45+ Flavorful Friday Dairy-Free Betty Crocker Recipes for Every Meal

Finding delicious, dairy-free recipes for the end of the week can be a challenge, but with Betty Crocker’s vast collection of mouthwatering recipes, it doesn’t have to be!

Whether you’re prepping for a cozy dinner, a weekend brunch, or a sweet treat to enjoy with your family, Betty Crocker has a variety of dairy-free recipes that are sure to delight.

From savory dishes to indulgent desserts, these recipes allow you to enjoy your Friday without worrying about dairy.

So, if you’re looking to make the most of your Friday with simple yet tasty dairy-free options, this list of 45+ recipes will have you covered from breakfast to dinner and beyond.

With ingredients that are easy to find and simple preparation steps, these recipes make it easy to cook up a Friday meal everyone can enjoy, regardless of dietary preferences.

45+ Flavorful Friday Dairy-Free Betty Crocker Recipes for Every Meal

Ending the week with a delicious, dairy-free meal or dessert shouldn’t feel like a challenge.

Betty Crocker has provided us with a wealth of recipes that make it easier than ever to create scrumptious, dairy-free dishes for every occasion.

Whether you’re in the mood for a savory casserole, a wholesome breakfast, or a comforting dessert, these 45+ recipes offer a variety of flavors that will suit all tastes and lifestyles.

So why not give these dairy-free favorites a try? With Betty Crocker by your side, you’ll be able to enjoy every Friday meal knowing it’s both delicious and dairy-free!

Friday Dairy-Free Betty Crocker Banana Bread

This dairy-free version of Betty Crocker’s classic banana bread is a delightful, moist treat, perfect for Friday afternoons. With the natural sweetness of ripe bananas, this bread is rich in flavor and can be enjoyed as a snack, breakfast, or dessert. The recipe swaps out dairy with plant-based ingredients, making it ideal for those with lactose intolerance or following a vegan lifestyle.

Ingredients:

• 2-3 ripe bananas, mashed
• 1/2 cup vegetable oil or coconut oil
• 1 cup sugar (or your choice of sweetener)
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
3. Add the oil, sugar, eggs, and vanilla extract to the bananas and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
5. Slowly fold the dry ingredients into the wet ingredients until just combined.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free banana bread is incredibly simple to make, and it delivers on taste and texture. Whether you’re hosting a brunch, looking for a comforting snack, or need a quick dessert, this moist and flavorful loaf fits the bill. With the natural sweetness of bananas and the ease of using dairy-free ingredients, it’s sure to become a family favorite.

Friday Dairy-Free Betty Crocker Chocolate Chip Cookies

Who doesn’t love a classic chocolate chip cookie? This dairy-free version of Betty Crocker’s famous chocolate chip cookies brings all the gooey goodness without the butter. Perfect for a Friday treat, these cookies are crisp on the edges and soft in the middle. The rich chocolate chips combined with the slightly nutty flavor of dairy-free butter make these cookies irresistible.

Ingredients:

• 1 cup dairy-free butter (such as Earth Balance)
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the dairy-free butter, brown sugar, and white sugar until the mixture is light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the dairy-free chocolate chips until evenly distributed.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free chocolate chip cookies are the perfect Friday night treat, offering a satisfying balance of sweetness and chocolatey richness. The crispy edges and chewy center make for a delightful bite every time. Best served with a glass of your favorite dairy-free milk, they offer a comforting dessert that everyone can enjoy, regardless of dietary restrictions.

Friday Dairy-Free Betty Crocker Apple Crisp

This warm and comforting apple crisp is an ideal dessert to kick off the weekend. With a buttery, cinnamon-spiced topping and tender apples underneath, this dairy-free apple crisp recipe is both hearty and indulgent. It’s easy to make and perfect for any gathering or quiet night in.

Ingredients:

• 6 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
• 1 tbsp lemon juice
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup dairy-free butter (such as Earth Balance), cut into small pieces

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, nutmeg, and salt. Spread the apples evenly in the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, and dairy-free butter. Use a pastry cutter or your fingers to mix until the mixture forms a crumbly texture.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 45-50 minutes, or until the apples are tender and the topping is golden brown.
6. Let the apple crisp cool for 10-15 minutes before serving.

This dairy-free apple crisp is a simple, yet decadent dessert that’s perfect for enjoying on a cozy Friday evening. The combination of tart apples, warm spices, and a crispy, buttery topping will leave everyone asking for seconds. Serve it warm with a scoop of dairy-free vanilla ice cream for the ultimate indulgence. It’s a sweet way to welcome the weekend!

Friday Dairy-Free Betty Crocker Pumpkin Bread

This dairy-free pumpkin bread is a perfect way to enjoy the flavors of fall, even on a Friday! With the earthy sweetness of pumpkin and warm spices, it’s a comforting and moist bread that’s great for breakfast or a snack. This version substitutes dairy ingredients with plant-based alternatives, making it ideal for those who are lactose intolerant or follow a vegan lifestyle.

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup vegetable oil or coconut oil
• 1 cup brown sugar
• 1/2 cup white sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, white sugar, and eggs. Mix until smooth and well combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free pumpkin bread is the perfect treat for a cozy Friday afternoon. With the richness of pumpkin and the aromatic blend of spices, it’s a flavorful loaf that can be enjoyed on its own or with your favorite dairy-free spread. Whether for breakfast, snack, or dessert, this bread will become a go-to recipe in your dairy-free baking repertoire.

Friday Dairy-Free Betty Crocker Blueberry Muffins

These dairy-free blueberry muffins are fluffy, tender, and bursting with sweet berries, making them a perfect start to your Friday morning. With a touch of lemon zest to brighten the flavor, they are perfect for breakfast or an afternoon snack. This recipe is simple, quick, and delicious, making it an ideal choice for busy mornings or casual brunches.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar (or your choice of sweetener)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup dairy-free butter (such as Earth Balance), melted
• 1/2 cup almond milk (or other dairy-free milk)
• 1 large egg (or flax egg for vegan option)
• 1 tsp vanilla extract
• 1/2 tsp lemon zest
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted dairy-free butter, almond milk, egg, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free blueberry muffins are a delightful way to kick off the weekend. The sweet burst of blueberries, paired with a hint of lemon, makes for a perfect balance of flavors. Whether served at breakfast or as a snack with your afternoon coffee, these muffins are guaranteed to brighten your Friday.

Friday Dairy-Free Betty Crocker Cinnamon Rolls

These dairy-free cinnamon rolls are soft, fluffy, and filled with a sweet cinnamon-sugar swirl, making them an irresistible treat for a Friday morning. This recipe uses dairy-free butter and milk to create a rich and delicious dough, and they can be topped with a simple glaze or icing for extra indulgence.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 tsp salt
• 1/2 cup warm almond milk (or other dairy-free milk)
• 1/4 cup dairy-free butter (such as Earth Balance), melted
• 1/4 cup warm water
• 1 large egg (or flax egg for vegan option)
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup dairy-free butter (such as Earth Balance), softened

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1-2 tbsp almond milk (or other dairy-free milk)
• 1/2 tsp vanilla extract

Instructions:

1. In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt.
2. In a separate bowl, combine the warm almond milk, melted dairy-free butter, and warm water. Add this mixture to the dry ingredients along with the egg (or flax egg) and mix until combined.
3. Gradually add the remaining flour until a dough forms. Knead the dough for about 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch the dough down and roll it out on a floured surface into a rectangle.
6. Spread the softened dairy-free butter over the dough and sprinkle with brown sugar and cinnamon.
7. Roll up the dough tightly and cut into 12 equal pieces. Place them in a greased 9×13-inch baking dish.
8. Let the rolls rise for another 20 minutes before baking for 18-20 minutes, or until golden brown.
9. For the glaze, whisk together powdered sugar, almond milk, and vanilla extract, then drizzle over the warm cinnamon rolls.

These dairy-free cinnamon rolls are the ultimate Friday indulgence. With a soft, fluffy texture and sweet cinnamon filling, they are perfect for any breakfast or brunch gathering. The optional glaze adds a touch of sweetness that makes these rolls feel extra special. Whether you serve them warm with a cup of coffee or enjoy them throughout the day, they are sure to become a new favorite dairy-free treat!

Friday Dairy-Free Betty Crocker Apple Cinnamon Pancakes

Start your Friday morning with these deliciously fluffy and spiced dairy-free apple cinnamon pancakes. The combination of tender apple chunks, warm cinnamon, and a soft, light pancake texture makes these a perfect breakfast or brunch option. With no dairy, these pancakes are suitable for those with lactose intolerance or anyone following a vegan diet.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 1/4 cups almond milk (or other dairy-free milk)
• 1 tbsp apple cider vinegar
• 1/2 tsp vanilla extract
• 1/2 cup finely chopped apples (such as Granny Smith or Fuji)
• Dairy-free butter for greasing the pan

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
2. In a separate bowl, combine the almond milk, apple cider vinegar, and vanilla extract. Let it sit for 2-3 minutes to allow the milk to curdle.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough.
4. Gently fold in the chopped apples.
5. Heat a griddle or skillet over medium heat and lightly grease with dairy-free butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve the pancakes warm with maple syrup or your favorite topping.

These dairy-free apple cinnamon pancakes are the perfect way to welcome the weekend. The sweet, tender apples paired with the spice of cinnamon create a comforting breakfast treat. They’re quick and easy to make and are guaranteed to satisfy everyone, regardless of dietary preferences. Top them with a drizzle of maple syrup or fresh fruit for an even more indulgent meal.

Friday Dairy-Free Betty Crocker Strawberry Shortcake

This dairy-free strawberry shortcake brings a classic dessert into the realm of lactose-free goodness. With fresh strawberries, fluffy dairy-free whipped cream, and soft shortcake biscuits, this dessert is perfect for a sweet end to your Friday meal. It’s a simple, yet impressive treat that’s ideal for entertaining or enjoying a cozy night in.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free butter (such as Earth Balance), chilled
• 1/2 cup dairy-free milk (such as almond milk)
• 1 tsp vanilla extract
• 3 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar (for the strawberries)
• 1 can dairy-free whipped cream (or homemade dairy-free whipped cream)

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a baking sheet or line with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled dairy-free butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the dairy-free milk and vanilla extract, and stir gently until just combined.
5. Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and use a biscuit cutter to cut out shortcakes.
6. Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
7. While the shortcakes bake, mix the sliced strawberries with 1/4 cup sugar and let them sit for 10-15 minutes to release their juices.
8. Once the shortcakes have cooled slightly, split them in half and layer with strawberries and dairy-free whipped cream.
9. Serve immediately.

This dairy-free strawberry shortcake is a refreshing and sweet way to wrap up your Friday. The soft, buttery shortcakes pair perfectly with the juicy strawberries and fluffy whipped cream. Whether for a simple family treat or a special occasion, this dessert is easy to make and sure to impress. It’s a light, satisfying way to indulge without the dairy.

Friday Dairy-Free Betty Crocker Sweet Potato Casserole

This dairy-free sweet potato casserole is a perfect side dish for your Friday night dinner. Creamy, slightly sweet, and topped with a crunchy, caramelized topping, it’s a comfort food classic made without dairy. It’s great for holiday meals, potlucks, or a simple family dinner, offering rich flavor and a satisfying texture that everyone will enjoy.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or other dairy-free milk)
• 1/4 cup maple syrup or brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup chopped pecans or walnuts
• 1/4 cup dairy-free butter (such as Earth Balance), melted
• 1/2 cup dairy-free mini marshmallows (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook for about 10-15 minutes or until tender.
3. Drain the sweet potatoes and return them to the pot. Mash until smooth, adding the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
4. Spread the mashed sweet potatoes into the prepared baking dish.
5. In a small bowl, mix the melted dairy-free butter with the chopped pecans or walnuts. Sprinkle this mixture over the sweet potatoes.
6. If using marshmallows, scatter them on top of the casserole.
7. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
8. Serve warm as a side dish.

This dairy-free sweet potato casserole is a deliciously creamy and flavorful dish that’s perfect for any Friday meal. The combination of sweet potatoes, warm spices, and a crunchy nut topping creates a comforting and satisfying side. Whether served at a family dinner or holiday celebration, this dish will be a hit with all guests, even those without dairy restrictions.

Friday Dairy-Free Betty Crocker Banana Bread

This moist and fluffy dairy-free banana bread is a perfect way to use up ripe bananas. Sweetened naturally with bananas and a touch of maple syrup, this banana bread is a wholesome and delicious option for a Friday treat. With its rich flavor and tender crumb, this dairy-free version ensures that everyone can enjoy a classic favorite, regardless of dietary preferences.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup maple syrup (or agave syrup)
• 1/2 cup dairy-free butter, melted (such as Earth Balance)
• 2 eggs (or egg substitute)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth. Add the maple syrup, melted dairy-free butter, eggs, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If desired, fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
9. Serve warm or at room temperature.

This dairy-free banana bread is a perfect way to start your Friday with a sweet treat. It’s easy to make, full of flavor, and wonderfully moist thanks to the ripe bananas. Whether enjoyed with a cup of coffee or as an afternoon snack, it’s the perfect recipe to satisfy your craving for something delicious and dairy-free. Add some dairy-free chocolate chips for an extra touch of sweetness or keep it simple for a healthier option.

Friday Dairy-Free Betty Crocker Chocolate Chip Cookies

Who doesn’t love a warm, gooey chocolate chip cookie? This dairy-free version of the classic cookie is just as indulgent and comforting. With rich dairy-free chocolate chips and a soft, chewy texture, these cookies are the perfect treat for your Friday. They are easy to bake and will surely be a hit with family and friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free butter, softened (such as Earth Balance)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup dairy-free milk (such as almond milk)
• 1 1/2 cups dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the softened dairy-free butter, brown sugar, and granulated sugar until creamy and smooth.
4. Add the vanilla extract and dairy-free milk, and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dairy-free chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
10. Serve and enjoy!

These dairy-free chocolate chip cookies are the ultimate comfort food for a Friday night. They are soft, chewy, and packed with rich chocolate chips, making them the perfect treat for any occasion. Whether you’re baking them for yourself or sharing with friends, these cookies are sure to be a hit. Enjoy them warm with a glass of dairy-free milk for the perfect snack or dessert!

Friday Dairy-Free Betty Crocker Vegan Chocolate Cake

This vegan and dairy-free chocolate cake is rich, moist, and full of deep chocolate flavor. It’s made without any eggs or dairy, yet it still offers the perfect crumb and delicious taste. Whether you’re celebrating a special occasion or just looking for a sweet treat, this cake is sure to impress and satisfy even the most discerning chocolate lovers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the warm water, vegetable oil, vanilla extract, and apple cider vinegar. Stir until smooth and well combined.
4. If desired, fold in the dairy-free chocolate chips.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, frost with your favorite dairy-free frosting, or serve plain with a dusting of powdered sugar.

This dairy-free vegan chocolate cake is a must-try for any chocolate lover. It’s rich, decadent, and incredibly moist, making it the perfect dessert for any occasion. Whether you serve it plain or topped with frosting, it’s guaranteed to satisfy your sweet tooth. This cake proves that you don’t need dairy or eggs to create a delicious, indulgent dessert!

Friday Dairy-Free Betty Crocker Lemon Poppy Seed Muffins

These zesty, light, and fluffy lemon poppy seed muffins are the perfect dairy-free treat to kick off your Friday. The bright flavor of lemon pairs perfectly with the subtle crunch of poppy seeds, creating a delicious muffin that’s perfect for breakfast, brunch, or an afternoon snack. With simple ingredients and a quick preparation, these muffins are sure to become a go-to favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp poppy seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1/4 cup dairy-free butter, melted (such as Earth Balance)
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup applesauce (or egg substitute)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the dairy-free milk, melted butter, lemon zest, lemon juice, vanilla extract, and applesauce. Stir until well mixed.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve and enjoy!

These dairy-free lemon poppy seed muffins are a delightful way to start your Friday morning or to enjoy with a cup of tea later in the day. The tangy lemon and crunchy poppy seeds provide a satisfying texture and flavor that makes each bite a joy. These muffins are not only easy to prepare, but they are also perfect for sharing or packing for a weekend picnic. Enjoy a light, refreshing treat that’s both dairy-free and bursting with flavor!

Friday Dairy-Free Betty Crocker Carrot Cake

This moist, spiced dairy-free carrot cake is the ultimate dessert for a cozy Friday. Packed with freshly grated carrots, warm spices like cinnamon, and a hint of vanilla, it’s a flavorful treat that’s perfect for any occasion. Top it with a dairy-free frosting for extra indulgence or enjoy it on its own—either way, this cake will be a hit with everyone.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dairy-free butter, melted (such as Earth Balance)
• 2 eggs (or egg substitute)
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 2-3 medium carrots)
• 1/2 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, combine the melted dairy-free butter, eggs, and vanilla extract. Stir well to combine.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in the grated carrots and any optional add-ins, like walnuts or raisins.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Frost with your favorite dairy-free frosting or enjoy it plain.

This dairy-free carrot cake is a perfect dessert for a Friday evening or any occasion that calls for a little sweetness. The rich flavors of cinnamon and fresh carrots make every bite moist and satisfying. Topped with dairy-free frosting, this cake is the ideal dessert to share with friends and family, or to indulge in after a long week. It’s a delightful way to enjoy a classic dessert without any dairy, yet with all the flavor!

Friday Dairy-Free Betty Crocker Pumpkin Muffins

These dairy-free pumpkin muffins are the perfect fall-inspired treat to enjoy on a Friday morning or afternoon. Packed with pure pumpkin and warm spices like cinnamon, nutmeg, and cloves, these muffins are soft, moist, and full of flavor. They’re easy to make, and their comforting taste makes them a wonderful way to celebrate the season without the dairy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup dairy-free butter, melted (such as Earth Balance)
• 1 cup pumpkin puree
• 1/2 cup brown sugar, packed
• 2 eggs (or egg substitute)
• 1 tsp vanilla extract
• 1/4 cup dairy-free milk (such as almond or oat milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the melted dairy-free butter, pumpkin puree, brown sugar, eggs, vanilla extract, and dairy-free milk. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve and enjoy!

These dairy-free pumpkin muffins are a comforting, flavorful treat that’s perfect for any Friday. The rich pumpkin and warm spices create a satisfying snack or breakfast option that everyone will enjoy. Whether you’re hosting a fall gathering or simply looking for a delicious way to start the day, these muffins offer the perfect blend of sweetness and warmth—all without any dairy. Enjoy them fresh from the oven with a cup of dairy-free coffee or tea for the ultimate cozy experience!

Note: More recipes are coming soon!