Dairy-Free Banana Bread Muffins

Moist, fluffy, and packed with natural banana sweetness, these Dairy-Free Banana Bread Muffins are the ultimate guilt-free treat for breakfast or snack time. Made with ripe bananas, melted coconut oil, and unsweetened almond milk, this recipe offers a rich, dairy-free twist on classic banana bread muffins, perfect for those with dietary restrictions. Hints of warm cinnamon complement the natural sweetness, while optional chopped walnuts add delightful texture and crunch. With only 15 minutes of prep time and a short bake time of 25 minutes, these perfectly portioned muffins are as easy to make as they are to enjoy. Great for meal prep or an on-the-go option, these dairy-free delights strike the perfect balance between wholesome and indulgent!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they reach a smooth consistency.

Step 3

Add the melted coconut oil, brown sugar, and vanilla extract to the mashed bananas. Stir until well combined.

Step 4

Beat in the eggs, one at a time, mixing well after each addition.

Step 5

In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

Step 6

Gradually add the dry ingredients to the banana mixture, stirring gently until combined. Be careful not to overmix the batter.

Step 7

Stir in the almond milk until the batter is just combined. If using, fold in the chopped walnuts.

Step 8

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Allow the muffins to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1049.9g)

Amount per serving	% Daily Value*
Calories	3026.0

Total Fat 172.9g	0%
Saturated Fat 106.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 372mg	0%
Sodium 2063.0mg	0%
Total Carbohydrate 350.2g	0%
Dietary Fiber 21.1g	0%
Total Sugars 158.3g
Protein 45.6g	0%

Vitamin D 102.0IU	0%
Calcium 363.7mg	0%
Iron 14.6mg	0%
Potassium 2226.3mg	0%

*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.

Source of Calories

Fat: 49.6%

Protein: 5.8%

Carbs: 44.6%