Dairy-free Banana Muffins

These muffins are super easy to make --it's a one-bowl operation! I like that they are low in sweetness and gluten and dairy-free. Any kind of dried fruit or nut can be used for variety. When I make a fresh batch of muffins, they are always eaten within days. No one in the family seems to mind to lack of sugar or dairy! The only thing that keeps me from making these more often is waiting for three bananas to get overripe.

Dairy-free Banana Muffins
From Chew Out Loud blog
Makes about 15 muffins

1/3 cup grapeseed oil
1/2 cup raw honey (or a mixture of maple syrup, honey, molasses, agave)
2 large eggs, lightly beaten
3 ripe bananas (about 1.5 cups mashed)
1/4 cup non-dairy milk
1 tsp vanilla extract
2 Tbsp ground flaxseed
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 3/4 cups flour (I use gluten-free flour)
1/2 cup chopped dried fruit or nuts

Preheat oven to 350 degrees. Prepare muffin tins by lining the wells with parchment paper muffin liners.

In a large bowl, add the oil, honey, eggs, mashed bananas, non-dairy milk and vanilla. Mix well with a whisk. Add flaxseed, baking soda, cinnamon, and salt and whisk again. Add the flour and gently fold it in with a rubber spatula. Fold in the nuts or dried fruit.

Fill each muffin liner 3/4 full of batter. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Let muffins cool in tins for 10 minutes, then remove to a wire rack to cool completely before storing. Any portion that will not be eaten in 24 hours should be frozen in an airtight container or a ziplock bag.