A Household Favorite
If you’ve ever been in the middle of a crazy day, kids bustling, errands piling up, and then spotted a bunch of overly ripe bananas sitting on the counter, you probably know exactly where I’m headed with this. In our house, when those bananas start looking a little too spotty, they’re just begging to be turned into something delicious. But not just any banana bread would do for us—because we’ve got a little curveball in the mix.
My younger son, a sweet bundle of energy and appetite, was diagnosed with a dairy allergy several years ago. I still remember the day we found out. He was pretty young, and choked on a fish bone at dinner. We ended up rushing him to the emergency room because the bone was stuck and he couldn’t swallow. Five hours later they wanted to do an endoscopy to remove the bone. This is when the doctor noticed he had bumps in his esophagus that needed to be tested. After lots of doctors and many tests it was determined he was allergic to the protein in milk. He was always finicky but apparently there was a reason. He ended up being diagnosed with EoE and that’s when the kitchen experiments began. Because, let’s face it, a home without baked goods is not a home I want to live in.
This recipe for Dairy-Free Chocolate Chip Banana Bread Muffins is the result of lots of trial and error. I’ve made this so many times now that I could probably mix up a batch in my sleep. Ttrust me, with two teenage boys in the house, these muffins disappear just as quickly as I can make them. In fact, they’ve become such a hit that even my non-dairy-free friends request them when they come over. There’s something about the combination of sweet bananas and gooey, dairy-free chocolate chips that just works, and you’d never know they’re allergy-friendly.
I make these at least twice a month, especially when those bananas on the counter are beyond the point of eating fresh. I hate food waste, so this recipe helps me put them to good use. Plus, the smell of banana bread baking is amazing. I’m convinced there’s no better way to make the house smell like a home.
My Journey to Dairy-Free Baking
When we first got the diagnosis, I’ll admit I panicked a little. I’ve always loved baking. There’s something therapeutic about it, and it’s always been a way I express my love for my family. So the thought of losing that part of our routine felt overwhelming. Would my cookies be flat? Would my cakes be dry? But after a deep breath and some kitchen experiments, I learned that with the right substitutions, I could still bake all our favorites—just without the dairy.
It took some trial and error, for sure. I remember one early attempt at dairy-free brownies that came out more like chocolate-flavored bricks. Not my finest moment! But I kept at it. I researched like crazy, scouring blogs, reading ingredient labels like a detective, and testing out various dairy-free alternatives.
Dairy-free butter didn’t quite give me the texture I was looking for in banana bread, so I turned to canola oil. It keeps these muffins wonderfully moist without weighing them down. The bananas, of course, do a lot of heavy lifting in terms of flavor and texture. I swear, ripe bananas are like magic in baked goods, providing natural sweetness and moisture all in one. Plus, they’re easy to mash—especially if your kids like helping in the kitchen. Peeling bananas was one of the first “jobs” I gave my boys when they were little, and now that they’re teenagers, they still like to take over that step from time to time (although let’s be honest, they’re mostly in it for the chocolate chips).
The Chocolate Chip Dilemma
Finding a dairy-free chocolate chip that didn’t taste like cardboard was a bit of a challenge at first. Luckily, the world of dairy-free baking has come a long way in10 years. We use Tollhouse’s allergen-free chocolate chips, which are made without dairy but taste just as good as the real deal. I’m telling you, these chips melt perfectly into the muffins, creating these little pockets of chocolatey goodness in every bite. It’s really important not to overmix the batter after you fold the chocolate chips in, though—otherwise, you might lose that lovely, tender crumb that makes banana bread so irresistible.
Speaking of mixing, one of the key tricks I’ve learned is not to overdo it. When you mix the wet and dry ingredients, you want to stir just until everything is combined. This isn’t the time for vigorous beating or heavy whisking; that’ll make your muffins dense. Instead, gently fold everything together, and you’ll get that light, fluffy texture we all crave.
Why Muffins?
Now, I’ve made my fair share of banana bread loaves, but muffins just make more sense in our household. For one, they bake faster. With two always-hungry teenage boys and a husband who’s just as eager to grab a snack, quicker baking times are a big win. Plus, muffins are automatically portioned out. I can easily pop a few into lunchboxes or have them ready for a grab-and-go breakfast. Honestly, I think the muffins are a bit more fun too—there’s something satisfying about peeling back that muffin wrapper to reveal a perfectly baked treat inside.
And let’s talk about that golden-brown top. One of the best parts of these muffins is the way they puff up beautifully in the oven. The tops get slightly crisp, while the insides remain moist and tender. Sometimes I sprinkle a little bit of sugar on top of the muffins before baking, which adds a subtle crunch that my family loves. It’s like a tiny upgrade, and it makes them look even more bakery-worthy.
The Recipe Breakdown
Here’s how it all comes together, step-by-step:
- Preheat the oven to 375°F. You want to make sure the oven is hot and ready to go before you even start mixing the ingredients. It helps the muffins rise quickly, giving them that perfect dome shape.
- Prepare your muffin tin. Either line it with paper baking cups or give it a good spritz of cooking spray. If you’re like me and don’t always have muffin liners on hand (let’s be real, who remembers to buy those all the time?), the spray works just fine.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This step is important because it evenly distributes the leavening agents, ensuring that your muffins rise evenly.
- Mash those bananas. In another bowl (or in your stand mixer, if you’re feeling fancy), beat together the mashed bananas, sugar, egg, and canola oil. You want this mixture to be nice and smooth, but a few banana lumps are fine. In fact, I think they add a little character to the muffins.
- Combine the wet and dry ingredients. Pour the banana mixture into the dry ingredients, but here’s the trick—don’t overmix. Stir just until the flour is incorporated. Fold in the chocolate chips. Gently stir in your dairy-free chocolate chips, being careful not to overdo it. You want those chocolate chips to stay intact and spread throughout the muffins, so every bite gets a little burst of chocolate.
- Divide the batter. Spoon the batter evenly into your prepared muffin tin. I like to fill the cups about three-quarters full, which gives the muffins enough room to rise without overflowing.
- Bake for 18-20 minutes. Keep an eye on them as they bake—the tops should be golden brown, and a toothpick inserted into the center should come out clean. If the toothpick hits a chocolate chip, don’t worry—it’ll come out gooey. Just test another spot.
- Let them cool (if you can wait). I’ll be honest, it’s nearly impossible to resist eating these straight out of the oven. But if you can, let them cool in the tin for about 5 minutes before transferring them to a wire rack.
Perfect Every Time
These muffins have become such a staple in our house that I don’t even think of them as “special diet” food anymore. They’re just delicious, plain and simple. Whether my boys are grabbing one as they run out the door in the morning or I’m sneaking one for a mid-afternoon pick-me-up, they always hit the spot. Plus, I love knowing that I’m making something that everyone in our family can enjoy.
Baking dairy-free has become second nature to me now, but this recipe will always hold a special place in my heart because it was one of the first that really worked. It’s a reminder that even when things seem challenging (like completely reworking the way I bake!), with a little persistence and creativity, you can still create something delicious.
So next time you find yourself staring at a bunch of overripe bananas, give these muffins a try. You won’t be disappointed!
Dairy Free Banana Bread Muffins With Chocolate Chips
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 medium 7" to 7 1/2" long bananas, mashed
- 3/4 cup white sugar
- 1 egg lightly beaten
- 1/3 cup canola oil
- 1 cup Dairy-Free Chocolate Chips Tollhouse makes a great Allergen free Chip
Instructions
- Preheat oven to 375 degrees. Line 12 muffin tins with paper baking cups or cooking spray.
- In a large bowl mix in the first 4 ingredients. Next add the flour mixture but blend just until moistened.
- In a stand mixer or separate bowl beat the bananas, sugar, egg & oil together until well blended.
- Fold in the chocolate chips.
- Divide batter in to the prepared muffin tin.
- Bake for 18- 20 minutes, or until golden brown and toothpick inserted in the center comes out clean.
Alternative:
- Omit the chocolate chips. Mix strudel ingredients in a small bowl. Cut in the butter until crumbly. Sprinkle approximately a tablespoon on top of each muffin cup before baking.
Strudel Topping
- 1/3 cup brown sugar
- 2 TBSP all-purpose flour
- 1/8 ground cinnamon
- 1 TBSP Vegan Butter (I uses Country Crock Plant Butter with Olive Oil)