Dairy-Free Banana Muffins

A favorite with kids young and old, these dairy-free banana muffins are the perfect breakfast or snack. They're packed with bananas that make them moist and sweet, nuts for protein and topped with a brown-sugar crunch. Easy, affordable and made with traditional pantry ingredients, you'll want to make these again and again.

5 from 1 vote

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Prep Time 10

Cook Time 16

Total Time 26

Course Bread, Breakfast, Dessert, Snack

Cuisine Dairy-Free, soy-free

Servings muffins

Calories 234 kcal

Equipment

1 Large Bowl
1 12-Cup Muffin Pan
1 Large Spoon or Rubber Spatula
1 Whisk (optional)
1 Small bowl
1 Fork
Muffin liners (or you can us baking spray instead)

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans (or chopped walnuts if you prefer) (optional)

Wet Ingredients

1 cup mashed bananas (2-3 ripe or overripe bananas)
1/3 cup canola oil you can sub with avocado oil or melted cocont oil
2 eggs
1/2 tsp vanilla extract

Muffin Toppping

1/3 cup brown sugar
1 Tbsp flour
1 Tbsp melted dairy-free butter or coconut oil
1/4 tsp cinnamon

Instructions

Preheat your oven to 350 degrees F and add nonstick muffin liners to your 12-cup muffin tin or lightly spray them with baking spray or oil
Mix all of the dry ingredients in a large mixing bowl (flour, sugar, baking powder, baking soda, salt)
In a separate bowl, mash up 1 cup of ripe to over ripe bananas (2-3 bananas, depending on their size)
Add the wet ingredients (1/3 cup oil, 2 eggs, 1 cup mashed bananas and 1/2 tsp vanilla extract) and mix by hand until blended (lumps are ok; don't over-mix); your batter will be thick
(optional) Fold in 1/2 cup of chopped pecans (or chopped walnuts)
In a separate bowl, combine your topping ingredients (1/3 cup brown sugar, 1 Tbsp flour, 1 Tbsp melted dairy-free "butter," 1/4 tsp cinnamon) and mix with a fork until crumbly. Set aside.
Add the muffin batter to the pan, dividing evenly between the 12 muffin cups. Using a cookie scoop makes it easier and less messy, but a large spoon or measuring cup also works well. Unlike cupcakes, you want to fill muffin tins near the top.
Top the muffin batter with your brown sugar mixture, dividing evenly between the 12 cups.
Bake your muffins for 16-18 minutes at 350 degrees, until a toothpick comes out of center of a muffin clean.
Let them cool for 5 or so minutes ... and then enjoy!

Notes

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 234kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 27mgSodium: 244mgPotassium: 121mgFiber: 1gSugar: 17gVitamin A: 54IUVitamin C: 2mgCalcium: 36mgIron: 1mg

Keyword banana, banana muffins, dairy-free, muffin

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