Sweet, tender, and perfectly portable, these Dairy-Free Banana Muffins are the magic bullet for your morning mayhem. prep a batch on your day off (it'll only take 20 minutes of active time!) and reap the rewards for WEEKS to come.
Table of contents
- Save this recipe for later on Pinterest:
- Why you'll love these dairy-free banana muffins
- Ingredients:
- Ingredient substitutions:
- How to make dairy-free banana bread muffins
- Recipe pro-tips:
- Recipe variations:
- Serving suggestions
- Storage & freezing directions
- Tools needed to make this recipe:
- More recipes for banana bread lovers:
With a husband, a needy pup-dog, and a busy, self-employed career path, my mornings are often full of hustle and bustle. Now that a tiny bébé is on the way, I have a feeling things are only going to become more hectic.
In all of my enthusiasm for becoming a New Mom, I've dedicated myself to finding easy solutions for feeding the fam when the Tiny Overlord arrives. These dairy-free banana muffins are my newest deliciously satisfying creation, and I couldn't wait to share them with you!
Not only are these nutritious dairy-free muffins loaded up with all the moist banana bread flavor that I adore, but they're also pre-portioned and designed for eating with one hand — something I think will come in very handy when the little nugget is occupying my other arm.
Save this recipe for later on Pinterest:
Why you'll love these dairy-free banana muffins
Making banana muffins healthy is a simpler trick than you might think. These delightfully delectable muffins without milk are:
- Quick & Easy. You only need about 15 minutes of active prep time (including cleanup!) to get these bad boys in the oven.
- Budget-Friendly. Even with grocery prices on a steep incline this year, staples like bananas and flour remain inexpensive. Make a ginormous batch of these healthy banana muffins for about $0.50 apiece!
- Wholesome & Nourishing. Despite tasting like a sinful indulgence, these handheld individual banana breads are made with both fruit and whole wheat to give your body the fuel it needs.
- Makes 18 Muffins - Depending on how big your family is, you can get several weeks worth of breakfasts out of a single batch. They're perfect for stocking your fridge or freezer!
- Allergen-Friendly - I designed these muffins with no milk or dairy products to assuage my lactose-intolerant tummy. They're also naturally nut-free and soy-free, plus are easy to make both gluten-free and vegan, meaning they're perfect for almost any diet.
Need more dairy-free bread and muffin recipes? Check out my Banana Pumpkin Muffins (with easy dairy-free adjustment), Dairy-Free Banana Bread, Dairy-Free Cornbread, Gluten-Free Spiced Pumpkin Muffins (already Dairy-Free!), or Banana Zucchini Bread (with easy dairy-free adjustment) next!
Ingredients:
Luckily, making banana muffins dairy-free doesn't require any obscure ingredients. Here's everything I used:
- Virgin Coconut Oil - This minimally processed oil imparts a lovely tropical aroma to these healthy banana bread muffins.
- Brown Sugar & Granulated White Sugar - You'll want to use both types of sugar to get the proper texture in these muffins. Either light or dark brown sugar can be used, though dark will have a more pronounced molasses flavor.
- Eggs - Let them come to room temperature for easier mixing.
- Mayonnaise - My dairy-free baking hero! Avocado, olive oil, or light mayonnaise also work.
- Bananas - You'll need about 4 large bananas for this recipe. The spottier, the better! Read on below for tips to ripen your bananas quickly if they're still too green or yellow.
- Pure Vanilla Extract - For richness.
- All-Purpose Flour & Whole Wheat Flour - For both a tender crumb and a hefty dose of fiber and nutrients.
- Baking Soda - For leavening.
- Salt - For seasoning.
- Ground Cinnamon - For warmth.
Ingredient substitutions:
While I think these dairy-free, moist banana bread muffins are simply sensational, there's always plenty of room for customization based on your needs and preferences. Here are a few easy swaps to consider:
- Virgin Coconut Oil - You can also use refined coconut oil (which won't have as pronounced of a coconut flavor), vegan butter, or, if dairy isn't an issue for you, regular butter.
- Brown Sugar & Granulated White Sugar - Feel free to swap in less refined versions of these sweeteners if you like. Try coconut sugar for brown sugar and organic cane sugar for the white.
- Eggs - You can use your favorite egg replacement (e.g. JUST Eggs) if needed.
- Mayonnaise - Feel free to use either vegan or traditional Greek yogurt if needed. Vegan mayo is also a possibility here.
- Bananas - You can also use ripened sweet plantains, mashed sweet potato, or pumpkin purée for a new take on these healthy muffins.
- Pure Vanilla Extract - You're welcome to use an equal amount of either vanilla powder or vanilla paste, or swap in about ½ as much ground vanilla bean if needed.
- All-Purpose Flour & Whole Wheat Flour - If you happen to have white whole wheat pastry flour on hand, you can use it in place of the AP and whole wheat flour combo.
- Ground Cinnamon - Feel free to experiment with other spices if you'd like. Pumpkin pie spice or apple pie spice are great places to start, but other options include ginger, cardamom, allspice, cloves, nutmeg, and citrus zest.
How to quickly ripen bananas
Ok, so you have a serious craving for banana bread goodness, but the bananas at the store are still pale green or bright yellow. You could give up on your dream of warm, cozy, comforting carbs ~OR~ you can learn how to get those nanas up to baking snuff in a hurry!
If you have a day or two, place bananas in a paper bag (preferably with another piece of fruit like an apple), fold it tightly shut, and leave it on the countertop for 24-48 hours. Note, this will work even faster if you place the bag somewhere warm.
If you have 30 minutes, line a baking sheet with parchment paper and preheat the oven to 300F. Place the unpeeled bananas on the pan and bake for 15-20 minutes, or until the skins are browned and the flesh is soft.
If you have only 3 minutes, pierce the bananas all over with a fork and place them in a microwave-safe container. Microwave in 30-second intervals until they are soft and fragrant.
How to make dairy-free banana bread muffins
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Prep. Preheat the oven and prepare 2 cupcake pans with liners and/or non-stick cooking spray.
Step 2: Cream Oil & Sugars until smooth, creamy, and fluffy.
Step 3: Add Eggs and mix until pale yellow, smooth, and creamy.
Step 4: Add Remaining Wet Ingredients. The batter may look curdled at this point, but fear not! It'll come together when you add the dries.
Step 5: Whisk Dry Ingredients in a small mixing bowl, then slowly add them to the wet ingredients. Mix until just combined.
Step 6: Scoop & Bake. Add about ½ cup of batter to each well of the muffin tin. Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean.
Step 7: Cool & Enjoy. Cool the banana muffins on a cooling rack until they reach the desired temperature, then dig in!
Recipe pro-tips:
- For proper dry-ingredient measurement, make sure to use either a kitchen scale (preferred) or use the scoop and sweep method.
- For perfect texture, make sure you mash the bananas well before adding more ingredients. Also, be sure to *just* mix the dry ingredients into the wet, or you'll end up with a tough, dense crumb.
- For perfectly-sized muffins, use a ½ cup disher (spring-loaded ice cream or cookie scoop).
- For loftier muffins, like the wondrous domes you'd find in a bakery, leave empty spaces in your muffin tin! (For example, use the two outside wells in the first row, the middle well in the second row, the two outside wells in the third row, and the middle well in the fourth row.) This will give your muffins the space to expand and offer better airflow so the muffins bake evenly.
How to know when the muffins are done:
These banana-flavored dairy-free muffins are done when a wooden toothpick or skewer stuck in the center comes out clean.
Recipe variations:
- Make Texas (jumbo-sized) muffins or mini muffins: If your hunger is too big to tame with a regular-sized muffin, or if you want to have lots of little bites to share with your tiny humans, opt for a different-sized muffin tin. Just be sure to adjust your bake time up or down as needed.
- Make a dairy-free banana loaf: Rather than scooping out individual muffins, you can bake the batter into a single loaf and slice it up later. Again, just make sure to adjust your bake time accordingly, baking the loaf for 60-75 minutes.
- What to do if you don't have whole wheat flour: These banana muffins can also be made with only all-purpose flour, only white whole wheat flour, or only gluten-free all-purpose cup-for-cup flour blend instead of half all-purpose, half whole wheat flour.
- Add some textural interest with any of these optional add-ins:
- Mini Chocolate Chips or Chocolate Chips - Healthy banana chocolate chip muffins?? SIGN ME UP.
- Toasted & Chopped Nuts (e.g. walnuts, pecans)
- Chopped dried fruit
A note on choosing dairy-free chocolate chips:
While I've only been dairy-free for a short time, my natural curiosity and food nerdiness has quickly gotten me up to speed. Here are some Q&As you might find useful:
Some are, and some are not. The best move is always to check the ingredient list — if you see "butterfat" or "milkfat" on there, you know they are NOT dairy-free. Most labels will also have a section that lists known allergens, so check there, too!
Enjoy Life is my go-to vegan chocolate chip brand because it's easy to find in most national grocery chains. Other allergen-friendly chocolate chips can also be used. Check here for a complete list!
How to make gluten-free dairy-free banana muffins:
To make these banana muffins gluten-free, dairy-free, and delicious, substitute 2 cups (250g) of measure-for-measure gluten-free flour for the all-purpose and whole wheat flours.
Please note that gluten-free flour should be given a rest period of 30 minutes in order for the flour to fully hydrate and prevent a grainy texture. The muffins are also best enjoyed fully cooled (not warm).
Serving suggestions
While these tasty banana spice muffins are delightful on their own as an after-workout snack or lunchbox treat, I love serving them split in half, lightly toasted, and slathered with some nut butter for added fat and protein. They're also quite tasty with a pad of vegan butter and/or a dollop of jam!
Storage & freezing directions
- Store these banana milk-free muffins in an airtight container at room temperature or in the refrigerator for 3-4 days.
- You can also freeze them in a freezer-safe container for up to 3 months. Snack and meal-prep FTW!
Tools needed to make this recipe:
- Measuring cups & spoons
- Food scale
- Mixing bowls
- Stand mixer or hand mixer
- Whisk
- Muffin tray
- Muffin liners (optional)
More recipes for banana bread lovers:
- Dairy-Free Banana Bread
- Banana Zucchini Bread
- Banana Pumpkin Muffins
- Brown Butter Banana Bread
- Banana Bread Cookies with Maple Cinnamon Frosting
- Banana Waffles
More dairy-free baking recipes:
- Dairy-free Blueberry Muffins
- Dairy-free Banana Bread
- Dairy-free Pumpkin Pie
- Dairy-free Chocolate Chip Cookies
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Dairy-Free Banana Muffins
Email FacebookIngredients
- ½ cup or 118 mL virgin coconut oil
- ½ cup or 110g packed brown sugar (light or dark)
- ¼ cup or 55g granulated white sugar
- 2 large eggs
- ⅓ cup or 78mL mayonnaise (avocado, olive oil, or light mayonnaise also work)
- 2 cups or 450g mashed bananas (from about 4 large bananas)
- 1 teaspoon or 5 mL pure vanilla extract
- 1 cup or 125g all-purpose flour
- 1 cup or 125g whole wheat flour
- 1 teaspoon or 6g baking soda
- ¼ teaspoon or 2g salt
- 1 teaspoon or 2g ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Prepare 1 ½ cupcake pans (or 18 cupcake ramekins) with cupcake liners or non-stick cooking spray.
- In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the coconut oil, brown sugar, and sugar together until smooth, creamy, and fluffy. Scrape down the sides of the bowl while mixing as needed.
- Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
- Mix in the mayonnaise, mashed bananas and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it's okay.
- In a small mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon until combined.
- Slowly mix the flour into the batter, just until the streaks of flour disappear.
- Scoop ½ cup of the batter into each well of the prepared cupcake pan. Bake for 22-24 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Cool the cupcakes on a wire cooling rack and enjoy when the bread has reached your desired temperature.
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Notes
- Storage and freezing directions: Store cupcakes in an airtight container at room temperature or in the refrigerator for 3-4 days. Freeze in a freezer-safe container for up to 3 months.
- How to make this bread gluten-free: substitute 2 cups (250g) measure-for-measure gluten-free flour for the all-purpose and whole wheat flours and follow the directions as listed.
- This bread can also be made with all all-purpose flour (instead of half all-purpose, half whole wheat flour).
- You can also fold in ¾ cup of any of the following ingredients into the batter before scooping to add a new spin to this recipe: mini chocolate chips, chocolate chips , chopped pecans, or chopped walnuts.
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