Thursday, March 5, 2015

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:

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)


  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 

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