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Dairy-Free Banana Muffins

Dairy-Free Banana Muffins

Light banana muffins made without dairy, soft in texture, and easy to freeze for later.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 Muffins
Course: baking, Snack
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 250 g plain flour
  • 100 g light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 120 ml vegetable oil
  • 120 ml dairy-free milk
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 12-hole muffin tin with paper cases.
  2. In a large bowl, mash the bananas until mostly smooth.
  3. Add the vegetable oil, dairy-free milk, and vanilla extract, then stir until combined.
  4. In a separate bowl, mix together the flour, light brown sugar, baking powder, bicarbonate of soda, cinnamon, and salt.
  5. Add the dry ingredients to the banana mixture and stir gently until just combined. Do not overmix.
  6. Divide the mixture evenly between the muffin cases.
  7. Bake for 18–20 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean.
  8. 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.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.