Lactose-Free Banana And Blueberry Muffins Recipe

Name: Lactose-Free Banana And Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3/4 cup self-rising flour; 2 1/2 teaspoons baking powder; 2 teaspoons ground cinnamon; 3/4 teaspoon salt; 3/4 cup brown sugar; 6 tablespoons white sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup lactose-free milk (such as Zymil(R)); 1/2 cup vegetable oil; 2 large ripe bananas; 1 1/2 cups frozen blueberries

Servings: persons

2 cups all-purpose flour
3/4 cup self-rising flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 cup brown sugar
6 tablespoons white sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup lactose-free milk (such as Zymil(R))
1/2 cup vegetable oil
2 large ripe bananas
1 1/2 cups frozen blueberries

1
Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.
2
Sift all-purpose flour, self-rising flour, baking powder, cinnamon, and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.
3
Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined.
4
Pour egg-banana mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5
Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.

992

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 cup self-rising flour, 2 1/2 teaspoons baking powder, 2 teaspoons ground cinnamon, and more.

Yes, Lactose-Free Banana And Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lactose-Free Banana And Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions