These dairy free banana blueberry muffins are made with wholesome ingredients like ripe bananas, honey, and olive oil. The recipe comes together with easy kitchen staples – no fancy or expensive substitutions needed. And it’s one of those recipes that checks all the boxes. It’s easy to make, kid-friendly, naturally sweetened, and freezes well. (Note: recipes with honey should not be served to children under a year old.)
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Olive oil – I love the way olive oil tastes in banana muffins. (In fact, my very favorite banana muffin recipe ever are these olive oil banana muffins). However, feel free to substitute with another oil if you prefer, like vegetable oil or avocado oil.
- Flour – You can use all-purpose flour, or you can use whole wheat flour if you want to add some additional fiber and micronutrients to this recipe.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the mashed bananas, egg, olive oil, honey, almond milk, and vanilla.
In another bowl, mix together the flour, cinnamon, baking soda, and salt.
Toss the blueberries with the flour mixture (this will help prevent sinking), then add that bowl of ingredients to the wet ingredients and stir well.
Portion that into a 12-count greased muffin tin, then bake ‘em for about 20 minutes at 350 degrees F.
Recipe Tips
Storage: Store these muffins at room temperature for up to 2-3 days. They are pretty moist, so I don’t recommend storing them on the counter for much longer than that. For longer storage, keep in the refrigerator for up to 5 days, or freeze for longer storage.
Freezing: Freeze the muffins in a large ziptop bag or airtight container. Use within 3 months for best quality. When ready to enjoy, defrost at room temperature or pop in the microwave.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and soy free.
This recipe does contain wheat/gluten (in the flour), nuts (in the almond milk), and egg (in the egg). You can easily adjust the recipe to be nut-free by using an alternative dairy-free milk. You may be able to make this wheat/gluten free by using a 1-1 flour blend substitute; however I have not tested it with this recipe. I do not recommend substituting the egg in this particular recipe, as it is important for the structure with the current ingredient proportions.
More Dairy Free Muffin Recipes
If you’re looking for more delicious muffin ideas that also happen to be dairy free, be sure to give one of these a try:
- Dairy free pumpkin muffins
- Banana spinach muffins (great for Halloween time)
- Double chocolate dairy free muffins
- Raspberry muffins (both dairy-free and gluten-free)
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Banana Blueberry Muffins
Ingredients
- 3 medium ripe bananas mashed
- 1 large egg
- ⅓ cup olive oil
- ⅓ cup honey
- ¼ cup plain almond milk (or any dairy-free milk)
- 1 tsp vanilla
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup frozen blueberries (or fresh)
Instructions
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Preheat the oven to 350 degrees F. Grease a 12-count muffin tin (or line with paper liners).
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In a large bowl, combine the mashed bananas, egg, olive oil, honey, almond milk, and vanilla. Whisk until well combined.
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In another bowl, combine the flour, cinnamon, baking soda, and salt. Stir well, then add the blueberries to the bowl (tossing with the flour will help prevent sinking when baking).
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Pour the dry ingredients into the wet ingredients. Stir until combined.
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Portion the batter into the prepared muffin tin. Bake at 350 degrees F for 18-23 minutes, or until the muffins are cooked through and a toothpick pulls out clean from the center.
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Let cool in the pan, then enjoy.
Recipe Notes
Nutrition analysis (approximate per muffin): 181 calories, 7 g fat, 1 g saturated fat, 165 mg sodium, 29 g carbohydrate, 1.5 g fiber, 14 g sugar, 7.5 g added sugar, 2.5 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 6%, Potassium: 3%
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