One bowl vegan chocolate chip muffins

Soft and fluffy chocolate chip muffins can be yours in 30 minutes! These happen to be vegan and are also made in one bowl. Less cleanup = win!

One bowl vegan chocolate chip muffins

My laziness continues with these one bowl vegan chocolate chip muffins. I recently made a batch of vegan chocolate chip bread, but they turned out super dry. Sadly, I ran out of applesauce for the recipe and substituted with oil instead. As a result, my bread turned out really oily and drier than the Sahara. Do not recommend.

I wanted to make a vegan breakfast item but didn’t want to wash too many bowls and utensils. Thankfully, I found this one-bowl recipe and tweaked it a bit to suit my tastes.

One bowl vegan chocolate chip muffins

This recipe only makes 6 muffins (I got 7) so it’s a small batch. That could be good or bad depending upon your situation. I find that banana-based muffins tend to go bad after a day or so at room temperature. The proteins start to break down and the muffins smell funny. Therefore, I suggest storing these in your refrigerator after 24 hours so that they keep longer.

Now if you’re not into the vegan thing or want regular chocolate chip muffins, I highly recommend these and these. Or better yet, take a look at my muffin page to see what kind you want to make. In fact, I’ve got 100+ different kinds, believe it or not!

One bowl vegan chocolate chip muffins

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

One bowl vegan chocolate chip muffins

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 6
Author: Eva Bakes


  • 1 cup all-purpose flour can substitute with whole wheat
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt
  • ½ teaspoon ground cinnamon
  • ¼ cup maple syrup I subbed with ½ cup applesauce plus about ¼ cup of brown sugar
  • ½ cup milk of choice I used soy milk
  • 1 teaspoon vanilla extract
  • 1 medium banana mashed
  • ½ cup chocolate chips


  • Preheat your oven to 350°F. Generously grease or line a standard muffin pan (or 6 cup muffin pan if you have it. I used a standard 12 cup silicone muffin pan and did not grease or line it).
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
  • Mix in the maple syrup, milk, vanilla, and banana until a few dry streaks remain.
  • Fold in the chocolate chips until just blended. Do not over mix.
  • Transfer the batter to your prepared baking pan and fill each well about ¾ full. Sprinkle on additional chocolate chips if desired.
  • Bake in your preheated oven for 20-25 minutes or until the tops are golden brown and springs back when you gently press on the tops.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container in the refrigerator and will last several days. I find that they tend to get mushy if left at room temperature.
Source: Barely adapted from Food With Feeling

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