Strawberry Banana Muffins

Hey! This recipe is HERE now.

Be a beautiful muffin in a world of cupcakes. – Anonymous

For some reason I decided to try out another muffin recipe this week. These were super fun to make and tasted ~very healthy. The original recipe can be found onĀ Genius Kitchen, but I obviously tweaked it to remove the dairy. Without further ado:

INGREDIENTS: (I made 6 regular muffins and approx. a million mini muffins. Kidding, but this recipe makes approx. 12 regular size muffins – I just ran out of regular size tins).

  • 2/3 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 2 smushed bananas
  • 1 tsp vanilla
  • 1 2/3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Handful of strawberries, chopped


  1. Preheat oven to 375F, and smash the bananas if you haven’t already. Line the cupcake trays with cupcake tins.
  2. Combine the sugar, oil, and eggs.
  3. Stir in bananas and vanilla.
  4. Mix together the flour, baking soda, and salt into a separate bowl. Add this mixture into the wet mixture. Then, stir in the strawberries lightly.
  5. Pour equal amounts of batter into each tin. Bake for 15-20 minutes, checking the center with a toothpick at 15 minutes.
  6. Once they’re done, immediately remove them from the pan so they don’t continue to cook. That’s it!

About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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