Banana Yogurt Muffins with Dairy-Free Options

Holy cow, I can’t believe it’s February! These longest and coldest months of the year are the most challenging to get through with little ones for so many of us. Outside time and activities are limited, it’s dark so very early and for so very many hours, and bundling up takes way longer than any actual outing we’re bundling up for. Fortunately, the boys love helping in the kitchen so cooking serves as a built-in activity for us on cold and snowy days like the one we’re having this week.

These muffins were my 2018 version of banana bread. I made them pretty much weekly when TJ started solids and they’re a great way to get some protein in for breakfast! They freeze really well so one batch can really last a while, too. I made them using our dairy-free substitutes for the first time this week and both boys absolutely devoured them. I also left the cocoa powder out this time and substituted dairy-free chocolate chips instead – again, a big hit with the toddlers and an extra surprise for TJ while he was helping me make them.

Banana Yogurt Muffins with Dairy-Free Options

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Course Snack

Cuisine American

Servings 12 muffins

Ingredients

  

• 2 overripe bananas
• 3/4 cup yogurt we use soy as a dairy-free alternative
• 1 egg
• 1/4 cup olive or canola oil
• 1/4 cup milk we use plant-based as a dairy-free alternative
• 1 tsp vanilla extract
• 2/3 cup granulated sugar
• 1 tbsp packed light brown sugar
• 2 tbsp cocoa powder optional
• 1/2 tsp salt
• 1 1/4 tsp baking soda
• 1 2/3 cup flour

Instructions

 

• Preheat oven to 375F and grease muffine tin
• In a large mixing bowl, mash the bananas until only small lumps remain
• Add yogurt and egg, and whisk until combined
• Add oil, milk, and vanilla and stir to combine
• Add the granulated and light brown sugar ands stir until combined
• If using cocoa powder, stir in with a spatula scraping down the sides of the bowl as needed. Mix until the cocoa is completely combined
• Stir in salt and baking soda
• Gently fold in flour until just combined
• If using chocolate chips, add and mix until evenly mixed throughout
• Fill 12 muffins cups about 3/4 full with batter
• Bake 16-19 minutes, rotating once halfway through

Keyword allergy friendly, dairy free, toddler

I hope your toddlers (and you) enjoy these delicious snowy day treats!

xo,
Stephanie