Jumbo Bakery-Style Banana Chocolate Chip Muffins (Vegan!)

Name: Jumbo Bakery-Style Banana Chocolate Chip Muffins - Vegan Friendly!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 medium-large ripe bananas (mashed- about 1 ¾ cups (450g)); 1 cup light brown sugar (loosely packed (200g)); ¼ cup dairy-free unsweetened yogurt ((55g)); 1 ½ tsp apple cider vinegar (or white vinegar); ½ cup vegetable oil (or other neutral oil); 1 tbsp pure vanilla extract ((14g)); 2 cups all-purpose flour ((240g) - spooned into the measuring cup and leveled off); 1 tsp baking powder ((4g)); ½ tsp baking soda ((3g)); ¾ tsp salt ((7g)); 2 tsp ground cinnamon ((5g)); 1 cup dairy-free chocolate chips (or chocolate chunks (120g))

This post may contain affiliate links, view our disclaimer for details.

Have you ever grabbed one of those giant, bakery-style muffins and thought – okay, how do I make this at home? Well, these Jumbo Bakery-Style Banana Chocolate Chip Muffins taste just like the ones from your favorite coffee shop. They’re super soft, so moist, and loaded with melty chocolate in every bite.

Plus, these muffins are completely dairy-free, eggless, and vegan-friendly… but you’d never guess it. No fancy ingredients, no weird swaps, and you don’t need to waste expensive eggs. Just simple, bakery-worthy muffins you can make in your own kitchen. Let’s get into it!

P.S. If you love the combo of banana and chocolate, you should also check out my Banana Chocolate Chip Cookies… they’re another easy favorite!

vegan jumbo banana chocolate chip muffins on a wire cooling rack. — honestly the best vegan banana chocolate chips muffins 🤩

Originally Published: July 11, 2021 | Updated: March 19, 2025

Emily’s Recipe Notes:

Flavor: Sweet banana with a hint of cinnamon and lots of rich, melty chocolate.
Texture: Fluffy, soft, and super moist with gooey chocolate throughout.
Difficulty: So simple. Everything comes together in one bowl.
Time: Ready in under 45 minutes, with 30–35 minutes of baking time.

Why We Love These Muffins: Every time I’m at my local coffee shop or even walking past the giant muffins at Costco, I think- those look amazing. These deliver that same big, bakery-style look and taste at home. Plus, they’re the perfect way to use up those overripe bananas. You’ll need four for this recipe! And if you’re looking for a few more banana-based recipes, my Vegan Blueberry Banana Muffins and Banana Split Pie are a few other great options.

Watch How to Make Them

Note: Ad blockers will prevent the video from displaying.

Ingredients You’ll Need

ingredients like brown sugar, flour, bananas, chocolate chips and vegan yogurt on a metal pan. — what you’ll need

Ingredient Highlights, Plus a Few Substitutions

Ripe Bananas

You’ll need 4 very ripe, spotty bananas. The riper, the better for flavor. This comes out to about 1 ¾ cups mashed. They add natural sweetness, moisture, and that classic banana flavor. Be sure to use fresh bananas (vs. frozen) for the best texture and taste.

Brown Sugar

This is my sweetener of choice because it adds a lovely caramel flavor to the muffins. Plus, it also helps keep the muffins extra moist compared to granulated sugar.

Vegetable Oil

This adds moisture and fat to the muffins. You can use another neutral oil like canola or even refined coconut oil. If you’d like, you can also substitute melted butter or dairy-free butter (use unsalted butter if you’re able- or decrease the amount of salt by 1/4 tsp if using salted).

Vinegar

Vinegar reacts with the baking soda, giving these muffins a great rise without eggs. I use apple cider vinegar, but white vinegar works too.

Dairy-Free Yogurt

Just a little adds moisture and helps bind everything together. It also adds acidity, working with the vinegar and leavening to make the muffins super fluffy. If you’re curious about what works best where, check out my guide to the best vegan egg substitutes.

Chocolate Chips

I love using dairy-free chocolate chips from Enjoy Life or Trader Joe’s semi-sweet chocolate chips. You can also use chocolate chunks or chopped chocolate.

Not a fan of chocolate? Swap in chopped walnuts or pecans, or leave them out altogether for classic jumbo banana muffins.

Helpful Equipment

Large Mixing Bowl: You only need one bowl for this recipe! 🙌
Rubber Spatula, Wooden Spoon or Whisk: To mix everything up.
Jumbo Muffin Pan: I bought mine at Target, but you can also order jumbo-sized muffin pans online.

No jumbo muffin pan? No worries! You can use a regular muffin pan too. See the notes section in the recipe card below to learn more.

Step By Step Guide

Mash the bananas with a fork or a potato masher until mostly smooth.

wet ingredients like oil, mashed banana, sugar and vanilla in a glass bowl.

Then, add in the brown sugar, yogurt, vinegar, oil, and vanilla. Whisk or mix to combine.

dry ingredients like flour, baking soda and powder on top of the wet ingredients in a large glass bowl.

Add the dry ingredients on top.

the bakery style banana muffin batter with chocolate chips added.

Mix the muffin batter until just combined (there should be just a few streaks of flour left on the sides of the bowl). Then, fold in the chocolate chips.

the vegan banana chocolate chip muffin batter in a jumbo muffin pan.

Divide the batter between the jumbo muffin cups, filling each just over ¾ full. If you’d like, you can sprinkle extra chocolate chips on top of the muffins.

the baked vegan banana chocolate chip muffins in the bakery-style muffin pan.

Bake for 30–35 minutes, until golden brown on top.

How to Make Jumbo Banana Chocolate Chip Muffins Without a Pan

There’s a very easy hack to get perfect bakery-style banana chocolate chip muffins without a jumbo muffin pan. They won’t be quite as big as if you had used a dedicated pan, but this tip does the trick in a pinch.

All you need is a standard muffin pan and some parchment paper. The trick to making large 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 cup and crease it so it becomes circular in shape. 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.

If you’re using a standard muffin pan with regular liners, this recipe will make about 12-18 muffins, depending on how full you fill them. Just reduce the bake time to around 25 minutes.

vegan banana chocolate chip muffins on parchment paper. — vegan banana chocolate chip muffins fresh out of the oven

Serving and Storage

I love these muffins best while they’re still a little warm and the chocolate is gooey. If they’ve cooled, just pop one in the microwave for 15–20 seconds to reheat. Add a little vegan butter on top, and you’ve got the perfect afternoon snack or an easy dessert with some decaf coffee.

Storage Tips:

At room temperature: Wrap the muffins or place them in an airtight container. They’ll stay fresh on the counter for up to 2 days.
In the fridge: Store in an airtight container for up to 5 days. Warm up before serving for the best texture.
In the freezer: Freeze in a freezer-safe bag for 2–3 months. Thaw at room temperature or microwave for a quick warm treat.

a vegan banana chocolate chip muffin cut in half with vegan butter on top. — jumbo banana muffins with a little dairy-free butter

Helpful Tips from My Kitchen to Yours

Measure your bananas! Bananas vary a lot in size, so I recommend weighing them in the bowl or measuring after mashing. You’ll want about 1 ¾ cups (or 430g) for the best texture and flavor.
Don’t overfill the muffin cups. Fill them just to the top, but not all the way to the rim. Overfilling can cause the batter to spill over and bake unevenly.
Check for doneness. These muffins should be golden brown and spring back when gently pressed in the center. A toothpick should come out mostly clean with just a few moist crumbs.

these create the best flavor & texture!

jumbo vegan bakery style banana chocolate chips muffins sitting on a marble tray. — our favorite vegan bakery style banana chocolate chip muffins

FAQ

Below are some tips, tricks, and faqs to help you make the best vegan banana muffins!

Can I add other ingredients to these 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.

Are these banana chocolate chip muffins dairy free?

Yes! These muffins are dairy-free since they use oil for the fat and they use dairy-free plain yogurt to add more moisture.

What can I substitute for dairy free yogurt?

The yogurt in this recipe does a few things. Because these jumbo banana muffins are egg free, we need another type of ingredient to help improve texture and 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 oil and 1 tablespoon of dairy-free milk. You’ll also want to increase the amount of apple cider vinegar from 1 1/2 teaspoons to about 2 teaspoons.