Banana Chocolate Chip Muffins

banana chocolate chip muffins with dates, chocolate chips and bananas cooling on a metal rack
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These healthy banana chocolate chip muffins are a heavenly, vegan, top 9 free breakfast treat with no added sugar- you heard me right! You can gobble these up or give them to your kids guilt free.

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Most of the time I’m a savory breakfast person, but every now and then I want a little something sweet to start the day. The only problem is, I don’t want to start the day with a sugar rush, and the inevitable sugar crash that often accompanies a sweet breakfast. Not to mention that I really don’t need 500 calories for a donut. This is my perfect donut alternative. The best part is that I can make ahead and grab throughout the week or stash in the freezer for the inevitable Sunday morning donut request from the kids.

So how are these muffins so yummy and sweet without added sugar? Well, there is the cocoa powder and dark chocolate chunks… but the real secret is dates. I know that dates aren’t for everyone, but when I lived in France they quickly became a favorite afternoon sweet treat without too much guilt. Adding pureed dates into baked goods makes them both moist and delicious, but also nice and sweet, without the sugar! These were a huge hit with everyone in my family, including the kids; I hope that they’re a hit with your family too!

To start, bring a cup of water to boil on the stove. Meanwhile, place the pitted dates in a small bowl. Once the water has come to a boil, pour over the dates, fully submerging them. Let them rest for 2-3 minutes, then drain. Soaking the dates in hot water allows them to soften up nicely before adding to the blender.

pitted dates in a small bowl with boiling water poured over the top

Next prepare your dairy free buttermilk. Take the oat milk and add apple cider vinegar, stir and set aside for at least 5 minutes. Combine your dry ingredients in a bowl, whisking together, and set aside. In a blender, add your dates, banana, pumpkin puree, chia seeds, vanilla and oil. I recommend the magic bullet for something like this. Pour the wet ingredients into the dry ingredients, along with the dairy free buttermilk, stirring to just combine. You don’t want to over mix, so it’s ok if it looks a little lumpy. Fold in the chocolate chunks or chips (I used enjoy life brand, which are guaranteed to be top allergen safe). Spoon the batter into lined muffin tin and bake at 350 degrees for 20-22 minutes. If desired, top the muffins with a few additional mini chips before baking.

Disclosure: This post contains affiliate links

Yield: 9 muffins

Prep time: 15 minutes

Cook time: 20 minutes

Banana Chocolate Chip Muffin Ingredients

  • 1 cup pitted dates
  • 1/2 cup GF Oat milk
  • 1 teaspoon apple cider vinegar
  • 1-1/2 cup GF Oat flour
  • 1/3 cup cocoa powder
  • 1-1/2 teaspoon GF baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • pinch of cinnamon (optional)
  • 1/4 cup pumpkin puree
  • 1 large, ripe banana
  • 2 tablespoons oil (avocado, coconut or vegetable)
  • 2 teaspoons vanilla extract
  • 1 teaspoon chia seeds
  • 1/2 cup allergen free semi-sweet chocolate chips or chunks (either Enjoy life or Pascha brands)

Banana Chocolate Chip Muffin Instructions

  1. Bring one cup of water to boil on the stove. Place the pitted dates in a small bowl and pour the boiling water over the dates, fully submerging them. Let them rest for 2-3 minutes, then drain.
  2. Prepare your dairy free buttermilk: take the oat milk and add apple cider vinegar, stir and set aside for at least 5 minutes.
  3. Combine your dry ingredients (oat flour, cocoa powder, baking powder, baking soda, salt and cinnamon, if using) in a bowl, whisking together, and set aside.
  4. In a blender or magic bullet, add dates, banana, pumpkin puree, chia seeds, vanilla and oil and blend until smooth.
  5. Pour the wet ingredients into the dry ingredients, along with the dairy free buttermilk, stirring to just combine. You don’t want to over mix, so it’s ok if it looks a little lumpy.
  6. Fold in the chocolate chunks or chips. Spoon the batter into lined muffin tin and bake at 350 degrees for 20-22 minutes.

Happy Allergy Free Breakfast!

banana chocolate chip muffins with dates, chocolate chips and bananas cooling on a metal rack

Did you make these banana chocolate chip muffins? Tag me on Instagram- I love to see your creations. Don’t forget to comment and let me know how your muffins turned out!

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One Comment

  1. Georgina Vickerson

    I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You’ve made my day! Thank you again!

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