Dairy free muffins? Doesn’t sound that exciting does it… Stick with me though.
With the New Year looming, I am admittedly, fulfilling every stereotype in the book and thinking up new and healthy ways to feed my children. That includes these amazing little dairy free muffins.
I’m sure if you are a parent then you will know the battle between convenience and healthy that wages in homes across the country. It’s no different in my house, especially with a cupboard full of fussy eaters.
I don’t write much about food on the blog usually. I don’t know why that is as I spend a disproportionate amount of time either thinking about food or consuming it!
It feels like a constant battle of mum vs fussy children sometimes and often one that I’m not winning. Add to that the fact that I am lactose intolerant and need to eat a largely dairy free diet (excluding eggs) and it’s often quite tricky to keep us all happy.
Sometimes a recipe comes along though that ticks all of the boxes and these dairy free muffins are just such a recipe.
This recipe has to be one of our fave’s. Not only can you adapt it to suit different tastes, it’s also full of healthy stuff AND the kids think they are getting cake for breakfast. Winning all round.
You can also bake a large batch and freeze them if you are organised enough to think of such things. I’m afraid I’m generally not. Not that they’d last long enough to freeze anyway.
But best of all they are absolutely fool proof to make (and eat).
You can thank me later.
Ingredients for Dairy Free Muffins
2 beaten eggs
2 ripe bananas
Handful of blueberries
4 tablespoons of honey / agave / maple syrup
3 tablespoons almond milk
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 1/2 cups almond flour
1 tablespoon of flax seed
- Pre-heat oven to 180 degrees
- Mix together the lightly beaten eggs and the bananas in a large bowl.
- Add the syrup, baking powder, vanilla and almond milk and mix well.
- Add the almond flour and stir the whole mixture together.
- Line a muffin tin with muffin cases and fill to about 3/4 full
- Bake for around 20 mins. You can tell they are cooked when you insert a knife into the center and it comes out clean.
Et Voilá! Dairy free muffins!
All that’s left is to pop the kettle on, waft the baking smell through the kitchen door and stand back with a smug “aren’t I the best mother” look on your face whilst everyone grabs some “cake” for breakfast.
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