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 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.

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.

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.

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:

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

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)

(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

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.

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?

Continue to Content Chocolate Banana Split Muffins from Eat Dairy Free Yield: 12 muffins Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Print 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 Preheat oven to 350° and grease 12 muffin cups, or line them with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Stir in the chocolate chips. 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. 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). 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). Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the cups before removing the muffins to a wire rack to cool completely. 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.

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

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