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?


37 thoughts on “Dairy Free Muffin Recipe”

    1. Any non-dairy alternative would work. We try to avoid extra soy but I have also tried coconut milk that worked great!

    1. There are two types of coconut oil, virgin and expeller pressed. The virgin coconut oil tastes like coconut (which we love in baked goods) and the expeller pressed basically has little to no coconut flavor and smell. If you don’t enjoy the coconut flavor the expeller pressed would be perfect to use. I use it when I am frying meats and it works great without adding a coconut flavor.

    1. It does give it a great flavor and we use it for almost everything now too as both my daughters have a dairy allergy.

  1. Thanks for posting this recipe. I have gall bladder issues so I only drink low-fat milk, if any. I will definitely have to make this recipe. I bet my kids will even like it too!

  2. I think that when anything is labeled as “free” of something we normally associate with tastiness, we naturally assume it can’t be delicious. But when I think about it, many of my favorite recipes are either dairy-free or gluten-free! These muffins look delicious; I might have to try them for breakfast sometime this week because I love chocolate chips as an add-in! 🙂

    1. That is so true, most assume that because it is “free” it isn’t good but many of my recipes no one can ever tell the difference.

    1. My sister and her family is as well and that is what they do! It is amazing how well we can learn to adapt so we can still have delicious things we enjoy 🙂

  3. I have always been partial to cranberry muffins! I use Almond milk all the time (and I am not lactic intolerant)-but found that milk made my blood sugar sky rocket–I use it in everything-I have grown to love the taste!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.