Soy-Free Chocolate Chip Banana Muffins
These soy-free chocolate chip banana muffins are a delightful twist on a classic bake, perfect for those with soy allergies or anyone seeking a wholesome treat. Bursting with the natural sweetness of ripe bananas and studded with rich, soy-free chocolate chips, these muffins are irresistibly moist and flavorful. With a quick 15-minute prep time and easy-to-follow instructions, this recipe is ideal for busy mornings or last-minute dessert cravings. The buttery base adds a luxurious depth, while the one-bowl mixing method simplifies cleanup. Serve these muffins warm for a gooey chocolate experience or enjoy their tender crumb at room temperature. This 12-muffin batch is perfect for breakfast meal prep, snack time indulgence, or sharing with loved ones. Try these soy-free banana muffins today for a tasty, allergen-friendly twist on a beloved favorite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Soy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease them lightly.
In a large bowl, mash the ripe bananas until smooth. Melt the butter in a small saucepan over low heat or in the microwave and add it to the bananas.
Add the granulated sugar, egg, and vanilla extract to the banana mixture. Stir until well combined.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gently fold the dry ingredients into the banana mixture until just combined. Be careful not to overmix.
Fold in the soy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 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.
Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 465.4 g | 169% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 266.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 201 mg | 15% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2150 mg | 46% | |
*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.
