Vegan Chocolate Chip Banana Muffins (Egg-Free & Dairy-Free)

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
Prepare the egg substitute by mixing chia or flaxseeds with water. Let sit for 10 minutes until gel-like.
Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Mash bananas in a separate bowl. Stir in plant-based milk, melted coconut oil, maple syrup (or sugar), vanilla, and the prepared egg substitute. Mix well.
Combine wet and dry ingredients gently, stirring just until no dry spots remain. Do not overmix. Fold in chocolate chips and nuts if using.
Fill muffin cups about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely

Storage Tips:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps fresh for up to a week.
Freeze: Store in a freezer-safe bag for up to 3 months.

Enjoy your egg-free vegan banana muffins—they're soft, flavorful, and packed with plant-based goodness! 🍌✨

Ingredients

Dry Ingredients:

1 ½ cups all-purpose flour (or whole wheat for a healthier version)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional, for extra flavor)

Wet Ingredients:

2 ripe bananas, mashed
½ cup plant-based milk (almond, soy, or oat)
¼ cup melted coconut oil or vegetable oil
½ cup maple syrup or coconut sugar
1 teaspoon vanilla extract

Egg Substitute (Choose One):

1 tablespoon chia seeds + 3 tablespoons water (let sit for 10 min) or
1 tablespoon ground flaxseeds + 3 tablespoons water (let sit for 10 min) or
¼ cup unsweetened applesauce

Add-ins (Optional):

½ cup dairy-free chocolate chips
¼ cup chopped walnuts or pecans

These fluffy and moist vegan banana muffins use a natural egg substitute—chia or flaxseed—to create a perfect texture. They’re great for breakfast, snacks, or dessert!

Easy & Delicious Eggless Muffins

This recipe creates a wonderfully moist and tender muffin crumb. The key is using an egg substitute that provides moisture and binding, and not overmixing the batter.

Yields: 12 standard muffins Prep time: 10 minutes Cook time: 18-22 minutes

Ingredients

Dry Ingredients:

2 cups (250g) all-purpose flour
3/4 cup (150g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon or nutmeg (optional, for warmth)

Wet Ingredients:

1 cup (240ml) milk (dairy or unsweetened plant-based like almond or soy work well)
1/2 cup (120ml) neutral oil (like canola, vegetable, or melted coconut oil)
1 teaspoon vanilla extract
Your choice of Egg Substitute for 2 large eggs (see options below)

Optional Mix-ins:

1 to 121 cups of blueberries (fresh or frozen), chocolate chips, chopped nuts, or diced apples.

Choosing Your Egg Substitute

Select one of the following options to replace the 2 eggs in the recipe.

Best for Texture: Plain Yogurt or Buttermilk
- Amount: Use 1/2 cup (about 120g) of plain regular or Greek yogurt, or buttermilk.
- Why it works: The acidity reacts with the baking soda to create a very tender, fluffy crumb. This is our top recommendation for the best texture.
Best for Binding: Flax "Eggs"
- Amount: Mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let it sit for 5-10 minutes to form a gel.
- Why it works: Flaxseed creates a fantastic binder that holds the muffins together. It will add a slightly nutty, wholesome flavor and tiny specks to the final product.
Best for Moisture: Unsweetened Applesauce or Mashed Banana
- Amount: Use 1/2 cup of unsweetened applesauce OR one medium, very ripe mashed banana (about 1/2 cup).
- Why it works: Fruit purees add incredible moisture and some binding. Note that banana will impart a distinct banana flavor, which can be delicious! Using applesauce may result in a slightly denser muffin.

Instructions

Preheat and Prep: Preheat your oven to 400∘F (200∘C). Line a 12-cup standard muffin tin with paper liners or grease it well.
Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and optional cinnamon/nutmeg.
Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, oil, vanilla extract, and your chosen egg substitute until well combined. If you are using a flax egg, it will be thick and gelatinous.
Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together with a spatula just until the flour streaks disappear. Be careful not to overmix! A few small lumps in the batter are perfectly fine and are the secret to a tender muffin.
Add Mix-ins: If using, gently fold in your blueberries, chocolate chips, or other mix-ins. If using frozen berries, do not thaw them first.
Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop works perfectly for this, filling each cup about 3/4 of the way full.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when they are golden brown on top and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Flavor Variation Ideas

Blueberry Lemon: Add the zest of one lemon to the dry ingredients and use 1 cup of fresh or frozen blueberries as the mix-in.
Apple Cinnamon Streusel: Use 1 cup of finely diced apple as the mix-in. Before baking, top with a streusel made from 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 2 tbsp cold butter, crumbled together.
Double Chocolate Chip: Reduce flour to 143 cups and add 1/4 cup of unsweetened cocoa powder to the dry ingredients. Use 1 cup of chocolate chips as the mix-in.

Enjoy your homemade egg-free muffins!