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+ servings
4 from 1 vote

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.
Servings 12 muffins
Prep Time 10 mins
Cook Time 20 mins


  • 3 medium bananas equaling 1 3/4 cup
  • 1/3 cup avocado oil
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 cup oats
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt


  • 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 3/4 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.
Calories: 217kcal
Course: Breakfast, Snack
Cuisine: American


Calories: 217kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 193mg | Potassium: 140mg | Fiber: 2g | Sugar: 16g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg