January 25, 2023

Breakfast

Dairy Free Banana Chocolate Chip Muffins

Dairy Free Banana Chocolate Chip Muffins are easy to make and have the fluffiest texture. These moist muffins are packed with chocolate chips and are sweetened naturally with over-ripe bananas and coconut sugar, making them a great grab and go breakfast option for those busy week day mornings.

JUMP TO RECIPE

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

three Dairy Free Banana Chocolate Chip Muffins stacked on top of one another with the one on top having a bite taken out of it to show the inside texture.

Why You’ll Love This Recipe

Dairy Free Banana Chocolate Chip Muffins are quick and easy to make!
These muffins are extremely fluffy, moist and have a lovely texture.
The tops are slightly crunchy, while the inside is incredibly fluffy.
Every single bite is filled with delicious, dairy free chocolate chips.
Start to finish, these muffins are ready in 40 minutes.
Can be made gluten free with the use of a 1:1 gluten free flour blend.
Sweetened with banana and coconut sugar.
A great breakfast option for those busy mornings.
If you loved this recipe be sure to check out my Gluten Free Zucchini Banana Bread!

Ingredients And Substitutions

These are the main ingredients and substitutions for Dairy Free Banana Chocolate Chip Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Use ripe to over-ripe bananas for the best results. These are going to be much sweeter and offer a naturally sweetened muffin.

An egg is going to add to the overall texture of these muffins and give them that fluffy, pillowy texture.

You can use any type of oil such as coconut oil, avocado oil or even extra virgin olive oil. I prefer coconut oil as it adds a touch of sweetness.

Salt is going to help balance out all the flavors.

Cinnamon adds a lovely flavor and aroma.

All purpose flour is the best flour to use for this recipe if you want a really fluffy and moist muffin. However, you can easily substitute for a 1:1 gluten free flour blend if necessary. Oat flour will also work, but these muffins will have more of a dense texture.

Baking soda is going to add to the texture and help these muffins rise.

And of course to keep these muffins dairy free, use dairy free chocolate chips, otherwise regular milk or dark chocolate will work just fine.

all the ingredients that you need to make these delicious Muffins in individual containers

How To Make

ONE: In a large mixing bowl, add in the mashed banana, egg, melted coconut oil, and coconut sugar. Mix with a whisk until ingredients are well incorporated.

mashed banana, coconut sugar and coconut oil added to a mixing bowl.

TWO: Next, sift in the all purpose flour, cinnamon, salt, and baking soda. Then, fold in the dairy free chocolate chips.

all purpose flour, cinnamon and salt added to a sifter.

the dry ingredients sifted into the batter.

FOUR: Add batter to muffin tins and bake until golden brown. Let cool slightly and enjoy!

dairy free chocolate chips added to the batter and sitting next to a prepared baking dish that is lined with parchment paper.

the batter added to the prepared muffin tin.

Tips And Tricks

Mash bananas down really well until there are little to no chunks left.

If you don’t have a sifter, don’t worry. You can simple fold in the flour and ingredients. But if you do have a sifter, I recommend using it as it really make a difference in the overall texture of these muffins.

Since there is gluten in this recipe, don’t over-mix the batter. This will create a more dense and sturdy muffin. Mix until ingredients are just combined.

Use a double cookie scoop to make perfectly uniform banana muffins.

Add more chocolate chips on top if desired, this add to the flavor and look of these dairy free banana muffins.

Add in some nuts like walnuts, pecans or sliced almonds.

one of the muffins cut in half to shower the inside texture with all the melted chocolate chips.

How To Serve And Store

Serve these Dairy Free Banana Chocolate Chip Muffins when they are cool enough to handle. They taste amazing at room temperature or warm them up in the microwave for 10-15 seconds.

Enjoy warm with a cup of coffee, tea, or a generous spoonful of nut butter like my homemade nutella.

Store these muffins at room temperature in an airtight container and enjoy within 3-5 days. Banana muffins can also be stored in the fridge and enjoyed within 5-7 days, or frozen and enjoyed within 30-60 days.

If frozen, allow muffins to defrost to room temperature and heat for a few seconds in the microwave.

a hand holding one of the baked banana muffins

Taste And Texture

These Dairy Free Banana Chocolate Chip Muffins taste like banana bread with rich dairy free chocolate in each bite.

The texture is perfect if you ask me- the tops are slightly crunchy, but the inside moist, fluffy and delicious.

a hand holding one of the baked dairy free muffins with a bite taken out of it.

Frequently Asked Questions

Can I make this recipe into a loaf instead of muffins?

Yes, totally! Just extend the bake time to 35-40 minutes. You know when it’s done when a toothpick inserted in the center comes out clean.

Can I use oat flour or almond flour for this recipe?

Oat flour will work, but almond flour will be a little tricky as it’s not a 1:1 substitute.

Can I use a flax egg instead of a regular egg to make this recipe vegan?

I have not tested this myself so I can’t say for sure, however, I do believe that it will work. However, just note that with altering any of the ingredients, the texture will be slightly different.

Other Recipes You May Like

If you make these Dairy Free Banana Chocolate Chip Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Dairy Free Banana Chocolate Chip Muffins

PIN RECIPE

PREP TIME:

10 minutes

COOK TIME:

23 minutes

TOTAL TIME:

35 minutes

Author - Hannah

Ingredients

4 medium bananas, mashed- about 1.5 cups
1 egg
1/4 cup coconut oil, melted
1/2 cup coconut sugar, can sub any other sugar
1/2 tsp sea salt
1/2 tsp ground cinnamon
1.5 cups all purpose flour
1 tsp baking soda
1 cup non-diary chocolate chips

SCALE:

YIELDS:

12 muffins

Directions

Preheat oven to 375F and prepare a muffin tin by lining it with liners.
Next, in a large mixing bowl, add in the mashed banana, egg, melted coconut oil, and coconut sugar. Mix with a whisk until ingredients are well incorporated.
Then, sift in the all purpose flour, cinnamon, salt, and baking soda and gently fold ingredients together until they are JUST combined. Don’t over-mix the batter.
Fold in the dairy free chocolate chips last.
Add batter to the prepared muffin tins using a double cookie scoop if you have one.
Bake for 23-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly and enjoy!

Notes

Mash bananas down really well until there are little to no chunks left.
If you don't have a sifter, don't worry. You can simple fold in the flour and ingredients. But if you do have a sifter, I recommend using it as it really make a difference in the overall texture of these muffins.
Since there is gluten in this recipe, don't over-mix the batter. This will create a more dense and sturdy muffin. Mix until ingredients are just combined.
Use a double cookie scoop to make perfectly uniform banana muffins.
Add more chocolate chips on top if desired, this add to the flavor and look of these dairy free banana muffins.
Add in some nuts like walnuts, pecans or sliced almonds.