Description
These dairy-free banana chocolate chip muffins are soft, moist, and naturally sweetened with ripe bananas. They make a perfect breakfast, snack, or lunchbox treat with melty chocolate chips in every bite.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, maple syrup, and vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the dairy-free chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for the best sweetness and texture.
- You can substitute whole wheat flour for half of the all-purpose flour.
- Store muffins in an airtight container for up to 3 days.
- Freeze cooled muffins for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
