Banana Chocolate Chip Muffins

/Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Banana Chocolate Chip muffins are always a hit with kids & adults alike. You can also easily adapt this vegan muffin recipe to your preferred style using sultanas, date chunks, dried fruit etc instead of chocolate chips.

Fast and easy to make with minimal ingredients, yet really delicious. This is my kind of vegan cooking!


Banana Chocolate Chip Muffins
Servings Prep Time
12muffins 5minutes
Cook Time
Votes: 9
Rating: 4.22
Rate this recipe!
Print Recipe
Banana Choc Chip Muffins
Servings Prep Time
12muffins 5minutes
Cook Time
Votes: 9
Rating: 4.22
Rate this recipe!
Print Recipe
Banana Choc Chip Muffins
Servings: muffins Units:
  1. For this recipe you will need a small blender, mixing bowl and a muffin baking tin lined with paper or silicon cups. Before you start get the oven set to 175 ° C / 350 ° F.
  2. The first step is to combine all the blender ingredients in your blender and blend till smooth and creamy.
  3. Next place the flour, baking powder and salt in a dry mixing bowl and combine well. Now add the banana, wet mixture and chocolate chips to the mixing bowl and mix well. Do not over mix as you want the muffins to be light and fluffy.
  4. Once the mixture is combined, spoon it evenly into the 12 muffin cups.
  5. Cook the muffins for 20-25 minutes till light brown on top, then remove and allow to cool for 10-15 minutes (or as long as you can wait - I am lucky to last 2 minutes!)
Recipe Notes

The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link:

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By |2015-11-16T11:39:52+10:00September 29th, 2015|Recipe, Videos|24 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Mads September 29, 2015 at 4:48 pm - Reply

    Could you use gluten free flour for this recipe?

    • Anja September 30, 2015 at 9:13 am - Reply

      I haven’t tried it as a gluten free version yet. But it should work fine. Maybe add some chickpea flour to help bind it together 🙂 Let me know how you go if you make it.

  2. Judy Morris September 29, 2015 at 5:57 pm - Reply

    I love cooking with minimal ingredient, this recipe sounds great, will make it soon. Thanks again for a really great web site, you have inspired me.

    • Anja September 30, 2015 at 9:13 am - Reply

      Thank you for your lovely feedback. Glad you like the site. x

  3. Judy Morris September 29, 2015 at 6:05 pm - Reply

    Hi Anja, if I use SR Flour do I still need Baking Powder?

    • Anja September 30, 2015 at 9:14 am - Reply

      You shouldn’t need it.

  4. Cara O'Sullivan September 30, 2015 at 1:07 am - Reply

    Hi–can I substitute raisins if I don’t have dates on hand?

    • Anja September 30, 2015 at 9:15 am - Reply

      Yes, that should work but it will vary the flavor slightly.

  5. Bev September 30, 2015 at 2:54 am - Reply

    I made these but 1/2 the recipe and the taste was great but the were very rubbery …help what did I do wrong . I did use whole wheat pastry flour ?????

    • Anja September 30, 2015 at 9:16 am - Reply

      Not sure why they were rubbery. Did you use the metric or imperial measurements on the site? Also, did you stir the mixture too much? This can make it dense.

  6. Kim conyers October 3, 2015 at 5:58 am - Reply

    Where can I get vegan chocolate from.

    • Anja October 7, 2015 at 1:35 pm - Reply

      Most grocery stores Have it. Usually if it is dark chocolate it doesn’t have dairy. Just check the ingredients.

  7. Chris October 4, 2015 at 4:32 am - Reply

    Just made these. They came out a little mushy as if they were undercooked. Did I have to cook them longer? I cooked them for 23 minutes then another 2. They also sank a little.

    • Anja October 7, 2015 at 1:39 pm - Reply

      The cups I use are metric (250 ml size). Maybe the measurements converted incorrectly??

      • Chris October 10, 2015 at 12:48 pm - Reply

        Ok. I’ll have to try it again and let you know if it comes out better. Thank you!

  8. Desiree October 7, 2015 at 5:40 am - Reply

    I made these today and found them also to be extremely gummy. After 25 minutes they were still wet in the center, so I doubled the time and they remained wet in the center (I had to cover the pan with foil to keep from burning). I used the imperial measurements and was sure not to over stir.

    I found them to be extremely sweet too (I even left out the chocolate). Tasted more like dates than banana.

    • Anja October 7, 2015 at 1:48 pm - Reply

      Not sure why they did not work for you. The cup measurements I use are metric = 250ml. All I can think of is that one of the liquid measurements did not convert properly. I have changed it to 250ml now instead of 1 cup… maybe this will convert differently now??

  9. Virginia December 11, 2015 at 9:46 pm - Reply

    Do you know how many calories it would be for each muffin? I LOVE LOVE LOVE this recipe! No oil! So guilt free and packed with healthy carbs!!! ♥

    • Anja December 12, 2015 at 5:54 pm - Reply

      I don’t count calories sorry. I just eat whole plant based foods until I’m full. This is how I lost over 50 pounds and have kept it off for over 2 years now.

  10. Torika D December 28, 2015 at 8:34 pm - Reply

    My 8 year old son was quiet sick when he was born. Since then I tried to keep his diet as natural as it can be. We tried your banana chocolate muffins today and it was so delicous, that my son almost ate it all. thank you

    • Anja January 5, 2016 at 10:59 am - Reply

      So glad your son likes the muffins x

  11. Mariam Baker February 6, 2017 at 9:24 pm - Reply

    Hi Anja, I’ve made this recipe but it took longer to cook. It still didn’t cook properly. I was wondering whether my Banana was too ripe & I blended the banana. I love your recipes & have made lots successfully.

    • Anja May 18, 2017 at 8:53 pm - Reply

      Blending the banana makes it much more liquidy than mashing. Maybe that was the reason.

  12. Lana Comer August 7, 2017 at 10:42 am - Reply

    Could I use coconut flour? Or quinoa flour? Just asking because I just bought both. I bought the quinoa flour to try your pizza crust, cant wait to try it!

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