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.
Contents
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
- Preheat your oven to 350 degrees.
- If you’re not using baking cups, grease your muffin tin with coconut oil.
- 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.
- To your mixing bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger. Stir to mix.
- 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.)
- 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. 🙂
- 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.
- 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:
Print
Banana Muffins – Dairy & Egg Free
- Total Time: 30 minutes
- Yield: 24 regular or 48 mini muffins 1x
Description
An easy recipe for banana muffins, dairy and egg free.
Ingredients
- 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)
Instructions
- Preheat your oven to 350 degrees.
- If you’re not using baking cups, grease your muffin tin with coconut oil.
- 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.
- To your mixing bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger. Stir to mix.
- 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.)
- 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.
- 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.
- 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
You may also like: Eggless Pumpkin Fritters & Maple Glaze
What a perfect recipe! I was searching for a muffin recipe like this over the weekend, since I bake dairy free and were once again out of eggs! Pinning it!
Julia! So glad to hear from you! Thanks for the pin, and thanks for stopping by! <3 Hope you like them.
Just made these today with my 3 year old granddaughter. She loves baking and this was a wonderful recipe. I believe I found my favorite banana muffins.
Mine were smooth on top. Did you. Put a streusel topping On the ones pictured
Janet, I’m so happy to hear that you enjoyed these muffins! The reason the pictured muffins weren’t smooth on top is because I added some coconut flour to the recipe, but normally mine turn out smooth on top as well. A streusel topping would be a great addition, though!! <3
Just made these today with my 3 year old granddaughter. She loves baking and this was a wonderful recipe. I believe I found my favorite banana muffins.
Mine were smooth on top. Did you. Put a streusel topping On the ones pictured