Banana Chocolate Chip Muffins (Fluffy, Dairy-Free Option)
Fluffy banana chocolate chip muffins made with overripe bananas, melted butter, and plenty of chocolate chips. Swap in vegan butter and plant milk for a dairy-free batch.
Servings: 12 muffins
Calories: 283kcal
Ingredients
- 2 medium overripe bananas mashed
- ½ cup butter can use vegan butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ⅔ cup milk can use non dairy milk
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup chocolate chips plus extra for topping
Instructions
- Preheat oven to 400F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a medium size bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the butter, sugar, eggs, vanilla extract, and milk.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Then fold in chocolate chips. Batter will be thick.
- Spoon the batter into liners and bake for 19-22 minutes until golden and a toothpick comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
Dairy-free: use vegan butter and any plant milk.
Storage: room temperature for 1 to 2 days, fridge wrapped individually, freezer for 2 to 3 months.
Nutrition
Serving: 1muffin | Calories: 283kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 377mg | Potassium: 148mg | Fiber: 1g | Sugar: 24g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg