vegan mini chocolate chip mini muffins

March 3, 2014





I LOVED how these adorable little muffins turned out! They are light and springy, tender and moist (sorry)… the perfect sweet treat! Unless you’re especially averse to coconut or banana flavors, you can’t even really tell that they’re there! Which is a good thing for me, because that makes these an awesome healthy vegan choice for chocolate chip muffins.

Vegan Mini Chocolate Chip Mini Muffins
from Averie Cooks

Makes ~2 dozen

  • 1/2 cup mashed ripe banana (about 1 large)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), at room temperature
  • 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup plus all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1/2 cup mini chocolate chips, plus more for sprinkling tops


  1. Preheat oven to 400F. Spray mini muffin pans very well with floured cooking spray or grease and flour the pans; set aside.
  2. In a large bowl, mash the banana with a fork.
  3. Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, cinnamon, and whisk until combined.
  4. Add the flour, baking powder, optional salt, and stir until just combined; don’t overmix.
  5. Fold in 1/2 cup chocolate chips.
  6. Divide batter equally in the muffin pan, about 3/4 full. Add a pinch of chocolate chips to each muffin top.
  7. Bake for about 10 to 12 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. I baked for 11 minutes, but because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you’re baking as regular-sized muffins, my guess is about 15 to 20 minutes.
  8. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.



These look really good and pretty healthy too. Perfect to eat on the run.

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