If you have a soft spot for sweet, wholesome treats that satisfy your cravings without any guilt, then you are in for a real delight with this Vegan Banana Chocolate Chip Muffins (GF) Recipe. These muffins are perfectly moist, naturally sweetened with ripe bananas and maple syrup, and bursting with pockets of vegan chocolate chips that make every bite heavenly. Not only are they gluten-free and entirely plant-based, but they also boast a warm cinnamon hint and crunchy walnuts for texture and richness. Whether you need a comforting breakfast, a midday snack, or a crowd-pleasing dessert, these muffins deliver that homemade goodness with minimal fuss. Let’s dive into how you can whip up this scrumptious batch in no time!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in creating those soft, flavorful muffins you’ll love. From bananas adding natural sweetness and moisture to gluten-free oat flour providing the perfect base, every component is thoughtfully chosen for texture, taste, and health.
- 236 ml almond milk: This plant-based milk combined with vinegar creates a vegan “buttermilk” that helps your muffins stay tender and light.
- 1 tablespoon apple cider vinegar: Reacts with baking soda to give your muffins a lovely rise and soft crumb.
- 300 g ripe bananas: The star ingredient that adds sweetness, moisture, and a lovely banana flavor.
- 160 g creamy peanut butter: Adds a rich, nutty depth and keeps the muffins wonderfully moist.
- 100 ml pure maple syrup: Provides natural sweetness and a subtle caramel note.
- 1 teaspoon vanilla extract: Enhances all flavors with a smooth, comforting aroma.
- 140 g coconut sugar: Balances sweetness and adds a touch of caramel complexity.
- 250 g gluten-free oat flour: The gluten-free base that keeps the muffins fluffy and soft; finely ground oats work perfectly here.
- 3 teaspoons baking powder: Ensures your muffins rise nicely without collapsing.
- ½ teaspoon baking soda: Works with the vinegar for additional lift and tenderness.
- ½ teaspoon sea salt: Enhances sweetness and rounds out flavors.
- 1 teaspoon ground cinnamon (optional): Adds a warm, inviting spice element that complements banana beautifully.
- 80 g vegan chocolate chips (optional): For melty, gooey bursts of chocolate in every bite; choose sugar-free if you prefer.
- 60 g walnuts (optional): Introduce a crunchy texture and a nutty flavor perfect for contrast.
How to Make Vegan Banana Chocolate Chip Muffins (GF) Recipe
Step 1: Prepare Your Oven and Vegan “Buttermilk”
Start by preheating your oven to 175°C (347°F) and line a 12-hole muffin tray with liners. This gets everything ready so you can move through the recipe smoothly. Next, mix the almond milk and apple cider vinegar in a medium bowl and let it rest for 10 minutes. This combo forms your vegan “buttermilk,” which is essential for tenderizing the muffins and giving them a light texture that rivals traditional recipes.
Step 2: Mash and Mix the Wet Ingredients
While your vegan “buttermilk” is setting, grab 300 grams of ripe bananas and mash them thoroughly with a fork until nice and smooth. These ripe bananas bring natural sweetness and moisture that are key to these muffins. Then add the peanut butter, pure maple syrup, and vanilla extract to your vegan “buttermilk” and whisk everything until combined. This wet mixture will imbue your muffins with rich flavor and silky softness.
Step 3: Combine the Dry Ingredients
In a large bowl, toss together the coconut sugar, gluten-free oat flour, baking powder, baking soda, salt, and cinnamon (if using). Whisk them well until the mix is even and fluffs up a bit. This helps your baking powder and soda distribute evenly, ensuring your muffins rise just right. The oat flour also gives that rustic, wholesome texture, making your muffins irresistibly soft and satisfying.
Step 4: Mix Wet and Dry, Then Fold in Add-Ins
Pour your wet mixture into the dry ingredients and whisk gently, being careful not to overmix—stir just until combined to keep the batter light. Now for the good stuff: gently fold in the vegan chocolate chips and the roughly chopped walnuts (if you want that extra crunch). This step makes every muffin feel like a little treasure chest hiding chocolatey, nutty surprises.
Step 5: Fill Muffin Liners and Bake
Use an ice cream scoop or large spoon to evenly distribute the batter into the prepared muffin liners. Pop the tray in your oven and bake for 22 to 25 minutes. You’ll know they’re done when a toothpick or knife inserted comes out mostly clean, with just a few crumbs clinging to it. Finally, let the muffins cool for about 10 minutes before transferring them to a rack for another 30 minutes, or enjoy them warm if you just can’t wait.
How to Serve Vegan Banana Chocolate Chip Muffins (GF) Recipe
Garnishes
These muffins are wonderful on their own, but you can jazz them up with a light dusting of cinnamon or a drizzle of vegan chocolate sauce for an extra touch of indulgence. A sprinkle of chopped walnuts or sliced bananas on top right after baking provides a lovely visual and tasty finish.
Side Dishes
Serve these muffins alongside a creamy cup of almond or oat milk latte, or even a dollop of coconut yogurt topped with fresh berries. The mellow sweetness and moist texture make them a perfect partner for fruity or nutty accompaniments.
Creative Ways to Present
Looking to impress friends or loved ones? Arrange the muffins on a rustic wooden board with small bowls of peanut butter, extra chocolate chips, and berries nearby for a fun DIY topping bar. You can also slice the muffins in half, toast lightly, then spread with vegan butter or jam for a delightful variation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover vegan banana chocolate chip muffins, store them in an airtight container at room temperature for up to 3 days. Keeping them sealed preserves their softness and prevents them from drying out, so they’ll be just as delicious the next day.
Freezing
These muffins freeze beautifully! Wrap them individually in plastic wrap or place in a freezer-safe bag and store for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a quick warm-up.
Reheating
To get that just-baked warmth, reheat your vegan banana chocolate chip muffins in a toaster oven or regular oven at 160°C (320°F) for about 5–7 minutes. This helps restore their soft crumb and melts the chocolate chips slightly for pure bliss in every bite.
FAQs
Can I substitute almond milk with another plant milk in this recipe?
Absolutely! Any plant-based milk like soy, oat, coconut, or rice milk will work well for the vegan “buttermilk” mixture. Just keep the same measurements and allow it to sit with the apple cider vinegar for best results.
Are these muffins really gluten-free?
Yes, they are. By using gluten-free oat flour or finely ground gluten-free oats, this recipe ensures that the muffins are safe for anyone avoiding gluten. Just double-check your baking powder and chocolate chips to confirm they’re also gluten-free.
Can I make these muffins nut-free?
You can! Simply swap the peanut butter for sunflower seed butter or omit it altogether, though the texture might be slightly different. Also, skip the walnuts and use seeds like pumpkin or sunflower to add some crunch.
How ripe should the bananas be?
For the best flavor and moisture, use bananas that are very ripe with brown spots. The riper the banana, the sweeter and more flavorful your vegan banana chocolate chip muffins will be.
Can I use regular flour instead of gluten-free oat flour?
Yes, if you’re not gluten-sensitive, you can substitute with all-purpose flour. Just be mindful the texture might be a bit different—likely lighter and less dense—but still delicious!
Final Thoughts
This Vegan Banana Chocolate Chip Muffins (GF) Recipe has quickly become a favorite because it’s simple to make, naturally sweet, and packed with comforting flavors that everyone can enjoy. Whether you’re vegan, gluten-free, or simply love baking wholesome treats, these muffins offer a delightful way to brighten your day. So grab those ripe bananas and get baking—once you try them, I promise these will be on your regular rotation!
Print
Vegan Banana Chocolate Chip Muffins (GF) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Gluten Free
- Diet: Vegan, Gluten Free
Description
These Vegan Banana Chocolate Chip Muffins are a delicious, gluten-free treat made with ripe bananas, peanut butter, and vegan chocolate chips. Perfectly moist and naturally sweetened with maple syrup and coconut sugar, these muffins use oat flour for a wholesome texture and almond milk-based vegan buttermilk for a tender crumb. Ideal for a healthy breakfast or snack, they are dairy-free, egg-free, and loaded with flavor.
Ingredients
Wet Ingredients
- 236 ml almond milk (or alternative plant-based milk)
- 1 tablespoon apple cider vinegar
- 300 g ripe bananas
- 160 g creamy peanut butter
- 100 ml pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 140 g coconut sugar
- 250 g gluten-free oat flour (or gluten-free oats, finely ground)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon (optional)
Add-ins
- 80 g vegan chocolate chips (use sugar-free chocolate if required, optional)
- 60 g walnuts (roughly chopped, optional)
Instructions
- Preheat Oven and Prepare Muffin Tray: Preheat your oven to 175°C (347°F) and line a 12-hole muffin tray with muffin liners to prevent sticking and facilitate easy removal.
- Make Vegan Buttermilk: In a medium bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for 10 minutes to curdle, creating a plant-based buttermilk. Meanwhile, mash the ripe bananas with a fork until smooth.
- Combine Wet Ingredients: Add the mashed bananas, creamy peanut butter, pure maple syrup, and vanilla extract to the vegan buttermilk mixture. Whisk them together until fully combined and smooth.
- Mix Dry Ingredients: In a large separate bowl, whisk together the coconut sugar, gluten-free oat flour, baking powder, baking soda, sea salt, and optional cinnamon until evenly mixed.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk the mixture until just combined, taking care not to overmix to keep the muffins light and tender.
- Fold in Add-ins: If using, carefully fold the vegan chocolate chips and chopped walnuts into the batter, distributing them evenly without overworking the mix.
- Fill Muffin Liners and Bake: Using an ice cream scoop or large spoon, evenly distribute the batter into the prepared muffin liners, filling each about three-quarters full. Bake in the preheated oven for 22 to 25 minutes until a toothpick or knife inserted comes out almost clean with only a few crumbs attached.
- Cool and Serve: Allow the muffins to cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely for about 30 minutes. Enjoy them warm or at room temperature for best flavor and texture.
Notes
- You can substitute almond milk with any other plant-based milk such as soy, oat, or coconut milk.
- For extra chocolatey muffins, feel free to increase the amount of vegan chocolate chips.
- Walnuts are optional but add a nice crunch and complement the chocolate and banana flavors.
- If using gluten-containing oats, ensure to use certified gluten-free oats or oat flour to maintain gluten-free status.
- These muffins freeze well; store them in an airtight container in the freezer for up to 3 months and thaw before serving.
