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

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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
 
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.
Author:
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.

More Dairy-Free Mini Muffin Recipes

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Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

Butternut Banana Mini Muffins

Butternut Banana Mini Muffins - Sneaky Kid-Friendly Nutrition for Lunch Boxes or Breakfast On-The-Go (easy dairy-free and nut-free recipe)

Cappuccino Chocolate Chip Mini Muffins

Cappuccino Chocolate Chip Mini Muffins Recipe - Vegan, dairy-free, optionally low sugar

About Author

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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