Hey there! Looking for a delicious and healthy breakfast option? I’ve got just the thing for you – vegan banana chocolate chip muffins! Not only are they incredibly easy to make, but they’re also a great way to use up those overripe bananas that you have sitting on your counter. (Or am I the only one who ALWAYS has overripe bananas on the counter??)

I made a non-vegan version of this recipe for years, but wanted to create something a little healthier when we went plant-based. I use a flax egg substitute for the egg (so easy!), add some oatmeal for a little extra texture, and usually use vegan chocolate chips instead of regular (although I have been known to use dark chocolate chips, which have very little milkfat, if I can’t find the vegan ones in my store).

Whether you enjoy them as a grab-and-go breakfast or a mid-day snack, these banana muffins are sure to become a staple in your recipe rotation. So, let’s get baking!

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Vegan Banana Chocolate Chip Muffins

Ingredients

• 1 T flaxseed meal
• 3 T water
• 1 1/3 cups flour
• 3/4 cup rolled oats
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup sugar
• 1/2 cup milk of choice (I use almond milk), plus a few extra tablespoons if needed
• 1 large or 2 medium overripe bananas
• 1/4 cup expeller-pressed canola oil
• 3/4 cup chocolate chips of choice (vegan or dark chocolate preferred)

Instructions

Heat oven to 400 degrees. Prepare a standard (12-count) muffin tin with baking spray.

Combine the flaxseed meal with water in a small bowl and let sit for five minutes while you prepare the rest of the ingredients.

Mash the banana with a fork in a small bowl until smooth (a few lumps are okay). You should have about 3/4 cup of mashed banana. Add the milk and oil, then set aside.

In a large bowl, combine flour, sugar, salt, baking powder, and oatmeal.

Create a well in the center of the dried ingredients, then add the banana mixture all at once. Stir just well enough to combine. If the batter is too thick, add a few tablespoons of additional milk – the consistency should be thicker than pancake batter, but not overly dry.

Fold in the chocolate chips.

Spoon the batter into the prepared muffin in. Bake 18-20 minutes or until lightly browned. After removing from oven, let the muffins sit in the tin for an additional five minutes before removing.

Serve warm. You can store leftovers in a sealed container or plastic bag for 2-3 days.

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