Easy Banana Chocolate Chip Muffins

These Easy Banana Chocolate Chip Muffins are dairy-free, egg-free, and vegan-friendly! No odd alternatives here, just 8 pantry staples and overripe bananas. They're perfectly moist, sweet, fluffy, and filling. I love them for a quick breakfast or afternoon snack!

Author: The Urben Life

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12 muffins

Calories: 168 kcal per serving

Ingredients

1 ¾ cups - all-purpose flour
2 teaspoons - baking powder
½ tsp - baking soda
½ tsp - salt
¼ cup - coconut oil
1 tsp - vanilla extract
⅓ cup - sugar
3 - bananas
¼ cup - dairy-free chocolate chips

Instructions

Preheat oven to 350F and prepare a muffin pan.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
In a small bowl, whisk together oil, vanilla extract, and sugar. Transfer to bowl with dry ingredients.
Add mashed bananas to large mixing bowl, and stir until everything is just combined. Fold in chocolate chips now or wait to sprinkle on top once in the muffin pan. If the mixture seems a little dry, stir in a splash of dairy-free milk.
Evenly fill each spot in the muffin pan then place in preheated oven. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 15 minutes then transfer to wire rack. Enjoy!

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