This is dairy free banana muffin recipe is used several times a month, especially when there are bananas left at the end of the week. They take a few minutes to whip up and make ideal snacks. You can use either butter or a dairy free alternative, I use Vitalite very successfully, the recipe works perfectly with either option.
It is also a great recipe for kids to make because there isn’t anything more complicated than a fork and wooden spoon needed.
Dairy Free Banana Muffins
- 200 g Plain Flour
- 1/2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- 3 Over Ripe Bananas mashed
- 75 g Dairy Free Butter Substitute melted
- 1 Egg large
Preheat the oven to 180 degrees centigrade.
Mash your over ripe bananas in a large bowl.
Stir in the egg, sugar and melted spread until well combined.
Add the flour, bicarb, baking powder and salt.
Stir the mixture until just combined, it will look lumpy which is perfect.
Spoon into a greased muffin pan and bake for 15-25 minutes, or until golden brown and springy to the touch.
Remove and leave to cool slightly before removing them from the pan to cool on a wire rack.
These muffins will last all week, if they aren’t all eaten before then! You should get 12-16 large muffins or 24 mini muffins from a single batch of batter. Store them in a ziplock bag in the fridge.
Have a go, and let me know how you got on with them! I’d love to see your photos too, tag me on Instagram @wifemotherlife