Dairy-Free Banana Bread Muffins
Elevate your snack game with these irresistible Dairy-Free Banana Bread Muffins—a perfect alternative for those avoiding dairy without skimping on flavor. Made with a trio of ripe bananas and creamy coconut oil, these muffins boast natural sweetness and a moist, tender texture. A hint of cinnamon adds warmth, while optional chopped walnuts bring a delightful crunch to every bite. They're quick to prepare, requiring just 15 minutes of prep time, and bake to golden perfection in under half an hour. Perfect for breakfast, snacks, or a grab-and-go treat, these muffins cater to diverse dietary needs with their dairy-free base and nutty, banana-forward goodness. Whether you enjoy them warm or at room temperature, these crowd-pleasers are sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup coconut oil, melted
- 0.75 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cup all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 cup unsweetened almond milk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they reach a smooth consistency.
Add the melted coconut oil, brown sugar, and vanilla extract to the mashed bananas. Stir until well combined.
Beat in the eggs, one at a time, mixing well after each addition.
In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the banana mixture, stirring gently until combined. Be careful not to overmix the batter.
Stir in the almond milk until the batter is just combined. If using, fold in the chopped walnuts.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 350.2 g | 127% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 158.3 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 364 mg | 28% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
