Dairy-free Chocolate Banana Muffins that are refined sugar-free and made in your food processor! These dairy-free muffins are sweetened with only bananas and a small amount of maple syrup. They’re fluffy, moist, chocolatey, and made with good-for-you ingredients you can enjoy morning, noon, and night.
I decided to nerd out on my google analytics the other day and realized over the last few months my Healthy Peanut Butter Chocolate Banana Muffins had suddenly taken the world by storm!
And by the world, I mean Pinterest. Same thing though, right?
My other top recipes also fell into the category of muffins and/or involved bananas, so I’m just giving the people what they want.
AKA Dairy-Free Chocolate Banana Muffins!
I really wanted to make a No Sugar Added Chocolate Banana Muffin recipe after hearing how much you all loved my No-Added-Sugar Banana Bread, but truthfully, these muffins came out too bitter without the maple syrup.
I only use 1/3 cup maple syrup, though, and that’s split between twelve muffins. Very minimal!
These Dairy-Free Chocolate Banana Muffins also get their sweetness from chocolate chips.
My favorite no sugar added chocolate chips are these ones. I toss them in recipes, add them to yogurt bowls, and snack on them with my afternoon coffee.
If you’re looking for dairy-free chocolate chips, I recommend buying these.
Ingredients for Healthy Dairy-Free Chocolate Banana Muffins:
Bananas: The riper the better! The more ripe your banana is, the sweeter they will be.
Maple Syrup: If you don’t have any maple syrup and you’re not vegan, try swapping out the maple syrup for honey or agave nectar.
Coconut Oil: Any oil will work in this recipe, but I like the taste of coconut oil the best. You can also substitute applesauce, but they won’t come out as moist. The applesauce will change the texture slightly. If you try to replace the oil with applesauce, I would only replace half of the oil with applesauce.
Eggs: If you’re vegan, you can certainly try using flax eggs in this recipe. I have only made it as listed, but flax eggs work great in muffins. To make a flax egg, combine 1 tbsp ground flaxseed with 3 tbsp water.
White Whole Wheat Flour: If you don’t have white whole wheat flour, all-purpose flour or whole wheat flour will work just fine.
Others: Cocoa powder, Baking Soda, Baking Powder, salt, and chocolate chips.
I made this muffin recipe in my Ninja Food Processor, and it really helped make for an easy clean-up!
One-bowl and one-pan recipes are my absolute favorite. 🙂
Do these Banana Muffins Freeze well?
Yes! These muffins are not only super easy to clean-up, but they also freeze really well. I like to them in sets of two or three in small Ziploc baggies or reusable baggies. This prevents them from getting freezer burn when you just want to take out a few at a time.
Defrost the muffins at room temperature in a ziplock bag or a sealed container.
Pop them in the microwave and get the chocolate nice and melty that is. They will taste just as fresh as they did out of the oven!
I hope you all try these muffins and let me know what you think!
Leave a comment below or tag me on Instagram with your photos. I love seeing your creations!
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