Dairy-Free Banana Chocolate Chip Muffins

0 Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
1 In a mixing bowl, mash the ripe bananas using a fork until they are smooth and creamy.
2 Add the coconut sugar to the mashed bananas and mix well until combined.
3 Add the eggs, one at a time, to the banana mixture, ensuring each egg is fully incorporated before adding the next.
4 Pour in the melted coconut oil (or dairy-free butter), almond milk, and vanilla extract. Mix until all the wet ingredients are well combined.
5 In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt.
6 Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense muffins.
7 Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
8 Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
9 Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
10 Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
11 Enjoy these delectable dairy-free banana chocolate chip muffins as a delightful breakfast or snack. Store any leftovers in an airtight container at room temperature for up to 3-4 days.