When I’m looking for an easy breakfast I always want a muffin. These Banana Blueberry Muffins are one of my go-to recipes, and as a bonus they’re dairy-free!
So…running. Summer is not only kicking my bottom with how busy we are, but it’s affecting my training for my half marathon. I only have until labor day and the farthest I’ve gone is 7 miles. I’m totally bored of the gym, and my gym BFF and I are on different schedules now that the kids are out of school, so it’s so booooooring to run on the treadmill. To top it all off, my back has been bugging me too. But I’m not giving up! I have to power through, because I set a goal for myself and gosh darn it I want to complete my goal…even if it means I have to walk 6 miles.
Sports and exercise have never been my strong suit although I’ve come to enjoy it (kind of) as an adult. My problem really is that exercise makes me hungry and when I’m hungry I don’t make very good choices. Even when I’m not hungry, I don’t make good eating choices! What can I say, this girl likes her carbs and sugar. #keepingitreal #hellothatswhyIhaveadessertblog.
Jordan kind of takes after me, which bums me out. She’s could be a good athlete, because in that way she takes after her dad: she’s adaptable to any sport and can do well at them. But since she’s not a sports fan, she doesn’t want to try (or actually do any of the work). For awhile she loved volleyball…but then the ball hit her in the head and she was over it. (Funny story…same thing happened to me!) As fun as it would be to compete, I think that we’d both rather be on the couch next month watching the sports instead of doing them.
And, while we’re at it, we can snack on Banana Blueberry Muffins. They might not be vegan paleo grain-free zero calorie muffins, but they ARE dairy-free. And they, you know, taste like really good muffins instead of cardboard…so there’s that. 😉
To make these dairy-free muffins, I used oil instead of butter. The oil makes them super soft and moist! Instead of a 1/2 cup, which is normally what the recipe calls for, I used 1/4 cup of oil and added an extra banana to make up the difference. It totally works and the muffins are still so soft you won’t miss that extra 1/4 cup of calories.
My mom’s recipe uses milk, but I wanted to keep these dairy-free, so I used my favorite: Almond Breeze Unsweetened Almondmilk. I use almond milk almost exclusively these days, on my cereal, in my smoothies, and in a lot of baked goods. It has less calories per serving than non-fat milk so it’s a better choice for me.
Almond Breeze is an official sponsor of USA Volleyball, but I won’t hold that against them. I’ll watch the volleyball while I eat my muffins, and I’ll think that it’s way better that those athletes are running around on that beach instead of me.
I’d totally just face plant into the sand and not get up. #truth
Besides the oil and almond milk, these muffins are leavened with eggs, baking soda, and vinegar. Vinegar is my new muffin secret weapon because it activates the baking soda and makes them perfectly soft and fluffy.
I used fresh blueberries in these muffins because they were on sale at the grocery store. You can use frozen regular sized blueberries or my favorite “wild” berries (that are mini), but make sure that if you use frozen they are rinsed and drained and patted dry, and that there are no ice crystals. You don’t want excess water in these muffins!
These are perfect for snacking, freezing for quick breakfasts (hey, back to school is just around the corner) or for brunch. I know I’ll be making them often, especially because we have friends who are dairy-free.
And because I can’t stop eating them, obvi.
Banana Blueberry Muffins
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 3 medium overripe bananas
- 2 large eggs
- 7 tablespoons Almond Breeze Unsweetened or Unsweetened Vanilla Almondmilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 2 cups all purpose flour
- 2 cups fresh or frozen blueberries if using frozen, be sure to remove any ice crystals
- Optional topping: 2 tablespoons granulated sugar + 1/2 teaspoon cinnamon
- Preheat oven to 350°F. Grease muffin pans with nonstick cooking spray or line them with liners. Be sure to spray liners with nonstick cooking spray as well.
- Stir oil, salt, and 3/4 cup sugar with a wooden spoon. Set aside.
- Add bananas, eggs, almondmilk, vanilla, baking soda, and vinegar to a blender jar and blend until smooth.
- Stir the banana mixture into the sugar mixture, then stir in the flour until just combined. Stir in blueberries. (Make sure that your frozen berries are not overly wet; pat them dry and/or remove any ice crystals or your batter will be too wet.)
- Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin).
- Optional topping: stir 2 tablespoons sugar and cinnamon, then sprinkle on the top of the muffins.
- Bake for 15-20 minutes until a toothpick comes out clean. Cool at least 10 minutes before removing muffins from pan.
Nutritional information not guaranteed to be accurate
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Almond Breeze believes in the best. That’s why we only use Blue Diamond Almonds to make our almondmilk and why we’re proud to be an official sponsor of USA Volleyball. Visit www.ServeUpYourBest.com for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get Almond Breeze coupons and smoothie recipes!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 10, 2016