Muffin recipes are a quick and comforting addition to your morning breakfast. My favorite is ones that are dairy free. This banana walnut muffin recipe is one where I used coconut milk instead of regular milk. They are so delicious that I could only free 6 of the 18 muffins because the kids and my hubby loved them. Try them and see if you can freeze all eighteen.
Banana Walnut Muffin Recipe Ingredients:
1 Egg scrambled
1 cup coconut milk (whole)
3 ripe bananas - mashed
¼ cup Canola Oil
1 teaspoon Vanilla Extract
2 cups flour
½ cup sugar
1 tablespoon Baking Powder
½ teaspoon salt
½ cup chopped walnuts
Banana Walnut Muffin Recipe Instructions:
First, Preheat the oven to 400 degrees.
Then, In a separate bowl: Mix flour, sugar, baking powder, and salt.
To a large bowl: Egg, coconut milk, mashed bananas, canola oil, and vanilla extract.
Add the dry a little bit at a time to the wet ingredients. Mix as you go.
Then add the walnuts and mix them into the batter.
Spray the muffin pan with nonstick spray.
Using a larger ice cream scooper, add batter to each muffin opening. You should make about 18 muffins.
Then bake in the oven for 20-25 minutes.
To freeze: Allow to cool completely, then wrap individually in plastic and place in a Gallon freezer bag.
To reheat: From the freezer, remove the plastic wrap, place it on a microwaveable plate, and microwave for 15-30 seconds or until heated.
Banana Walnut Muffin Recipe Reveal:
Here is the final delicious muffin with no dairy. Woo hoo!
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