Dairy-Free Banana Mini Muffins
Prep time
Cook time
Total time
Kristen doesn't usually measure the bananas, she just grabs 3 larger or 4 smaller bananas. But if your batter looks too dry, you can add a little more banana.
Recipe type: Breakfast
Cuisine: American
Serves: 48 mini muffins
  • 2 cups all-purpose flour or whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup non-hydrogenated shortening (see Shortening Options below)
  • 3 to 4 bananas, peeled and smashed
  • ½ cup applesauce
  • ½ cup water
  • 2 eggs
  1. Preheat your oven to 350°F and grease a mini muffin tin or line it with mini cupcake liners.
  2. In a large bowl, whisk together the flour, baking soda, baking power, and salt.
  3. In a mixing bowl, beat the sugar and shortening with a mixer until smooth. Add the bananas, applesauce, water, and eggs and mix on medium speed for 2 minutes.
  4. Slowly stir the banana mixture into the dry ingredients until combined.
  5. Divide the batter between your prepared mini muffin tin.
  6. Bake the mini muffins for 12 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. Store in an airtight container at room temperature for up to 3 days, or freeze to enjoy them for weeks to come.
Shortening Options: Organic brands like Nutiva, Grain Brain, or Spectrum work great. In a pinch, you can substitute dairy-free buttery spread or sticks, or you can even use oil. We love the richness of coconut oil in recipes like this one.
Banana Topping Option: Thinly slice 1 to 2 bananas and place a slice on the top of each banana mini muffin before baking.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-banana-mini-muffins