These are the best and fluffiest vegan banana muffins, dotted with chocolate and walnuts! Super easy to put together and fool-proof.
Banana muffins are super easy to make, maybe even easier than banana bread! They can be eaten as a dessert, snack or breakfast. I love having them around so that I have something to yummy and ready to eat throughout the day.
These muffins come together in one bowl, and are ready under 30 minutes.
The 10-ingredients in these vegan chocolate walnut banana muffins
- ripe bananas, use really spotty and black bananas because they are the sweetest!
- coconut oil, or any neutral oil of your choice
- plant milk of your choice. I used unsweetened soy milk
- brown sugar
- all-purpose flour
- baking powder + baking soda, the chemical leaveners that help produce a really fluffy muffin
- salt
- chocolate chunks
- walnuts
I prefer using chocolate chunks, because they look a lot more rustic and they melt into huge pools of chocolate! But you can also use chocolate chips or coins.
Can I reduce the sugar in this recipe?
I find that most dessert recipes get too sweet for me and it’s usually alright to cut the amount of sugar in a recipe by a quarter to almost a half. However, I’ve already lowered the amount of sugar in this muffin recipe, so I wouldn’t recommend cutting it down any more!
If you liked these muffins, here are some easy breakfast recipes to try:
- Vegan Buttermilk Waffles
- Chocolate Miso Granola | v + of
- Vegan Oatmeal Raisin Chia Cookies
- Easy Classic Banana Bread | vegan
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
The Best Vegan Chocolate Walnut Banana Muffins
Ingredients
- 3 large bananas (270g)
- ¼ cup coconut oil (60ml)
- ¼ cup plant milk (60ml)
- ⅔ cup brown sugar (160g)
- 2 cups all-purpose flour (250g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chunks (90g)
- ½ cup walnuts roughly chopped (60g)
Instructions
- Preheat the oven to 180°C and grease to 6 cup muffin trays.
- In a large bowl, mash ripe bananas until you achieve our desired consistency. Whisk in all the wet ingredients. Sift in all the dry ingredients and fold it in with a spatula. Once most of the flour streaks are gone, fold in the chocolate chunks and walnuts, saving some for the topping. Be careful not to overmix.
- Divide the batter into the 12 muffin tins and top each muffin with more chocolate chunks and walnuts.
- Bake for 25-30 minutes until the tops are golden brown, and a toothpick inserted in the middle comes out clean.
- Let cool in the tray for 5 minutes, then remove the muffins from the tins and let cool slightly on a wire rack. Serve while it's still warm.
Notes
this tasted so good !! the recipe was so easy to follow and the amount of sugar is perfect too 🤤
thank you!! im so glad you liked it hehe
these were so good!!!! i just tasted them and wow, they were so chewy and fluffy, would definitely make them again ◡̈
aww thank you! i’m so glad you liked them 🙂
I made them with maple Sirup instead of sugar and they were amazing!! Thank you so much for the recipe 🙂
your welcome! im glad the sugar swap worked out for you 🙂
you weren’t lying when you said this is the best vegan chocolate walnut banana muffins!!!! in fact, this is the best one i tried so far (and i tried a lot of vegan and non-vegan recipes)
amazing job, Kriss 🙂 thank u (and thank you tiktok for introducing me to your page)
this review makes me so happy, thank you and you’re most welcome <3