Another day another recipe!! Today I’m sharing a mouthwatering recipe for Dairy-Free Banana Chocolate Chip Muffins. Trust us, you won’t be able to resist these goodies! The best part? They’re totally dairy-free, making them perfect for anyone with lactose intolerance or those who prefer dairy-free options. Get ready to dive into a world of ripe bananas, chocolate chips, and pure deliciousness. Let’s jump right in and discover why these muffins are a true delight!
Why you will love these Chocolate Chip Muffins
- They take under 30 minutes to pull together
- They only use one bowl
- Super delicious
- It uses lots of whole foods
Dairy-Free Banana Chocolate Chip Muffins Ingredients
- Ripe Bananas: Enjoy the natural sweetness and moistness of ripe bananas, packed with essential nutrients like potassium and dietary fiber.
- All-Purpose Flour: Create the perfect base for these muffins, providing structure and a tender crumb.
- Coconut Oil: A dairy-free alternative to butter, coconut oil adds richness and moisture to the muffins.
- Coconut sugar: Enhance the sweetness with this natural and flavorful sweetener that beautifully complements bananas and chocolate chips.
- Almond Milk: Replace regular milk with almond milk, adding a subtle nutty flavor and ensuring the ingredients bind together perfectly.
- Baking Powder and Baking Soda: These leavening agents are essential for achieving a light and fluffy texture.
- Vanilla Extract: Elevate the overall flavor and aroma of the muffins with a touch of vanilla.
- Salt: Balance the sweetness and enhance the flavors with a pinch of salt.
- Dairy-Free Chocolate Chips: Experience pure indulgence with these delectable dairy-free chocolate chips, creating a harmonious flavor combination with bananas.
FAQs and Substitutions:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the texture may be slightly denser.
Can I use vegetable oil instead of coconut oil?
Absolutely! Vegetable oil can be used as a substitute for coconut oil, although the flavor profile may differ slightly.
Can I replace almond milk with another dairy-free milk alternative?
Yes, you can substitute almond milk with alternatives like soy milk, oat milk, or rice milk, based on your taste preferences.
Is there an alternative to maple syrup?
Yes, you can use agave nectar, honey, or another liquid sweetener of your choice instead of maple syrup. Adjust the quantity to taste.
Have Fun with Different Mix-Ins
Feel free to add your favorite muffin mix-ins! This banana muffin recipe is a great base for delicious toppings, too. Here are a few suggestions:
- chocolate chips
- pecans
- walnuts
- drizzle of nut butter on top
So there you have it, my friend! Get ready to bake these incredible dairy-free banana chocolate chip muffins that’ll have your taste buds doing a happy dance. They’re perfect for breakfast or a delightful afternoon snack. Trust us, once you’ve tasted these, you’ll be hooked!
Grab your apron, preheat that oven, and let’s dive into a baking adventure that’ll leave you craving more. Enjoy every bite, and remember to share the joy with your loved ones too. Happy baking!
More Banana Recipes on the Blog:
- Vegan Chocolate Banana Bread
- Gluten-Free Banana Muffins
- Chocolate Chip Banana Bread
- Peanut Butter Banana Baked Oats
If you make this 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, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Dairy-Free Banana Chocolate Chip Muffins
Ingredients
- 3 medium bananas
- 1/2 cup coconut sugar
- 3 eggs
- 1/4 cup coconut oil or vegan butter
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup df chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas using a fork until they are smooth and creamy.
- Add the coconut sugar to the mashed bananas and mix well until combined.
- Add the eggs, one at a time, to the banana mixture, ensuring each egg is fully incorporated before adding the next.
- Pour in the melted coconut oil (or dairy-free butter), almond milk, and vanilla extract. Mix until all the wet ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
- Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
- Enjoy these delectable dairy-free banana chocolate chip muffins as a delightful breakfast or snack. Store any leftovers in an airtight container at room temperature for up to 3-4 days.
