We know how tough it can be to come up with new, allergy-friendly breakfast options—especially when you’re catering to a child with Cow’s Milk Protein Allergy (CMPA) or Cow’s Milk Allergy (CMA).

Instructions:

1. Preheat your oven to 180°C (350°F). Line or lightly grease a muffin pan.

2. In a medium bowl, mash the banana until smooth. Add sugar, egg white, and oil. Stir until just combined—the mixture may still be slightly lumpy, and that’s okay!

3. Add flour and salt. Stir gently until just combined. Fold in chocolate chips if using.

4. Spoon the batter into muffin cups, filling each about two-thirds full.

5. Bake for 18–25 minutes. Check doneness by inserting a toothpick into the center—it should come out mostly clean. The tops should be lightly golden. (Tip: I like to check every 7–8 minutes just to be safe!)

6. Let muffins cool in the pan until they’re easy to handle, then transfer to a wire rack to cool completely.

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✨ Enjoy your warm, fluffy, dairy-free muffins!

Tried this recipe? We’d love to see your creations! Tag us on Instagram @thenomoocrew and share your #NoMooMoments.