Dairy-Free Banana Blueberry Muffins

I have many strengths, but patience first thing in the morning while two children demand food from me is not one of them. Enter, quick and easy breakfast options! Tory and I whipped up a batch of banana blueberry muffins this week that fit the bill perfectly.

So many banana blueberry muffin recipes call for buttermilk, which isn't an option for Aden to consume. I found this recipe online a while back, and made some tweaks to make it dairy-free. The best part is, these muffins are still really tasty and our entire family likes them.

Dairy-Free Banana Blueberry Muffins 
Adapted from: realhousemoms.com

For the muffins:

• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 bananas, mashed
• 3/4 c. white sugar
• 1 egg, beaten
• 1/3 c. non-dairy butter (I used Earth Balance) 
• 1 c. blueberries

For the crumb topping:

• 1/3 c. brown sugar
• 2 Tbsp. flour
• 1/2 tsp. cinnamon
• 1 Tbsp. non-dairy butter (i.e.; Earth Balance)

Directions:

1. Pre-heat oven to 375 degrees
2. Line muffin tin with disposable cups, or grease pan with cooking spray
3. In a large bowl, combine flour, baking soda, baking powder and salt
4. In a separate bowl, mix together bananas, sugar, egg and melted butter substitute
5. Slowly add flour mixture to banana mixture until combined
6. Fold in blueberries
7. In a separate bowl, combine brown sugar, flour and cinnamon for the crumb topping. Cut in one tablespoon of non-dairy butter substitute.   
8. Top each muffin with a sprinkle of crumb topping
9. Bake for 18-20 minutes