Step 1

You can watch the video in the post for visual instructions.Line a muffin pan with paper liners and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).

Step 2

Add the dry ingredients (except chocolate chips) to a large mixing bowl.

Step 3

Mash the bananas in a different medium-sized bowl with a fork. Add the other wet ingredients and stir until combined. You can also blend all wet ingredients in a blender or food processor.

Step 4

Add the wet ingredients to the dry ingredients and stir with a whisk. You can also use a hand mixer.

Step 5

Finally, stir in the dairy-free chocolate chips.

Step 6

Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.

Step 7

Bake for about 25 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert a toothpick into the center of one muffin. It should come out almost clean (it's ok if there are some crumbs attached to the toothpick, but it shouldn't come out wet).

Step 8

Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.