For years, I discovered banana muffins underwhelming. I like bananas, and baking with them, however most banana muffin recipes style extra cake than banana to me. In my view, muffins needs to be barely moist, very flavorful, and significantly fulfilling. So I lastly determined to create my “excellent” model of dairy-free banana muffins.
The Excellent Dairy-Free Banana Muffins for Each Kitchen
These dairy-free banana muffins are tender, completely candy, and loaded with banana goodness. The recipe has an additional dose of banana, to make sure the flavour comes via. It’s complemented with vanilla and cinnamon so as to add heat and depth. And I take advantage of simply sufficient brown sugar for that scrumptious contact of wealthy caramelized taste. The result’s really addictive. That stated, I do have some solutions to your FAQs to make sure you get the perfect outcomes.
What Different Sweeteners can I Use in these Banana Muffins?
You possibly can undoubtedly substitute common white sugar or coconut sugar. If utilizing both of those, you would possibly need to enhance the quantity to three/4 cup. I haven’t examined this recipe with liquid sweetener or sugar-free sweetener. These might have a higher have an effect on on the style and texture.
Will Below Ripe Bananas Work in these Banana Muffins?
It’s okay if they’re yellow, and haven’t but begun to brown. You possibly can at all times bump the brown sugar as much as 3/4 cup in case you are nervous in regards to the sweetness and moisture stage. However I might keep away from utilizing bananas that also have any inexperienced hue on them. Below ripe bananas are starchier and fewer candy, and received’t carry out fairly as nicely on this recipe. Should you can maintain off, wait a day or two for the bananas to totally ripen.
Can I Use Frozen Bananas?
I don’t prefer to. I discover that freezing does have an effect on the style of the bananas and makes them extra watery. However my buddy makes use of frozen bananas to make muffins typically. Should you determine to, defrost the banana after which mash into your measuring cup.
Can I Use Plant Butter as a substitute of Oil?
Sure, you may, however I do favor oil on this recipe. It’s richer, and offers a greater texture. However in order for you that buttery taste, dairy-free buttery unfold or sticks ought to work positive in the identical quantity.
What Sort of Oil do you Use for Baking Muffins?
Usually, I like to stay with neutral-tasting baking oil when making dairy-free banana muffins. Examples embrace grapeseed, extra-light olive, rice bran, vegetable, and non-GMO canola oils. You should use coconut oil, however be sure that your entire elements are at room temperature and the coconut oil is melted earlier than starting. If any of your elements are cool, they will trigger the coconut oil to arrange shortly into little shards.
Can I Cut back the Oil?
That is already a reasonably low-fat muffin, so I don’t advocate lowering it or slicing it out. Extremely low fats and fat-free muffins are inclined to develop into gummy as soon as they cool. If you’re used to that texture, you may definitely cut back it. I might simply substitute dairy-free milk beverage in equal quantities. These dairy-free banana muffins have already got loads of fruit, so that you don’t really want to swap in applesauce for the oil.
What Banana Muffin Add-Ins Work Nicely and How A lot Ought to I Add?
Dairy-free chocolate chips, chopped walnuts, chopped pecans, raisins, and dried cranberries are every scrumptious in these dairy-free banana muffins. As soon as the batter is prepared, fold in about 1/2 cup of your chosen add-ins. You possibly can stir in additional, if desired.
Will Pumpkin Work in Place of the Banana?
You possibly can undoubtedly use pumpkin puree. One 15-ounce can ought to work nicely on this recipe. However you would possibly want to extend the sweetener and maybe add a little bit extra oil if the batter is just too thick. We even have a dairy-free pumpkin muffin recipe that you simply would possibly strive as a substitute!
Particular Weight loss program Notes: Dairy-Free Banana Muffins
By elements, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan banana muffins, see our Egg Substitute Information. For gluten-free, dairy-free banana muffins, you may substitute your favourite gluten-free flour mix. A buddy swears by the King Arthur Measure for Measure Gluten-Free Flour Mix for making banana muffins. Alternatively, you may substitute gluten-free oat flour for the flour.
Dairy-Free Banana Muffins Print Keep in mind, the riper the bananas, the sweeter they’re! It is a nice recipe for utilizing up these speckled bananas on the counter. Creator: Alisa Fleming Recipe kind: Breakfast Delicacies: American Serves: 12 to 16 muffins Substances 2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon floor cinnamon
2 cups mashed banana (see notice beneath)
⅔ cup packed brown sugar
⅓ cup oil
2 eggs (see put up above for egg-free choices)
1 teaspoon vanilla extract
½ teaspoon salt Directions Preheat your oven to 375°F and line 12 to 16 muffin cups with cupcake liners (or use silicone baking cups). This recipe makes 12 giant, 14 medium, or 16 smaller muffins (as pictured above). In a medium bowl, whisk collectively the flour, baking soda, baking powder, and cinnamon. In a mixing, beat the banana, brown sugar, oil, eggs, vanilla, and salt with a hand mixer till comparatively clean. There shall be some lumps of banana. Add the flour combination to the moist combination, and stir simply till mixed. Don’t over combine. Divide the batter between your ready muffin cups. Bake the muffins for 17 to 25 minutes, or till a toothpick inserted within the middle of a muffin comes out clear. The time will rely upon the scale of the muffins you bake. Notes Banana Word: I simply smash the banana into my measuring cups. They get mashed up extra when beating the moist combination together with your mixer. One medium to giant banana is about ½ cup. So you have to about 4 medium to giant bananas for this recipe. It is okay in case your quantity is not precise. Vitamin Info Serving dimension: 1 medium muffin Energy: 178 Fats: 6.1g Saturated fats: .9g Carbohydrates: 28.5g Sugar: 11g Sodium: 183mg Fiber: 1.5g Protein: 3g 3.5.3229
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