Dairy-Free Banana Muffins
Remember, the riper the bananas, the sweeter they are! This is a great recipe for using up those speckled bananas on the counter.
Recipe type: Breakfast
Cuisine: American
Serves: 12 to 16 muffins
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups mashed banana (see note below)
  • ⅔ cup packed brown sugar
  • ⅓ cup oil
  • 2 eggs (see post above for egg-free options)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  1. Preheat your oven to 375°F and line 12 to 16 muffin cups with cupcake liners (or use silicone baking cups). This recipe makes 12 large, 14 medium, or 16 smaller muffins (as pictured above).
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
  3. In a mixing, beat the banana, brown sugar, oil, eggs, vanilla, and salt with a hand mixer until relatively smooth. There will be some lumps of banana.
  4. Add the flour mixture to the wet mixture, and stir just until combined. Do not over mix.
  5. Divide the batter between your prepared muffin cups.
  6. Bake the muffins for 17 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The time will depend on the size of the muffins you bake.
Banana Note: I just smash the banana into my measuring cups. They get mashed up more when beating the wet mixture with your mixer. One medium to large banana is about ½ cup. So you will need about 4 medium to large bananas for this recipe. It's okay if your amount isn't exact.
Nutrition Information
Serving size: 1 medium muffin Calories: 178 Fat: 6.1g Saturated fat: .9g Carbohydrates: 28.5g Sugar: 11g Sodium: 183mg Fiber: 1.5g Protein: 3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-banana-muffins