Dairy-Free Banana Nut Muffin
Soft, fluffy, and packed with natural sweetness, these Dairy-Free Banana Nut Muffins are a wholesome treat perfect for any time of day. Made with ripe bananas, heart-healthy coconut oil, and sweetened naturally with pure maple syrup, these muffins are a guilt-free indulgence. The warm flavors of vanilla and cinnamon pair beautifully with crunchy walnuts, creating a tantalizing texture in every bite. With almond milk as a dairy-free alternative and a simple prep time of just 15 minutes, this recipe is a must-try for those looking for a plant-based, nutty delight. Whether served warm for breakfast, as an afternoon snack, or alongside a cup of tea, these moist and flavorful muffins are sure to become a favorite in your dairy-free baking repertoire!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.33 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 0.5 cup maple syrup
- 0.25 cup unsweetened almond milk
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
In a large mixing bowl, mash the bananas with a fork until smooth.
Add the melted coconut oil, vanilla extract, maple syrup, and almond milk to the mashed bananas. Mix well to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix to maintain the fluffiness of the muffins.
Fold in the chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 375.3 g | 136% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 159.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2084 mg | 44% | |
*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.
