These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack.
Hi friends!
Wasn’t planning to share these until next week but miraculously both kids fell asleep at the same time yesterday afternoon so I had time to make another batch. Unfortunately, they both woke up before I got the pictures taken….which mean those nicely placed chocolate chips you see above kept disappearing thanks to the toddler’s sneaky little hand!
{Check out the video above to see how easy they are to make!)
But I powered through and snapped a few pics so I could share them with you today because I these are definitely the best banana muffins I’ve ever made. You guys know how much I love these PB Banana Oat Muffins, right? These are very similar but they’re dairy-free. I’ve been cutting back on dairy for the past few weeks to help it if helps Little Miss be more comfortable so I thought I’d try my hand at a new muffin recipe.
Guys, these are so good. They have coconut oil and peanut butter in them for healthy fats, but you don’t really taste either one. These are just really good banana muffins. Really good.
Definitely need to be added to the rotation whether you’re dairy-free or not! Squish has been loving them for breakfast this week and I’ve been eating them for a quick morning snack. I made a batch on Sunday and they tasted just as good on Thursday as they did on Monday! That’s a win in my book!
Here’s how you make them:
PrintCoconut Oil Banana Muffins
These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 12 large muffins 1x
Ingredients
- 1/4 cup coconut oil, solid
- 1/4 cup peanut butter (or other nut/seed butter)
- 1/3 cup maple syrup
- 1/4 cup almond milk (or other milk of choice)
- 2 eggs
- 1 cup mashed bananas
- 1 tsp vanilla extract
- 1.5 cups white whole wheat flour
- 1.5 cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup chocolate chips (dairy-free if needed)
Instructions
- Preheat oven to 375 degrees F.
- Combine coconut oil and peanut butter in a large bowl.
- Microwave, stirring often, until coconut oil is melted.
- Add maple syrup, almond milk, eggs, vanilla and banana and mix well.
- Add remaining ingredients and stir until just combined.
- Pour into 12 lined muffin tins (they’ll be very full).
- Bake at 375 degrees F for 22 minutes.
So easy! I haven’t tried yet, but I’d imagine they would also freeze well!
[clickToTweet tweet=”These dairy-free Coconut Oil Banana Muffins make a great breakfast or snack!” quote=”These dairy-free Coconut Oil Banana Muffins make a great breakfast or snack!”]
Let’s chat:
What’s your favorite muffin recipe? Leave me a link!
Enjoy!
–Lindsay–
How many bananas are in 1 cup?
2-3 medium
Coconut oil is magical in muffins! I love this recipe and will be making soon 🙂
This looks like a keeper — I know my kids would love a batch
These look great! I ran out of coconut oil last week but as soon as I get some I’ll be making these!
Yum!
I’m also obsessed with your PB Banana Oat Muffins! I very rarely have yogurt, just because it seems like it always goes bad at my house, so I usually end up leaving out the yogurt, and adding in an extra smashed banana and they come out great! If you’re looking to eat those as dairy free. 🙂
oooh good to know! thanks!
Do you think almond flour would work instead of white wheat flour?
i’m not sure. i don’t have a ton of experience but not sure it can be subbed 100% for white wheat flour. might need a mix of something like coconut flour. but you could def try!
Can these be made with coconut or almond flour or a gluten free base flour?
i’m not sure. I don’t have much experience baking with those. I’d probably try swapping a gluten-free all purpose flour first to see if that works….or maybe almond flour. they might not work as well with coconut.
I just made these muffins with Bob’s gluten free flour and almond butter and substituted coconut palm sugar for the brown sugar. They were delicious amd beautiful! Thanks for the recipe!
Yum!!!! Simple and delicious – love making muffins to eat healthy all week !
These look like a great way to get healthy fats for the little ones! Any suggestions on replacing the banana? I’ve got a little guy who can’t eat them 🙁
you could try mashed sweet potato. you’d prob want to add a bit more maple syrup though for sweetness
Pinning! I love making a batch of tasty muffins on the weekend to enjoy throughout the week 🙂
you don’t have a list of the calories, sugar, cholesterol etc. do you?
The coconut oil banana muffins look yummy. Great photos!
Delicious! Pinned 🙂
what is the calorie count on these muffins
i’m not sure! You could plug them into my fitness pal.
Have you tried using aquafaba or flax/chia to sub in for the chicken eggs? Will try it anyhow. Thanks
i haven’t. let me know how it goes!
These look so delicious! Can’t wait to try them!
What if i measure coconut oil liquid form? Would it still be the same amount? i live in Thailand, it’s so hot here. Coconut oil would never be in solid form.
Nice healthy muffins! Will try baking it for 20 min. My muffins were a bit dry after baking 22 min.
Hi Lindsay!
Do you think one muffin alone would be substantial for breakfast or should I pair it with something else? I know each person is different, but from a nutritional standpoint, does this cover all the bases? Thanks!
I would probably pair it with some protein!
thanks for the feedback!
I’ve been using this recipe for nearly a year. I make it for my family about twice a month. It’s also my go-to food gift for new neighbors. I’ve received lots of compliments, and I always recommend your website. I love your take on meal prep and using healthy recipes. Thanks for also introducing me to coconut oil!
these muffins turned out nice and mild. None of the flavors were overwhelming, though it seemed a bit bland. i think a pinch of salt would make it a nice everyday healthy muffin.
★★★★
thanks for the tip!
Could you freeze these once baked and thaw in fridge?
yep!