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.
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)
