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Vegan Chocolate Chip Banana Muffins

So easy to make and absolutely delicious, these vegan chocolate chip banana muffins are made from ingredients you’re guaranteed to have lying around in your kitchen and are ready in just over 30 minutes!

Making these vegan chocolate chip banana muffins

I made these banana muffins from self-raising flour because getting your hands on flour these days seems impossible – so using up what I had in the cupboards was plan b.

These vegan banana muffins contain minimal ingredients that most people are guaranteed to have in the cupboards, and can easily be adapted if not. If you want a banana-free muffin recipe, check out these super fluffy chocolate chip muffins instead!

You’ll start by mashing very ripe bananas (the riper, the sweeter!), and mixing with softened vegan butter.

In a separate bowl, combine the self-raising flour with light brown sugar, bicarbonate of soda, and salt.

Then, add the wet ingredients to the dry ingredients, spoon into muffin cases, and bake for 20 – 25 minutes. Simple!

Other recipes you might like to check out may include this classic vegan banana bread recipe, or maybe these amazing chocolate chip cookies!

Other muffin recipes:

Vegan Chocolate Chip Banana Muffins

Vegan Chocolate Chip Banana Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 150g vegan butter
  • 4 ripe medium bananas
  • 200g self-raising flour
  • 0.5 tsp bicarbonate of soda
  • pinch of salt
  • 150g light brown sugar
  • 50g dark chocolate buttons/chips


  1. Pre-heat your oven to 180 degrees C and line a muffin tin with 12 cases.
  2. In a jug, melt your vegan butter in the microwave and then add the bananas and mash them up.
  3. In a separate bowl, sift in your flour, bicarbonate of soda, sugar, and salt.
  4. Add the banana/butter mix to the dry ingredients and stir until combined. Gently fold in the chocolate chips.
  5. Spoon the mix evenly into the cases and bake for 20 - 25 minutes, until a skewer comes out clean.
  6. Cool for at least 10 minutes.


These are perfect for freezing - just make sure the muffins are tightly wrapped in foil or cling film!

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