DAIRY-FREE BANANA GRAHAM CRACKER CRUMB MUFFINS
Like cilantro, coconut and olive, banana is a polarizing flavor-you either love it or you hate it.
Personally, I love it. Why, surely, I will eat your left over banana runts and laffy taffys. Ring me up for the the banana flavored granola bars and the banana smoothies. And I’ll certainly pick the banana muffin out of all of the muffins sitting in the display case at a coffee shop.
A good banana muffins is moist, crumbly and doesn’t hide it’s glorious banana flavor.
These banana muffins are a good banana muffin, if I do say so myself. The banana and oil keep the texture perfectly moist, so you won’t even miss the dairy. Plus they are made with graham cracker crumbs for a nutty, malty flavor that compliments the banana so nicely. I threw dairy-free chocolate chips into my muffins, but feel free to add walnuts, peanuts or banana chips for an extra crunchy and flavor kick!
Dairy-Free Banana Graham Cracker Muffins
Makes 1 dozen muffins
- ¾ cup all-purpose flour
- ½ cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mashed bananas (about 2 bananas)
- ½ cup granulated sugar
- 2 tablespoons light brown sugar
- 3 tablespoons coconut oil, melted
- 3 tablespoon canola oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup dairy-free chocolate chips
- Preheat oven to 375F and line a 12 well muffin tin with muffin liners.
- In a medium mixing bowl whisk all-purpose flour, graham cracker crumbs, baking soda, baking powder and salt together until combined and no clumps of flour remain.
- In a large mixing bowl mix mashed banana, granulated sugar and brown sugar together until combined. Add melted coconut oil, canola oil and vanilla extract and mix until combined.
- Add egg and mix until combined.
- Slowly add flour mixture, mixing on a low speed, until it is just combined. Be careful to not over mix.
- Gently fold in the dairy-free chocolate chips with a wooden spoon or spatula until evenly combined.
- Pour batter into muffin liners until they are about ¾ full. Tranfer to the oven and bake for 18 to 20 minutes or until muffin tops start to brown and a toothpick comes out clean when inserted.
- Allow muffins too cool slightly in pan before transferring to a cooling rack to finish cooling completely.