Chocolate Banana Split Muffins from Eat Dairy Free

Chocolate Banana Split Muffins from Eat Dairy Free

If you love chocolate and banana then you’ll love this recipe. These moist chocolate banana split muffins are any chocolate lover’s choice. Jump to Recipe

Chocolate Banana Split Muffin

Chocolate Banana Split Muffins from the new cookbook by Alisa Fleming, is a delicious treat, easily eaten for breakfast, snack or dessert. These chocolate muffins are rich in chocolate with a bold banana flavor shining through.   And, it’s just one of many, dairy-free recipes you will find in Eat Dairy Free.

Chocolate Banana Split Muffin in Pan

Your Essential Cookbook for Dairy-free Recipes

Whether you are new to dairy-free living or an expert, this cookbook is for you.  With over 100 recipes, Eat Dairy Free has you covered from delicious breakfast and desserts to sides and savory dinners.  But it’s so much more than that!  Menu plans, Ingredient Primers and Easy to Understand Allergen/Special Diet Charts precede each chapter making this one of the most informative yet encouraging cookbooks anyone can dive in to. Keep reading for its full review and recipe for her Chocolate Banana Split Muffins.


Chocolate Banana Split Muffin

Go Dairy Free

Alisa is the founder of GoDairyFree.org which is the leading website and online source for dairy-free living since 2004.  She is also the author of Go Dairy Free: The Guide and Cookbook and editor for Allergic Living Magazine. To say she is an expert in this field is an understatement. I’ve been enjoying her blog and recipes for years.

Her cookbooks and website is the go-to authority for anyone removing dairy from their diets, whatever that reason may be.  For my family, going DF and vegan was due to my son’s diagnoses of multiple life threatening food allergies.  For others, it may be other health concerns, skin conditions, cancer or following a diet that removes dairy such as Paleo, Whole30 or Veganism.  Regardless of the reason, Alisa has you covered.

Chocolate Banana Split Muffin unwrapped

Inside Eat Dairy Free

This practical collection of recipes is loaded with satisfying, yet nutritious dishes, making it easy to go dairy-free.  Every bite contains easy-to-find, budget-friendly whole foods, completely free from all dairy products.  For those with multiple food allergies or restrictions (like our family), 90% of the recipes are Nut-Free, 75% are Vegan and ALL have been tested with options for Gluten-free, Egg-free, Soy-free and Peanut-free.

Here’s a sneak peak of some of delectable chapters and dishes included:

  1. Sips to Shakes– everything from Muscle Mylk to Citrus Splash Coolers
  2. Bakeshop Breakfasts– Whole-Grain Quick Bread, Chocolate Banana Split Muffins and Vanilla Cream Scones to start your morning
  3. Anyday Brunch– I have my eye one the Impossible Vegan Quiche & Figgy Brown Rice Pudding
  4. Snackables– Obviously the Dreamy Chocolate Banana Snack Cake is a “must!”
  5. Veggies First-Once again you can have Cheesy Twice Baked Potatoes and Roasted Carrot Bisque
  6. American Comfort Cuisine– Sneaky Mexican Cabbage Rolls are AH-MA-ZING!.
  7. Mediterranean Meals– Heavier meat-based dishes like Easy Chicken Alfredo & Garlic Shrimp Scampi
  8. Asian Eats-Sweet & Sour Stir Fry and Chinese K-runch Salad have vegan options too
  9. Sweet RewardsSnicker-dough-dles & Mylk Chocolate Cupcakes have my heart
  10. Essential Extras-Where you will find Dressings, Vinaigrettes & more

Chocolate Banana Split Muffin

Weekly Menu Plans

Embarking on a new way of eating or trying to schedule meals when your days are booked solid can be an incredibly difficult task as most of you probably already know. So before you get to all the yumminess, Alisa provides you with the tools needed to succeed at living dairy-free.

  • Ingredients Used in this Book (SPOILER ALERT- no special ingredients or substitutions are used)
  • 3 Weekly Meal Plans
  • Easy Menu for Entertaining
  • Super Easy Snack Ideas
  • Prep Schedules

Chocolate Banana Split Muffins

 Chocolate Banana Split Muffins

If you love chocolate and banana, then you’ll love these muffins!  They’ll satisfy even the pickiest eaters, especially since each bite is studded with dairy-free chocolate chips.

They’re a breeze to whip up and trust me when I say, they will be gone in seconds!  Just be sure to have a big glass of dairy-free milk nearby.

Another one of Alisa’s recipes from Eat Dairy Free, that will be gone in seconds are these Mountain Cowgirl Cookies my friend Audrey made over at Mama Knows Gluten-free.

Chocolate Banana Split Muffins

I hope you love this Chocolate Banana Split Muffin as much as we do.  When you give this recipe a try, please stop back and leave me a comment below with your feedback.  I’d also love to know: 

Are you new to dairy-free living or are you a seasoned veteran?  What has been the biggest challenge? 

Chocolate Banana Split Muffin

2 votes

Print

Chocolate Banana Split Muffins from Eat Dairy Free

Prep

Cook

Inactive

Total

Yield 12 muffins

Ingredients

  • 2 cups whole wheat pastry flour (*see GF substitute below)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free chocolate chips
  • 1 cup mashed, very ripe banana (about 2 medium/large bananas)
  • 1/2 cup packed brown sugar
  • 1/2 cup lukewarm water
  • 1/4 cup melted coconut, grapeseed, olive or rice bran oil (we used coconut oil)
  • 1 teaspoon vanilla extract
  • 2-3 tablespoon cocoa powder **

Instructions

  1. Preheat oven to 350° and grease 12 muffin cups, or line them with cupcake liners. 
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Stir in the chocolate chips. 
  3. In a mixing bowl, beat the banana, sugar, water, oil and vanilla with a hand mixer until relatively smooth.   Add the dry ingredients to the bowl and stir until just combined.  Do not overmix: a few small lumps are okay. 
  4. Transfer half of the bater to the flour bowl and stir in the cocoa powder (use 2 for a lighter chocolate or 3 for more intense chocolate flavor). 
  5. Using 2 separate spoons, fill each prepared muffin cup half with the chocolate banana batter and half with the plain banana bater (roughly side by side). 
  6. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 
  7. Let cool for 10 minutes in the cups before removing the muffins to a wire rack to cool completely. 
  8. Store in an airtight container at room temperature for up to 2 days or individually wrap the muffins in plastic wrap and freeze to enjoy later. 

Notes

* Gluten-free option included: Substitute 1 1/2 cups brown rice flour or sorghum flour, 1/4 cup potato starch, 1/4 cup tapioca starch, and 1/2 teaspoon xanthan gum for the flour. 

**Batch shown in my photos was using 2 TB cocoa powder, which I will increase next time. 

Courses Breakfast

Cuisine dairy-free, vegan, nut-free

🎉Eat Dairy Free is available here  via Amazon or you can find it at Barnes & Noble, Walmart and Target online.🎉

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Chocolate Banana Split Muffin Pinterest

Craving more? Sign up for the Allergylicious newsletter for a fresh serving of content delivered every week to your inbox! Grab a copy of my eBook and stay in touch on Instagram,  FacebookTwitter and Pinterest for all of the latest updates.

Need More Chocolate?

Chocolate Banana Frozen PopsHomemade frozen, bites made with real ingredients, like banana, SunButter then covered in Top 8 free chocolate.

Grain Free Chocolate Cupcakeschocolate cupcakes that are both vegan and gluten-free! A sneaky vegetable puree makes these delicious, moist, and nutrient-dense!Double Chocolate Chip PancakesGo ahead, "Treat Yo'Self" with some Chocolate Pancakes with Chocolate Chips. And guess what????? They are Vegan & Gluten-free :)

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26 Comments
  • Kelly @ TastingPage
    Posted at 18:24h, 08 January Reply

    I love Alisa’s new book. There’s so many great recipes inside – like this one!

    • Nicole Dawson
      Posted at 13:04h, 09 January Reply

      There sure are! Can’t wait to keep trying more.

  • Kristina
    Posted at 20:05h, 08 January Reply

    I am loving this book – these are up next to try!

    • Nicole Dawson
      Posted at 13:03h, 09 January Reply

      Yay! What have you tried so far from Alisa’s book?

  • Kortney
    Posted at 06:25h, 09 January Reply

    I love this book! The prep schedule is so helpful in the meal planning section – I think one of the hardest parts of meal planning is time management.

    • Nicole Dawson
      Posted at 13:03h, 09 January Reply

      The hardest part for me as well. That section in the book is so handy.

  • Sarah
    Posted at 10:52h, 09 January Reply

    These muffins are on my list to make! Love the new Eat Dairy Free Cookbook! I made her Vanilla Cream Scones, adding in fresh raspberries and her Vanilla Honey Broiled Grapefruit last weekend and both were delicious!

    • Nicole Dawson
      Posted at 13:02h, 09 January Reply

      Yes, I saw that on your blog and can’t wait to try those scones even more so!

  • Leslie
    Posted at 10:58h, 09 January Reply

    Oh, yum! These are like dessert. They look so light!

  • Audrey
    Posted at 19:45h, 09 January Reply

    What a great review! I can’t wait to try this recipe.

    • Nicole Dawson
      Posted at 22:47h, 11 January Reply

      Thanks! I’m looking forward to seeing your review soon.

  • Jen
    Posted at 20:46h, 09 January Reply

    What a great book to take the overwhelming feeling out of going diary free! These muffins look absolutely delicious!

    • Nicole Dawson
      Posted at 22:46h, 11 January Reply

      This cookbook is most definitely a handy guide as well….it makes it all so easy to understand.

  • Alisa Fleming
    Posted at 20:51h, 09 January Reply

    WOW, thank you Nicole! Those photos are gorgeous and your words are so kind!! I’m glad you enjoyed the muffins 🙂 You asked a question about the hardest part of dairy-free living. I think I’m odd because there aren’t any dairy foods that I crave or miss. The hardest part for me is just that most people don’t understand what dairy free is, so getting dairy-free food when out is sometimes tricky!

    • Nicole Dawson
      Posted at 22:46h, 11 January Reply

      You’re so welcome Alisa…We are loving these recipes. I don’t miss dairy either, although, I gave it up for my son’s allergies. I totally get what you mean about other people understanding it though…that is hard. I’ve had many people think eggs were dairy, or not know that butter is dairy, even things like they are surprised he can’t eat a goldfish cracker since it contains dairy. It’s a lot of educating others (kindly of course) involved.

  • Lindsey
    Posted at 10:10h, 10 January Reply

    I love the texture. No one will ever guess that they are vegan!

    • Nicole Dawson
      Posted at 22:41h, 11 January Reply

      You’re right, I let quite a few friends sample these an everyone was surprised that they were vegan as well.

  • Amanda
    Posted at 10:36h, 10 January Reply

    These look delicious! All that they are missing is a cherry on top!

  • Madison Haycock
    Posted at 13:10h, 10 January Reply

    I can’t wait to try these! This is a perfect review of them, love all the flavors and how easy they are to make!

    • Nicole Dawson
      Posted at 22:38h, 11 January Reply

      Thanks Madison. You won’t be disappointed!

  • Gluten Free With Emily
    Posted at 14:59h, 11 January Reply

    So many amazing recipes in Eat dairy Free! These muffins looks so insanely delicious!

    • Nicole Dawson
      Posted at 22:35h, 11 January Reply

      They are so good! Once your ice cream gets eaten up, this recipe should be next 🙂

  • Megan
    Posted at 23:42h, 11 January Reply

    She did such a great job with this book and the muffins look so fabulous!

  • Jereann Zann
    Posted at 08:44h, 12 January Reply

    What a fun idea for a muffin! They look terrific! Eat Dairy Free has so many awesome recipes!!

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