Have you ever gotten those HUGE muffins from a bakery? I, for some reason, thought that there were muffin pans that made them that big, but then realized there’s a very easy hack to get perfect bakery-style muffins. Today, I’ll show you how to make these Jumbo Banana Chocolate Chip Muffins, that happen to be dairy-free and egg-free! These muffins are like your classic banana bread but in a miniature form that you can take on the go!
the main ingredients
These muffins come together fairly quickly and they’re great to snack on all day long. They’re made with about 11 ingredients that make these vegan banana muffins moist, flavorful, sweet, and tender.
To make this recipe you’ll want to gather the following:
- 2 ripe bananas
- Coconut Oil
- Brown Sugar
- Ener-G Egg Replacer (or sub Bob’s Red Mill or Flax Eggs)
- Dairy Free Plain Yogurt (my favorite is by Silk)
- Apple Cider Vinegar
- Baking Soda
- Dark Chocolate Chips
the best vegan egg substitutes
Often in vegan baking, banana is actually used as a substitute for eggs. So you may be wondering…is it really necessary to add another egg replacer to these muffins? My answer is yes!
While bananas add moisture can bind baked goods to a certain degree, I’ve found that my baked goods are still crumbly if made without another egg replacer.
My favorite egg replacer is either by Ener-G Egg or Bob’s Red Mill. Both of these egg replacers are proprietary blends of starches that help bind and leaven the baked goods. These bakery-style muffins turn out fluffy and tender when using one of these replacers.
If you don’t have one of the above-boxed egg replacers, you can substitute a flax egg (made by mixing ground flaxseed with water). Please note that flax eggs can result in a denser muffin that tends to crumble a bit more.
how to make bakery style muffins
Fortunately, for this recipe, you don’t need any special pans to get these jumbo vegan banana muffins. All you need is a standard muffin pan and some parchment paper. The trick to making bakery style muffins is to make sure the muffins have something to cling to as they bake and rise in the oven.
Parchment paper is a great way to make an oversized muffin liner. To make it, cut your parchment into squares about 4″ x 4″. When you’re ready to fill your muffin tin, press the parchment square into the muffin tin and crease it so it becomes circular in shape (see the image above and below). The paper may want to pop out of the muffin tin, but it will stay in place as soon as you scoop batter into it.
making the muffin batter
These jumbo chocolate chip banana muffins are super easy, fast, and only require 1 bowl to make. They’re essentially banana bread muffins with chocolate chips. You’ll follow the steps below to make these easy vegan muffins!
- Prep your muffin pans by cutting out parchment squares about 4″x4″.
- Preheat the oven to 350F.
- Mash the bananas into a puree.
- Mix in the wet ingredients.
- Sprinkle the dry ingredients onto the wet. Sift carefully with a fork.
- Mix the dry and wet ingredients together to form a very thick batter.
- Spoon the batter into the parchment lined muffin tin.
- Bake for 25 minutes.
banana muffin tips & tricks
Below are some tips, tricks, and faqs to help you make the best vegan banana muffins!
Of course! You can add nuts like walnuts or pecans to make these chocolate banana nut muffins. You could also add in other flavorings if you’d like. Just be sure not to add in any ingredients that have moisture as they could affect the baking time and texture of these muffins.
If you’d like to make these extra chocolaty, you could add in 1-2 tablespoons of cocoa powder to make these chocolate chocolate chip banana muffins!
Yes! These muffins are dairy-free since they use coconut oil for the fat and they use dairy-free plain yogurt to add more moisture.
Vinegar is a crucial ingredient in these muffins. Without it, they will not rise or be fluffy. The apple cider vinegar reacts with the baking soda while baking, helping these muffins become HUGE.
If you don’t have apple cider vinegar, you can substitute white vinegar.
The yogurt in this recipe does a few things. Because these banana muffins are egg free, we need another type of ingredient to help them rise. The yogurt is naturally acidic and reacts along with the apple cider vinegar and baking soda to make the muffins fluffy and big.
The yogurt also helps keep the muffins very moist. If you don’t have yogurt on hand, you can add 1 more tablespoon of coconut oil and 1 tablespoon of dairy-free milk. You’ll also want to increase the amount of apple cider vinegar from 1 teaspoon to about 2 teaspoons.
looking for more vegan baked goods?
Lemon Poppyseed Muffins
Fluffy Vegan Carrot Muffins
Almond Blueberry Biscotti
Easy Pear Almond Cake
Vegan Banana Chocolate Chip Cookies
Vegan French Toast Casserole
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 2 large mashed bananas - ripe, about 1 ½ cup
- ¼ cup coconut oil, melted
- 2 tbsp dairy free plain yogurt
- 2 tsp vanilla extract
- ½ cup brown sugar
- 1 tsp cinnamon
- Pinch of salt
- 1 tbsp Ener-G Egg Replacer (or sub Bob’s Red Mill or ground flax)
- 1 cup flour
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- ½ cup chocolate chips ,for topping
To make the bakery-style muffin liners:
- Roll out a sheet of parchment paper.
- Cut out 6 squares that are about 4” by 4”.
- Press the squares into the muffin tin. Shape them into a circular liner by creasing/folding the sides. They may pop out of the muffin tin, but they will stay put once the batter is in them.
To make the muffins:
- Preheat the oven to 350F.
- In a large bowl, mash the bananas.
- Add the melted coconut oil, vanilla, and dairy-free plain yogurt. Mix together well.
- Add in the brown sugar, cinnamon, & salt and mix until combined.
- Sprinkle on the flour, egg replacer powder, and baking soda (but do not mix into the wet ingredients just yet). Sift only the dry ingredients together with a fork, then gently mix them into the wet ingredients. They should form a very thick batter.
- Mix in the apple cider vinegar and the chocolate chips until just combined.
- Scoop the batter into the muffin tin lined with parchment paper. Fill the liners ¾ of the way full.
- Bake 350F in for 25 mins. (Optional- Increase the temperature to 425F for the last 1-2 minutes to brown the tops.)
Nutrition Information:Yield: 6 Serving Size: 1 muffin
Amount Per Serving: Calories: 255Total Fat: 6gProtein: 4g
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