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Chocolate Banana Chocolate Chip Muffins!

Updated: 3 days ago

Bananas are incredibly versatile and make vegan baking super simple and easy. They add sweetness and make a great replacement for eggs.

These Chocolate Banana Chocolate Chip muffins have been in heavy rotation lately. My son Izzy loves bananas and there is always a few that get left behind and get super ripe, making them perfect for baking so I make these muffins all whenever that happens. Izzy is super excited when I make these, especially since he's been at home remote learning. He likes to have things around that he can come and grab to eat while doing school work. He said these have the perfect blend of banana when you take your first bite before the chocolatey-ness comes out.

Cook Time: 30 Minutes

Makes 12 Muffins


  • 2 ripe bananas mashed(the more mushy and ripe the better)

  • 3 tbs of maple syrup

  • 1/3 cup of soft vegan butter

  • 1/2 cup of coco powder

  • 1 tsp of vanilla extract

  • 3 tbs of brown sugar

  • 1/4 tsp of pumpkin pie spice

  • 3/4 cup of plain non-dairy milk

  • 1 cup of vegan chocolate chips

The Dry Mix

  • 2-1/4 cup of all purpose flour

  • 1 tbs of baking powder

  • 1/8 tsp of salt

You can also use 2-1/4 cup of self-rising flour if you have it.


  1. Preheat oven to 375*

  2. Line a dozen cupcake pan with cupcake liners (you can also butter and flour the pan if you don't have any liners).

  3. In a large bowl sift together the flour, baking powder and salt and set aside.

  4. In another large bowl add ripe bananas and use a fork to mash them up.

  5. Next add in the soft butter, maple syrup, sugar, pumpkin pie spice and vanilla extract and whisk until everything is combined.

  6. Add in the cocoa powder and mix until combined.

  7. Add in the milk and mix well

  8. Now stir in the dry mix. Do not over mix, just stir until everything is combined.

  9. Now fold in the chocolate chips.

  10. Fill each muffin liner to the top with the batter (the batter will be thick)

  11. Cook on the middle oven rack for 15- 20 minutes.

  12. Check them at 15 minutes by inserting a toothpick into the center of one of the muffins and if it comes out clean they're done and you can take them out of the oven.

  13. Let them cool for about 5 minutes before serving.

My son helps me shoot now and he's pretty good. Look at his beautiful shot!!

Not coming your hair is another benefit of home schooling!

Supplies you need for this recipe:

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.

Hey I'm Shantelle!


I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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