Need a good reason to use up those overly ripe bananas sitting on the kitchen counter? Look no further, this Banana Chocolate Chip Muffin recipe is the BEST banana muffin recipe ever! We have been making them on repeat for years. They’re super soft, moist and freezer-friendly, making them the perfect, healthy snack for our busy family. They are incredibly delicious and every mouthwatering bite will leave you craving more!
Did I mention we love chocolate? We will find any excuse to add our favorite chocolate chips to a recipe; however, if chocolate is not your thing, no problem, these muffins are absolutely devine with or without them. Maybe you’re feeling a little nutty instead? Add your favorite chopped nuts for a delicious nutrient boost! The choice is yours, you do your thing!
Delicious Banana Chocolate Chip Muffin Ingredients
Mouthwatering baked recipes do not have to include butter, milk or eggs. These banana muffins are vegan and still incredibly moist, packed with flavor, and healthy too.
Here are a few ingredients that make these muffins extra yummy:
- Whole wheat pastry flour – More nutrient dense than all-purpose flour, but still keeps your baked goods light and fluffy. If you do not have whole wheat pastry flour on hand, you may opt for a 50/50 mix of regular whole wheat and all-purpose flour.
- Flax seed – For an added boost of nutrition. If you do not have ground flax seed, replace with more all-purpose flour.
- Ripe bananas – When it comes to baking, the riper the banana, the better. You will need approximately 2 large bananas for this recipe to give them that sweet banana flavor.
- Cinnamon and vanilla – For a warm depth of flavor.
- Pure Maple Syrup – For deliciously moist and naturally sweetened muffins.
- Vegan chocolate chips – (Optional and totally worth it) Our go to chocolate chips are Enjoy Life dark chocolate morsels, but feel free to use your favorite.
Delicious Banana Chocolate Chip Muffin Tips
- Ripe spotted bananas – The riper the bananas, the better, for that ultimate naturally sweetened flavor. I love to leave a few lumps of banana for the perfect texture.
- Don’t overmix! – These muffins turn out perfectly when the batter is mixed until just well combined. If the batter is overmixed, the muffins will come out more dense than light and fluffy.
- Freezer-friendly – We love to double the recipe and store extra muffins in a large freezer bag in the freezer for a healthy nutrient packed breakfast or snack in a pinch. Thaw at room temperature or toss one in the microwave for 30 seconds and enjoy!
Simple Variations For Delicious Banana Chocolate Chip Muffins
We make this delicious banana muffin recipe on repeat and love it as it is, but don’t hesitate to add your own spin to it!
Check out a few simple Delicious Banana Chocolate Chip Muffin swaps here:
- Easy flour swaps – Whole wheat pastry flour is more nutrient dense; however, using all-purpose flour will give you a perfectly moist and fluffy muffin as well. Additionally, oat flour is a delicious swap for all-purpose flour in this recipe, and I personally love the texture.
- Naturally sweetened – Unsweetened applesauce is the perfect swap for pure maple syrup. It is naturally sweetened, light in flavor, and will provide the perfect amount of moisture to our muffins.
- Spice it up – We love playing around with spices. Swap ½ teaspoon of cinnamon for nutmeg to spice this recipe up a notch. It is the perfect cold weather swap.
- Optional add-ins – Not a lover of all things chocolate? No problem! Add a few chocolate chips to the top of each muffin or swap them out completely for your favorite chopped nuts. Also, these muffins are perfectly scrumptious all by themselves!
Decide to change it up? Let us know how it turns out in the comments below. Getting creative in the kitchen is what we live for!
More Delicious Muffin Recipes
If you love our Delicious Banana Chocolate Chip Muffins as much as we do, then try one of these delicious plant-based recipes next:
Delicious Banana Chocolate Chip Muffins
This banana chocolate chip muffin recipe is not only delicious, but super easy to make and freeze for your busy week ahead. Not into chocolate chips? That’s okay too. You can leave them out or substitute walnuts for a super nutrient boost.
Ingredients
- Dry Ingredients:
- 1 cup whole wheat pastry flour
- ½ cup unbleached all-purpose flour (oat flour also works here)
- ¼ cup ground flax seed
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- Wet Ingredients:
- 1 cup mashed overripe banana (approximately 2 medium/large bananas)
- ½ cup unsweetened non-dairy milk
- ⅓ cup pure maple syrup (applesauce works great too)
- 1 tsp vanilla extract
- ¼ cup vegan chocolate chips (optional)
Directions
- Step 1 Preheat the oven to 350°F and line a muffin tin with silicone or paper liners.
- Step 2 In a large bowl, whisk together the flours, ground flax seed, baking powder, baking soda, cinnamon and salt.
- Step 3 In a small bowl, whisk together mashed overripe bananas, non-dairy milk, maple syrup (or applesauce if using), and vanilla extract.
- Step 4 Create a well in the center of dry ingredients and fold the wet mixture into the dry, stopping short to add in chocolate chips. Finish stirring until well combined, being careful not to overmix.
- Step 5 Fill muffin liners two-thirds of the way and bake for 16 to 18 minutes, until the top is golden and a toothpick comes out clean. Oven times may vary.
- Step 6 Remove from the oven, let cool in the pan for 5 minutes, then transfer muffins to a cooling rack to cool completely and enjoy!
- Step 7 Store leftover muffins in the refrigerator for 3 days or in the freezer for up to 1 month.
