Dairy-Free Banana Chocolate Chip Muffins
Servings: 12 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.
Notes
Baking times may vary, so keep an eye on the muffins as they bake to ensure they are not undercooked or overcooked.