Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

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Adjust Servings:
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

Banana Chocolate Chip Muffins

  • 50 minutes
  • Serves 12
  • Easy




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

First, preheat your oven to 400°F.

Add 1 + 3/4 cups of all=purpose flour to a large bowl along with 3/4 cup sugar, 1 teaspoon of baking power, 1/2 teaspoon of baking soda, and 1/2 teaspoon of sea salt.

Using a whisk or fork, mix well.


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

After 7 minutes, lower the heat to 350°F and bake for another 15-18 minutes.

Do the toothpick test to see if the muffins are fully baked.


Allow To Cool

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5-10 minutes before moving them to a cooling rack.

The muffins can be enjoyed warm or at room temperature!


Eat & Store

Store the muffins in a container with a lid on the kitchen counter for up to 4 days or in the refrigerator for up to 7 days.

If you store the muffins in the refrigerator, it is recommended to heat them up in the microwave for 10-15 seconds.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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