While I usually can’t keep up with the banana intake of my boys and their friends, every once in awhile we’re left with a few super ripe ones. In the fall and winter, banana bread is certainly on our mind. For years, I’ve been making my healthier dairy free banana bread. Recently though, I wanted to make it for the boys and their friends to enjoy after sledding. I realized with 11 kids around, making them as muffins was our best bet. I do love our chickpea flour banana muffins, but they may not be sweet enough for the taste buds outside of my home! So, with that in mind and the ingredients I had in my pantry, it was time to adapt my original banana bread into these dairy free banana muffins with chocolate chunks.
How are these banana bread muffins dairy free?
Most banana bread can easily be dairy free by swapping butter for a non-dairy butter sticks or coconut oil. Even for people who are not avoiding dairy, using earth balance sticks reduces intake of saturated fat, something most American adults can stand to do. While swapping for coconut oil does make recipes dairy free while offering the same texture as butter, it is still rich in saturated fats. Studies show is has a lesser effect than butter on blood cholesterol levels, but still a greater effect than choosing fat sources lower in saturated fat content.
If you want to reduce total fat intake further, you can use just half the butter listed in the ingredients and replace the rest with applesauce. They may not rise as much, but will still have a delicious taste and texture.
Healthy banana bread muffins
What makes these banana bread muffins healthier? As mentioned, swapping the butter for a non-dairy butter like earth balance can reduce saturated fat content. Part of the nutrition boost in my original banana bread comes from whole wheat pastry flour. But, I was out of it and trying to impress kids. So, I used 3/4 cup of whole wheat flour and 1/2 cup of unbleached all-purpose flour.
There is also less sugar than in traditional banana bread muffins and I use honey as the majority of the sugar. Honey naturally contains some vitamins, minerals, and antioxidants (and I think it’s great for fueling athletes, too). While the total amount per serving is low, if you swap out more of your added sugar intake with honey, benefits can increase. Raw honey is shown by research to support immune function, be more gentle on the digestive tract, and provide better blood sugar reactions.
Finally, you reduce sugar more by using dark chocolate chunks vs. semi-sweet or milk chocolate. AND you’re amping up the antioxidant content with more cocoa. If you’re watching your blood sugar and want to reduce intake further, consider Lily’s chocolate chips or the new trader joe’s ones sweetened with allulose.
Banana Bread Muffin Preferences
With the original banana bread that inspired this recipe, recipe testers made this it before it was published. I narrowed my testing down to two versions and overwhelmingly, more testers liked the version I enjoyed more. That was a win! But, I also was excited to hear feedback that despite cutting the sugar in half, the recipe was “just sweet enough”. It’s approved by husbands, boyfriends, toddlers, kids, grandmas, and co-workers. Much larger sample size here than me reassuring you that my boys like it.
However, there are distinctly different preferences for banana bread texture! I assumed most people enjoyed a super moist banana bread like me. But, several of my respondents indicated that they prefer a dry texture for banana bread over moist. If you like a dry banana bread, this recipe may not be for you. Though, you can absolutely add extra flour as indicated or bake an extra few minutes to get closer to that texture.
Banana bread muffins as a healthy snack
Enjoy one of these dairy free banana muffins on their own after dinner or as a pre-workout snack. But, for better satiety at breakfast or snack time, pair with a source of quality protein and maybe some fruit, too. Enjoy with Greek yogurt and berries for breakfast or top with almond butter and pair with sliced apple, for example.
Recipe Notes and Variations
Cooking Fat
Results from the banana bread tests showed much better texture on the outside of the loaf when earth balance spread was used over coconut oil. It also tested well with Country Crock’s plant butter with olive oil(excited for a higher quality product from them) and one tester used Miyokos creamery cultured vegan butter spread and shared positive reviews, too.
Regular vs. Large muffins
I’ve made this twice, once to yield 12 muffins and once to yield 10 larger ones. The cooking time only shifted by one minute and both came out with an incredible texture. For the 12 muffin yield, I used a standard muffin tin with silicone muffin liners. For the 10 muffin yield, I used my Green Life muffin tin which is a bit deeper, and my spectrum non-stick spray. They popped out so easily without any residue in the tin.
Sweetness
As mentioned above, over half of testers provided feedback that this gave the “perfect level of sweetness”. But, a few indicated that either themselves or a loved one preferred banana bread without chocolate chips. Unfathomable for me, but if that’s you, just omit the chocolate chunks and topping from these muffins! You can add in blueberries, cacao nibs, and nuts instead, or just keep it plain.
Want to forgo the chocolate chips and like your banana bread to be sweet? Add an additional 2 tbsp brown sugar.
Dairy Free Banana Bread Muffins with Chocolate Chunks
With half the sugar of traditional recipes and whole wheat flour, you get a nutrient boost with these moist and flavorful dairy free banana bread muffins.
- ½ cup melted earth balance stick dairy butter and coconut oil will also work
- ¼ cup honey
- 2 tbsp brown sugar
- 2 large eggs
- 1 cup very ripe banana, mashed about 2 medium-large bananas
- 1 tsp vanilla extract
- ¾ cup whole wheat flour
- ½ cup unbleached all purpose flour
- ½ tsp salt
- 1 tsp baking soda, fresh
- ½ cup dark chocolate chunks
- ½ bar dark chocolate sea salt bar, finely chopped optional
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Preheat your oven to 350℉ and either spray muffin tin with non stick spray, grease, or add silicone muffin liners.
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Whisk melted butter with honey and brown sugar.
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Whisk in the eggs before stirring in mashed banana and vanilla extract.
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Add the flour, salt, and baking soda. Fold in with a spatula or mixing spoon. Do not over mix.
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Gently stir in the chocolate chunks.
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Using a half cup measuring cup or cookie scoop, divide the batter into 10 or 12 muffins and sprinkle the chopped chocolate on top.
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Bake for 16-18 minutes.
*flour should either be measured with a food scale or be measured in cups sifted vs. packed.
Looking for more dairy free recipes? Try my vegan turtles, buckwheat oat pancakes, and sprouted grain cinnamon rolls!
