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Banana Muffins – Dairy & Egg Free

Banana Muffins - Dairy & Egg Free. You'll never know they're missing.

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




  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!


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.