These banana dairy free muffins are moist and tender, with so much naturally sweet banana flavor and bursts of chocolate in every bite, thanks to the addition of chocolate chips. These dairy and gluten free banana muffins are the perfect treat for mixed company, ensuring everyone can enjoy them.
I have Celiac's Disease, and Adam is Jewish, which means gluten is out and recipes have to be carefully crafted to keep them kosher on occasion. We've gotten very good at creating delicious versions of classics that cater to both our dietary needs. In fact, we've gotten so good at it that no one can ever tell the difference!
I have a major sweet tooth, so I always lead the charge when it comes to delicious dessert recipes that satisfy both of our dietary checklists. And while we make these dishes for ourselves, a big bonus is that they're perfect for mixed company!
Recipes like these dairy free banana muffins, gluten free pumpkin cake, and lemon loaf cake recipe, are the perfect treat to bring to parties because everyone can eat them. They're gluten free, dairy free, and have no nuts, so they're a universal dessert, and everyone always loves them!
Why You'll Love This Recipe
- Moist and Tender: These muffins are so moist and tender, thanks to the addition of dairy free sour cream.
- Classic Flavor: These muffins are loaded with classic banana flavor. They taste just like little banana bread! Adding the chocolate chips gives them even more sweet flavor.
- Basic Ingredients: You can find everything you need at your local grocery store. Both gluten free flour and dairy free options are readily available at almost any grocery store.
- Beginner-Friendly: This recipe is super easy to make. All you have to do is mix and bake!
- Customizable: It's easy to tweak this recipe to make it your own.
- Versatile: We love to enjoy these for a sweet breakfast or brunch addition, an afternoon snack, dessert, or as a potluck treat.
- Great for Meal Prep: This freezer-friendly banana muffin recipe makes it easy to prepare extra and store them for future use.
Jump to:
Ingredients
We prefer Costabile olive oil for its quality, purity, and flavor. Use Code: 15GOLDENGK for 15% off at Amazon.
You'll find a complete list of ingredients and their exact amounts in the recipe card at the end of the post.
Variations
- Traditional: If you don't have food allergies, feel free to use traditional flour, sour cream, and chocolate chips for this recipe.
- Chocolate Chips: Milk, semi-sweet, and dark chocolate all work well with the banana flavor in these muffins.
- Sour Cream: You can use full-fat Greek yogurt in place of sour cream for extra protein. Of course, only do this if you are not lactose intolerant.
- Olive Oil: Olive, vegetable, or coconut oil will work in these muffins.
- Add Nuts: Chopped walnuts, pecans, or almonds make a great addition to these muffins, adding more flavor and texture.
- Vegan: Combine 2 tablespoons of flax or chia seeds with 6 tablespoons of water to make vegan banana muffins.
- Make a Loaf: Use this batter in a loaf pan for a delicious banana bread. Bake at 350°F instead of 425°F until a toothpick inserted into the center comes out clean.
- Frosted: Use the peanut butter cream cheese frosting from our gluten free dairy free banana cake recipe for delicious combination of chocolate, banana, and peanut butter flavors.
How to Make Banana Dairy Free Muffins
Step 1: Mix the wet muffin ingredients in a stand mixer until combined.
Step 2: Next, add the dry ingredients and mix until just combined. Then, fold in the chocolate chips.
Step 3: Fill the wells of a lined 12-count cupcake pan to the top.
Step 4: Bake at 425°F for 10 minutes. Then, lower the temperature to 340°F and bake until a toothpick inserted into the center comes out clean. Cool and enjoy!
Expert Tips
- Use super ripe bananas for the sweetest, most intense banana flavor.
- Mix your batter until the ingredients are just combined, meaning everything is moistened, but the batter may still have lumps. This ensures the best texture.
- For the best crown, let your batter rest for about 10 minutes before baking.
- We find that tulip liners are best because they make it so easy to remove the muffins.
- Make sure your baking powder and baking soda are fresh to ensure your muffins rise correctly.
- Bring your cold ingredients to room temperature for easy mixing and the best texture.
- If you can't find dairy free options at your grocery store, the recipe card at the end of the post has links to all the ingredients we used.
Banana Dairy Free Muffins FAQ
Yes, you can. Oil makes the muffins incredibly moist and tender, making it an excellent alternative to butter.
When it comes to baking with bananas, the rule of thumb is the riper the better. At a minimum, your bananas should have dark brown or black spots on the skin. The best flavor comes from bananas with dark brown or even black skin. Their sugars are super-concentrated, creating a deep, sweet banana flavor.
Absolutely not. That being said, it's important to differentiate very overripe bananas from bananas that have gone bad. If your bananas have mold on the skin, liquid oozing from them, or have an off smell, don't use them. Otherwise, the riper they are, the better your baked goods will be.
If your bananas aren't ripe enough for your muffins, or you simply want to concentrate their flavor more, use the paper bag method. Add your bananas to a paper bag along with an apple, a pear, or an avocado. Then, seal the bag. The ethylene gas produced by the fruit will ripen the bananas overnight.
More Delicious Muffin Recipes
If you loved this recipe, please leave a rating and a comment and let us know. We always love hearing from our readers!
📖 Recipe
Banana Dairy Free Muffins
Equipment
Ingredients
Wet Ingredients
- 2 eggs large; room temperature
- ¼ cup olive oil
- 2 ½ teaspoon vanilla extract
- ¼ cup dairy free sour cream
- 1 ½ cups banana mashed
Dry Ingredients
- 1 ¾ cups 1:1 gluten free flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup white sugar
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- ¾ cups dairy free chocolate chips
Instructions
- Preheat the oven to 425 degrees, and line a 12-count muffin pan with tulip cupcake liners.
- Mix the eggs, olive oil, vanilla, mashed bananas, and sour cream in a stand mixer on medium speed for about a minute.
- Add the flour, baking powder, baking soda, salt, both sugars, and cinnamon and mix until just combined. Then, fold in the chocolate chips.
- Use a large cookie scoop to fill each muffin well to the top. At this time, top your muffins with more chocolate chips or nuts if desired.
- Bake the muffins for 10 minutes at 425 degrees. Then, reduce the temperature to 340 and bake for an additional 4 to 7 minutes until a toothpick inserted into the center comes out clean.
Notes
- Store at room temperature for up to 4 days in an airtight container.
- Wrap individual muffins in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Use super ripe bananas for the sweetest, most intense banana flavor.
- Mix your batter until the ingredients are just combined, meaning everything is moistened, but the batter may still have lumps. This ensures the best texture.
- For the best crown, let your batter rest for about 10 minutes before baking.
- We find that tulip liners are best because they make it so easy to remove the muffins.
- Make sure your baking powder and baking soda are fresh to ensure your muffins rise correctly.
- Bring your cold ingredients to room temperature for easy mixing and the best texture.
Amy says
Love that these are dairy free, as some of us are lactose intolerant in my family - these are tender and delicious!
Krystle says
I can't believe how moist these are with no dairy. These disappeared fast in my house.
Maggie says
So yum! Will definitely be making again!
Maggie says
My family loved this! Will be making again!!
Lisa says
I'm always so thankful for good dairy-free recipes. These were tender and delicious and disappeared in a day!
Tisha says
We love a dairy free recipe. These were delicious!!
Swathi says
Banana dairy free muffins looks delicious I made it twice alrady. so good.
Deb says
I used JUST Egg to make them vegan. So moist and delicious!
Anonymous says
These muffins are amazing! Love the dairy free option.
Genevieve says
I've got loads of banana's I need to use up and now I know what to do with them! 🙂
Krystle Smith says
The banana flavor is spot on and these came out super moist even without any dairy. These will definitely be my go-to brunch or snack when I need something comforting and quick.
Swathi says
These banana diary-free muffins are so perfect and an easy breakfast. This recipe is a keeper; it is going to be in my kitchen menu for a long time.
Swathi says
Banana dairy-free muffins are delicious and a great alternative to my regular banana muffins. I am going to keep this recipe in my kitchen for a long time.
Lora says
These banana muffins are moist, sweet, and loaded with chocolate chips—plus they’re dairy- and gluten-free so everyone can enjoy!
Lora says
This gluten-free carrot cake looks so soft, spiced, and full of classic flavor. That creamy frosting makes it irresistible for everyone!
Elizabeth says
These muffins were such a treat! My toddler and I loved making them together. A new favorite for sure!
Nicole Kendrick says
OMG that is adorable. I love spending time with kids in the kitchen. Memories that last a lifetime!
Ashley says
I'm so excited to find this recipe! I'm lactose intolerant so it's perfect.
Nicole Kendrick says
This one has your name all over it! Let me know if you need other DF options.
Juyali says
This was my first time trying olive oil in baking a sweet treat. It's so delicious! Great and simple recipe. Thanks!
Nicole Kendrick says
The first time is always the hardest. Soon you will be a muffin pro!
Ieva says
Made these for the weekend, when my mum, who follows a dairy free diet was visiting. We all loved these muffins, and they were just as good, moist, sweet and tender (if not better) that ones I typically make with dairy products. 10 out of 10 from us!
Nicole Kendrick says
So glad you two were able to spend quality time together. I have tons of DF options for both of you to help out! Thanks!
Claudia says
These look so good! I love how soft and moist banana muffins turn out — and being dairy-free makes them even better for everyone to enjoy!
Nicole Kendrick says
Sounds like a huge success! I am glad you were able to give them a try!
Tisha says
These Muffins are the perfect comfort bake. Great dairy-free twist makes them a crowd-friendly treat.
Nicole Kendrick says
These are always a crowd pleaser. Enjoy!!
Sonia says
Delicious muffins! Dairy free sour cream worked very well. Made it with dark chocolate chips.
Nicole Kendrick says
Ohhhhh dark chocolate chips sound like a perfect way to adjust the recipe!
Tatiana says
My kiddos loved these muffins, so delicious!! I am always looking for dairy-free, gluten-free recipes. This is perfect. Thanks!
Nicole Kendrick says
YAY!! So glad you enjoyed. Thanks for giving it a review!
Melissa says
Great dairy free muffins. I made them for my grandkids and they loved them. Saving this recipe to make it again soon!
Nicole Kendrick says
I bet they loved them! What a great way to spend time with family! Stay blessed. -NK
Elaine says
Super moist and very generous on the chocolate chips. These did not last long around here!
Nicole Kendrick says
So moist! I love to hear another great success story.
Asha says
My kiddos devoured these! So good!
Nicole Kendrick says
Mine too! I almost always need a double batch if I want to have one, LOL!
Liza says
My youngest was home for the weekend, so I made a batch of these yummy muffins for breakfast and snacking. They were a big hit and didn't last long!
Nicole Kendrick says
The perfect snack for when the kids are home! Thanks for the lovely review!
Sarah says
Great recipe! Sometimes, I struggle to find kosher recipes of my favorites, but these muffins are perfect, my family loved them.
Nicole Kendrick says
We can definitely help with that! I am glad to hear the family enjoyed this recipe!
Petra says
These banana muffins are moist, naturally sweet, and packed with chocolatey bites. A great option that everyone can enjoy, dairy free and gluten free included.
Nicole Kendrick says
Perfect for anyone who has picky eaters or someone with food allergies! All the best! -NK
Donna says
These are such a great on-the-go breakfast. I should have made two batches!
Nicole Kendrick says
I also had to learn that lesson the hard way! Enjoy the snack!
Leslie says
Good tip on let your batter rest for about 10 minutes before baking. I didn't know that and it definitely helped! Thank you!
Nicole Kendrick says
So glad my expertise was able to help you here. Thanks for the review, Leslie!
Lathiya says
I made these banana muffins for my kids snack box and they totally loved it.
Nicole Kendrick says
Such a perfect treat for the school lunch room or when out on a family weekend adventure!
kim says
These were very good and a great way to use bananas!
Nicole Kendrick says
So simple and it is a great way to make sure no bananas go to waste!
Bessie says
The family LOVED having these for both snacks and for breakfast. So tasty!!
Nicole Kendrick says
Amazing!!! Enjoy the muffins!
Colleen says
These muffins turned out great and were a hit. Thank you!
Nicole Kendrick says
Love to hear that! Thank you for leaving a lovely review!
Bobby says
Made these banana dairy-free muffins and they turned out great! Soft, moist, and a simple, tasty snack.
Nicole Kendrick says
I am so glad to hear you have a yummy snack that was easy to make!