Banana Muffins – Dairy & Egg Free

Well hello there.

I see you over there, crushin’ on this muffin.

It’s okay. Just wait, it gets better.

This banana muffin is dairy-free, and egg-free.

Why is that a good thing for you?

Well, if you can’t have dairy or eggs, you now have an option for a sweet, simple breakfast – and I assure you, you’ll never know they’re missing.

And if you’re not dairy-free or egg-free?

You now have an option for a sweet, simple breakfast – for when you’ve run out of eggs or milk, or {gasp} both.

See? Everybody wins.

Don’t worry – I won’t hold out on you any longer. Here’s how you do it.

Banana Muffins – Dairy & Egg-Free

by Danielle

Makes about 24 regular-sized muffins or 48 mini-muffins.

Ingredients

listed in the order they’re added

• 3 cups unbleached flour – if you want to add some protein, you can substitute 1/2 cup with coconut flour (learn how to make your own coconut flour)
• 3/4 cup granulated sweetener – we love sucanat (where to find sucanat)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/3 cup coconut oil – can be solid or softened (where to buy coconut oil)
• 1/2 cup applesauce (equals one foil-lidded applesauce snack cup)
• 2 teaspoons vanilla – learn how to make your own vanilla extract
• 2 ripe bananas, mashed with a fork – the riper, the better!
• 2 teaspoons apple cider vinegar
• 1 cup coconut milk – learn how to make your own coconut milk from shredded coconut
• 1/4 – 1/2 cup water, added sparingly (if you are using canned coconut milk, you might have to add more water due to its thicker consistency)

Equipment

• pastry blender (where to buy)
• mixing bowl
• whisk, or a dough mixer comes in very handy (where to find)
• muffin tin, either regular-size or mini-sized
• Silicone baking cups come in handy too (where to find)

Instructions

1. Preheat your oven to 350 degrees.
2. If you’re not using baking cups, grease your muffin tin with coconut oil.
3. Add the 2 teaspoons apple cider vinegar to your cup of coconut milk and set aside. This will give it a buttermilk-like flavor, since this is a buttermilk substitute.
4. To your mixing bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger. Stir to mix.
5. Add in the coconut oil, and blend with your pastry blender until well-incorporated. (If your coconut oil is liquid, you can just stir it in.)
6. Add applesauce, vanilla, mashed bananas, milk, and half the water. Continue adding water until you’ve reached the right consistency: you want it wet enough to easily stir, as in a lumpy batter, but not as thin as pancake or cake batter. Stir until well-mixed. Take care not to over-stir; legend has it over-stirring baking powder will turn it to cement. 🙂
7. Bake at 350 degrees: about 20 minutes for regular muffins and about 12 minutes for mini-muffins. They’re done when a toothpick inserted comes out clean.
8. Allow to cool. Enjoy!

Notes

Be sure to freeze the ones you don’t use to enjoy later.

Here it is in recipe card form for easy printing:

Banana Muffins – Dairy & Egg Free

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• Author: Danielle @ lovelovething.com
• Total Time: 30 minutes
• Yield: 24 regular or 48 mini muffins 1x

Print Recipe

Pin Recipe

Description

An easy recipe for banana muffins, dairy and egg free.

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Ingredients

Scale 1x2x3x

• 3 cups unbleached flour – if you want to add some protein, you can substitute 1/2 cup with coconut flour
• 3/4 cup granulated sweetener – we love sucanat
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/3 cup coconut oil – can be solid or softened
• 1/2 cup applesauce (equals one foil-lidded applesauce snack cup)
• 2 teaspoons vanilla
• 2 ripe bananas, mashed with a fork – the riper, the better!
• 2 teaspoons apple cider vinegar
• 1 cup coconut milk
• 1/4 – 1/2 cup water, added sparingly (if you are using canned coconut milk, you might have to add more water due to its thicker consistency)

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Instructions

1. Preheat your oven to 350 degrees.
2. If you’re not using baking cups, grease your muffin tin with coconut oil.
3. Add the 2 teaspoons apple cider vinegar to your cup of coconut milk and set aside. This will give it a buttermilk-like flavor, since this is a buttermilk substitute.
4. To your mixing bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger. Stir to mix.
5. Add in the coconut oil, and blend with your pastry blender until well-incorporated. (If your coconut oil is liquid, you can just stir it in.)
6. Add applesauce, vanilla, mashed bananas, milk, and half the water. Continue adding water until you’ve reached the right consistency: you want it wet enough to easily stir, as in a lumpy batter, but not as thin as pancake or cake batter. Stir until well-mixed. Take care not to over-stir; legend has it over-stirring baking powder will turn it to cement.
7. Bake at 350 degrees: about 20 minutes for regular muffins and about 12 minutes for mini-muffins. They’re done when a toothpick inserted comes out clean.
8. Allow to cool. Enjoy!

Notes

Be sure to freeze the ones you don’t use to enjoy later.

I have not made these gluten-free, but you could try subbing gluten-free all purpose flour and seeing how it turns out.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Muffins

Pin: Banana Muffins – Dairy & Egg-Free

Love,

Dandy

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