Dairy Free Easy Banana Muffins

Total time35 min

Prep time10 min

Cook time20 min

Ripe, deeply mashed bananas bring natural sweetness and moisture to these muffins, with a touch of vanilla and warm cinnamon rounding out the flavor. The batter comes together in one bowl and bakes up into a soft, golden crumb with just the right amount of rise. A quick fold of flour, baking soda, and salt keeps the texture light without overworking the batter, so every muffin stays tender in the middle. These are the kind of muffins you can pull together on a weekday morning and still have something that tastes like a treat. Warm from the oven or at room temperature, they're an easy, satisfying option to add to your dairy free rotation.

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Ingredients

12 servings

3 medium very ripe bananas (about 1 ¼ cups mashed)
⅓ cup unsalted butter, melted and slightly cooled
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining — about 1 1/4 cups mashed.

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