Dairy-Free Banana Nut Blueberry Muffins

These dairy-free banana nut blueberry muffins are a healthy-ish muffin you can enjoy for breakfast, dessert or with afternoon coffee. They’re kid-friendly too!

Dairy-Free Banana Nut Blueberry Muffins – Bites of Heaven for Breakfast or a Snack

I have a favorite banana crumb muffin recipe my kids loved growing up, and I recently decided to remake it, adding nuts (walnuts or pecans – both are yummy), substituting the sugar (except for the crumb mixture on top) with sugar-free maple syrup, adding blueberries and using melted coconut oil instead of butter or oil. The result? A delectable muffin I can’t wait to make (and eat) again!

Years ago, when I was doing a sugar-free (and everything else-free) cleanse, I discovered Joseph’s sugar-free syrup. It made the torture I put myself through worth it, and it’s the only sugar-free product I still eat. My head spins with a massive sugar buzz from regular maple syrup, so I always keep this sugar-free version on hand. It is delicious, with no weird aftertaste, and it’s made with sweetened with Maltitol, instead of artificial chemical sweeteners. I used to be able to find it at Whole Foods, but I order it online now (in bulk, so it’s a little less expensive per bottle).

This is the first time I have baked with melted coconut oil. It definitely will NOT be the last! I also added additional fiber to these dairy-free banana nut blueberry muffins by adding 1 Tbsp of ground flax seed (optional).

I love to make things ahead of time and freeze them (it just makes life so much easier when you have guests and/or a crazy busy week), and these taste delicious frozen and then thawed overnight. We cut them in half, pop them in our toaster oven and spread a little butter (vegan butter for me) on them. In fact, my husband likes them best this way. You can also substitute pecans for the walnuts (I recently did that when I was out of walnuts – theses are delicious with pecans too!).

You can also make these in a regular 12 tin muffin pan. Just reduce the cooking time to 18-21 minutes, depending on your oven, or until a toothpick inserted into the center of a muffin comes out clean.

Dairy-Free Banana Nut Blueberry Muffins from Kitchen Gone Rogue

A healthy-ish and delicious low-sugar, dairy-free banana nut blueberry muffin recipe that's perfect for breakfast, dessert or afternoon coffee. Make ahead and freeze for busy weeks or when guests visit.

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Course Breakfast

Cuisine Dairy-Free

Servings 6 large muffins

Ingredients

  

1x2x3x

Muffin

• 1 1/2 cups all-pupose flour (plus 1 Tbsp of flour)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp ground flax seed (optional)
• 3 large ripe bananas, mashed (1 cup)
• 1/2 cup Joseph's sugar-free syrup (or reg. syrup or honey)
• 1/3 cup melted coconut oil
• 2 eggs, lightly beaten
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts or pecans (optional)
• baking spay or nonstick oil spray

Crumb Topping

• 1/3 cup packed brown sugar
• 1 Tbsp flour
• 1/8 tsp cinnamon
• 1 Tbsp melted coconut oil

Instructions

 

• Spray large 6-muffin pan (or regular 12-muffin tin) with nonstick oil or baking spray (I use a baking spray)
• Peel and mash 3 large ripe bananas (or the equivalent of 1 cup of mashed banana)
  
• Wash 1 cup of fresh blueberries; pat dry with paper towels and place in bowl; then toss gently with 1 Tbsp of all-purpose flour (to help prevent your blueberries from sinking to the bottom of the muffins)
  
• Melt the coconut oil on the stove or in a microwave (be sure to melt all of it - it should all be clear)
• Mix all of the dry ingredients in a large bowl
• Add the mashed bananas, syrup, eggs and vanilla and stir until mixed
• Stir in the chopped walnuts
• Fold in the blueberries that you already tossed with flour
• Pour batter into 6 large muffin tins
  
• Mix the crumb topping ingredients in a bowl
• Add the crumb topping to the top of the 6 muffins
  
• Bake at 325 degrees Fahrenheit for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean; let cool and then enjoy! (if making 12, bake for 18-21 minutes; 20 is perfect in my oven)
  

Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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