Nut-Free Chocolate Chip Banana Muffins
Indulge in the comforting flavors of these Nut-Free Chocolate Chip Banana Muffins—an irresistible treat that’s moist, fluffy, and packed with natural sweetness from ripe bananas. Perfect for anyone with nut allergies, this recipe swaps nuts for generous pockets of melted semisweet chocolate chips, creating a flavor combination that’s both classic and universally loved. With simple pantry staples like all-purpose flour, sugar, and vegetable oil, these muffins come together effortlessly in just 35 minutes, making them ideal for busy mornings, snack breaks, or dessert. Bake these 12 delicious muffins to enjoy a wholesome, nut-free twist on the traditional chocolate chip banana muffin, perfect for sharing with friends and family!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 0.25 cup milk
- 1 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with paper liners or grease it with a non-stick spray.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the bananas with a fork until smooth.
Add the sugar, vegetable oil, vanilla extract, and egg to the mashed bananas and whisk until well combined.
Pour in the milk and continue whisking until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be sure not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips until evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups.
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.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 42.3 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 530.8 g | 193% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 331.8 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 308 mg | 24% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2627 mg | 56% | |
*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.
