Moist muffins filled with strawberries, bananas, and pecans and with a crisp nutty topping.
When Pacific Foods first approached me about trying their unsweetened hemp non-dairy beverage, I almost dismissed it. I might have even rolled my eyes. I’m a traditional baker through and through. But then I thought about the comments and emails from readers who have dietary preferences or allergies and are looking for great baking recipes using alternative ingredients and I thought I owed it to them to at least give it a try.
And I’m happy to say that my preconceived notions were completely wrong. Non-dairy and vegan baking doesn’t necessarily require a lot of strange ingredients you can only pick up from an expensive whole foods store and the end product doesn’t have to be sub-par. There are some funky recipes out there, true, but not these Strawberry Banana Muffins.
I tinkered around with this recipe a lot this week on my way to finding the perfect vegan muffin (I figured since I was going dairy-free I might as well take the extra step and make them vegan too), and I think I came pretty close to perfection. You won’t miss the butter, the eggs, or the milk. If I didn’t tell you they were vegan, you probably wouldn’t be able to guess.
These muffins are super moist with a hint of banana and little bursts of strawberry in each one. The pecans are optional, but I really like the crunch and flavor. If you’re worried about the hemp milk adding a weird flavor, don’t, I couldn’t taste it at all. Of course, you can use whatever non-dairy beverage you’d like.
Recipes like this are perfect because everyone wins. Those with dairy allergies or dietary preferences are happy because they have a baked good they can enjoy, and the rest of us are happy because we didn’t have to compromise on a great muffin.
baking tip:Baking with a non-dairy beverage
For the most part, you can substitute a non-dairy beverage for milk in a recipe 1:1. Obviously there are some exceptions, but if you’re looking to make a recipe dairy-free, give it a try!
If you’re substituting buttermilk and the recipe uses baking soda as a leavener, you will need to add some acid to your non-dairy beverage. For every cup, add 2 teaspoons of lemon juice or vinegar (apple cider and balsamic vinegars have the best flavor).
Strawberry Banana Muffins
- 3/4 cup (160 grams) brown sugar
- 1/3 cup (80 ml) vegetable oil
- 1 medium banana, mashed
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) milk or non-dairy beverage
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (31 grams) whole wheat flour
- 1/2 teaspoon (2 grams) salt
- 2 teaspoons (10 grams) baking powder
- 1 cup (120 grams) strawberries, sliced into small chunks
- 1/4 cup (28 grams) pecans, chopped
For the topping:
- 1/4 teaspoon cinnamon
- 2 tablespoons (27 grams) brown sugar
- 2 tablespoons (14 grams) pecans, finely chopped
- Preheat oven to 350 degrees F. Grease and flour a muffin pan or line with paper liners.
- In a large bowl, whisk together the brown sugar, vegetable oil, mashed banana, vanilla extract, and milk. In a separate bowl, combine the flour, whole wheat flour, salt, and baking powder. Add dry ingredients to the wet ingredients and fold until incorporated. Fold in strawberries and pecans.
- In a small bowl, stir together the cinnamon, brown sugar, and pecans to make the topping. Fill the muffin pan cups 2/3 full and sprinkle with the topping. Bake until golden brown, about 15 minutes. Let cool slightly before removing muffins from the pan to cool completely.
Have you tried this recipe?
Disclosure: This recipe was created in partnership with Pacific Foods. Thank you for supporting partnerships with brands I believe in. All opinions are always 100% my own.