Moist and tender vegan banana muffins with just one bowl (no mixer required) and 8 ingredients. Enjoy them as regular or mini banana chocolate chip muffins - egg-free and dairy-free, with options for gluten-free, oil-free, and refined sugar-free versions!
Preheat oven to 375 degrees F and lightly grease a mini muffin tin.
In a large bowl, mash the bananas using a fork or potato masher.
Add sugar, oil, baking powder, baking soda, cinnamon, salt, and flour, and gently mix together until well combined.
Fold vegan chocolate chips into the batter.
Spoon the batter into the muffin tin, filling to the top.
Bake for 10 to 15 minutes or until the muffins are golden brown.
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Notes
Measure the flour correctly: First, fluff it up in the flour bag, then use a spoon to transfer it to your measuring cup. Finally, use the back of a knife to level out the top. Don't scoop the cup directly into your flour bag, or you'll use too much and have dense vegan chocolate chip banana muffins.
Use fresh leavening agents: Make sure it's in date and/or test it with a bit of hot water (baking powder should fizz immediately) or vinegar (for baking soda).
Don't over-mix the muffin batter: If you do, the gluten can become overworked and impact the texture of the vegan banana muffins.