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.
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
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