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    You are at:Home»Dairy-Free Recipes»Bread»Banana Mini Muffins for a Sweet Dairy-Free, Nut-Free Reward

    Banana Mini Muffins for a Sweet Dairy-Free, Nut-Free Reward

    0
    By Alisa Fleming on August 6, 2020 Bread, Breakfast, Dairy-Free Recipes

    Kristen Doyle of Dine and Dish shared this easy, kid-friendly recipe with us back in 2007, when she wrote for a blog called Paper Palate. According to Kristen, she uses these dairy-free banana mini muffins as bribes rewards when her kids help around the house. She believes in the power to “influence others by baking.” And I have to agree – a promise of mini muffins would encourage me to do the dishes!

    Dairy-Free Banana Mini Muffins Recipe - also nut-free, soy-free, and kid-friendly

    Special Diet Notes: Banana Mini Muffins

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

    For egg-free and vegan banana mini muffins, see our How to Substitute Eggs Guide.

    Dairy-Free Banana Mini Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    12 mins
    Total time
    27 mins
     
    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.
    Author: Kristen Doyle
    Recipe type: Breakfast
    Cuisine: American
    Serves: 48 mini muffins
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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