Super Fluffy Banana Chocolate Chip Muffins

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Introducing Dairy Free Banana Chocolate Chip Muffins—a breeze to make and oh-so-fluffy! These delightful muffins are brimming with chocolate chips and sweetness from ripe bananas and coconut sugar, making them a go-to breakfast for those busy weekday mornings.

Why You’ll Love This Recipe:

  • Dairy Free Banana Chocolate Chip Muffins come together quickly and effortlessly!
  • With their fluffy texture and moist crumb, these muffins are simply irresistible.
  • Enjoy a slight crunch on the tops, while the insides remain wonderfully fluffy.
  • Each bite is a blissful encounter with dairy-free chocolate chips.
  • From start to finish, these muffins are ready in just 40 minutes.
  • For those avoiding gluten, simply swap in a 1:1 gluten-free flour blend.
  • Sweetened naturally with bananas and coconut sugar, these muffins offer guilt-free indulgence.
  • A perfect breakfast solution for hectic mornings.

Tips And Tricks:

  • Ensure bananas are mashed thoroughly to eliminate any large chunks.
  • No sifter? No problem! Simply fold in the flour and other ingredients, though a sifter can enhance the texture.
  • Avoid over-mixing the batter to maintain a light and fluffy muffin texture.
  • Achieve uniform muffins by using a double cookie scoop for portioning.
  • For extra flavor and appeal, sprinkle additional chocolate chips on top or add in some nuts like walnuts, pecans, or sliced almonds.

Frequently Asked Questions:

  • Can I bake this recipe as a loaf instead of muffins? Absolutely! Just extend the bake time to 35-40 minutes and check for doneness using a toothpick.
  • Can I use oat flour or almond flour instead of all-purpose flour? Oat flour is suitable, but almond flour may not yield the same results due to its different consistency.
  • Can I substitute a flax egg to make this recipe vegan? While not tested, it’s likely to work. Keep in mind that texture may vary slightly with ingredient substitutions.

Super Fluffy Banana Chocolate Chip Muffins

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Course Breakfast
Servings 12 muffins


  • 4 medium bananas mashed (about 1.5 cups)
  • 1 egg
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut sugar or substitute any other sugar
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup dairy-free chocolate chips


  • Preheat oven to 375°F and line a muffin tin with liners.
  • In a large mixing bowl, combine mashed banana, egg, melted coconut oil, and coconut sugar. Mix until well combined.
  • Sift in all-purpose flour, cinnamon, salt, and baking soda. Gently fold until just combined; avoid over-mixing.
  • Fold in dairy-free chocolate chips.
  • Use a double cookie scoop to portion batter into prepared muffin tin.
  • Bake for 23-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Allow to cool slightly before serving and enjoy!


  • Thoroughly mash bananas to eliminate large chunks.
  • No sifter? No worries; folding in ingredients works just as well.
  • Avoid over-mixing to maintain muffin texture.
  • Enhance flavor and appearance by adding extra chocolate chips or nuts.

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