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Are you looking for a delicious way to satisfy your sweet tooth without all the added dairy? If so, then these Dairy Free Banana Muffins are exactly what you need! With its naturally sweet banana flavor and fluffy texture, this recipe is sure to become a hit with everyone.
Whether it’s as an afternoon snack or a light breakfast option, these muffins are great for any occasion. They’re incredibly simple and easy to make – they only require six ingredients that can be easily swapped out depending on dietary preferences.
Best of all, each tasty morsel contains nutrients from real foods: bananas, spelt flour, ground flax seed meal, and coconut oil, etc., you won’t find any artificial flavors here! So let’s get baking!
What Is Dairy Free Banana Muffins?
Dairy free banana muffins are a delicious, vegan-friendly alternative to traditional muffins. They’re made with simple ingredients like spelt flour, ground flax seed meal, and bananas. Coconut oil is used in place of butter or margarine for a healthier option that doesn’t contain any dairy.
These muffins are also perfect for those following a dairy-free diet, as they don’t contain any cow’s milk or other animal products.
What Is Dairy Free Banana Muffins? – Liliana Kitchen
Muffins vs Cupcakes
Muffins and cupcakes are both types of baked goods, but they differ in terms of ingredients and texture. Muffins typically contain whole-grain flour like spelt or oat flour, while cupcakes use white all-purpose flour. Additionally, muffins can be either savory or sweet, while cupcakes are generally sweeter and often made with frosting.
Muffins are also denser and less sweet than cupcakes, making them a great option for those looking to enjoy a light snack without all the added sugar.
Why Use Over Ripe Bananas?
Using overripe bananas in your muffins will add an extra-sweet flavor and natural sweetness to the finished product. Overripe bananas are higher in sugar content than their less-ripe counterparts, making them a great option for those looking to cut down on added sugars.
The sweetness from the bananas also helps minimize the need for other sweeteners like sugar, honey, or maple syrup. Additionally, overripe bananas also provide moisture and help create a fluffy texture in your muffins.
How To Measure Flour And Other Dry Ingredients?
It is important to correctly measure the ingredients in your recipe, especially when using dry ingredients like flour. The best way to measure flour is by using a kitchen scale. When measuring out other dry ingredients like baking powder or salt, spoon them into the measuring cup until it’s full and then level off the top with a knife or spatula.
Why Sift Flour And Other Powder Ingredients?
It’s important to sift flour and other powdered ingredients like cocoa powder or baking powder in order to remove any lumps that may have formed during storage. This will ensure a smooth texture for your final product. Sifting also helps aerate the ingredients and makes them easier to mix into the batter.
Dairy Free Banana Muffins – How To Measure Flour And Other Dry Ingredients?
How To Make The Perfect Dairy Free Banana Muffins For Every Kitchen?
Making the perfect dairy-free banana muffins is easy and straightforward:
- Start by preheating your oven to 350°F (180°C).
- Then, in a medium bowl combine the dry ingredients: spelt flour, ground flax seed meal, baking soda, salt, and sugar.
- Grab another bowl and mash two ripe bananas until you reach a creamy texture. Next, pour the melted coconut oil, almond milk (or substitute vegan dairy alternative), and vanilla extract over the mashed bananas. Blend until thoroughly combined.
- Gently fold the wet ingredients into the dry until all is blended. Take care to not over-mix, as this causes a dense and tough texture for your muffins.
- Lastly, grease or line a muffin tin with parchment paper and fill it up with the batter. Then bake for 20-25 minutes to finish off these delicious treats! For the most enjoyable experience, allow the muffins to cool down completely before indulging.
These dairy free banana muffins are perfect for breakfast, snack time, or even dessert. They’re quick and easy to make and only require six ingredients that can be found in most kitchens.
Equipment You’ll Need
- 2 medium bowls
- Electric mixer
- Measuring cups and spoons
- Kitchen scale
- Muffin tin, or muffin liners
- Whisk
- Spatula
Ingredients
- 1 cup (120g) spelt flour
- ¼ cup (30g) ground flax seed meal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar of your choice
- 3 large overripe bananas, mashed
- 3 tablespoons melted coconut oil or other neutral-tasting oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and grease or line a muffin tin with liners.
- In a medium bowl, combine the dry ingredients: spelt flour, ground flax seed meal, baking soda, salt, and sugar.
- In a separate bowl mash two overripe bananas until they reach a smooth consistency.
- Add the melted coconut oil, almond milk (or other plant-based milk), and vanilla extract to the mashed bananas and mix until combined.
- Add the wet ingredients to the dry ingredients and mix together until just combined. Do not overmix or else your muffins will be tough.
- Fill a greased or lined muffin tin with the batter and bake for 20-25 minutes. Allow the muffins to cool before serving.
>> Are you a healthy eater, a vegan, or just on a diet that needs a back off from dairy or gluten products? Given that in mind, this video here is the perfect guide for you to make banana muffins with all of the preferences said earlier:
Nutrition Facts
For about 1 muffin (based on 12):
- Calories: 121
- Fat: 5.5g
- Saturated Fat: 4.7g
- Carbohydrates: 15.2g
- Fiber: 2.1g
- Protein: 2.3g
- Sodium: 66mg
- Potassium: 125mg
- Calcium: 11mg
- Iron: 0.9mg
Tips For Making Dairy Free Banana Muffins
- When sifting the flour, make sure to check for any rocks or other debris that may have gotten into the bag.
- Make sure your ripe bananas are brown and soft – this will give you a sweeter and creamier batter.
- Measure out all of your ingredients before getting started. This will help you be more efficient and prevent any mistakes.
- If you are using chocolate chips, nuts, or other mix-ins, make sure to add them in after the wet and dry ingredients have been combined together. This will help keep the texture light and fluffy and
- Do not over-mix the batter as this can cause tough muffins – just mix until everything is combined.
- For even cooking, pour the batter into each muffin cup evenly and try to make them all the same size.
- Let the muffins cool completely before serving for optimal flavor and texture.
Tips For Making Dairy Free Banana Muffins
Substitutions
- You can substitute the spelt flour for all-purpose or whole wheat if desired.
- If you don’t have coconut oil, you can use any other neutral-tasting oil like sunflower or vegetable.
- For a nut-free version, make sure to check the labels on your baking soda and salt as some brands may contain trace amounts of nuts.
Will Pumpkin Work In Place Of The Banana?
Actually, it’s a no, pumpkin will not work in place of the banana. While they are both orange in color and sweet, bananas have a much creamier texture that helps the muffins stay light and moist. Pumpkin puree would be too wet and dense for this recipe. Additionally, pumpkin has a very distinct flavor that wouldn’t pair well with the rest of the ingredients.
What Banana Muffin Add-Ins Work Well And How Much Should I Add?
Chocolate chips, nuts, dried fruit, and seeds all work well in these muffins. Depending on what type of add-ins you are using, you can typically add up to ½ cup of mix-ins into the batter. However, if using chocolate chips or nuts, I would suggest adding a little less, around ¼ cup. This will help keep the texture light and fluffy.
Dairy Free Banana Muffins – Substitutions And Add-Ins
How To Store?
These dairy free banana muffins can be stored in an airtight container for up to 4 days at room temperature, or for up to 1 week in the refrigerator. Alternatively, you can also freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.
You May Also Love These Flavorful Treats Recipes
- Dairy Free Blueberry Muffins
- Castella Cake
- Lunch Box Cakes
- Ube Cheesecake
- Japanese Cheesecake
- Cake With Strawberry Filling
- Hong Kong Mango Pancake
FAQs For “Dairy Free Banana Muffins”
Do muffins have dairy in them?
Muffins can contain dairy in the form of butter, milk, cream cheese, or yogurt. However, the muffins in this recipe are made with dairy free ingredients (as the post title suggests), which means that they are suitable for those who are on a diet or allergy to milk-based products!
Why do you need milk in muffins?
Milk helps to add flavor, moisture, structure, and binding in muffins. It also helps the flour proteins to develop gluten, giving the muffin a light and airy texture. In this recipe, coconut milk is used as a dairy free substitution for regular cow’s milk.
What can I substitute for milk in blueberry muffins?
If you are looking for a dairy free milk substitute, you can use almond milk, oat milk, coconut milk, or any other non-dairy milk you prefer. You can also use water as a substitute for milk in blueberry muffins, however, it will likely result in a denser texture.
Can muffins be made with water instead of milk?
Yes, you can make muffins with water instead of milk. However, this substitution may result in a denser texture and less flavor than if you used milk instead. If you substitute with water, you may want to consider adding in a bit more sugar or honey to make up for the lack of flavor. Additionally, you can also add a bit of vegetable oil to help keep the muffins moist.
What other sweeteners can I use in these banana muffins?
In place of maple syrup, you can use honey, agave nectar, or coconut sugar. Note that using a different sweetener may slightly alter the flavor of your muffins.
Will under-ripe bananas work in these banana muffins?
Yes, under-ripe bananas will work in these muffins. However, using overripe bananas will give the muffins a richer flavor and sweeter taste. Furthermore, if you are using overripe bananas, you will likely need to reduce the amount of maple syrup in the recipe.
Can I use frozen bananas?
You can use frozen bananas in this recipe. Just be sure to thaw and mash the banana before adding it to the batter. Additionally, frozen bananas tend to have more moisture content, so you may need to reduce the amount of liquid in the recipe slightly.
Can I use plant butter instead of oil?
Absolutely, you can substitute plant-based butter for the oil in this delicious recipe! Just be sure to reduce the amount slightly and melt it before adding it to the batter.
What type of oil do you use for baking muffins?
In baking, I prefer to use a neutral flavored oil such as vegetable oil or canola oil. These oils have a mild flavor that won’t overpower the other flavors in the muffins. Coconut oil can also be used, however, it will give your muffins a slightly coconut-y flavor.
Can I reduce the oil?
Yes, you can reduce the oil in this recipe if desired. However, note that reducing the amount of oil may result in a dense and dry muffin. If you still want to reduce the oil, I suggest adding a bit of applesauce or mashed banana to help keep the muffins moist.
Conclusion
Making dairy free banana muffins is easy and delicious! These muffins are light, fluffy, and moist, making them perfect for a quick breakfast or a sweet snack. With just a few simple ingredients, you can make these muffins in no time.
If you’re looking for a dairy free and vegan alternative, you can easily substitute the ingredients for plant-based options or use water as a substitute. For added flavor and texture, you can add in your favorite mix-ins such as chocolate chips, nuts, dried fruit, or seeds.
And that is the end for this time post about dairy free banana muffins with full of tips and tricks that going to be useful for you when making this treat for your family! In case you have any further thoughts on this subject, don’t mind putting them down in the comment section right under so that Liliana Kitchen can understand you better!
Ingredients
- 1 cup (120g) spelt flour
- ¼ cup (30g) ground flax seed meal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar of your choice
- 3 large overripe bananas, mashed
- 3 tablespoons melted coconut oil or other neutral-tasting oil
- 2 teaspoons vanilla extract
- - EQUIPMENT:
- 2 medium bowls
- Electric mixer
- Measuring cups and spoons
- Kitchen scale
- Muffin tin, or muffin liners
- Whisk
- Spatula
Instructions
1. Preheat oven to 350°F (180°C) and grease or line a muffin tin with liners.
2. In a medium bowl, combine the dry ingredients: spelt flour, ground flax seed meal, baking soda, salt, and sugar.
3. In a separate bowl mash two overripe bananas until they reach a smooth consistency.
4. Add the melted coconut oil, almond milk (or other plant-based milk), and vanilla extract to the mashed bananas and mix until combined.
5. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not overmix or else your muffins will be tough.
6. Fill a greased or lined muffin tin with the batter and bake for 20-25 minutes. Allow the muffins to cool before serving.
Notes
- These dairy free banana muffins are also gluten-free, vegan, and nut free. They can be made sugar-free by substituting sugar for other sweeteners like honey or maple syrup.
- Additionally, you can add in 1/2 cup of your favorite mix-ins like chocolate chips, nuts, seeds, or dried fruit for added flavor.
