These muffins are super good. I saw them on the blog Stitchery Dickory Dock as a perfect pregnancy-craving muffins. Funny, I’ve been baking them also while pregnant and am now craving them at 35 weeks.
I’ve made them at least 5 times, each time experimenting and adapting the recipe for a dairy free version. I have two kids with dairy and soy intolerances. I’ve made the dairy version too but cut the sugar in half and it makes an excellent banana muffin. I looove baking with loads of butter, milk and yogurt and my other 2 kids love eating it but for my dairy free boys, I bake dairy free. It’s been a learning process. I want to share this recipe for those of you looking for a yummy dairy free (and gluten free) banana muffin.
This recipe blends the batter which is a fun change. I use a vitamix blender since my food processor is too small and discovered that blending only half the oats works better. My vitamix won’t hold the full amount of oats but also I think it bakes moister and chewier with half the oats not blended. I added more eggs to help thicken, heaping spoons of baking powder and soda because dairy free just seems to do well with more, used canned coconut cream to help with the consistency. It can be hard getting dairy free baking to have a nice satisfying texture. Coconut sugar is a nice sweetener that doesn’t feel as strong as cane sugar. One time I substituted cashew meal for the walnuts. They turned out great.
Moist. Chewey. Good shelf life if you make two batches. I think I’ve found the perfect combination.
DAIRY FREE/ GLUTEN FREE BANANA OATMEAL MUFFINS
4 very ripe Bananas
4 cups old fashion oatmeal- divided in half
1 can coconut cream (full fat) scoop out coconut cream and discard the liquid
1 1/4 cup dairy free milk (coconut, cashew, or your preferred dairy free milk)
2 Tbs coconut sugar
3 heaping tsp baking powder
1 heaping tsp baking soda
1 cup walnuts, shelled and in pieces
1 cup dairy free chocolate chips
Preheat oven to 400 degrees
Put 2 cups (half) oats and all the other ingredients except for the walnuts and chocolate chips into your good processor or large blender.
Blend very well.
Transfer to large mixing bowl. Add the rest of the oats. Mix by hand.
Mix in walnuts and chocolate.
Use muffin liners or heavily grease muffin pan. (I prefer liners)
Fill with batter all the way to the top.
Bake 12 minutes for Mini muffins.
Bake 15 minutes for regular muffins.
– Until inserted toothpick comes out clean.