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Five muffins on a white plate against a tile back splash.
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5 from 2 votes

Vegan Banana Chocolate Chip Muffins

These vegan banana chocolate chip muffins are gluten-free and refined sugar-free. They're perfect for a make-ahead nutritious breakfast or snack.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 226kcal


  • Muffin tray


  • 3 large ripe bananas
  • 2 cups gluten-free oat flour
  • 1/3 cup maple syrup
  • 1/2 cup dairy-free dark chocolate chips
  • 1/3 cup coconut oil (melted)
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Pinch of cinnamon


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
  • Melt the coconut oil, either by microwaving it in 20 second increments until melted, or in a pan on the stove.
  • Add the maple syrup, melted coconut oil, vanilla extract, salt, and cinnamon to the mixing bowl with the mashed bananas, then mix well.
  • Add the gluten-free oat flour and baking powder and mix again.
  • Add the dairy-free dark chocolate chips and mix once more.
  • Divide the batter evenly into a 12 cup muffin pan with paper baking cups (or grease the pan with coconut oil instead of using paper baking cups if you prefer)
  • Bake at 350 degrees Fahrenheit for 35 minutes.
  • Let the muffins cool completely before serving.
  • Makes 12 vegan banana chocolate chip muffins.


  • Store in an airtight container for up to five days or freeze for up to six months.
  • Optional additions include 1/2 cup each of chopped walnuts, pecans, and/or peanuts.


Serving: 1Muffin | Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 315mg | Fiber: 2g | Sugar: 12g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg