Banana Chocolate Chip Muffins No Milk & No Egg
These banana chocolate chip muffins require no milk and no egg.
A perfect breakfast or snack, and my kids love them!
Just basic ingredients, moist, and so easy to make.
See the 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.
That calls for banana muffins!
BEST MUFFIN PAN
Once I purchased the best muffin pan I could find, making muffins is now a breeze.
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!
CAN I FREEZE BANANA MUFFINS?
You bet!
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 RECIPE
Preheat oven to 350 degrees.
Makes a dozen muffins.
Here are our favorite dairy-free chocolate chips.
INGREDIENTS
1.5 c. all purpose flour
1.5 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ - 1 cup dairy-free chocolate chips
1 egg or 3 tablespoons applesauce
1 cup mashed bananas (2-3 bananas)
½ or ¾ cup sugar (your preference)
¼ cup melted coconut oil or vegetable oil
DIRECTIONS
Grease a muffin pan or use non-stick muffin pans.
In a medium bowl, mix the flour, baking powder, cinnamon, salt, and chocolate chips. Make a well in the center.
In a small bowl, mix the applesauce, mashed bananas, sugar, and oil.
If the coconut oil is hardening, you can heat the coconut oil mixture in the microwave.
Add the wet mixture to dry mixture.
Stir just until combined. The batter will be thick.
Spoon or scoop the mixture into the muffin tin, filling each well ½ - ⅔ full. I like to use this scoop (affiliate) to keep the muffin sizes uniform.
Bake about 15-20 minutes in a 350 degree oven until a toothpick comes out clean from the center of the muffins.
Enjoy these warm or cooled with dairy-free butter.
Store extras in an airtight container for a few days.
Hope you enjoy these dairy-free and egg-free banana chocolate chip muffins as much as we do!
You can save these banana chocolate chip muffins on Pinterest for later.
Click here for more dairy egg free muffin recipes your family will love.
MORE BREAKFAST RECIPES
Here are more easy breakfast recipes we make with no milk and no egg.
This was originally posted in February 2014.
Yet another fantastic Milk Allergy Mom recipe that is as simple & spectacular as advertised! I made two batches (because I had six banana - can’t let those go to waste!). Ate one, froze one after baking. They thawed perfectly & tasted fresh! Thanks, Jamie!
PS: I used the Pampered Chef Brownie Pan and made the cutest, perfect-portion squares! One bowl of batter filled all 12 spaces. Easy as that!
Shauna, you rock! Thank you for this very sweet review. We are so glad you love them and that freezing worked, too!
Have you made these gluten free before?
@Marla, I have! I use namaste perfect flour blend at a 1:1 conversion. They are a little dense but good! I like them better GF with 3 bananas vs. 2 because it makes them a little more moist.
Love it, AJ! Thank you for sharing your tips, we appreciate it!
YES! Enjoy Life. 🙂 They have chips and chunks. And now dark chocolate!
Hi, Do you have a recommendation for dairy-free chocolate chips?