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.
Course Breakfast, Snack
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 12
Calories 174kcal
Author Snacking in Sneakers
Ingredients
3ripe bananasmashed
½cupsugar
¼cupcanola oilor another oil of your choice
¼cupunsweetened almond/coconut milk blendyou could also just use the unsweetened version of either of these, or regular milk if you were not dairy-free
¼cupunsweetened applesauce
1tspvanilla
1egg
½tspcinnamon
1 ½cupswhole wheat pastry flouralso known as whole white wheat, which is a confusing name, but is basically a whole grain version of a different strain of wheat
1 ½tspbaking powder
½tspbaking soda
¼tspsalt
1cupblueberriesI 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 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