Dairy Free Muffin Recipe

dairy free muffin recipe

Let me start by saying that just because something is dairy free doesn’t mean it isn’t delicious!  Since both of my girls are dairy-free right now, so I am.  Muffins are one of Addie’s favorite things to eat for breakfast.  My basic naked muffin recipe was very easy to convert to a dairy free muffin recipe with a simple adjustment.

I love that with one basic recipe I can make basic vanilla muffins, any type of berry, banana and even chocolate chip muffins by simply changing out the extras.

Dairy Free Muffin Recipe


  • 3/4 Cup Sugar or Sucanat
  • 1/2 Cup of Melted Coconut Oil
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Almond Milk
  • 1/2-1 Cup of Extras (if you are using frozen berries, make sure to dry them well, you don’t need any extra added moisture)


  • Preheat your oven to 350°.  Use either muffin liners or lightly oil your muffin tins.
  • In a mixing bowl, cream together your coconut oil and sugar. Then beat in your eggs and vanilla extract.
  • Then add your flour, baking soda and salt into the bowl, mix well.
  • Next add your almond milk and mix thoroughly.  Fold in your extras you have decided to add until just mixed.
  • Fill each cup 3/4 full or about 3 tablespoons full.
  • Bake for about 20 minutes or until just browned on top.

Enjoy your muffins with a hot cup of coffee or cocoa for the little ones!

Tips:  If you are looking for a dairy-free chocolate chip, try Enjoy Life mini chocolate chips; they are delicious and soy free as well.  We occasionally use sweetened vanilla almond milk and omit the vanilla extract and reduce the sweetener to only 1/2 cup.  If you are new to coconut oil, Tropical Traditions virgin coconut oil is my favorite.  It has a firm texture at room temperature but once heated melts to an oil consistency and is perfect for baking.

What would be your favorite extra to add to your muffins?



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