Dairy-Free Banana Chocolate Chip Muffins
These dairy-free banana chocolate chip muffins are an incredibly quick and easy snack that’s low in refined sugar and perfect for a lactose-free lifestyle!
These dairy-free banana chocolate chip muffins are one of those recipes that just work every single time, and honestly, I could not be more obsessed with them. Ripe bananas do all the heavy lifting here, bringing natural sweetness and that perfectly moist, tender crumb we all love in a muffin. We are swapping in coconut oil for a beautiful richness without any dairy, and keeping things lower in refined sugar so you can feel good about serving these to your little ones. Throw in some dark chocolate chips, and you have little pockets of melty goodness in every bite.
Choosing the Right Bananas
The secret to a perfect “from-scratch” muffin lies in the state of your bananas. For the best natural sweetness and a moist, tender crumb, you want to use overripe bananas; we’re talking yellow peels covered in brown spots or even those that have turned almost entirely black. These bananas have a higher sugar content and a softer texture, which allows them to mash into a smooth purée that binds the batter beautifully without the need for extra refined sugar or dairy fats.
The Dark Chocolate Deep Dive
To keep this recipe strictly lactose-free, the choice of chocolate is key. High-quality dark chocolate with a cocoa content of 70% or higher is often naturally dairy-free, but it is always a good idea to double-check the label for “milk solids” or “whey.” These bittersweet chips provide a sophisticated contrast to the bananas’ sweetness, and because they are rich in cocoa butter rather than dairy butter, they melt into decadent, silky pockets that stay “fresh” and gooey even after the muffins have cooled.
Chocolate and Banana Muffins (Lactose-Free)
Equipment
- muffin tray
Ingredients
- 4 ripe bananas
- 1 egg
- 150 g all purpose flour
- 100 g dark chocolate chips
- 100 g sugar
- 60 ml coconut oil
- ⅓ tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
Topping
- dehydrated banana *optional
Instructions
- In a flat bowl, peel your overripe bananas and mash them thoroughly with a fork until smooth.
- Add the wet ingredients in a big bowl (egg, coconut oil and vanilla extract) with the mashed bananas. Whisk together until the mixture is well-combined and creamy.
- Gently stir in your dry ingredients starting with the sugar (flour, baking powder, and a pinch of salt). Mix until just combined; be careful not to overmix, as this keeps the muffins light and fluffy!
- Add the chocolate chips and mix.
- Evenly distribute the batter into a greased or lined muffin tray. Bake at 180°C (350°F) for 25 minutes, or until a toothpick inserted into the centre comes out clean.
Video
Notes
Nutrition
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