11 Dairy-Free Muffins for the New School Year

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Banana Oat Muffins

These Dairy-Free Banana Oat Muffins are a perfect back-to-school treat that not only taste amazing but also provide a nutritious boost for kids and adults alike. Made with wholesome ingredients, these muffins are gluten-free and dairy-free, making them a great option for those with dietary restrictions. They’re easy to whip up and can be enjoyed as a quick breakfast or a satisfying snack throughout the day.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the ripe bananas until smooth, then mix in the almond milk, maple syrup, and vanilla extract.
3. In another bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and salt.
4. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts if using.
5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!

Apple Cinnamon Muffins

These Dairy-Free Apple Cinnamon Muffins are a delicious and wholesome option for back-to-school snacks or breakfasts. Bursting with warm cinnamon flavor and sweet apple chunks, these muffins are not only dairy-free but also made with simple ingredients, making them a crowd-pleaser for both kids and adults. Perfect for meal prepping, these muffins can be easily stored and enjoyed throughout the week.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
3. In another bowl, combine the applesauce, almond milk, vegetable oil, and vanilla extract.
4. Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped apples and walnuts if using.
5. Distribute the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
6. Let the muffins cool in the tin for a few minutes before moving them to a wire rack. Enjoy!

Blueberry Almond Muffins

These Dairy-Free Blueberry Almond Muffins are a delightful and nutritious treat that makes a perfect breakfast or snack for kids and adults alike. Bursting with juicy blueberries and infused with a subtle almond flavor, these muffins are not only dairy-free but also quick and easy to make, making them perfect for busy mornings or lunchboxes.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
3. In another bowl, combine the almond milk, vegetable oil, and almond extract.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Gently fold in the blueberries and sliced almonds if using.
5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
6. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!

Chocolate Chip Zucchini Muffins

These Dairy-Free Chocolate Chip Zucchini Muffins are a deliciously moist and satisfying option for breakfast or snack time. Packed with hidden veggies and sweetened with just the right amount of chocolate chips, these muffins are perfect for kids and adults who want to enjoy a treat without dairy. They are a great way to use up abundant zucchini during the summer months and can easily be made in a big batch for meal prep.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the almond milk, vegetable oil, and apple cider vinegar.
4. Stir in the grated zucchini and brown sugar to the wet mixture.
5. Combine the wet ingredients with the dry ingredients until just mixed, then fold in the chocolate chips.
6. Spoon the batter into the muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!

Pumpkin Spice Muffins

These Dairy-Free Pumpkin Spice Muffins are the perfect fall treat, providing a delicious and seasonal flavor while being completely dairy-free. Packed with cozy spices and made with wholesome ingredients, these muffins are a fantastic addition to your back-to-school snack repertoire. They’re great for breakfast or a quick snack on busy days!

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, blend almond milk, vegetable oil, apple cider vinegar, and pumpkin puree.
4. Stir in the brown sugar to the wet mixture.
5. Combine both mixtures until just blended, then fold in the dairy-free chocolate chips.
6. Pour the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!

Carrot Raisin Muffins

These Dairy-Free Carrot Raisin Muffins are a delightful and nutritious option for your back-to-school meals. Bursting with the natural sweetness of carrots and the chewy texture of raisins, these muffins are not only satisfying but also packed with fiber and vitamins. They’re perfect for breakfast on the go or as a healthy snack throughout the day!

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine almond milk, vegetable oil, apple cider vinegar, and brown sugar until smooth.
4. Add the shredded carrots and raisins to the wet mixture and stir to combine.
5. Mix the wet ingredients with the dry ingredients just until moistened.
6. Divide the batter into the muffin cups and bake for about 18-20 minutes or until a toothpick inserted comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins are a delicious and energizing treat that perfectly combine the creamy richness of peanut butter with the natural sweetness of ripe bananas. These muffins are not only dairy-free but also provide a good source of protein and healthy fats, making them an ideal snack for kids’ lunchboxes or as a quick breakfast option.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the mashed bananas, peanut butter, almond milk, maple syrup, vanilla extract, and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill the muffin cups with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
6. Allow the muffins to cool in the tin for a few minutes before moving them to a wire rack. Enjoy!

Cranberry Orange Muffins

Cranberry Orange Muffins are a delightful and zesty treat perfect for back-to-school lunches or a quick breakfast. These muffins are dairy-free, balancing the tartness of cranberries with the bright flavor of fresh oranges, making them both nutritious and delicious.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and ground ginger.
3. In another bowl, mix together the orange juice, orange zest, maple syrup, almond milk, and vegetable oil until well blended.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dried cranberries.
5. Fill the muffin cups with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!

Sweet Potato Muffins

Sweet Potato Muffins are a wholesome and hearty option for back-to-school snacks or breakfast. These muffins are dairy-free and packed with nutrients from sweet potatoes, offering a natural sweetness that pairs wonderfully with warm spices. They are perfect for satisfying both kids and adults alike.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
3. In another bowl, whisk together the mashed sweet potatoes, maple syrup, almond milk, vegetable oil, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill the muffin cups with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow the muffins to cool for a few minutes before transferring them to a wire rack. Enjoy!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are bright, zesty treats that offer a revitalizing twist to the traditional muffin. These dairy-free muffins are perfect for breakfast, snacks, or even dessert, with a burst of lemon flavor complemented by the delightful crunch of poppy seeds. They are a great way to bring a sunny vibe to the back-to-school routine.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
3. In another bowl, whisk together the maple syrup, almond milk, vegetable oil, eggs, and fresh lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fill the muffin cups with the batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. Let the muffins cool for a few minutes before transferring them to a wire rack. Enjoy!

Coconut Mango Muffins

Coconut Mango Muffins are deliciously tropical treats that capture the essence of summer, making them a great addition to the back-to-school menu. These dairy-free muffins combine the sweetness of ripe mangoes with the rich, nutty flavor of coconut, resulting in a moist and flavorful bite that’s perfect for breakfast or a snack on-the-go.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, shredded coconut, and diced mango.
3. In another bowl, whisk together the maple syrup, coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just blended.
5. Fill the muffin cups with the batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. Allow the muffins to cool for a few minutes before transferring them to a wire rack. Enjoy!