Dairy Free Banana Walnut Muffin Recipe

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!

Please note these are affiliate links through Amazon, and at no additional cost, I will earn affiliate fees if you decide to make a purchase.

For your convenience, here is the printable recipe:

Dairy Free Banana Walnut Muffin Recipe Card

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September 10, 2019

by Sabrina Quairoli

Cuisine American

Category Breakfast Recipes Dairy Free Recipes Dessert Recipes Freezer Meals Muffin Recipes Recipe

Persons

18

Serving Size

1 muffin

Prep Time

10 minutes

Cook Time

25 minutes

Wait Time

1 hour

Total Time

35 minutes

Ingredients

• 1 Egg scrambled
• 1 cup of 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

Instructions

1. Preheat oven to 400 degrees.
2. To a separate bowl: Mix flour, sugar, baking powder, and salt.
3. To a large bowl: Egg, then coconut milk, mashed bananas, canola oil, and vanilla extract.
4. Add the dry a little bit at a time to the wet ingredients. Mix as you go.
5. Then add the walnuts and mix them into the batter.
6. Spray the muffin pan with nonstick spray.
7. Using a larger ice cream scooper, add batter to each of the muffin openings. You should make about 18 muffins.
8. Then bake in the oven for 20-25 minutes.
9. To freeze: Allow to cool completely, then wrap in plastic wrap individually and place it in a gallon freezer bag.

Calories

166

6.9%

Fat

8.2 g

12%

Saturated

2.9 g

10%

Carbs

21 g

7%

Protein

2.6 g

Fiber

1.1 g

4%

Sugar

8.0 g

Sodium

130 mg

5.4%

Trans fat

0.0 g

Cholesterol

8.8 mg

2.7%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes

To reheat: From the freezer, remove the plastic wrap and place on a microwaveable plate and microwave for 15-30 seconds or until heated through.

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© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Looking for other savory or sweet muffin recipes? Check out these recipes.