Dairy-Free Banana Chocolate Chip Muffin
Indulge in these moist and fluffy Dairy-Free Banana Chocolate Chip Muffins, a delightful treat that’s perfect for breakfast, snack time, or dessert. Made with ripe bananas, melted coconut oil, and a hint of vanilla, these muffins are naturally dairy-free without compromising on flavor. Each bite is studded with gooey, dairy-free chocolate chips that melt perfectly into the soft, cake-like texture. Quick and easy to make, this recipe comes together in just 35 minutes, making it ideal for busy mornings or last-minute cravings. With a balanced sweetness and the comforting aroma of banana bread, these muffins are a crowd-pleaser that you can serve warm or enjoy at room temperature. Whether you’re looking for a healthier baked good or catering to dietary restrictions, these banana chocolate chip muffins are a must-try!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cup, melted Coconut oil
- 0.75 cup Light brown sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with a non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted coconut oil, light brown sugar, and vanilla extract to the mashed bananas and whisk until combined.
Crack the eggs into the mixture and whisk until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. You want the batter to be just combined.
Gently fold in the dairy-free chocolate chips, ensuring an even distribution throughout the batter.
Using a spoon or an ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Remove from the oven and allow to cool in the muffin tin for about 5 minutes before transferring the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious dairy-free banana chocolate chip muffins!
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 478.9 g | 174% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 273.1 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 197 mg | 15% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
