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As I mentioned before, I LOVE TO BAKE, and I love to make muffins. Most of them have banana in them, just cause I buy a lot of bananas and sometimes they go bad hahaha.

I find all of my recipes on Pinterest but sometimes it’s hard to find dairy free baking recipes that are not like super duper healthy, like whole wheat everything and to be honest I’ve tried to make the super healthy ones and they are pretty disgusting and taste like cardboard.

So I have to find not so healthy ones or healthy ones but with some dairy and then adjust the ingredients on my tastes and the ingredients I want to use. It gets pretty complicated but once it’s done and the recipe turns out good, I just have to share.

So my daughter requested chocolate chip banana muffins but the recipe I found and liked wasn’t completely dairy free so I made a little adjustment and ended up making some of the most delicious muffins I’ve ever made. Let’s just say I started out with 12 two days ago and now I have one left, and like a quarter of one that Max didn’t finish. The kids and I completely devoured them, which is rare.

Original recipe adapted from Ambitious Kitchen.

Print Recipe
Dairy Free Chocolate Chip Banana Muffins
These muffins are the perfect combination of bananas and chocolate chips, made completely dairy free with coconut milk, coconut oil and coconut milk yogurt. Delicious enough to enjoy as dessert but still healthy enough not to feel too guilty about.
  1. Whisk together flour, baking soda and salt in a medium bowl.
  2. Place bananas, honey, vanilla, oil, egg, milk and yogurt in a blender and blend until smooth.
  3. Add wet ingredients to dry ingredients and mix until combined.
  4. Gently fold in chocolate chips.
  5. Divide batter evenly between 12 muffins tins and place a few extra chocolate chips on top if you'd like.
  6. Bake in a preheated 350 degree oven for 20 minutes
Recipe Notes
  • For the yogurt I used So Delicious Coconut milk Vanilla yogurt
  • Use any dairy free chocolate chips you like but I used Nature's Promise semi sweet chips which are dairy free and don't cost as much as "dairy free" chocolate chips
  • When I inserted the tooth pick into the muffin to check for done-ness, it wasn't completely dry, so I left them in the tin but out of the oven for about 10 minutes to let the inside finish cooking a little, then transferred to a cooling rack.