Vegan Chocolate Chip Banana Bread Muffins [GF, Oil-Free]

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Fluffy, moist and delicious vegan chocolate chip banana bread muffins that are gluten-free, oil-free and easily made in a food processor!

I am so excited to finally be writing up a blog post for vegan chocolate chip banana bread muffins! Not just because I love muffins (who doesn’t?) but because I have tried SO many times to nail the perfect banana muffins and have failed miserably. Until now, of course!

A while back I was on a mission to make these but batch after batch, I kept getting muffins that were pretty much inedible. Some batches tasted good but the texture was a chewy mess. Other ones had a great texture but tasted like baking soda. Ha! I gave up.

But the other day, we had some family over for breakfast and I wanted to bake something. So I made my double chocolate banana bread recipe since its ridiculously easy (you just add everything in a food processor). I didn’t feel like waiting for banana bread to bake so I threw the batter in my muffin pan and thought what the heck. Let’s see what happens?

Let me tell you what happened. Perfection! Next I wanted to make regular banana bread muffins with chocolate chips, so for that batch I omitted the cacao powder, made some modifications and THOSE ones came out perfect too! I made about 4 batches that day because I was so excited and everyone loved them. If you follow me on Instagram and you watch my stories, then you know how excited I was because this doesn’t always happen. Baking, especially vegan, gluten-free AND oil-free baking, is ridiculously tricky sometimes.

So that, my friends, is my story as to how these muffins came about which was honestly probably a little pointless but here we are. Let’s get to the good stuff.

What’s In Them?

These vegan chocolate chip banana bread muffins are made with almond flour and old fashioned rolled oats as the base. They are sweetened with bananas (obvi) and a little bit of maple syrup. They have a lovely warming taste of vanilla and cinnamon and the mini chocolate chips make the perfect finishing touch.

The texture is soft, fluffy and moist, everything banana bread muffins should be.

They are made in a high speed blender or food processor which makes these incredibly easy with minimal dirty dishes. And they are ready in about 30 minutes, start to finish!

How to Make

First, you will need a muffin pan, muffin liners and a high speed blender or food processor. If you choose to use a blender, you will need a high speed blender that can handle large amounts of food.

Start by preheating your oven to 350 degrees and line a muffin pan with liners (this makes 7 muffins).

Add your ripe spotty bananas to your food processor and pulse, slowly and only a handful of times, until your bananas reach a well mashed texture. Empty the bananas out of the food processor and measure. You want 1 cup. Return the 1 cup of mashed bananas to the food processor.

Add the remaining ingredients, except for the chocolate chips, and pulse on high for about a minute or so, until everything is well mixed. You will want to stop and scrape the batter off the sides of the food processor and down toward the blade a couple times.

Note: if you are using a blender, add the wet ingredients first, then the dry ingredients. You may need to stop and stir the batter a few times then continue blending.

Remove the blade and add the mini chocolate chips. Stir well.

Add your batter to the muffin pan and fill each one about 3/4 of the way full. You should have 7 muffins. Top muffins with more chocolate chips.

Bake for about 15-16 minutes. Mine come out perfectly at the 16 minute mark. These are done when a toothpick inserted comes out clean (a tiny little bit of residue is fine).

Cool and enjoy!

If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!

Vegan Chocolate Chip Banana Bread Muffins [GF, Oil-Free]

Fluffy, moist and delicious vegan chocolate chip banana bread muffins that are gluten-free, oil-free and easily made in a food processor!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Course Breakfast

Servings 7 muffins

Equipment

• You will need: a muffin pan, muffin liners and a high-speed blender or a food processor

Ingredients

  

• 2 or 3 medium spotty ripe bananas 1 cup mashed
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 3 tbsp pure maple syrup
• 3 tbsp plant-based milk I use unsweetened oat milk
• 1 & 1/4 cup old fashioned rolled oats certified GF if needed
• 1 cup blanched almond flour
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp mineral salt plus a couple extra pinches
• 1/2 tsp cinnamon
• 1/3 cup mini semi-sweet chocolate chips plus extra for topping

Instructions

 

• Preheat your oven to 350 degrees and add the muffin liners
• Add your ripe spotty bananas to your food processor and pulse, slowly and only a handful of times, until your bananas reach a well mashed texture. Empty the mashed bananas out of the food processor and measure. You want 1 cup. Return the 1 cup of mashed bananas to the food processor.
• Add the remaining ingredients, except for the chocolate chips, to the food processor and pulse on high for about a minute or so, until everything is well mixed. You will want to stop and scrape the batter off the sides of the food processor and down toward the blade a couple times. Note: if you are using a blender, add the wet ingredients first, then the dry ingredients. You may need to stop and stir the batter a few times then continue blending.
• Remove the blade and add the mini chocolate chips. Stir well.
• Add your batter to the muffin pan and fill each one about 3/4 of the way full. You should have 7 muffins. Top muffins with more chocolate chips.
• Bake for about 15-16 minutes. These are done when a toothpick inserted comes out clean (a tiny little bit of residue is fine).
• Cool and enjoy!

Notes

• I cannot recommend any modifications at this time since I haven’t tried any. If you do, please let me know!
• TO MAKE AS A LOAF: follow the directions exactly as written. Omit chocolate chips (or don’t). Line a loaf pan (standard size- 4 1/2 X 8 1/2) with parchment paper and add batter in an even layer. Sprinkle cinnamon on top of the loaf. Bake on the middle rack for about 28 minutes or until a knife inserted comes out clean. Note: This bakes into a perfectly moist and fluffy loaf but since the amount of batter is less than the typical amount of batter for banana bread, this loaf rises only about 1/2 way up the loaf pan which results in smaller slices (but perfect for cutting into strips for the french toast recipe on my Instagram).

Keyword Banana Bread, Gluten Free, Muffins, Oil Free