Breakfast

9 Delicious No Milk Muffins for a Healthy Breakfast

Start your mornings with these nine healthy, flavorful no milk muffins.

Ditching dairy has become more of the norm in recent years, and for good reason. Whether it’s due to lactose intolerance, environmental concerns, wanting to eat a bit healthier or just preferring the taste, more and more people are exploring dairy-free options. 

Let’s face it, the thought of a dairy-free breakfast might initially seem a bit challenging. But going dairy-free in the morning can be a total game-changer. It can lead to better digestion, less inflammation, and a happier heart with lower cholesterol levels. 

So, whether you’re fully committed to a dairy-free lifestyle or just trying out some healthier eating habits, adding dairy-free choices to your breakfast lineup makes sense. Plus, muffins are the perfect, easy breakfast to bring to work or meal prep ahead!

Let’s dive into the 9 delicious no-milk muffins roundup from the Lovely Delites blog.

1. Dairy-Free Blueberry Muffins

These 30 minute no-milk muffins use almond milk and coconut oil as dairy-free substitutes, making them a moist and delicious treat. Plus, using fresh or frozen blueberries adds a burst of flavor and a punch of antioxidants. 

no milk blueberry muffins

Ingredients (12 servings):

  • 2 cups all purpose flour 
  • 1.5 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 3/4 cup monk fruit sweetener, or cane sugar, brown sugar, coconut sugar
  • 1/2 cup coconut oil, sub butter or ghee
  • 2 eggs
  • 1 tsp cinnamon 
  • 2 tsp vanilla extract
  • 1/2 cup oat milk, or any other milk/nut-milk alternative
  • 1.5 cups fresh blueberries, can sub frozen
  • Sprinkle some turbinado sugar on top of the muffins before baking, if desired.

Directions

  • Preheat oven to 425F and prepare 2 muffin tins by lining them with liners, skipping every other one. This is going to help the muffins rise during baking time and have those amazing fluffy muffin tops.
  • In a large mixing bowl, combine melted coconut oil, monk fruit sweetener, eggs, vanilla extract, and oat milk. Whisk together until ingredients are well incorporated. 
  • Next, sift in the all purpose flour, baking soda, baking powder, salt and cinnamon. 
  • Then, before mixing, fold in the blueberries straight into the flour and gently mix until ingredients are just combined. 
  • Sprinkle the turbinado sugar on top of the muffins and then bake for 15 minutes at 425F and then reduce heat to 375F and bake for another 10 minutes. Don’t open the oven door. 
  • Let cool slightly and enjoy warm!

2. Flourless and Dairy Free Muffins

Need an easy morning meal prep idea? These no milk muffins are not only dairy-free but also gluten-free, thanks to the use of almond flour and bananas. They’re simple to make and packed with health benefits.

flourless and milk free muffins

Ingredients (15 servings)

  • 2 large ripe, spotty bananas
  • 2 large eggs
  • 1 cup creamy peanut butter, may sub any other nut or seed butter
  • 1/4 cup maple syrup, may sub agave or honey
  • 2 tsp vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup mini chocolate chips, or chocolate chunks

Directions

  • Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners.
  • In a blender, add in all the ingredients with the exception of the chocolate chips.
  • Blend for 60 seconds, you may need to stop and scrape down the sides a few times. The batter should be tan, creamy and fluffy.
  • Fold in the mini chocolate chips last and then add the batter to muffin liners.
  • Add more chocolate chips on top and bake for 12-15 minutes.
  • Remove from the oven, let cool slightly and enjoy!

3. Dairy-Free Banana Chocolate Chip Muffins

A classic flavor combo, these milk free muffins use dairy-free chocolate chips and the natural sweetness of bananas. They’re moist and delicious, even without any milk.

banana and chocolate chip muffins

Ingredients (12 servings):

  • 4 medium bananas, mashed- about 1.5 cups 
  • 1 egg
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut sugar, can sub any other sugar 
  • 1/2 tsp sea salt 
  • 1/2 tsp ground cinnamon 
  • 1.5 cups all purpose flour 
  • 1 tsp baking soda 
  • 1 cup non-diary chocolate chips

Directions:

  • Preheat oven to 375F and prepare a muffin tin by lining it with liners. 
  • Next, in a large mixing bowl, add in the mashed banana, egg, melted coconut oil, and coconut sugar. Mix with a whisk until ingredients are well incorporated. 
  • Then, sift in the all purpose flour, cinnamon, salt, and baking soda and gently fold ingredients together until they are JUST combined. Don’t over-mix the batter. 
  • Fold in the dairy free chocolate chips last. 
  • Add batter to the prepared muffin tins using a double cookie scoop if you have one. 
  • Bake for 23-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. 
  • Let cool slightly and enjoy!

4. Banana Crumb Muffins

With a crunchy crumb topping made from dairy-free ingredients and the natural sweetness of ripe bananas, these muffins are a delightful morning treat.

banana crumb muffins dairy free

Ingredients (12 servings)

  • 1 cup mashed banana
  • 1/2 cup almond butter
  • 2 flax eggs
  • 2 tsp vanilla extract
  • 1/3 cup vegan yogurt
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 Tbsp cinnamon

Directions:

  • To start, preheat the oven to 350F and prepare a muffin tin by lining it with muffin liners. Then, prepare the flax eggs by combining 2 tbsp of ground flaxseed with 5 tbsp water, mix really well and set aside for 10 minutes to thicken.
  • Next, in a large mixing bowl add in the over-ripe bananas and mashed them down really well with a fork or potato masher until there are little to no chunks left.
  • Then, add in the almond butter, vanilla extract, vegan yogurt, and flax eggs. Mix with a whisk until ingredients are well combined.
  • Add in the almond flour, coconut flour, baking powder, salt and cinnamon last and mix with a spatula until ingredients are well incorporated.
  • Using a small cookie scoop or tablespoon, add batter to the prepared muffin tins, then sprinkle with 1 tsp of coconut sugar and finish off with another scoop of muffin batter. This creates a sweet sugary center.
  • Lastly, we will make the crumble topping. This part is optional, but strongly encouraged so you get that crunch factor.
  • In a small bowl, add in oat flour, melted vegan butter, coconut sugar and salt. Mix until ingredients are combined and add about 2 tsp on top of the muffins, spread evenly.
  • Bake the muffins in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow muffins to cool slightly before enjoying. Muffins should be stored in an airtight container in the fridge and enjoyed within 4-5 days.

5. Chocolate Mocha Vegan Muffins

For the coffee lovers, these muffins offer a rich chocolate flavor with a hint of coffee. They’re made with plant-based ingredients for a vegan option.

mocha breakfast muffin

Ingredients (11 servings):

  • 1 cup oat flour
  • 1/2 cup old fashioned oats
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup coconut sugar
  • 3/4 cup almond milk
  • 1/4 cup almod butter
  • 2 flax eggs
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee
  • 1/2 cup dark chocolate chips

Directions

  • To begin, preheat the oven to 350F and prepare a muffin tin by lining them with cupcake liners or coating them generously with non-stick spray. I personally love to use reusable cupcake liners- see notes above.
  • Next, in a medium bowl combine oat flour, old fashioned oats, almond flour, baking powder, salt, and coconut sugar and whisk until well combined. Set this mixture aside.
  • In a separate larger bowl, combine almond milk, almond butter, flax eggs, vanilla extract and instant coffee and mix with a spatula until ingredients are well incorporated.
  • Then, add the dry ingredients to the wet and mix once more. Fold in chocolate chips last and add batter to prepared muffin tins about 3/4 of the way full.
  • Bake the muffins in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool on counter top completely before removing from the liners.
  • Muffins best stored in an airtight container on the counter for 2 days or refrigerated for 5. Can also freeze and enjoy up to 1 month!

6. Healthy Banana Blueberry Muffins

Combining bananas and blueberries, these muffins are a nutritious option for breakfast. They’re vegan and gluten-free, making them a great choice for those with dietary restrictions.

banana blueberry muffins

Ingredients (12 servings)

  • 3/4 cup mashed banana (about 2 medium bananas)
  • 1/2 cup yogurt
  • 1/2 cup nut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2.5 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 cup fresh or frozen blueberries

Directions

  • To start, preheat the oven to 350F and prepare a muffin tin by lining it with your favorite liners, you may also coat the tin with non-stick spray instead.
  • Next, in a large mixing bowl, add in the over-ripe bananas and using a fork or potato masher, mash the banana until you have little to no clumps left.
  • Then, add in the vegan yogurt, nut butter, maple syrup and vanilla. Mix with a whisk until ingredients are well combined.
  • Add in the almond flour, baking powder, salt and cinnamon last and mix with a spatula until ingredients are just combined. Fold in fresh or frozen blueberries last.
  • Next, add batter to the prepared muffin tins. You want to fill these about 3/4 of the way, these will rise only slightly during baking time.
  • Bake the muffins in the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins rest on the counter before removing from the liners. Best stored in the fridge in an airtight container and eaten within 4-5 days. May also freeze and enjoy up to 1 month.

7. Vegan Banana Nut Muffins

Packed with the crunch and nutrition of walnuts, these muffins are a delicious vegan-friendly option. These banana nut no milk muffins are healthy enough for breakfast, and sweet enough to have as a dessert!

vegan banana nut

Ingredients (8 large muffins)

  • 3 medium bananas, mashed- about 1.5 cups
  • 1/2 cup almond butter
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup coconut sugar, can sub any other sugar 
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp sea salt 
  • 1.5 cups all purpose flour 
  • 1 tsp baking soda
  • 1/2 cup walnuts 
  • 8 tbsp of course sugar, optional

Directions

  • Preheat oven to 375F and prepare a muffin tin by lining it with liners in every other cavity. 
  • Then, in a medium bowl add in the mashed ripe bananas, almond butter, melted coconut oil, coconut sugar, vanilla extract and cinnamon. Mix well. 
  • Next, sift in the all purpose flour, baking soda and salt. 
  • Fold ingredients until they are almost combined and then add in the walnuts last. 
  • Add the batter to the prepared muffin tins. 
  • Sprinkle with course sugar and top with walnuts. 
  • Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. 
  • Let cool for 15 minutes and enjoy!

8. Peanut Butter and Jelly Muffins

A fun twist on a classic flavor combination, these muffins use natural peanut butter and fruit preserves for a dairy-free delight. Let’s use up those ripe bananas and make some fun muffins.

peanut butter and jelly muffins with alternative milk

Ingredients

  • 1 cup mashed banana, about 2 ripe bananas
  • 3/4 cup natural peanut butter
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour, may sub 1:1 gf flour (see notes for other subs)
  • 1/2 cup almond milk, or any other milk/ nut milk alternative
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup naturally sweetened jam or chia seed jam

Directions

  • Preheat oven to 375F and prepare a muffin tin by coating it with non-stick spray or lining with mini liners. 
  • In a bowl, add in the mashed bananas, peanut butter, maple syrup, vanilla extract, almond milk and egg. Whisk until ingredients are well incorporated. 
  • Fold in flour, baking soda and salt and mix until batter is well combined. 
  • Add batter to a well greased mini muffin tin and add 1/2 tsp of jelly on top. You can swirl the tops to create a pretty design, or just leave as it. 
  • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. 
  • Let cool for about 15-20 minutes before removing from the tin and enjoy!

9. Lemon Poppy Seed Muffin Recipe

Light and refreshing, these muffins combine the zesty flavor of lemon with crunchy poppy seeds. They use almond milk to keep them moist and delicious.

lemon poppy seed muffin

Ingredients (11 servings)

  • 2 eggs
  • 2 tsp vanilla
  • 1/4 cup yogurt
  • 1/3 cup lemon juice
  • 1/4 cup coconut oil
  • 1 cup almond milk
  • 2 cups gluten-free flour
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 3 Tbsp lemon zest
  • 3 Tbsp poppy seeds

ICING

  • 1/2 cup powdered sugar
  • 1 Tbsp almond milk
  • 1 tsp vanilla

Directions

  • Preheat oven to 375F and line a muffin tin with liners or spray with non-stick spray.
  • In a large bowl, whisk eggs then add in vanilla, yogurt, lemon juice, coconut oil and almond milk and mix until well incorporated.
  • In a separate bowl, combine flour, baking powder, sugar and salt and mix until well combined. Add dry ingredients to wet.
  • Then, add in lemon zest and poppy seeds and mix once more.
  • Add batter to muffin tin about 3/4 way full. Baking for 25-30 minutes or until toothpick inserted in the center comes out clean.
  • For the icing, combine all ingredients and mix well. Drizzle over tops of muffins and enjoy!

Light and refreshing, these no milk muffins combine the zesty flavor of lemon with crunchy poppy seeds. They use dairy-free milk alternatives to keep them moist and delicious.

No-milk muffins are full of variety and deliciousness. Whether you’re looking for a healthier breakfast option or just want to try something new, these dairy-free muffin recipes are sure to impress. They prove that you don’t need milk to make a mouthwatering muffin, and they offer a range of health benefits to boot. 

Why not give them a try and discover your new favorite dairy-free breakfast treat?

FAQ for making Milk Free Muffins

Can I make these no milk muffins if I’m gluten free? 

If you are gluten free, you can swap with a gluten free flour blend. I recommend Bob’s Red Mill or King Arthur’s. You can also use oat flour is also a great alternative, but they won’t be quite as fluffy.

Can I make this less sugary?

To keep these muffins sugar free, you can use a monk fruit sweetener. Otherwise, other options would be cane sugar, brown sugar, or coconut sugar.

Alternates for coconut oil? 

Coconut oil gives muffins a moist texture. Other substitutes can be regular butter, dairy free butter or ghee.

Have another question?

I may have answered in the original post. Head to the original blog posts linked above for more details on how to make any of these milk-free muffin recipes!

If you make any of these healthy muffins, I would really appreciate a comment and rating down below. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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