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.
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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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For your convenience, here is the printable recipe:
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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
- Preheat oven to 400 degrees.
- To a separate bowl: Mix flour, sugar, baking powder, and salt.
- To a large bowl: Egg, then 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 of the muffin openings. You should make about 18 muffins.
- Then bake in the oven for 20-25 minutes.
- To freeze: Allow to cool completely, then wrap in plastic wrap individually and place it in a gallon freezer bag.
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.
Looking for other savory or sweet muffin recipes? Check out these recipes.
Susan cooper
It's always fun trying new recipes for old favorites (who doesn't love banana bread?) That are able to leave out dairy or reduce fat etc. I'll give these a try. 🙂