A marriage between breakfast and dessert, these banana chocolate chip muffins are a match made in heaven! Sweetened with maple syrup, bananas, and peanut butter, they're just as perfect as an afternoon snack as they are a quick breakfast to grab on your way out the door.
Why We Love This Recipe
Very simple and practically foolproof! Whisk, pour, mix, and done!
Fast. Unlike the same recipe baked in a loaf pan which would take at least an hour, this banana chocolate chip muffin recipe can be made start-to-finish in twenty-five minutes or less.
Light and Airy Texture. If you want perfectly light muffins, this is the recipe for you. Go easy on mixing to keep them that way.
Ingredients and Variations
- Unsweetened non-dairy milk. Use your favorite.
- Ground Flax. This is used as an egg substitute so that we can enjoy vegan banana chocolate chip muffins.
- All-Purpose Flour. Or whole wheat pastry flour. When we tested the recipe, we made two batches, one with each flour. Our "taste testers" (aka, our families), were pretty much split 50/50. So, we're giving you both options, so you can choose the one that works best for you.
- Baking Powder and Baking Soda.
- Mini Chocolate Chips. Feel free to use any variety of chocolate chips for this recipe. We personally love dark chocolate chips. It does not have to be mini chips, but they have a very nice effect.
- All-Natural Creamy Peanut Butter. For this recipe, instead of oil, butter, or coconut oil, we used peanut butter. So these mini muffins are lower in fat and more nutritious than a traditional muffin.
- Maple Syrup. A natural sweetener with a big impact on flavor.
- Natural Vanilla Extract.
- Ripe Bananas. Time to use the ripe bananas in your fruit bowl!
Optional variations. Top the muffins with a sprinkling of crushed pecans or chopped walnuts.
How to Make Banana Chocolate Chip Muffins
First, preheat your oven and get your pan ready. You can either grease the mini muffin tin or spray it with non-stick cooking spray. If you prefer, you can use paper liners instead of grease.
In a small bowl, whisk together the non-dairy milk and ground flax. This is your egg substitute AKA flax egg. In a medium bowl, combine your dry ingredients. Then add the mini chocolate chips and mix again.
In a large bowl, whisk together the wet ingredients. Start with the peanut butter, maple syrup, and vanilla until smooth. Add the mashed bananas and flax egg, and whisk well. Add the flour mixture and stir until just combined. Do not over-mix.
Use a small ice cream scoop to fill each muffin cup with batter -- about 1.5 tablespoons per muffin. Bake for 17 minutes until a toothpick comes out mostly clean. Cool the muffins on a wire rack.
How to Store Leftover Muffins
Keep your leftover chocolate chip banana muffins in an airtight container for 2-3 days. Or in the fridge for up to one week. If they start to get a little bit stale, you can microwave them for ten seconds to freshen them up.
How long do Banana Chocolate Chip Muffins Last?
About one week if stored properly in the refrigerator.
Can I freeze chocolate banana muffins?
Yes. Place them in an airtight container or freezer-quality plastic bag, removing as much air as possible. They will keep for up to three months.
How do I keep my chocolate chip banana muffins moist?
Moist muffins are all about the balance between dry ingredients and fat. This recipe is amazing! You will get drier muffins by over-mixing the batter or over-baking the muffins. Follow our instructions carefully for the best results.
Tips for Perfect Banana Chocolate Chip Muffins
- Do not over-mix the batter. They're wonderfully light and airy muffins. If you get a little distracted while mixing them, you'll end up with banana-flavored hockey pucks.
- The banana chocolate chip mini muffins will turn out slightly dryer using whole wheat pastry flour.
- If the peanut butter you're using is hard, place it in the microwave for a few seconds, so it's easier to whisk, or use a freshly opened jar.
Frequently Asked Questions
Can I make these banana chocolate chip muffins gluten-free?
Yes. Simply sub out the all-purpose flour with your favorite one-for-one gluten-free flour and you will be good to go.
My bananas aren't ready. What can I do?
You can ripen bananas quickly in an oven. Bake the bananas on a sheet pan at 300ºF for fifteen to thirty minutes, checking them frequently to determine if they are softened enough or not. However, we prefer to wait a few days until the bananas are ready.
Why are my banana muffins heavy?
Do not overmix. Muffin batter does not need to be mixed nearly as much as you might think.
Are banana chocolate chip muffins healthy?
With the use of peanut butter in place of oil, our muffins are lower in fat and have added protein and other nutrients over a regular version of the banana chocolate chip muffin recipe.
The Story Behind These Easy Banana Muffins with Chocolate Chips
Do you ever get advice that sticks with you forever? It could be the simplest, most random thing, but for some reason, you never forget it.
That's what happened to me when I started
baking and coming up with my own baking recipes. I was experimenting with no refined sugar-added desserts, and some of them were coming out super dense and bready. And I had no idea why.
At the time, I was working at a Whole Foods Market, so I went to the bakery team leader for advice. I remember asking about muffins in particular. She had an answer for me right away: "You're over-mixing the batter".
Yep. That simple.
The next time I tried, I remember what she said, and, lo and behold, it worked!
I've remembered that trick ever since, which is why you'll often see "do not over mix" written in pretty much all of our baking recipes.
Other vegan muffins you will enjoy
- Peanut Butter and Banana Mini muffins
- Chocolate Chip Pumpkin Muffins
- Vegan Strawberry & Fig Breakfast Muffins
- Blueberry Corn Muffins
- Cheesy Vegan Corn Muffins
- Strawberry Banana Yogurt Muffins
- Ginger, Pear & Turmeric Muffins
- Vegan Pumpkin Muffins
- Coconut Blueberry Muffins
Check out these banana recipes!
- - The Easy Vegan Banana Bread
- - Chocolate-Glazed Banana Bread Donuts
- - Peanut Butter & Banana Vegan Hot Chocolate
- - Easy Banana Pumpkin Cinnamon Rolls
- - Vegan Peanut Butter & Banana Baked Oatmeal
- - Cashew & Banana Overnight Oats
- - Blueberry Banana Matcha Waffles
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These mini muffins are sweetened with maple syrup and bananas, and we've subbed the oil for peanut butter. They're perfect as a snack, or a quick grab and go breakfast!
- ¼ cup unsweetened non-dairy milk
- 1 tbsp ground flax
- 1 cup all-purpose flour or whole wheat pastry flour (see note #1)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup mini chocolate chips
- 3 tbsp all natural creamy peanut butter, softened (see note #2)
- 3 tbsp maple syrup
- 1 tsp natural vanilla extract
- 2 large bananas, mashed ( about ⅔ cup)
- Preheat the oven to 350F. Grease a mini muffin pan (this recipe makes about 18 muffins) and set aside
- Whisk together the non-dairy milk and ground flax in a small bowl. Set aside
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Mix well. Add the mini chocolate chips and mix again
- In a large bowl, whisk together the peanut butter, maple syrup and vanilla until smooth. Add the mashed bananas and flax mixture, and whisk well. Add the flour mixture and mix until just combined (do not overmix)
- Spoon about a tablespoon and a half of batter per muffin into the muffin tin pan (you can use a small ice cream scoop) and bake for 17 minutes
- The mini muffins will turn out slightly dryer using whole wheat pastry flour
- If the peanut butter you're using is hard, place it in the microwave for a few seconds, so it's easier to whisk
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Serving Size: 1 mini muffin
- Calories: 96
- Sugar: 7.3
- Sodium: 33.5
- Fat: 3.5
- Saturated Fat: 1.4
- Unsaturated Fat: 1.3
- Trans Fat: 0
- Carbohydrates: 15.1
- Fiber: 1.2
- Protein: 2.1
- Cholesterol: 0
Keywords: peanut butter, banana, muffins, chocolate chips, parve