Last updated on April 30th, 2024 at 08:59 pm
Imagine this: you’re craving something sweet, but you want it to be healthy, too. Sounds like a tall order, right? Well, not anymore! Let me introduce you to these dairy-free Banana Peanut Butter Chocolate Chip Muffins. Trust me, they are a game-changer. They’re not just any muffins; they’re a delightful mix of sweet bananas, creamy peanut butter, and rich chocolate chips, all while being a delightfully dairy-free and allergy-friendly recipe. Whether you’re dealing with dietary restrictions or simply looking to make healthier snack choices, these muffins have got you covered.
The beauty of these muffins lies in their simplicity. You don’t need to be a pro baker to whip up these homemade muffins. With just a few easy baking recipes up your sleeve, like this one, you can have a batch of these moist, fluffy wonders ready in no time. And let’s talk about customization. Whether you’re all about vegan baking, in need of gluten-free options, or searching for nut butter alternatives, these muffins are as adaptable as they are delicious.
Jump to RecipeIngredients Banana Peanut Butter Chocolate Chip Muffins
Let’s begin with our lineup of star ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup creamy peanut butter (ensure it’s dairy-free)
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips (plus extra for topping)
What makes this recipe a standout is not just its nod to vegan baking and escalation of classic banana recipes into something more gourmet but also its flexibility. Whether you’re meal prepping for a busy week, seeking out vegetarian snacks that the kids will love, or just in need of quick muffin recipes that don’t compromise on taste or texture, these muffins are your go-to. So, feel free to get creative with the additions and substitutions to suit your pallet. After all, homemade muffins that are this easy, healthy, and delectable are a rare find!
Video on How to Make Banana Peanut Butter Chocolate Chip Muffins:
How to Make Banana Peanut Butter Chocolate Chip Muffins
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. Prepare Wet Ingredients: In a large bowl, combine the mashed bananas, peanut butter, brown sugar, applesauce, and vanilla extract.
3. Add Dry Ingredients: Add in the flour, baking powder, baking soda, and salt. Be careful not to overmix.
4. Add Chocolate: Fold in the chocolate chips.
5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle additional chocolate chips on top if desired.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy!
These will stay fresh in an air-tight container at room temperature for up to 3 days. You can also freeze them if you want, and then zap them in the microwave for 20-30 seconds.
Pro Tips
Now, let me share some pro tips that I’ve gathered from my adventures in dairy-free baking, especially when it comes to crafting the perfect Banana Peanut Butter Chocolate Chip Muffins.
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- Lazy Banana Storage for Baking. The easiest way to store bananas and have them available whenever you want to bake something is to just throw them in the freezer when the go past their prime for eating. When your bananas are brown in the fruit basket, don’t throw them out! Just throw them right in your freezer, peel and all. Then, when you want to bake something with bananas, take them out of your freezer an hour or two ahead of time, and your defrosted bananas will already be pretty mushy and ready to go. Sometimes, you might get little strings from the peel in with your mushy defrosted bananas, so you have to be careful to pick those out.
- Muffin Batter Tips. Muffins are simplistic creatures. You don’t need a stand mixer to make muffins, unless you really want to. In fact, (again, in my humble opinion) if you use a stand mixer to make muffins, you risk overmixing your batter. I do it all the time with my stand mixer, so no judgment! I’ll put in some batter and then go about doing other things while the stand mixer does its thing. However, with muffins you really don’t want to do that. It’s perfectly okay to have a few small flour lumps in your muffin batter. It will actually lead to softer muffins in the end!
- Grease your measuring cup when measuring peanut butter. I was way too old and far along in my baking career before I discovered this! Just in case you don’t know, it saves you SO much time to spray a little bit of canola oil (or whatever aerosol oil you use when you cook eggs and such) in the measuring cup before you put peanut butter in it. Then, the peanut butter will slide right out and you know that you got exactly the right amount.
- Pretty muffins have lots of chocolate chips. Do you ever wonder why those muffins online look like they’re so full of chocolate chips, and then when you pour in your ½ cup, the muffins come out looking like regular, boring muffins?? The secret is, sprinkle a couple extra chocolate chips on top of of your muffin batter before you bake them. Then, those chocolate chips will stay at the top and give you picture perfect muffins.
FAQs
So, you’ve whipped up a batch of these delectable Dairy-Free Banana Peanut Butter Chocolate Chip Muffins, and you’re probably brimming with questions on how to tailor this recipe even further to suit your needs or solve any little hiccups you’ve encountered along the way. Let’s dive into some FAQs that might be on your mind!
- Can I make these muffins gluten-free? Absolutely! Swap out the all-purpose flour for your favorite gluten-free flour blend. Just look for a blend that’s a 1:1 substitute to ensure your muffins turn out just as fluffy and delicious.
- What if I’m not a fan of peanut butter or have an allergy? Not to worry! Any nut butter or nut butter alternatives can be used in place of peanut butter. Almond butter, cashew butter, or even sunflower seed butter make great substitutes and keep your muffins allergy-friendly.
- My muffins always turn out dry, any tips? Dry muffins often result from overmixing the batter. Once you’ve combined your wet and dry ingredients, stir just until you can’t see any large chunks of flour. Another tip is to ensure your bananas are ripe enough; the riper the banana, the moister your muffin! I use bananas when the peels are pretty much completely brown.
- Can I adjust the baking time for mini muffins? Yes, you can! Mini muffins will bake quicker, so start checking them around 12-15 minutes into baking. They’re perfect when a toothpick comes out clean or with a few moist crumbs.
- How should I store these muffins, and can I freeze them? Once cooled, store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep for up to 3 months—just thaw overnight on the counter or give them a quick zap in the microwave.
If you liked these dairy-free banana peanut butter & chocolate chip muffins, check out:
Vegan Blackberry Muffins
Banana Muffins Filled with Jam
Oreo Muffins
Healthy Pumpkin Muffins
Dairy-Free Banana Peanut Butter & Chocolate Chip Muffins
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 medium ripe bananas mashed (about 1 cup)
- 1/2 cup creamy peanut butter make sure it's vegan
- 1/2 cup brown sugar packed
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1/2 cup dairy-free chocolate chips plus extra for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, peanut butter, brown sugar, applesauce, and vanilla extract.
- Add in the flour, baking powder, baking soda, and salt. Be careful not to overmix.
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle additional chocolate chips on top if desired.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy!
