Banana chocolate chip muffins with no milk and no egg? You bet!
It’s hard to believe these delicious muffins take just basic ingredients.
So easy to make. So moist and tasty. See recipe below!
We always have a boatload of bananas in the house.
And even though we eat them quickly, sometimes a couple manage to turn brown.
And THAT calls for BANANA BREAD!
But now that I have a dreamy muffin pan (affiliate)…
it’s even easier to make our banana bread recipe into muffins.
Muffins take half the time!
Why do I love this specific muffin pan?
- no waste with disposable liners
- no sticking, muffins pop right out
- easy to clean, seriously a breeze
- made in the USA!
A total game-changer.
To make these muffins, I simply use our banana bread recipe,
add a cup of dairy-free chocolate chips (affiliate),
and make muffins instead!
See this easy banana muffin recipe below.
CAN I FREEZE THESE MUFFINS?
These are perfect to make ahead for busy mornings.
Just make up a batch or two or three of these delicious banana chocolate chip muffins.
Then let them cool.
Once cooled, place them on a cookie sheet and flash freeze in the freezer.
Next, put the muffins in an airtight freezer container or bag and freeze.
The night before you want banana chocolate chip muffins, pull out what you need from the freezer.
Put them in another airtight container and let thaw on the counter overnight.
Enjoy fresh tasting muffins the next morning!
Feel free to microwave about 30 seconds for a quick thaw or for a warm morning snack.
These make a quick breakfast or a delicious snack.
And they are so good, you may want to double the recipe!
BANANA CHOCOLATE CHIP MUFFINS NO MILK OR EGG
Preheat oven to 350 degrees.
1.5 c. all purpose flour
1.5 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 – 1 cup dairy-free chocolate chips
1 egg or 3 tablespoons applesauce
1 cup mashed bananas (2-3 bananas)
1/2 or 3/4 cup sugar (your preference)
1/4 cup liquid coconut or vegetable oil
Grease a muffin pan or use these non-stick muffin pans.
In a medium bowl, mix these dry ingredients:
1.5 c. all purpose flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. salt
Make a well in the center.
In a small bowl, mix the set of wet ingredients:
1 egg or 3 tbs. applesauce
1 c. mashed bananas (2-3 bananas)
1/2 or 3/4 c. sugar (your preference)
1/4 c. liquid coconut or vegetable oil
Add wet mixture to dry mixture.
Add in 1/2 to 1 cup dairy-free chocolate chips.
Stir just until combined.
The batter will be thick.
Spoon the mixture into your muffin tin, filling each well 1/2 – 2/3 full.
Bake about 20 minutes in a 340 degree oven until a toothpick comes out clean from the center of your biggest muffin.
Enjoy these warm with dairy-free butter or cooled.
Hope you enjoy these dairy-free and egg-free banana chocolate chip muffins as much as we do!
This was originally posted in February 2014.