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.
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