Dairy-Free Banana Muffins
Dairy-Free Banana Muffins
Light banana muffins made without dairy, soft in texture, and easy to freeze for later.
Ingredients
Method
- Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 12-hole muffin tin with paper cases.
- In a large bowl, mash the bananas until mostly smooth.
- Add the vegetable oil, dairy-free milk, and vanilla extract, then stir until combined.
- In a separate bowl, mix together the flour, light brown sugar, baking powder, bicarbonate of soda, cinnamon, and salt.
- Add the dry ingredients to the banana mixture and stir gently until just combined. Do not overmix.
- Divide the mixture evenly between the muffin cases.
- Bake for 18–20 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well once cooled. Defrost thoroughly before serving.
- For extra texture, you can add dairy-free chocolate chips or chopped nuts if suitable for your dietary needs.
- Use very ripe bananas for the best flavour and natural sweetness.
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