These easy vegan Banana and Chocolate Chip Muffins are the perfect combination of bitter and sweet. Get the recipe below.
How to make Vegan Muffins
Muffins are one of the easiest things to bake. The ingredients are simple and they don't require any special ingredients. These Vegan Banana and Chocolate Chip muffins are no exception.
Much like their regular counterparts, these vegan muffins are light and moist. They have the perfect muffin texture but also have the sweet flavour of bananas and the bitterness of the dark chocolate chips. A match made in heaven.
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Ingredients
This recipe requires just 8 ingredients, all of which can easily be bought at the store. They are:
- self raising flour
- caster sugar
- baking powder
- salt
- banana
- soy milk or other non-dairy milk
- vegan butter
- dark chocolate chips
Full quantities can be found below.
Vegan baking principles and substitutes
To make these Vegan Banana and Chocolate Chip Muffins you are going to need a couple of vegan ingredients and some other store cupboard staples to give them a buttery crumb and plenty of lift.
First of all, the wet ingredients rely on a couple of substitutions. Ordinarily you'd use milk and butter, or perhaps buttermilk. Instead, I use soy milk and vegan butter or margarine. The vegan butter gets melted and mixed with the soy milk before stirring into the dry ingredients.
You'd also ordinarily find egg in a muffin recipe but the mashed banana acts as a binding agent (as well as tasting good) and so eggs aren't needed.
To get the lift we require on baking powder that is added to the other dry ingredients. In fact I use both self raising flour and baking powder. If you only have plain flour you can add bicarbonate of soda and a little extra baking powder to get the same effect.
Find out more about vegan baking and substitutes in my big vegan baking guide.
Instructions
Making them could not be simpler.
- First you mix the wet ingredients and the dry ingredients separately before pouring one into the other and lightly folding.
- All that's left to do then is spoon them into muffin cases and bake!
Yes, it really is that easy!
Variations
Chopped walnuts, pecans, or even dried fruit like raisins can be added for extra texture and flavour. Get creative!
Storage
My guess is that you will want to eat these muffins while they are still warm. (The aroma is intoxicating!)
But if you do want to store them you can do so in an air tight container for 3 - 4 days.
If you want to freeze them you can do so for up to 3 months.
Top tip
The one top tip that everyone should know for making soft and tender muffins is not to over mix. This makes them tough and dense. With the amount of banana in this recipe it becomes all the more important. Mix until the ingredients are just combined.
FAQ
Yes, but you'll need to add 3 teaspoons of baking powder per 250g of plain flour to achieve the same rise.
The riper, the better! Overripe bananas with brown spots will be sweeter and mash more easily, making the muffins extra moist.
Yes, you can use granulated sugar, brown sugar (for a deeper flavour), or a liquid sweetener like maple syrup, though this may slightly alter the texture.
Insert a skewer or toothpick into the centre—if it comes out clean (except for melted chocolate), they're ready! The tops should also be golden brown.
The recipe
Vegan Banana and Chocolate Chip Muffins
Ingredients
- 250 g self raising flour
- 250 g caster sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 325 g banana peeled weight
- 125 ml soy milk or other non-dairy milk
- 60 g vegan butter melted
- 175 g dark chocolate chips
Instructions
- Preheat the oven to 180C / 350F / gas mark 6 and line a muffin tin with paper cases.
- In a large bowl, whisk together the self raising flour, caster sugar, baking powder and salt to ensure they are evenly distributed.
- In a separate bowl mash the bananas until they are almost smooth, just a few lumps left.
- Whisk the soy milk and melted butter in with the bananas.
- Pour these wet ingredients over your dry ingredients and fold.
- Be careful not to over mix.
- Add chocolate chips and fold them in.
- Divide the batter evenly between the cases.
- Bake for 25 minutes or until golden and a skewer comes out clean (except maybe for some melted chocolate!)
- Leave to cool before eating.
Abi says
These look super yummy! Will have to give them a go.Hope everyone's ok!xx
Emmyw says
Thanks Abi! Let me know how they are if you do give them a go! They taste so deliciously naughty, you have to keep reminding yourself they add up to one of your five a day 😉 x