Vegan Banana and Chocolate Chip Muffins

These banana chocolate chip muffins are light and fluffy, as well as 100% vegan friendly. They are a firm favourite in my house and are the perfect all-year-round bake.

To make some of your own banana chocolate chip muffins, you will need:


Makes 6 Muffins.

  • 1 Flax Egg *
  • 125 g Plain Flour
  • 100 g Light Brown Sugar
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
  • 0.5 tsp Ground Cinnamon
  • 1.5 Ripe Bananas (Medium)
  • 60 ml Plant-Based Milk
  • 1.5 tbsp Coconut Oil
  • 0.5 tsp Vanilla Extract
  • 0.5 tbsp Apple Cider Vinegar
  • 100 g Vegan Chocolate Chips

* To make a flax egg, mix 1 tbsp of ground flaxseed with 3 tbsp of warm water.

Step 1

Preheat the oven to 180 degrees Celcius (fan) and prepare the flax egg, as described above, in a small bowl and set aside.

Step 2

Mix the plain flour, brown sugar, baking powder, baking soda, salt and ground cinnamon in a bowl.

Step 3

Blend the banana, plant-based milk, coconut oil and vanilla extract in a separate bowl or using a blender.

Step 4

Add the wet ingredients, including the vinegar and flax egg, to the dry ingredients and mix well.

Step 5

Stir in 75 g of the chocolate chips to the mixture.

Save 25 g, as these will be used to go on the tops, just before baking.

Step 6

Grease a muffin tray. I used some coconut oil to do this.

Spoon the mixture into the tray and top with the remaining 25 g of chocolate chips.

Bake for 20-25 minutes, using the toothpick test for reliability.

Step 7

Once baked, allow the cakes to cool in the tray for 10–15 minutes before transferring to a cooling rack.

Step 8

These muffins are best when eaten on the day of baking.


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