- 1.75 cups (216 grams) All-Purpose Flour
- 0.75 cup (155 grams) Pure Cane Sugar
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 0.75 cup (171 ml) Milk (I use Almond Milk)
- 0.25 cup (45 ml) Oil (I use Olive Oil)
- 1 teaspoon Pure Vanilla Extract/Paste
- 2 ripe Bananas
- 0.75 cup (146 grams) Dairy Free Dark Chocolate Chips
Sweet banana chocolate chip muffins that are egg and dairy free!
These muffins are made in just 1 bowl, have 10 ingredients and are 100% vegan.
I like using homemade almond milk and dairy free chocolate chips.
These muffins are perfectly sweet, fluffy and have a ton of mini chocolate chips throughout!
I tend to have pure cane sugar on hand, but light brown sugar or coconut sugar also work great.
You can use any oil for the muffins. Coconut oil, avocado or olive oil are my recommendations.
I use olive oil and the flavor does not come through at all.
Any chocolate chips or chunks work great in this recipe. I prefer a dark chocolate to offset the sweetness of the muffins.
There is a great variety of dairy free or accidentally vegan chocolate chips on the market.
You can also add chopped nuts to this recipe.
To keep this recipe fully dairy free, I am using nut milk but you can also use coconut, oat or soy.
For the best result, use very ripe bananas that are covered with brown spots. The riper the banana, the sweeter the muffins will be!
These banana chocolate chip muffins make for a great sweet treat and are especially popular among kids!
Mix Dry Ingredients
Add The Wet Ingredients & Chocolate Chips
Warm 3/4 cup of non-dairy milk on the stove top or the microwave for a few seconds until it it warm (about 90°F).
Peel and mash 2 ripe bananas with a fork.
To the dry ingredients, add the warm non-dairy milk, 1/4 cup of oil, 1 teaspoon vanilla extract or pasta, and the mashed bananas.
Using a large spoon or spatula, mix until barely combined.
Lastly, add 3/4 cup dairy free chocolate chips and fold them into the batter. Do not over mix.
Bake at 400°F for 7 minutes
Lightly grease the muffin tins with a but of oil then add about 1/3 cup of the muffin batter to each muffin tin.
You can use cupcake liners but it is not recommended as they may stick to the muffins.
Bake at 400°F for 7 minutes.
Baking the muffins at a high heat for a few minutes will result in beautifully domed muffins.
Bake at 350°F for 15-18 minutes
Allow To Cool
Eat & Store