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.