There’s not much that can brighten my day quite like a delicious baked good, and that’s really saying something because I don’t have much of a sweet tooth. Muffins may actually be one of the highest baked goods on my list that I enjoy, right under a decadent chocolate chip cookie and perfectly dense and chewy brownie. But we’re here to talk about muffins- healthy, vegan, banana muffins at that.
One of my fondest memories from my childhood is baking with my mom. My mom is an amazing baker (probably because she actually follows the instructions, unlike me) but I am not. I can get by, but I much prefer the freedom of cooking. But there’s something about the memory of baking with my mom that has always stuck with me, and chocolate chip banana muffins were one of our favorite things to make.
My lack of baking skills is one of the main reasons that I was so shocked at how good these vegan banana muffins turned out. They’re not just good, they’re really really good.
Did I mention these vegan banana muffins have very little added sugar to them? With just 1/4 cup of sugar for the entire batch, these vegan banana muffins are the perfect quick breakfast or snack. Despite the fact that there’s very little sugar in these muffins, they’re still sweet! I haven’t tried freezing them, but I’d imagine that they would freeze well, too. I also used more mashed banana as a replacement for most of the oil, making them even more nutrient-dense. Of course, I added chocolate chips to the muffins to make them even more delicious, but feel free to replace the chocolate chips with chopped walnuts!
This is the only vegan banana muffin recipe that you’ll ever need. Moist, the perfect balance of dense and fluffy, healthy and delicious.
Healthy Vegan Banana Muffins
These vegan banana muffins are low in added sugar, high in fiber, and absolutely delicious.
- 1 1/2 cups Spelt whole wheat flour Can substitute with all-purpose or whole wheat flour
- 1 cup rolled oats
- 1/4 cup sugar
- 1 tbsp chia seeds
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup plant-based milk of choice
- 1 1/8 cup mashed banana
- 2 tbsp coconut oil melted
- 1/3 cup chocolate chips
Preheat oven to 375 F.
In a small bowl, combine chia seeds with 2.5 tbsp of water. Let sit for 5 minutes to gel.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt. Whisk to combine.
In a medium bowl, combine chia egg, plant-based milk, mashed banana, and melted coconut oil.
Pour the wet mixture into the dry mixture and stir until just combined (do not overstir). Add in the chocolate chips.
Pour batter evenly into muffin tin of 12.
Cook for 17 minutes (plus or minus 2 minutes based on your oven). Let cool in tin, then enjoy!
Want more recipes? Check out my Everyday Vegan Soups Ebook! 12 Vegan Sauces that Nourish from the Inside Out. All recipes come together in 30 minutes or less and use ingredients that you can find at any grocery store!
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