These dairy-free banana nut blueberry muffins are a healthy-ish muffin you can enjoy for breakfast, dessert or with afternoon coffee. They’re kid-friendly too!
Dairy-Free Banana Nut Blueberry Muffins – Bites of Heaven for Breakfast or a Snack
I have a favorite banana crumb muffin recipe my kids loved growing up, and I recently decided to remake it, adding nuts (walnuts or pecans – both are yummy), substituting the sugar (except for the crumb mixture on top) with sugar-free maple syrup, adding blueberries and using melted coconut oil instead of butter or oil. The result? A delectable muffin I can’t wait to make (and eat) again!
Years ago, when I was doing a sugar-free (and everything else-free) cleanse, I discovered Joseph’s sugar-free syrup. It made the torture I put myself through worth it, and it’s the only sugar-free product I still eat. My head spins with a massive sugar buzz from regular maple syrup, so I always keep this sugar-free version on hand. It is delicious, with no weird aftertaste, and it’s made with sweetened with Maltitol, instead of artificial chemical sweeteners. I used to be able to find it at Whole Foods, but I order it online now (in bulk, so it’s a little less expensive per bottle).
This is the first time I have baked with melted coconut oil. It definitely will NOT be the last! I also added additional fiber to these dairy-free banana nut blueberry muffins by adding 1 Tbsp of ground flax seed (optional).
I love to make things ahead of time and freeze them (it just makes life so much easier when you have guests and/or a crazy busy week), and these taste delicious frozen and then thawed overnight. We cut them in half, pop them in our toaster oven and spread a little butter (vegan butter for me) on them. In fact, my husband likes them best this way. You can also substitute pecans for the walnuts (I recently did that when I was out of walnuts – theses are delicious with pecans too!).
You can also make these in a regular 12 tin muffin pan. Just reduce the cooking time to 18-21 minutes, depending on your oven, or until a toothpick inserted into the center of a muffin comes out clean.
| Servings |
large muffins
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- 1 1/2 cups all-pupose flour (plus 1 Tbsp of flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp ground flax seed (optional)
- 3 large ripe bananas, mashed (1 cup)
- 1/2 cup Joseph's sugar-free syrup (or reg. syrup or honey)
- 1/3 cup melted coconut oil
- 2 eggs, lightly beaten
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup chopped walnuts or pecans (optional)
- baking spay or nonstick oil spray
- 1/3 cup packed brown sugar
- 1 Tbsp flour
- 1/8 tsp cinnamon
- 1 Tbsp melted coconut oil
Ingredients
Muffin
Crumb Topping
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- Spray large 6-muffin pan (or regular 12-muffin tin) with nonstick oil or baking spray (I use a baking spray)
- Peel and mash 3 large ripe bananas (or the equivalent of 1 cup of mashed banana)
- Wash 1 cup of fresh blueberries; pat dry with paper towels and place in bowl; then toss gently with 1 Tbsp of all-purpose flour (to help prevent your blueberries from sinking to the bottom of the muffins)
- Melt the coconut oil on the stove or in a microwave (be sure to melt all of it - it should all be clear)
- Mix all of the dry ingredients in a large bowl
- Add the mashed bananas, syrup, eggs and vanilla and stir until mixed
- Stir in the chopped walnuts
- Fold in the blueberries that you already tossed with flour
- Pour batter into 6 large muffin tins
- Mix the crumb topping ingredients in a bowl
- Add the crumb topping to the top of the 6 muffins
- Bake at 325 degrees Fahrenheit for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean; let cool and then enjoy! (if making 12, bake for 18-21 minutes; 20 is perfect in my oven)
© Kitchen Gone Rogue. www.kitchengonerogue.com
These are so good! I think I will take these to a bake sale as a healthy alternative.
Stephanie – I’m so glad you like them! They are a favorite around here!! Thank you so much for taking the time to let me know – you made my day! 🙂 – Kelly