Quick Banana Chocolate Muffins (Vegan)

Updated: Jan 17, 2019

Time in the morning is precious, why not make these super quick and easy Muffins for breakfast/ snacks throughout the day for you and your loved ones!

New Pictures coming soon, old picture got deleted!

Nothing beats the smell of freshly baked banana chocolate chip muffins in the morning as you're getting ready for work and getting your family ready to leave the house! For even more time saving, combined 'dry' ingredients, and 'wet' ingredients in two separate bowls the night before, then prepare in the morning in MINUTES!

Healthy Kid-Friendly Food Doesn't Have To Be Hard!

Every parent has the struggle of finding foods their kids enjoy that are still healthy and good for development. Most packaged snacks and breakfast foods are higher in fat and refined sugars. Whether or not you're a parent, you don't need to conform to the norms of purchasing processed, unhealthy foods! Regardless of your prowess in the kitchen, or your availability of time in the morning, these muffins can be prepared in as little as 20 minutes. Why not make something that you enjoy, that's good for you AND THE ENVIRONMENT! They make the perfect feel good healthy breakfast, or On-The-Go snack for work/school!

Here's What You'll Need!

  • 1.5 cups unbleached, all-purpose flour

  • 1 cup rolled oats (honestly, quick oats, and large flake oats work too- whatever you have lying around)

  • 1/2 cup white sugar (can substitute coconut sugar, or i personally prefer subbing 1/3 less stevia- 2 tablespoons and 2 teaspoons to save you some time calculating!)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 flax egg (Easy how-to below)

  • 3/4 cup plant- based milk (I prefer unsweetened almond milk)

  • 1/3 cup vegetable oil (can substitute half with applesauce)

  • 1/2 tsp vanilla extract

  • 1 cup banana mashed (2 medium-sized banana's

  • 1/4 cup chocolate chips


When: Breakfast, On-The-Go Snack

Preparation Time: 15 minutes

Baking time: 15-18 minutes

Serves: 12 Servings ( 12 muffins)


  1. Preheat oven to 400°F

  2. Create Flax Egg by mixing 1 tablespoon chia seeds/ground flax with 3 tablespoons of aquafaba (the liquid from the chickpea can), or combine with 3 tablespoons of plain water. Set aside in a bowl for 10 minutes to gel.

  3. In a large bowl, combine 'dry' ingredients: flour, oats sugar (or other substitute), baking powder, baking soda, and salt.

  4. Mash (2) bananas in a small- medium bowl with a fork until consistent smooth texture achieved.

  5. In a large bowl, combine 'Flax Egg' creation, stir in milk, vegetable oil, and vanilla extract. Add the mashed banana in and combine thoroughly.

  6. Stir the 'dry' ingredient mixture into the 'wet' banana mixture until combined

  7. Mix in chocolate chips

  8. Line a 12 cup muffin tin with either paper baking cups or using a vegetable oil/ coconut oil. Evenly divide the batter among the cups in the tin

  9. Bake 15-18 minutes or until browned


Make sure to tag me in your creations on Instagram @EdinSehovicNutrition! I hope you enjoy them, and feel free to provide any feedback! Let me know what you want to see next!

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