Vegan Chocolate Chip Muffins

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5 from 9 votes

Vegan Chocolate Chip Muffins

Soft, fluffy, and packed with melty chocolate in every bite—these vegan chocolate chip muffins are easy to make with simple ingredients. They bake up golden and tender, perfect for breakfast, snacks, or whenever a chocolate craving hits. No eggs, no dairy, just bakery-style vegan muffins made right at home!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 219kcal

Author: Michelle Cehn

Ingredients

2 cups all-purpose flour or light spelt flour
2 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoon cinnamon
3 medium very ripe bananas or 4 small
⅔ cup granulated sugar or maple syrup
⅔ cup non-dairy milk unsweetened and at room temperature
¼ cup coconut oil melted
1½ tsp vanilla extract
⅓ cup vegan chocolate chips

Instructions

Preheat your oven to 350 degrees F. Line a 12 cavity muffin tray with muffin liners.
Add the flour, baking powder, baking soda, and cinnamon to a large bowl and whisk to combine.
In a large shallow bowl, mash 3 medium bananas or 4 small bananas very well with a potato masher. Add the sugar or maple syrup, milk, coconut oil, and vanilla extract and mix until smooth. There will still be some clumps from the bananas and this is completely normal.
Combine the wet and the dry ingredients and whisk gently to combine.
Fold in the chocolate chips. I used mini chocolate chips but you can use larger ones.
Distribute the batter between the 12 muffin liners. Bake for 22-25 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the muffin tray for at least 15 minutes. Remove the muffins from the tray and allow them to cool completely. Enjoy!

Notes

Storage: Keep muffins in an airtight container at room temp for 2–3 days or in the fridge for up to a week. Pop one in the microwave for 10–15 seconds to bring back that fresh-baked magic.
Freezing: Let muffins cool completely before freezing to prevent condensation, then store in a sealed container or freezer bag for up to 3 months. When the craving hits, microwave for 20–30 seconds or let thaw at room temp—instant homemade muffin moment.
No overmixing! Stir the batter until just combined—a few lumps are totally fine. Overmixing leads to dense muffins instead of that perfect, fluffy texture.
Measure flour the right way: Spoon it into your measuring cup and level it off—don’t scoop straight from the bag or you’ll accidentally pack in too much, making the muffins dry.
Customize it! Swap some of the chocolate chips for walnuts, pecans, or shredded coconut, or add a pinch of nutmeg for extra warmth.

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