In need of an easy muffin recipe? Try these dairy free banana muffins with blueberries!
I’ve been experimenting with some new recipe development lately now that I’ve had to go dairy-free for breastfeeding. I find most of my meals are somewhat easy to adjust or I can quickly find new recipe ideas, but it’s when I’m craving a sweet snack that I tend to struggle to find something dairy and soy free.
Banana muffins seemed like a good snack to experiment with first, since I know oil tends to substitute pretty well for butter when baking quick breads. I worked on coming up with a recipe that was dairy-free, a bit healthier than traditional muffins, and that tasted good.
And I think I succeeded. These banana blueberry muffins were good.
I mean really good.
{Quick note – I made up this recipe and ate it before I had to add the more recent other restrictions like eggs – see this post for more details about my current restrictions. I plan to attempt another banana muffin/bread recipe free of all top 8 allergens at some point!}
My husband came home from work and asked what I was baking when I made these a few weeks ago. When I told him I was playing around with a dairy free banana muffin recipe, you could tell there was a little disappointment on his face – let’s face it, all my healthy recipe attempts don’t always turn out right (I recall a very disappointing beet cake in the recent past…).
But one bite of these muffins and his tune changed – he scarfed down a few muffins back to back.
These are a bit healthier than a traditional banana muffin recipe for a few reasons. I cut down on the oil in the recipe and instead used a little applesauce and an almond/coconut milk blend in order to make up for the additional liquid for the batter. This helped to reduce the overall calorie content of the recipe. I also used a bit less sugar compared to other muffin recipes – and I actually bet you could reduce it down to 1/3 cup without any significant impact on taste. Plus, it’s made with whole wheat flour, adding extra fiber and minerals compared to those made with white flour.
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And for those with dietary limitations, this recipe is dairy-free and soy-free. If you can’t eat nuts or coconut, you could just substitute rice milk for the almond/coconut blend.
These easy dairy free banana blueberry muffins are great for a sweet snack or as part of a healthy breakfast (combine them with a source of protein, like a few eggs, for a well-rounded meal). I hope you love them as much as I do!
Easy Dairy Free Banana Muffins with Blueberries
Ingredients
- 3 ripe bananas mashed
- ½ cup sugar
- ¼ cup canola oil or another oil of your choice
- ¼ cup unsweetened almond/coconut milk blend you could also just use the unsweetened version of either of these, or regular milk if you were not dairy-free
- ¼ cup unsweetened applesauce
- 1 tsp vanilla
- 1 egg
- ½ tsp cinnamon
- 1 ½ cups whole wheat pastry flour also known as whole white wheat, which is a confusing name, but is basically a whole grain version of a different strain of wheat
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup blueberries I typically use frozen ones for baking; I find I like the way they bake a bit better
Instructions
- Preheat oven to 350 F.
- Mash ripe bananas with a fork, and then mix with sugar, oil, almond/coconut milk blend, applesauce, vanilla, egg, and cinnamon.
- Add flour, baking powder, baking soda, and salt. Stir until combined.
- Fold in blueberries. (If you’re using frozen, no need to thaw).
- Bake for approximately 20-25 minutes, or until a toothpick/knife comes out clean.
Notes
Nutrition
Share with me: What’s your favorite type of muffin? Have you ever tried dairy free banana blueberry muffins?
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