this muffin recipe, you'll be craving them on repeat.
Ingredients needed
This chocolate banana muffin recipe uses basic pantry staples to make a crave-worthy breakfast or snack. Here's what you'll need:
- Bananas: If you have over-ripened bananas to use up, this recipe is for you! We're mixing in 3 mashed bananas for plenty of moistness and flavor.
- Milk: Use a plant-based milk to keep these dairy free and vegan. We like unsweetened oat milk or almond milk. Any milk variety will work.
- Maple syrup: To add sweetness to the muffins. You can use honey, if you're not vegan. You could also omit the maple syrup for a no sugar added muffin.
- Vegan butter: You can substitute with coconut oil, and if you do, add a pinch of salt. If you aren't dairy free or vegan, regular butter can be used.
- Baking essentials: We’re using baking soda, baking powder and vanilla extract to ensure these have the perfect flavor, rise and texture.
- Cocoa powder: For delicious rich chocolate flavor. We recommend using a high quality cocoa powder or cacao powder for best results.
- Flour: Use all-purpose flour, or make gluten-free pancakes with King Arthur Measure for Measure flour or oat flour.
- Vegan chocolate chips: Optional, but great for adding even more chocolate flavor.
- For the glaze: The optional glaze can be mixed together with powdered sugar, almond milk and vanilla.
How to make this recipe
These are so easy to make in one bowl! Here's the simple process:
- Mix ingredients: Preheat oven to 350ºF. In a large bowl, mash 3 ripe bananas. Mix in the maple syrup, almond or oat milk, vegan butter, baking powder, baking soda, and vanilla. Stir in cocoa powder until smooth.
- Add flour & chocolate chips: Gradually mix in flour until combined. Fold in chocolate chips, if using.
- Transfer batter to muffin pan: Pour batter into 14-16 lined muffin cups. Feel free to spray them with a little nonstick spray to prevent them from sticking.
- Bake: Place in the oven and bake for about 20-25 minutes. While muffins are baking, make the icing to drizzle over the tops, if using.
- Cool & serve: Allow muffins to cool for about 10 minutes in the pan, then enjoy!
Expert tips
- Use extra ripe bananas: For perfectly sweet muffins, use bananas that are overly ripe with brown spots.
- How to ripen bananas fast: If you have bananas that aren’t quite ripe enough, you can ripen them quickly by wrapping them (unpeeled) in foil and placing them in the oven at 350°F for 10-15 minutes.
- Measure the flour correctly: Using too much flour can cause baked goods to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and (without shaking the measuring cup) level off the top with the straight side of a butter knife.
- Do NOT over mix the batter: Add the flour to the other ingredients by gently folding them together. Over mixing the batter can result in tough muffins.
Frequently asked questions
These banana muffins are plenty moist with the perfect ratio of wet to dry ingredients. In this recipe, the mashed bananas, milk and butter give these the right amount of moisture.
All nutrition information can be found in the recipe card, below. Each muffin has approximately 206 calories, without the optional almond milk icing.
For soft and tender muffins, we suggest all-purpose flour. Use King Arthur Measure for Measure gluten-free flour or oat flour for gluten-free muffins.
Storing & freezing
- To store: Place leftovers in an airtight container at room temperature for a day, then transfer them to the fridge for up to 4-5 days.
- To freeze: Place muffins in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy, you can pop them in the microwave for about 45 seconds or until warm.
More muffin recipes to try
Chocolate Banana Muffins
Ingredients
Vegan Chocolate Banana Muffins
- 3 mashed overripe bananas
- 1 cup almond or oat milk
- 1 cup maple syrup
- ½ cup melted vegan butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 2 cup regular, oat or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ⅓ cup vegan chocolate chips optional
Vanilla Almond Milk Glaze
- ½ cup powdered sugar
- 1 tablespoon almond milk
- 1 teaspoon vanilla
Instructions
Vegan Chocolate Banana Muffins
- Preheat oven to 350ºF.
- In a large bowl, mash 3 ripe bananas. Mix in the maple syrup, almond or oat milk, vegan butter, baking powder, baking soda, and vanilla. Mix in cocoa powder until smooth.
- Add flour and mix just until combined. Option to fold in chocolate chips. Pour batter into 14-16 lined muffin cups. Feel free to spray them with a little nonstick spray to prevent them from sticking.
- Bake for about 20-25 minutes. While muffins are baking - option to mix together almond milk icing ingredients to drizzle over your muffins.
- Allow muffins to cool and enjoy!
Notes
- To store: Place leftovers in an airtight container at room temperature for a day, then transfer them to the fridge for up to 4-5 days.
- To freeze: Place muffins in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy, you can pop them in the microwave them for about 45 seconds or until warm.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Tina says
Chocolate banana muffins... can I substitute almond flour??
Jillian says
Hi there! I recommend using the recommended flour for best results 🙂
DeAnn says
These look delicious! Do you think these could be made as is but using almond flour?
Jillian says
Hi there! Thank you! I'd recommend sticking with the flour the recipe recommends for best results!
Forrest says
the ingredient list includes baking soda and baking powder. but then the instructions only mentions baking soda. is it one or the other or is it both?
Jillian says
Hi Forrest, thank you for pointing that out. It is both and I have updated the recipe!