32+ Must-Try Dairy-Free Banana Muffin Recipes to Satisfy Your Sweet Tooth

Banana muffins are a beloved snack, cherished for their sweet and comforting flavors.

But for those who follow a dairy-free diet, finding the perfect recipe can sometimes be a challenge.

Luckily, we’ve gathered over 32 mouthwatering dairy-free banana muffin recipes that will satisfy your cravings without the use of dairy.

Whether you prefer nutty, spiced, or fruit-filled variations, this collection of recipes offers something for every taste.

These dairy-free banana muffins are not only delicious but also versatile enough to suit various dietary needs.

Packed with wholesome ingredients like ripe bananas, oats, and coconut, these muffins are perfect for breakfast, snacks, or even dessert.

Say goodbye to dairy and indulge in these flavorful banana muffins that everyone can enjoy!

32+ Must-Try Dairy-Free Banana Muffin Recipes to Satisfy Your Sweet Tooth

With over 32 dairy-free banana muffin recipes, you’re sure to find a favorite (or several!) that will become a staple in your kitchen.

From classic banana flavors to creative variations with nuts, chocolate, and spices, each recipe offers a unique twist on the traditional muffin.

Not only are these banana muffins dairy-free, but they’re also packed with nutrients and made with wholesome ingredients, making them the perfect snack or breakfast option.

Whether you’re baking for yourself or for others, these dairy-free banana muffins are sure to be a hit.

So, grab some ripe bananas and get ready to bake up a batch of deliciousness that’s sure to please everyone—no dairy required!

Dairy-Free Banana Nut Muffins

These dairy-free banana nut muffins are soft, moist, and packed with the warm flavors of ripe bananas and crunchy walnuts. Perfect for breakfast or a snack, they’re easy to make with simple ingredients like almond milk and dairy-free butter. Whether you’re on a dairy-free diet or just looking for a healthier option, these muffins are sure to satisfy your craving for something sweet and wholesome.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup dairy-free butter, melted
• 1/4 cup almond milk (or any dairy-free milk)
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, mix the mashed bananas, melted dairy-free butter, almond milk, sugar, vanilla, and egg until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chopped walnuts, if using.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These dairy-free banana nut muffins are an excellent way to enjoy a classic banana muffin with a dairy-free twist. The moist texture and subtle nutty crunch make them a perfect snack or breakfast option for anyone avoiding dairy. They’re simple to prepare and can be customized with your favorite nuts or dairy-free chocolate chips, making them a versatile and delicious addition to any meal plan.

Dairy-Free Banana Chocolate Chip Muffins

If you’re a fan of chocolate and bananas, these dairy-free banana chocolate chip muffins are the perfect treat. With a tender crumb and plenty of dairy-free chocolate chips throughout, these muffins strike the ideal balance between sweet and decadent. They’re perfect for a breakfast indulgence or an afternoon snack, all while being entirely free of dairy.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup or honey (optional for sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour (or all-purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, vanilla, and egg. Stir until well mixed.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the dairy-free chocolate chips.
6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

These dairy-free banana chocolate chip muffins are a must-try for anyone craving a sweet, indulgent treat. The combination of ripe bananas and rich chocolate chips creates a muffin that is both satisfying and delicious. They’re perfect for kids and adults alike, and they make an easy breakfast or on-the-go snack. With no dairy in sight, these muffins are an excellent choice for those with dietary restrictions but still craving something sweet.

Dairy-Free Banana Oat Muffins

Dairy-free banana oat muffins are a healthier option for breakfast or a snack, with a hearty, wholesome texture from the oats. The ripe bananas provide natural sweetness, while the oats offer fiber and a slight chewiness. These muffins are easy to make, naturally dairy-free, and incredibly satisfying for those seeking a nutritious yet delicious baked good.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup coconut oil or vegetable oil
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, combine the oats, whole wheat flour, baking soda, cinnamon, and salt.
4. Gradually stir the dry ingredients into the wet ingredients until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.

These dairy-free banana oat muffins offer a perfect balance of natural sweetness and hearty texture. The addition of oats provides a satisfying chewiness, making them more filling than typical banana muffins. With their wholesome ingredients, these muffins are a great choice for those who want a more nutritious, fiber-rich option that still tastes amazing. Enjoy them as a quick breakfast or a healthy snack anytime!

Dairy-Free Banana Coconut Muffins

These dairy-free banana coconut muffins are a tropical delight that combines the sweetness of ripe bananas with the rich, nutty flavor of coconut. With a soft, moist crumb and a subtle hint of coconut flakes in every bite, these muffins are perfect for breakfast or as a treat during the day. Easy to make, they are also naturally dairy-free, making them suitable for those with lactose intolerance or dairy allergies.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/4 cup coconut sugar or brown sugar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large mixing bowl, mash the bananas, then stir in the melted coconut oil, coconut sugar, vanilla extract, and egg. Mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the shredded coconut.
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana coconut muffins are a flavorful twist on the traditional banana muffin. The coconut adds a wonderful texture and a subtle sweetness that perfectly complements the bananas. With simple ingredients and easy preparation, these muffins make a great snack or breakfast option for anyone looking for a dairy-free treat. They also store well, making them ideal for meal prep throughout the week.

Dairy-Free Banana Apple Muffins

These dairy-free banana apple muffins are a perfect combination of two classic fruits: bananas and apples. The natural sweetness of both fruits, combined with a touch of cinnamon, creates a muffin that is moist, flavorful, and satisfying. Ideal for breakfast or an afternoon snack, these muffins are free from dairy but full of flavor, making them a great choice for anyone with dietary restrictions.

Ingredients:

• 2 ripe bananas, mashed
• 1 apple, peeled and grated
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup or honey (optional for sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and stir in the grated apple, melted coconut oil, maple syrup, vanilla, and egg. Mix until smooth.
3. In another bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

The banana and apple combination in these dairy-free muffins makes for a naturally sweet and moist treat. The apples add a light, fresh taste, while the bananas ensure the muffins stay soft and tender. With the added warmth of cinnamon, these muffins are a perfect choice for the fall or any time of year. They’re also a great way to sneak in some extra fruit into your diet, and they are just as delicious as they are nutritious.

Dairy-Free Banana Chia Seed Muffins

Packed with nutritious chia seeds, these dairy-free banana chia seed muffins are a great way to start your day. The chia seeds add a slight crunch and boost of omega-3s, while the ripe bananas provide natural sweetness. These muffins are soft, flavorful, and perfect for anyone looking for a healthy, dairy-free breakfast option that’s both filling and delicious.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup olive oil or avocado oil
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups oat flour (or all-purpose flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons chia seeds

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and add the olive oil, maple syrup, vanilla extract, and egg. Stir until smooth.
3. In a separate bowl, whisk together the oat flour, baking soda, salt, and chia seeds.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These dairy-free banana chia seed muffins are not only delicious but also packed with health benefits. The chia seeds provide a nutritious boost, while the bananas keep the muffins moist and naturally sweet. With their wholesome ingredients and satisfying texture, these muffins are a great option for breakfast, a post-workout snack, or whenever you’re craving a healthy, dairy-free treat. They’re easy to prepare and perfect for meal prep, ensuring you have a nutritious snack on hand all week long.

Dairy-Free Banana Almond Muffins

These dairy-free banana almond muffins are a great combination of the natural sweetness of bananas and the nutty richness of almonds. With almond flour and sliced almonds mixed into the batter, these muffins are incredibly moist and offer a delightful crunch. They’re naturally dairy-free, gluten-free (if using certified gluten-free oats), and packed with protein, making them an ideal choice for a filling and nutritious breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup almond butter (or any nut butter)
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 cup almond flour
• 1/2 cup oats (certified gluten-free if necessary)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the almond butter, maple syrup, vanilla extract, and egg. Stir until smooth.
3. In a separate bowl, whisk together the almond flour, oats, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Sprinkle sliced almonds on top of each muffin for an extra crunch.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana almond muffins are rich in protein and flavor, thanks to the almond butter and almond flour. The added sliced almonds on top provide a satisfying crunch that complements the moistness of the banana base. These muffins are perfect for anyone following a dairy-free or gluten-free diet and can be enjoyed as a snack or a wholesome breakfast. With their filling nature, they are sure to keep you satisfied for hours.

Dairy-Free Banana Cinnamon Muffins

These dairy-free banana cinnamon muffins are a cozy, spiced treat perfect for breakfast or a snack. The warm cinnamon pairs perfectly with the sweet, ripe bananas, creating a muffin that’s comforting and flavorful. Whether you’re avoiding dairy or simply craving something warm and aromatic, these muffins deliver on both taste and texture.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey (optional for sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana cinnamon muffins are wonderfully fragrant and flavorful, with the perfect balance of sweetness and spice. The cinnamon adds warmth to the muffins, making them a great option for cozy mornings. The bananas keep the muffins soft and moist while adding natural sweetness. These muffins are ideal for anyone avoiding dairy, and they also work well for those on a plant-based diet. Enjoy them as part of your breakfast routine or as an afternoon snack.

Dairy-Free Banana Zucchini Muffins

These dairy-free banana zucchini muffins are a clever way to sneak in some veggies while enjoying a delicious, sweet treat. The zucchini adds moisture without overpowering the flavor, while the bananas lend natural sweetness. Perfect for breakfast or as a nutritious snack, these muffins are a great choice for those looking to add more vegetables to their diet while still satisfying their sweet tooth.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup zucchini, grated (about 1 medium zucchini)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the grated zucchini, melted coconut oil, maple syrup, vanilla extract, and egg until well combined.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana zucchini muffins are a fantastic way to incorporate veggies into your diet without sacrificing flavor. The zucchini helps to keep the muffins moist, while the banana ensures they stay sweet and tender. The subtle flavor of cinnamon makes these muffins a delicious treat for any time of day. Whether you’re looking for a quick breakfast or a healthy snack, these muffins will satisfy your hunger and provide added nutrients from the zucchini.

Dairy-Free Banana Pumpkin Muffins

These dairy-free banana pumpkin muffins are a perfect blend of fall flavors. With the rich taste of pumpkin and the natural sweetness of bananas, they create a moist and flavorful muffin. Pumpkin not only adds a depth of flavor but also provides extra moisture, making these muffins soft and delicious. They’re great for breakfast, a snack, or as a healthier treat during the fall season.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey (optional for sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana pumpkin muffins are a delicious and seasonal treat, combining the flavors of ripe bananas and pumpkin for a perfect match. The addition of cinnamon and nutmeg brings a warm, comforting spice that makes them ideal for chilly mornings or cozy afternoons. They are naturally sweetened with bananas and maple syrup, providing a guilt-free indulgence. These muffins are an excellent way to enjoy a dairy-free, wholesome snack.

Dairy-Free Banana Chocolate Chip Muffins

These dairy-free banana chocolate chip muffins are a simple yet irresistible treat. The rich, gooey chocolate chips combined with the sweet bananas make for a perfect muffin experience. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, these muffins will satisfy your sweet tooth without the need for dairy. They’re a great choice for anyone looking for a dairy-free option that’s both delicious and easy to prepare.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave nectar (optional for added sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the dairy-free chocolate chips.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana chocolate chip muffins are the ultimate indulgence for banana and chocolate lovers. The combination of sweet bananas and rich, melty chocolate chips makes each bite a little piece of heaven. The muffins are easy to make and ideal for satisfying your sweet cravings while avoiding dairy. They’re perfect for breakfast, a snack, or a dessert that everyone will love.

Dairy-Free Banana Oatmeal Muffins

These dairy-free banana oatmeal muffins are hearty, healthy, and perfect for those looking for a satisfying breakfast or snack. The oats add a chewy texture, while the bananas provide natural sweetness. They’re filling and provide long-lasting energy, making them an excellent choice for a busy morning or a midday pick-me-up. The muffins are also easy to prepare, making them ideal for meal prep.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey (optional for sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the oats, whole wheat flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. If using, fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana oatmeal muffins are a wholesome and filling option for anyone looking for a nutritious snack or breakfast. The combination of oats and bananas makes them naturally sweet and satisfying, while the optional walnuts add a touch of crunch and extra nutrition. These muffins are not only dairy-free but also packed with fiber, making them a great choice for a balanced, healthy snack that will keep you full for longer. They are perfect for meal prep, so you can have a delicious treat ready for busy days.

Dairy-Free Banana Coconut Muffins

These dairy-free banana coconut muffins are a tropical delight, combining the natural sweetness of ripe bananas with the rich flavor of coconut. The shredded coconut in the batter adds a delightful texture, while coconut oil helps keep the muffins moist and soft. Perfect for a quick breakfast or an afternoon snack, these muffins bring a hint of the tropics to your everyday routine. They are naturally dairy-free and are sure to please anyone with a love for coconut.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded coconut
• 1/4 cup coconut milk (or any dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Stir in the shredded coconut and coconut milk, ensuring the mixture is well incorporated.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana coconut muffins are a flavorful and satisfying treat, perfect for those who love coconut. The combination of bananas and coconut creates a wonderfully moist and tender muffin, while the shredded coconut adds a unique texture. Whether you’re enjoying them as a breakfast on the go or as a snack, these muffins provide a delicious, dairy-free option that’s sure to please your taste buds. The tropical flair makes them ideal for any occasion!

Dairy-Free Banana Carrot Muffins

These dairy-free banana carrot muffins are a delightful twist on classic banana muffins. The carrots add a slight sweetness and moisture to the muffins, complementing the bananas perfectly. With the addition of cinnamon and a hint of nutmeg, these muffins are full of flavor and warmth. They’re perfect for breakfast or as a wholesome snack, and are packed with nutrients, making them a great option for a healthy, dairy-free treat.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup shredded carrots (about 1 medium carrot)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey (optional for sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the shredded carrots, melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana carrot muffins are a fantastic way to enjoy both the sweetness of bananas and the subtle earthiness of carrots in one delicious muffin. The addition of cinnamon and nutmeg makes them perfect for the colder months, providing a warm, comforting taste. These muffins are full of healthy ingredients, offering a good dose of vitamins from the carrots, and they are perfect for anyone following a dairy-free diet. They’re a great option for a nutritious and filling breakfast or snack.

Dairy-Free Banana Walnut Muffins

These dairy-free banana walnut muffins are a perfect blend of flavors and textures. The ripe bananas provide natural sweetness, while the crunchy walnuts add a satisfying bite. Together, they make for a delightful, dairy-free muffin that’s ideal for breakfast, brunch, or an afternoon snack. The addition of walnuts gives these muffins a healthy dose of omega-3 fatty acids and protein, making them a great option for those looking for a more filling snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana walnut muffins offer a delicious balance of sweetness and crunch. The bananas keep the muffins soft and moist, while the walnuts provide a rich texture and flavor. They are an excellent source of protein and healthy fats, making them a great choice for a wholesome snack. Whether you enjoy them as a breakfast treat or an afternoon pick-me-up, these muffins are sure to satisfy your hunger and cravings in a nutritious, dairy-free way.

Dairy-Free Banana Almond Muffins

These dairy-free banana almond muffins are a nutty and sweet treat that combines the natural sweetness of ripe bananas with the richness of almond flavor. The addition of almond flour creates a tender and slightly denser texture, while the crunchy almond slices add a delightful crunch. Perfect for anyone with dietary restrictions or those simply looking for a healthy, dairy-free option, these muffins make a delicious breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup almond butter (or any nut butter)
• 1/4 cup maple syrup or honey (optional for extra sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 cup almond flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the almond butter, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the almond flour, oat flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full. Top with sliced almonds if desired.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana almond muffins are a wholesome, satisfying treat that blends the sweet flavor of bananas with the richness of almonds. The almond flour provides a wonderful texture and makes them more filling, while the almond butter adds a nutty creaminess. Perfect for anyone on a dairy-free diet or those seeking a nutritious snack, these muffins are an excellent choice for breakfast or an afternoon energy boost. Their simplicity and flavor make them a hit in any household.

Dairy-Free Banana Date Muffins

These dairy-free banana date muffins are naturally sweetened with the rich, caramel-like flavor of dates, perfectly balanced with the natural sweetness of bananas. Dates also add moisture to the muffins, creating a soft, tender texture. These muffins are packed with fiber and antioxidants, making them a healthier option for anyone looking to enjoy a guilt-free treat. Ideal for breakfast or as an on-the-go snack, these muffins are sure to become a favorite.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup pitted dates, chopped
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup (optional for extra sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the chopped dates, melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If using, fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana date muffins are an incredible option for anyone seeking a naturally sweetened treat. The dates provide a unique flavor and richness that pairs beautifully with the bananas, while the walnuts add a lovely crunch. These muffins are packed with nutrients and fiber, making them an ideal choice for breakfast or as a snack that fuels your day. They’re an easy and delicious way to enjoy a dairy-free, wholesome treat.

Dairy-Free Banana Zucchini Muffins

These dairy-free banana zucchini muffins are a wonderful way to sneak in some extra vegetables without sacrificing flavor. The zucchini adds moisture and a mild flavor, complementing the sweetness of the bananas. These muffins are soft, fluffy, and packed with fiber, making them a nutritious snack or breakfast option. With a hint of cinnamon and nutmeg, they offer a warm, comforting flavor perfect for any time of day.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup grated zucchini (about 1 small zucchini)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave nectar (optional for extra sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the grated zucchini, melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana zucchini muffins are a fantastic way to incorporate vegetables into your diet in a delicious way. The zucchini enhances the moisture of the muffins, while the bananas add sweetness. With warm spices like cinnamon and nutmeg, these muffins are perfect for any time of the day. They’re a wholesome, nutrient-packed treat, making them a great option for breakfast or as a snack that’s both filling and delicious.

Dairy-Free Banana Coconut Muffins

These dairy-free banana coconut muffins bring together the tropical sweetness of ripe bananas with the rich, nutty flavor of coconut. The shredded coconut adds texture, while the bananas keep the muffins moist and soft. Coconut oil is used to provide a smooth, dairy-free fat that complements the coconut flavor perfectly. These muffins are a wonderful option for anyone looking to indulge in a dairy-free treat with a tropical twist.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or coconut sugar
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the shredded coconut, melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana coconut muffins are the perfect tropical-inspired treat. The combination of bananas and coconut provides a delightful balance of sweetness and texture, while the coconut oil keeps them moist and rich. They’re a great snack or breakfast option, especially for coconut lovers. With their simple ingredients and incredible flavor, these muffins will quickly become a favorite in your dairy-free recipe collection.

Dairy-Free Banana Chia Seed Muffins

Packed with the goodness of chia seeds, these dairy-free banana chia seed muffins offer a healthy twist on the classic banana muffin. The chia seeds add a nutritional boost, providing omega-3 fatty acids, fiber, and protein. The bananas keep the muffins moist and sweet, while the chia seeds add a subtle crunch and texture. These muffins are perfect for those looking for a nutritious and filling snack or breakfast.

Ingredients:

• 2 ripe bananas, mashed
• 2 tablespoons chia seeds
• 1/4 cup maple syrup or agave nectar (optional for extra sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsweetened applesauce (for extra moisture)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the bananas and mix in the chia seeds, maple syrup, vanilla extract, egg, and applesauce until well combined.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana chia seed muffins are a nourishing and satisfying choice for anyone looking to boost their nutrition. The chia seeds provide fiber and healthy fats, making these muffins a filling snack or breakfast option. With the natural sweetness of bananas and the subtle crunch of chia, they offer a delightful texture and flavor. They’re a great choice for those who enjoy healthy, wholesome treats without the need for dairy.

Dairy-Free Banana Pumpkin Muffins

These dairy-free banana pumpkin muffins are a delicious combination of two fall favorites: bananas and pumpkin. The pumpkin adds moisture and a subtle earthiness, while the bananas provide natural sweetness. This recipe also features warm spices like cinnamon, nutmeg, and ginger, which create a cozy, comforting flavor. These muffins are perfect for breakfast, a snack, or even as a light dessert, making them a great seasonal treat that can be enjoyed all year round.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup or coconut sugar (optional for extra sweetness)
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mash the banana and mix in the pumpkin puree, maple syrup, vanilla extract, and egg until smooth.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana pumpkin muffins are the perfect blend of two beloved flavors. The pumpkin not only adds a warm, seasonal touch but also keeps the muffins wonderfully moist, while the bananas bring natural sweetness. The combination of spices adds depth and warmth, making them the perfect treat for cozy mornings or a quick afternoon snack. They’re a fantastic choice for anyone looking for a dairy-free, flavorful muffin that can be enjoyed throughout the year.

Note: More recipes are coming soon!