These banana chocolate chip muffins are another favorite shared with us by our Associate Editor, Sarah. The recipe originally appeared on her blog No Whey, Mama, but she wanted Go Dairy Free viewers to enjoy it, too! The simple recipe uses 8 everyday ingredients, and is part wheat for a sneaky bit of wholesomeness. It’s also oil-free, but you can add a couple tablespoons of oil if you prefer a more tender texture.
Special Diet Notes: Banana Chocolate Chip Muffins
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For gluten-free, dairy-free banana chocolate chip muffins, you can substitute your favorite gluten-free flour blend for both flours.
For vegan banana chocolate chip muffins, most egg replacers should work nicely. You can use a powdered version, or swap in 2 tablespoons ground flaxseed or chia seeds plus 1/3 cup water or milk beverage.
- 3 large ripe bananas, mashed (1½ cups)
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup whole wheat flour (use white-wheat flour for a lighter color)
- ¾ cups sugar (can sub coconut sugar for less sweet)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup dairy-free chocolate chips
- Preheat your oven to 375ºF and grease or line about 18 muffin cups with cupcake liners.
- In a large bowl, mix the bananas and eggs with a hand mixer or whisk.
- Stir in the flours, sugar, salt, and baking soda until just combined; do not overmix.
- Fold in the chocolate chips.
- Pour the batter into your prepared muffin cups.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins to a wire rack to cool completely.
Pantry Ingredients & Supplies: Banana Chocolate Chip Muffins
These are by far the driest muffins I have ever made. If you want these to turn out decent follow what others did in the comments.
Please note the tip in the recipe, it is mimicked in the comments. I’ll ask Sarah to weigh in!
I’ve just made these and they are amazing! I used light brown sugar and cut the measurement down to 1/4 cup as the bananas I have are really sweet to begin with and used roughly chopped dark dairy free chocolate instead of chips. I did add the additional 2 tablespoons of oil and the muffins are absolutely perfect in texture and taste.
Wonderful! So glad they worked out well for you Donna.
Yes, that does help! Thank you for clarifying the cup measurement, as well as the intended texture.
This recipe did not turn out that great for me. I followed it exactly, and the muffins when cooled are pretty hard and dry. Though they are flavorful. The batter was not very wet, so the recipes instructions to “pour” the batter into the tins didn’t make sense. I had to scoop the dough with a spoon. I even added the 2 tbsp oil suggested in the headnote. It would be helpful to give the amount of mashed banana needed in cups, as banana size can vary. Maybe I didn’t have enough banana which would have added more moisture. If someone else is going to make this, I’d suggest using 4 bananas, or perhaps adding a few tbsp dairy free milk? Otherwise I think the recipe needs to be tested further, as it’s not quite right as written.
I’m sorry you had difficulty with the recipe, Sarah. The bananas do need to be large and ripe, totaling approximately 1 1/2 cups of mashed banana. I have added this measurement to the recipe.
That being said, these are hearty breakfast muffins rather than fluffy dessert muffins! They have a close texture because of the whole wheat and low fat content. I hope this helps!
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