The Amazing Vegan Chocolate Chip Muffins

This is the best vegan chocolate chip muffins ever! They taste like heaven and they're egg, dairy and cholesterol free, so are much healthier than regular muffins.

These delicious muffins are perfect for breakfast, but you can also eat them as a dessert or even as a snack, I could eat them all day long, I love them so much!

I didn’t use muffin liners, I just greased a 12 cup muffin pan, but you can use them if you want. I think muffins look better without the liners and it’s a cheaper and more environmentally friendly alternative. If you use a non-stick muffin pan, you don’t need to grease it, but I prefer to grease mine to avoid muffins to sticking to the pan.

You’ll Need:

  • 4 bananas
  • ½ cup almond milk (122 g)
  • 2 ½ cups whole wheat flour (375 g)
  • ¼ cup extra virgin olive oil or coconut oil (50 g)
  • 1 tsp vanilla extract (optional)
  • 1 ½ tsp baking powder
  • ½ cup coconut sugar (95 g)
  • ½ cup chocolate chips (90 g)


  1. Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with a little bit of coconut or extra virgin olive oil.
  2. Combine the bananas and the almond milk in a blender until smooth. Set aside.
  3. Combine the flour and the baking powder in a bowl. Add the banana and almond milk mixture, the rest of the ingredients (excluding the chocolate chips) and whisk. Add the chocolate chips and stir again.
  4. Scoop the batter into the muffin pan (I use an ice cream scooper to scoop the batter in perfectly, but it’s not necessary).
  5. Bake for 20 or 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Then place on a wire rack to cool completely.