There are so many great dairy free muffin recipes that are full of flavour, texture and moisture. Try these apple, banana or blueberry dairy free versions.
There is a great combination of fruits this muffin recipe; it uses bananas, fresh or frozen strawberries and apple sauce or puree.
Based on the Strawberry Cake recipe with some modifications, which resulted in a nut-free and egg-free recipe, and still delicious.
These are a wonderful dairy-free muffins (they use coconut milk) that the whole family can enjoy. You can replace the raspberries with other fruits; blueberries, strawberries, apple, rhubarb, bananas or even chocolate chips.
We kept these apple cinnamon muffins gluten free and diary free by using gluten free four and soy milk, combined with brown and raw sugars, vanilla and an apple.
This is a lovely and soft cake that is also great to make muffins from. It's great for a chocolate fix if you're lactose intolerant and can't have real chocolate! It took a couple of trial and errors to perfect the recipe (it's an adaptation of my apple and cinnamon muffin recipe) but it's now most delicious and my housemates love it! The cake/muffins will keep well for 3-4 days after baking, though will go stale after this. Happy baking!
Sunflower seeds are rich in heart-protecting vitamin E as well as selenium, copper, fibre, iron, zinc, folate and vitamin B6.
You won't miss the dairy in these tangy blueberry muffins! They have great flavour and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids as some margarines might contain some milk product.
Carrots and apples combine in this muffin recipe to create a tasty but healthy alternative for your next morning or afternoon tea.
These are gluten, soy, nut and dairy free.
I can’t count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to “make a date” with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don’t need any spread