The Best Damn (Dairy Free!) Banana Muffins, Ever.

I'm seriously not kidding. I've made these muffins at least 5 times in the last month and a half. You can add chocolate chips if you'd like to take it to another level... a chocolatier one. OH, and they're dairy free!

Here's the recipe: 


1 1/2 C AP flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt  

1 tsp cinnamon


1 lightly beaten egg

3 mashed bananas

1/2 C white sugar

1/4 C brown sugar

1 tsp vanilla

1/3 C melted coconut oil (or oil of your choice) 


Combine dry and wet ingredients in separate bowls, then add dry to wet slowly. (I only use a wisk for this recipe, nothing fancy!) - Here's where you would introduce chocolate chips, or pecans, or whatever...

Fill lined (or greased) muffin tins about 2/3 full. This recipe yields about 12 muffins.  


For the topping: 

1/3 C Demerara or Turbano sugar (you can use regular brown sugar, but I like the crunchy texture of the crystals)

2 Tbsp AP flour

1/4 tsp cinnamon

1 Tbsp butter (I used a dairy free/soy free version by earthbalance) 

(I threw some mini chocolate chips into the topping with my chocolate chip version)  

Cut butter into sugar/flour/cinnamon mixture and spoon over muffin mix. Bake at 375 F for 18-20 minutes. 

Yum! Yum!

This recipe was adaptred from   this original recipe


Katie MetzelaarsComment