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    Home » Recipes » Breakfast

    Egg Free Dairy Free Banana Muffins

    Published: Jan 12, 2022 by Lyndsay Homme Modified: Aug 7, 2024
    This post may contain affiliate links. 2 Comments

    Jump to Recipe Print Recipe

    This is an easy recipe for banana muffins that are free from eggs and dairy and full of fresh banana flavor. It's a great recipe to get kids helping in the kitchen since there are no eggs to crack, and they make a delicious school safe snack.

    Bananas

    You'll need 3 large bananas to make these, or the equivalent of 1 ¾ cup. I mash them as smooth as possible with a fork, and you'll want to make sure there are no large lumps. The more overripe the bananas are the better, because they'll be nice and soft and full of natural sweetness.

    The Oats & Flour

    I used old fashioned rolled oats in these, and they lend just a touch of chewiness to the muffins. I use an organic, all purpose white flour, and haven't yet tested these with gluten free options, yet.

    The Oil

    I like to use avocado for baking because it handles high heat well and has a neutral flavor. It's also a bit healthier than canola or vegetable oil, although those options will work in this recipe if that's your preference.

    Mix-in Options

    These muffins are also great with mini chocolate chips if you like the banana/chocolate combo. ¾ cup of mini chips works well, and the allergen friendly option from Enjoy Life works perfectly. You could also use some chopped mixed nuts, peanut butter chips, raisins, blueberries, or dried cranberries if you'd like.

    egg free banana muffins

    Egg Free Dairy Free Banana Muffins

    An easy recipe for banana muffins that are egg and dairy-free. You'll just need a few pantry staples to put these together. They're delicious and perfect for breakfast or school snacks.
    4.15 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Servings 12 muffins

    Ingredients
     

    • 3 medium bananas equaling 1 ¾ cup
    • ⅓ cup avocado oil
    • 2 cups all purpose flour
    • ¾ cup sugar
    • ½ cup oats
    • ¾ tsp baking soda
    • ¾ teaspoon baking powder
    • ½ tsp salt

    Instructions
     

    • Preheat your oven to 375°F. Spray or line your muffin tin and set aside.
    • Mash your bananas very well, getting them as smooth as possible.
    • Mix your sugar and oil in to the bananas, combining well.
    • Add in your remaining ingredients and stir just until combined. Be careful not to overmix or your muffins will be tough.
    • Fill each cup of your muffin tin ¾ full with your muffin batter.
    • Bake for about 20 minutes or until a tester comes out clean.
    • Cool the muffins in the tin on a wire rack for 5 minutes, then remove the muffins from the tin and continue cooling them on the rack.

    Nutrition

    Calories: 217kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 193mgPotassium: 140mgFiber: 2gSugar: 16gVitamin A: 19IUVitamin C: 3mgCalcium: 21mgIron: 1mg
    Keyword muffins
    Tried this recipe?Let me know how it was!

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    Reader Interactions

    Comments

      4.15 from 21 votes (20 ratings without comment)

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      Recipe Rating




    1. Jennifer says

      August 11, 2024 at 2:22 am

      5 stars
      Thank you for making it so simple. My son has an immune disorder and he was in remission for almost 10yrs and it’s all coming back again at 19yrs old. My memory isn’t so good 16yrs ago with his previous diet plan so I thank you so much 💙❤️‍🩹

      Reply
      • Lyndsay Homme says

        August 14, 2024 at 12:27 am

        Hi Jennifer, I'm so happy you find the recipe simple and helpful. Thanks so much for the feedback!

        Reply

    Primary Sidebar

    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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