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.
Prep Time 10 minutesminutes
Cook Time 23 minutesminutes
Total Time 35 minutesminutes
Servings 12muffins
Ingredients
4medium bananas(mashed- about 1.5 cups)
1egg
1/4cupcoconut oil(melted)
1/2cupcoconut sugar(can sub any other sugar)
1/2tspsea salt
1/2tspground cinnamon
1.5cupsall purpose flour
1tspbaking soda
1cupnon-diary chocolate chips
Instructions
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.
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