Vegan Banana Chocolate Chip Muffins
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Deliciously moist vegan banana chocolate muffins. Perfectly balanced with oat and all-purpose flour, these are a quick, kid-friendly treat that makes a great grab-and-go breakfast.
The ideal home for spotty ripe bananas, turned into muffins worth hiding. Dairy-free, egg-free, and studded with chocolate chips that melt into the crumb. Ripe-banana redeployment at its finest.
🥄 Ingredients
- 🫗 1/4 cup all-purpose flour
- 🫗 1/2 cup oat flour (ground oats)
- 🫗 1/4 cup cocoa powder
- 🫗 1 tsp baking powder
- 🫗 1/2 cup sugar
- 🫗 1/2 large ripe banana, mashed
- 🫗 1/3 cup vegan milk
- 🫗 1 tsp apple cider vinegar
- 🫗 1/4 cup oil (canola, sunflower, or melted coconut)
- 🫗 1 tsp vanilla extract
- 🫗 *Note: Add vegan chocolate chips as desired for the "chocolate chip" element.*
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Preheat & Prep:** Preheat your oven to 180°C and line a muffin tin with liners or grease it well.
**Activate:** In your measuring cup with the vegan milk, add the apple cider vinegar. Let it sit for 5 minutes to create a vegan "buttermilk."
**Mash & Mix:** In a large bowl, mash the 1/2 banana until smooth. Add the milk/vinegar mixture, oil, and vanilla extract. Whisk together.
**Combine:** Sift in the all-purpose flour, oat flour, cocoa powder, baking powder, and sugar. Mix until just combined (don't overwork the batter!). Fold in your chocolate chips.
**Bake:** Fill the muffin liners about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
**Cool:** Let them rest in the tin for 5 minutes before moving to a wire rack.
🎥 Video Tutorial
Vegan Banana Chocolate Chip Muffins
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overfilling: These muffins rise quite a bit due to the vinegar/baking powder reaction. Don't fill the cups to the brim, or they will overflow and create a mess.
- ✕
Rushed Cooling: Because these muffins are quite moist, they will be very fragile when they first come out of the oven. Let them set in the tin for at least 5–10 minutes so they don't fall apart.
🔄 Variations
Double Chocolate: Use a chocolate-flavored vegan milk to intensify the cocoa flavor.
Protein Boost: Replace the all-purpose flour with more oat flour for a gluten-free option (ensure your baking powder is GF as well).
🧊 Storage
- 📦
Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the fridge. These freeze perfectly—just wrap them in plastic wrap and freeze for up to a month.
💡 Chef Tips
Texture Control: If you want extra texture, add a tablespoon of chopped walnuts or pecans to the batter.
Flour Quality: Sifting the cocoa powder is highly recommended. It tends to form small lumps that can be difficult to mix out once the wet ingredients are added.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →