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.
⅓cupor 78mL mayonnaise (avocado, olive oil, or light mayonnaise also work)
2cupsor 450g mashed bananas (from about 4 large bananas)
1teaspoonor 5 mL pure vanilla extract
1cupor 125g all-purpose flour
1cupor 125g whole wheat flour
1teaspoonor 6g baking soda
¼teaspoonor 2g salt
1teaspoonor 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.
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.