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A dairy free banana muffin on a white plate with the muffin wrapper pulled down.

Dairy Free Banana Muffins (Made With Olive Oil)

These dairy free banana muffins are the most delicious muffin you’ll ever have! They’re tender and packed with sweet banana flavor throughout.

Course Breakfast, Snack
Cuisine American
Keyword dairy free banana muffins, olive oil banana muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 300 kcal
Author Dairy Free for Baby

Ingredients

  • 3 medium overripe bananas, mashed
  • ½ cup brown sugar
  • ½ cup olive oil
  • ½ cup plain unsweetened almond milk (or any dairy-free milk)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups whole wheat flour
  • ⅔ cup almond flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup dairy-free chocolate chips (optional; recommend Enjoy Life brand)

Instructions

  1. Preheat oven to 355 degrees F. Grease a muffin tin (or line it with paper liners).

  2. In a large mixing bowl, combine mashed bananas, brown sugar, olive oil, almond milk, egg, vanilla, and cinnamon. Whisk together until well combined.
  3. In a separate mixing bowl, combine wheat flour, almond flour, baking powder, baking soda, and salt.
  4. Pour the dry ingredients into the wet ingredients, and stir until combined. Fold in the chocolate chips.
  5. Portion the batter equally into the muffin tin, until almost full. Bake at 355 degrees F for 19-22 minutes, or until cooked through, golden brown, and a toothpick pulls out clean from the center.
  6. Let cool in the tin for about 5-10 minutes, then remove and allow to finish cooling on a cooling rack. Enjoy.

Recipe Notes

  • Bananas should be overripe and have a lot of brown spots for the best flavor and texture.
  • Regular whole wheat flour or “whole white wheat” flour can be used for this recipe. You can also substitute all-purpose flour instead of the whole wheat flour (I do not recommend substituting all-purpose flour for the almond flour though).

 

Nutrition Facts (approximate per muffin): 300 calories, 17.5 g fat, 4.5 g saturated fat, 165 mg sodium, 33 g carbohydrate, 4 g fiber, 16 g sugar (11 g added sugar), 5.5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 12%, Potassium: 7%