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.
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!
These easy dairy free banana muffins are packed with blueberries! The lack of butter or milk in this recipe doesn't mean flavor is lacking; these muffins are delicious.
- 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
- 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.
Nutrition analysis (approximate per muffin):
174 calories, 6 g fat (1 g sat fat), 155 mg sodium, 27 g carbohydrate, 3 g fiber, 14 g sugar, 3 g protein
Share with me: What’s your favorite type of muffin? Have you ever tried dairy free banana blueberry muffins?
Chrissy Carroll
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