Dark Chocolate Chip Banana Blender Muffins, a simple vegan banana bread muffin made with dark chocolate chips. Slightly sweet and the perfect way to use up ripe bananas!
Want new recipes to your inbox?
Join the 10,000+ plant-curious eaters who get my daily newsletter with new plant-based recipes and meal prep tips each and every morning.
👉 Why I Love This Recipe
These plant-based banana bread muffins are not only mixed completely in a blender, but the also are a great way to use up overripe bananas that are about to go bad.
Reduce food waste AND reduce the amount of dishes? Win, win!
🍌 Ingredients
- Bananas: very ripe bananas are best for bread and muffins; I like to freeze banana slices and use for muffins
- Dark chocolate chips: any vegan chocolate chips will do, but you can also try chocolate chunks or chopped chocolate
- Flour: whole wheat or all-purpose, but use gluten free all-purpose if needed
- Rolled oats: I used old fashioned rolled oats, which we will blend so they mix easier into batter
- Baking soda, salt: a touch of salt for balance and baking soda to help the muffins rise
- Spices: I’m using ground cinnamon and nutmeg, but feel free to add your own
- Maple syrup: a touch of maple syrup for sweetness
- Vanilla extract: adds depth of flavor
- Plant-based milk: any type will work, but I like a creamy full fat oat or soy milk
- Recommended tools: high speed blender, muffin tin
🥣 How to make (step-by-step photos)
1️⃣ Step One: Make a flax egg
First we’ll make a “flax egg”, or a mixture of ground flaxseed and water that will act as a binder for the muffins and is used in vegan baking to replace eggs.
Make the flax egg by combining ground flaxseed and hot water in a small dish, stirring to mix well. Then let sit 10 minutes to thicken while you prepare the other ingredients.
2️⃣ Step Two: Blend muffin batter
While the flax egg is thickening, to a high speed blender, add rolled oats, whole wheat flour, baking soda, salt, cinnamon, and nutmeg and pulse to combine and blend the oats into smaller pieces.
Then add the mashed bananas, maple syrup, vanilla extract, milk, and the reserved flaxseed egg and blend on high until well combined, about 20 seconds. You may need to use a baking spatula to push the muffin batter down the sides of the blender and blend again until smooth.
Finally, add the chocolate chips and pulse the blender a few times to disperse them into the batter.
3️⃣ Step Three: Fill muffin tins with batter
Grease a muffin tin with a bit of oil or baking spray. Then pour the muffin batter from the blender into each muffin tin cup, filling each cup about 3/4 full. Then top off the muffins with a few chocolate chips.
4️⃣ Step Four: Bake muffins
Bake muffins for 18-20 minutes in an oven preheated to 375 degrees F, or until you can stick a toothpick in the muffins and it comes out clean.
Then let sit in the muffin tin for 10 minutes before removing to cool on a cooling rack.
💡 Ideas for meal prep
- Bake a batch for the week. Make a batch at the beginning of the week, then store in the refrigerator for snacks throughout the week.
- Freeze for later. Make a batch and freeze for up to one month; thaw in the refrigerator or quickly zap in the microwave.
🧊 How to store and reheat
- Refrigerator storage: Store leftover muffins in an airtight container on the counter for up to three days, and in the refrigerator for up to five days.
- Freezer storage: Freeze in a freezer-friendly bag or container for up to 1 month.
- Reheat instructions: To thaw, remove from the freezer into the refrigerator for 24 hours before eating or zap in the microwave for 30 seconds.
MY Favorite
Prep-Worthy Plant-Based Muffins
Vegan Chocolate Chip Banana Blender Muffins
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons hot water
- ½ cup rolled oats
- 1 ½ cup flour, whole wheat or all-purpose
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg, or allspice
- 1 ½ cup mashed bananas, about two large very ripe bananas
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ¼ cup plant-based milk
- ¾ cup dark chocolate chips
Instructions
- Preheat oven: Preheat your oven to 375 degrees F.
- Make flax egg: First make the flax egg by combining ground flaxseed and hot water in a small dish, stirring to mix well. Then let sit 10 minutes while you prepare the other ingredients.
- Blend muffin batter: To a high speed blender, add rolled oats, whole wheat flour, baking soda, salt, cinnamon, and nutmeg and pulse to combine and blend the oats into smaller pieces. Then add the mashed bananas, maple syrup, vanilla extract, milk, and the reserved flaxseed egg and blend on high until well combined, about 20 seconds. You may need to use a baking spatula to push the muffin batter down the sides of the blender and blend again until smooth. Finally, add the chocolate chips and pulse the blender a few times to disperse them into the batter.
- Fill muffin tins: Grease the muffin tin with a bit of oil or baking spray. Then pour the muffin batter from the blender into each muffin tin cup, filling each cup about 3/4 full. Then top off the muffins with a few chocolate chips.
- Bake muffins: Bake muffins for 18-20 minutes, or until you can stick a toothpick in the muffins and it comes out clean. Let sit in the muffin tin for 10 minutes before removing to cool on a cooling rack.
Equipment
- 1 high speed blender
- 1 muffin tin
Recipe Notes
Nutrition Information
want to kickstart going plant-based?
Get my meal plan!
Subscribe and I’ll send you my FREE 4-day plant-based meal and prep plan.
Leave a Reply