Milk-Free Banana Muffins
Trevor is lactose-intolerant, so I frequently try to find milk-free recipes for him to enjoy. When I first started collecting cookbooks, my mom gave me one from the grade 8 trip fundraiser at my sister’s elementary school. This was where I found the perfect milk-free banana muffin recipe for Trevor. I’ve gone through many failed banana muffin recipes, but I think I’ve found the perfect one. Milk tends to add moisture to muffins, but these muffins are soft, moist and super delicious.
(Sometimes I cheat and add some milk or dark chocolate chips to a few of the muffins for myself, just because I love the flavour of chocolate and bananas. Shhhh!)
I also like to use cupcake liners when making muffins. This saves me time on clean-up and from scratching my muffin pan when I’m fishing them out when they are baked.
If you’re like me, you tend to enjoy smaller muffins especially for a quick snack. Lots of places like to pride themselves in making muffins with enormous tops that pool over the edge, but not me.
However, this tends to leave me with a little extra muffin batter, usually enough for 4 more muffins. My mom taught me the secret of still using the same pan, but adding water to the unfilled holes to prevent the pan from warping from the unevenness. Whether this matters is not, I’m not sure, as I’ve taken that advice to heart and always fill the unused parts halfway with water.
However, I do NOT recommend taking the heated pan out of the oven, as the pan can shift in your hands and tip over. The water is VERY hot and you could burn yourself. My trick is to turn the oven off 6 minutes before the timer is up while the pan is still inside. This way the water can cool down and the remaining muffins won’t burn.
EDIT: By “milk-free” I am meaning that there is no mention of 1 cup or 1/2 cup of milk in the ingredients list of this recipe. I highly recommend checking the ingredients in and/or purchasing milk-free butter and chocolate chips if you are making this for someone with a more severe dairy allergy.
Milk-Free Banana Muffins
- 1/2 cup butter/margarine
- 1/3 cup sugar
- 2 eggs
- 1 cup ripe bananas (2 or 3) *mash well
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
- Preheat the oven to 350*F.
- Cream butter/margarine and sugar. Beat in eggs, add mashed bananas and vanilla.
- Combine dry ingredients in a separate bowl and add to moist mixture. Stir until batter is moist, but still lumpy (do not over-mix!)
- Add chocolate chips and chopped nuts if desired.
- Grease regular muffin pan or line with cupcake liners, fill 3/4 full and bake for 15-20 minutes until tops are brown.
Wow, these muffins look and sound delicious! I am always astounded by bakers that can cook great tasting, quality good without using traditional ingredients!
just as a heads up! use vegan butter or margarine.. otherwise there will most likely be milk in the muffins.
can i use melted butter?
Yum these are great! Thanks for sharing!
I love this recipe!! Instead of adding chocolate and nuts I added some chopped up strawberries and they were delicious 🙂
What a great idea! I love adding strawberries to muffins – I’ll have to try it someday!
I’m guessing ‘1 cup of flour’ is plan flour, not self raising flour? Looking forward to trying these. My son was just diagnosed Lactose intolerant.
Sorry! I was not very descriptive in my earlier recipes. I most likely used all-purpose flour back when I made this recipe, but whole wheat pastry flour will also work.
If you used self-rising flour, let me know how it turns out! 🙂
Made these ,and added one tsp of peanut-butter,just for some extra flavor!Also I used self rising flour and they rised a bit more than your pictures,it was good looking though!
They were delicious!Thanks 😀
Just made these as my son is milk intolerant I added cinnamon and pecans and they are delicious. I ever bake as it was so easy too! Thank you.
I just needed a milk free recipe as I am out of milk and have bananas. My husband is a truck driver so I like to bake and cook ahead so I can freeze the items for him to take the first week or two he is gone
By the way this is the one I’m going with
Thanks very much for sharing these! I made them first thing this morning, and I was very impressed with how moist and yummy they came out! Also, the ingredients were super fast to put together and baking time for me, only 15mins! I did not bother with any other optional ingredients this time around, and used 1/2 cup sugar and two bananas. This is now my GO-TO recipe for milk-free banana muffins!
This recipe makes a lot of muffins. I made 24 small muffins and 6 large muffins out of the recipe. My two little granddaughters love them. It’s such an easy recipe, and very delicious. Also they freeze very well. Thanks!
OMG! I made these as is and they are the best banana muffins I’ve ever had!