Can you overmix muffin batter?

Yes. You want to mix the wet and dry ingredients just until they are combined. Overmixing the batter will make the muffins rubbery and tough.

Do you fill muffins to the top?

Not exactly. Fill each muffin cup about 3/4 full. This will prevent the muffins from spilling over as the bake.

Vegan and Dairy Free Banana Muffins

Name: Vegan and Dairy Free Banana Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 cup light brown sugar, packed; 1/2 cup oil ~ I use either extra virgin olive oil, canola oil or vegetable oil; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 4 very ripe and large bananas ~ about 2 cups mashed; 10 ounce bag dairy free mini chocolate chips, divided; sanding sugar

Description

It takes only a handful of ingredients and about 30 minutes to make these super moist dairy free banana muffins. The vegan muffin recipe uses only one bowl for the hand mixed batter.

Ingredients

Units Scale

2 cups all purpose flour
1 cup light brown sugar, packed
1/2 cup oil ~ I use either extra virgin olive oil, canola oil or vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 very ripe and large bananas ~ about 2 cups mashed
10 ounce bag dairy free mini chocolate chips, divided
sanding sugar

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Instructions

Preheat oven to 350 degrees F. Line a muffin pan with muffin liners. Set aside.
In a large bowl, add the flour, light brown sugar, oil, baking soda, baking powder, kosher salt, mashed bananas and 1 1/2 cups of the mini chocolate chips. Stir lightly 15 to 20 times or until the ingredients are just moistened. There will still be a few small lumps.
Divide the batter between the 12 muffin cups.
Sprinkle with the remaining mini chocolate chips and the sanding sugar.
Bake for 28 to 32 minutes. The muffins are done when the tops bounce back slightly when lightly touched or the internal temperature is 205 degrees F on a digital thermometer.
Remove from the oven and let cool 5 to 10 minutes before removing from the pan to a cooling rack.
Store in a covered container for up to 3 days.

Notes

Variations

Add dried fruit ~ In place of the mini chocolate chips, add dried cranberries, blueberries or raisins.

Stir in chopped nuts ~ Chop pecans, walnuts, almonds or peanuts to stir into the batter. About 1/2 cup along with the chocolate chips is delicious.

Add spices ~ Stir in 1 teaspoon of cinnamon or pumpkin pie spice. Or add 1/4 teaspoon of cloves or allspice.

Make mini muffins ~ Poppable mini muffins are always a fave. Scoop the batter into a greased or lined mini muffin pan.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: dessert
Method: bake in oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 237
Sugar: 16.6 g
Sodium: 302 mg
Fat: 9.4 g
Saturated Fat: 0.7 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 36.9 g
Fiber: 1.6 g
Protein: 2.6 g
Cholesterol: 0 mg