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Two dairy free banana blueberry muffins stacked on top of each other.

Dairy Free Banana Blueberry Muffins

These dairy free banana blueberry muffins are a delicious option for your morning meal or midday snack – with no expensive dairy free substitutes, just regular pantry ingredients!
Course Snack
Cuisine American
Keyword banana blueberry muffins, dairy free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 181 kcal
Author Dairy Free for Baby

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

  1. Preheat the oven to 350 degrees F. Grease a 12-count muffin tin (or line with paper liners).
  2. In a large bowl, combine the mashed bananas, egg, olive oil, honey, almond milk, and vanilla. Whisk until well combined.
  3. 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).
  4. Pour the dry ingredients into the wet ingredients. Stir until combined.
  5. 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.
  6. 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%