Last Sunday, I was cleaning out my freezer and discovered three frozen bananas tucked behind a bag of peas. You know how it goes—those bananas that got too ripe too fast, and you couldn’t bear to toss them. Instead of making my usual banana bread, I decided to experiment with something new.
What emerged from the oven were these incredibly moist, dairy-free muffins with rich chocolate chunks that my whole family devoured in one sitting. They’re so good, I’ve made them twice since! If you’re looking for another creative way to use bananas, you should definitely try our pumpkin banana bread bars for a seasonal twist.
These Vegan Banana Chocolate Muffins – Moist & Dairy-Free are the perfect solution for using up overripe bananas. They come together in one bowl, require no fancy ingredients, and deliver a tender crumb that stays fresh for days. Whether you’re new to vegan baking or a seasoned pro, this recipe is forgiving and flexible. I love how the chocolate melts into pockets of sweetness, balancing the natural banana flavor.
From experience, I can tell you that these muffins have become my go-to for quick breakfasts, lunchbox treats, and even impromptu desserts. They’re packed with wholesome ingredients, yet feel indulgent enough for a cozy snack. Let me walk you through how to make them, along with some tips I’ve picked up along the way.
Vegan Banana Chocolate Muffins – Moist & Dairy-Free Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Vegan Banana Chocolate Muffins – Moist & Dairy-Free Recipe!
Nutrition Information
Recipe Overview
Cuisine: American
Category: Baked Goods, Snack
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
What You’ll Need
When I’m gathering supplies for this recipe, I always check my pantry for budget-friendly swaps. For instance, if you don’t have maple syrup, agave or date syrup works just as well. I’ve found that using ripe, spotty bananas gives the best sweetness, so don’t worry if yours are almost black—they’ll mash up perfectly. A quick tip: look for bananas with plenty of brown spots; they’re easier to blend and add natural moisture.
You’ll need mixing bowls, a muffin tin, and liners. The ingredients play specific roles: bananas for moisture and sweetness, flour for structure, and oil for that tender crumb. Chocolate chips add richness, while leavening agents help the muffins rise evenly.
INGREDIENTS
In my kitchen, I like to line up all the ingredients before starting—it saves time and reduces mess. One morning, I accidentally used baking soda instead of powder, and let’s just say the muffins were… interesting. Now, I double-check labels to avoid that mishap. The scent of mashed bananas mixed with vanilla always reminds me of lazy weekend breakfasts with my kids.
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup coconut sugar or brown sugar
- 1/3 cup melted coconut oil
- 1/4 cup almond milk (unsweetened)
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
PREPARATION
A common mistake is overmixing the batter, which can make the muffins dense. I gently fold the dry and wet ingredients until just combined—a few lumps are totally fine. You’ll know they’re done when the tops spring back lightly to the touch and a toothpick comes out clean. I remember making these for a friend who’s allergic to dairy; her smile when she took the first bite made all the effort worthwhile. For another comforting meal that’s easy to prepare, check out our Tuscan chicken casserole recipe.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the mashed bananas, sugar, oil, almond milk, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir gently with a spatula—avoid overmixing.
- Fold in the chocolate chips, then divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, or until golden and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
NUTRITION INFORMATION
- Calories: 180 per muffin
- Carbohydrates: 28g
- Protein: 2g
- Fat: 7g
- Fiber: 2g
- Sugar: 12g
Customizing Your Muffins
One of the joys of this banana bread recipe is how adaptable it is. If you’re out of chocolate chips, try adding chopped nuts or dried fruit for a different twist. I often swap in whole wheat flour for half the all-purpose to boost fiber, and no one notices the difference. For a fun variation, sprinkle the tops with cinnamon sugar before baking—it adds a delightful crunch.
Storing and Freezing Tips
These muffins stay moist for up to 4 days in an airtight container at room temperature. To freeze, wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. Just thaw at room temperature or warm briefly in the oven. I always keep a batch in the freezer for busy mornings; they’re a lifesaver when you need a quick, healthy banana dessert. If you’re looking for more freezer-friendly options, our simple potato leek soup is perfect for any season.
FREQUENTLY ASKED QUESTIONS
Can I make this recipe gluten-free?
Yes, simply use a 1:1 gluten-free flour blend. I’ve tested it with oat flour too, and the texture stays soft.
What if I don’t have ripe bananas?
You can speed up ripening by baking whole bananas at 300°F for 15–20 minutes until the skins blacken.
Can I reduce the sugar in this dish?
Absolutely—cut it to 1/3 cup, as the bananas and chocolate add natural sweetness to the recipe.
Conclusion
I hope you enjoy making these Vegan Banana Chocolate Muffins – Moist & Dairy-Free as much as I do. They’re a simple, satisfying treat that brings a bit of joy to any day. If you try them, I’d love to hear how they turned out—share your photos or tweaks in the comments below. Happy baking!
