Banana Chocolate Chip Muffin Recipe

Adapted from Colleen Patrick-Goudreau’s Joy of Vegan Baking cookbook. Makes 12 large muffins or one 9-inch cake.



  • 2⅛ cups spelt flour (or all-purpose flour)
  • Optional: 1/4 cup barley malt powder (Adds more sweetness to the batter without extra sugar, as well as a richer, almost caramel flavor profile. If using, reduce flour by 1/8 to 1/4 cups. Determine flour reduction by the size of the bananas used in wet ingredients; if the bananas are larger than average, cut back more on flour.
  • 1½ t. baking soda
  • Heaping ¼ t. salt
  • ½ cup sugar (Yields a subtler sweetness that does not overwhelm the chocolate chips. For standard very sweet muffins, increase to ⅔ cup.)
  • ⅓ cup canola oil
  • 4 overripe bananas, mashed
  • 1 t. vanilla extract
  • ½ cup semisweet chocolate chips (or 2/3 cup if omitting barley malt powder)


  1. Preheat the oven to 350°F. Line muffin tin with paper cups or lightly grease the tin.
  2. In a large bowl, sift together the flour, barley malt powder (if using), baking soda, and salt.
  3. In a medium-sized bowl, beat together the sugar and oil. Add the mashed bananas and vanilla. Mix thoroughly.
  4. Create a well in the center of the dry mix, and add the wet ingredients to the dry. Add chocolate chips. Stir until just combined (do not overmix).
  5. Distribute batter evenly among each muffin tin.
  6. Bake for 25-30 minutes, until a knife inserted into the center comes out clean. (Check after 25 minutes.) If baking as a bread or cake, increase baking time to 40-45 minutes.

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