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Hey All!
I’m always trying to make healthier choices with my diet. Health is hard, but feeling healthier doesn’t have to be. One way I’ve found I feel healthier is being close to dairy free. I’m borderline lactose intolerant and I have IBS. I can never drink regular old milk as sometimes dairy heavy recipes mess with my stomach. My family has the same stomach issues too! I’ve decided to try and make some fun recipes that are dairy free like these Easy Almond Banana Nut Bread Breakfast Muffins using Silk Vanilla Almondmilk and Silk Vanilla Almond Dairy-Free Yogurt Alternatives! I got both at Walmart!
I found the Silk Vanilla Almondmilk in the milk aisle at Walmart…
And the Silk Vanilla Almond Dairy-Free Yogurt Alternatives in the yogurt aisle. There is an awesome Ibotta Offer to earn .75 cents when you buy any two of these Silk Dairy-Free Yogurt Alternatives at Walmart! Check out the offer HERE!
The Silk Vanilla Almond Dairy-Free Yogurt Alternatives goes perfectly with these easy to make almond banana nut bread muffins. They are the perfect on-the-go breakfast for busy moms or millennials like myself who are always out and about. It’s nice to have purposeful nutrition in the morning. I love that Silk is dairy-Free AND lactose-free.
I can include it in my recipes and even enjoy a glass of it with these muffins!
Silk is great to create a “lightened up” version recipes to help with small victories on your path to a better you. That’s just what I did with this recipe I’m showing you how to make today!
Here is how to make it!
- 1/4 cup Silk Vanilla Almondmilk
- 1/4 cup extra-virgin olive oil
- 1/2 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas (1 cup mashed)
- 1 3/4 cups whole grain oat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup mashed walnuts
- Cupcake Baking Cups
- Cupcake Baking Pan
(You can print this recipe with the ingredients and instructions at the bottom of the post!)
Preheat oven to 350°F. Place cupcake baking cups into the baking pan. First make sure you’re bananas are mashed and place them in a large mixing bowl or stand mixer. Put the walnuts aside, as you’ll use this ingredient last. Add all of your ingredients including the Silk Vanilla Almondmilk to the mixing bowl or stand mixer. Mix up your ingredients until it’s a well-blended thick batter. Add your walnuts to your batter.
Scoop your batter into your cupcake baking cups inside the baking pan. Make sure to only fill them half way, so they don’t over flow.
Bake for 30-35 minutes and remove them from the baking pan to cool.
Have them with a class of Silk Vanilla Almondmilk on the go or with a Silk Vanilla Almond Dairy-Free Yogurt Alternatives.
The Silk almondmilk makes these muffins taste so good and they are so light and fluffy!
I honestly can enjoy all three together!
That’s usually how I eat my breakfast. I’m so happy to be able to eat something like yogurt again, since yogurt usually messes with my stomach!
These muffins are easy to throw in my bag…
And so are the Silk Vanilla Almond Dairy-Free Yogurt Alternatives!
They are the perfect on the go breakfast boost I need to get me through my busy day.
If you’re looking for a way to have Less Dairy and More Plants in your diet, I hope you’ll look into Silk and try this recipe. It’s one small way to transition to plant based instead of dairy!
I’m sure you and your family will enjoy making the change just as much as me and my family have!
Check out more info on Silk Almondmilks and their Silk Dairy-Free Yogurt Alternatives their website HERE!
Remember you can find them at Walmart and don’t forget this awesome Ibotta offer HERE!
Thanks for supporting the amazing brands like this one who keep this Brite & Bubbly party going!
You can print this recipe below!
- ¼ cup Silk Vanilla Almondmilk
- ¼ cup extra-virgin olive oil
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas (1 cup mashed)
- 1¾ cups whole grain oat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup mashed walnuts
- Cupcake Baking Cups
- Cupcake Baking Pan
- Preheat oven to 350°F. Place cupcake baking cups into the baking pan.
- First make sure you're bananas are mashed and place them in a large mixing bowl or stand mixer.
- Put the walnuts aside, as you'll use this ingredient last. Add all of your ingredients including the Silk Vanilla Almondmilk to the mixing bowl or stand mixer.
- Mix up your ingredients until it's a well-blended thick batter. Add your walnuts to your batter.
- Scoop your batter into your cupcake baking cups inside the baking pan. Make sure to only fill them half way, so they don't over flow.
- Bake for 30-35 minutes.
- Remove them from the baking pan, let them cool, and enjoy!
Welcome!
Comments
Yum! This looks like a great and quick idea of breakfast for my kids before school!
Yum! I can’t wait to make this for my family! They will love this healthy breakfast!
Mmmm!I love almond milk but never thought to bake with it! I could eat several of these a day!
I try to use Silk when I can in recipes. I prefer it to regular milk!
These sound amazing. I use to use Silk in a lot of recipes back when my daughter was allergic to dairy. We still love using soymilk now. In fact, my daughter and I only use that milk for drinking or for our cereal.
My family isn’t big on milk as we are primarily vegan. So we opt for almond milk all the time. These muffins look so yummy, and perfect for our family’s dietary needs.
Your banana almond muffins look so delicious and healthy. Bet everyone in the family, both kids and adults will love those.
I am way too lazy to muster the energy to make muffins for breakfast. Any chance you could just mail those over?
These sound great! I love using almond milk because it adds a great new flavor to my baking!
I haven’t tried almond milk in my baking before. I do love the almond flavor though. My family is sure to love these muffins for breakfast.