Soy-Free Banana Chocolate Chip Muffin
Indulge in the wholesome goodness of Soy-Free Banana Chocolate Chip Muffins—an irresistible treat that’s perfect for those with soy allergies or dietary preferences. These moist, tender muffins feature a flavorful blend of ripe bananas, cinnamon, and a touch of vanilla, complemented by rich, semi-sweet soy-free chocolate chips that melt in every bite. With a super quick prep time of just 15 minutes and ingredients you probably already have in your pantry, this recipe is ideal for busy mornings, snack time, or dessert cravings. Bake a batch of these golden delights and fill your kitchen with the warm aroma of homemade muffins to savor anytime!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.5 cup light brown sugar
- 0.25 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1 cup semi-sweet chocolate chips (soy-free)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth with a fork or potato masher.
Add melted unsalted butter, light brown sugar, and granulated sugar to the mashed bananas. Mix well until combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gently fold the dry ingredients into the wet mixture using a spatula, alternating with the milk, starting and ending with the dry ingredients. Be careful not to overmix.
Once the batter is just combined, fold in the semi-sweet chocolate chips, making sure they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 565.9 g | 206% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 303.2 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 523 mg | 40% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3002 mg | 64% | |
*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.
