Lactose-Free Banana and Blueberry Muffins


Beautifully soft on the inside with a slight crunch to the outside, these muffins beat traditional blueberry muffins and have the added deliciousness of banana. Especially great served warm and straight out of the oven! Best eaten a day or two after they're made though they will store for 3 days in an airtight container. Totally addictive and very much lactose free so they're easy to digest!

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
50 mins
18 muffins


  • 2 cups all-purpose flour

  • ¾ cup self-rising flour

  • 2 ½ teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • ¾ teaspoon salt

  • ¾ cup brown sugar

  • 6 tablespoons white sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • ½ cup lactose-free milk (such as Zymil®)

  • ½ cup vegetable oil

  • 2 large ripe bananas

  • 1 ½ cups frozen blueberries


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.

  2. Sift all-purpose flour, self-rising flour, baking powder, cinnamon, and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.

  3. Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined.

  4. Pour egg-banana mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  5. Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.

Cook's Notes:

You can also use a lactose-free margarine (such as Nuttelex(R)) to grease the muffin tin.

Apple juice or soy milk can be substituted for the lactose-free milk.

Nutrition Facts (per serving)

208 Calories
7g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 208
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 21mg 7%
Sodium 245mg 11%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 17g
Protein 3g
Vitamin C 3mg 13%
Calcium 80mg 6%
Iron 1mg 7%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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