Egg Free Banana Muffins (adaptable for vegan, GF)

Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies – egg free, dairy free, gluten free, vegan, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.

Did you know that you can make muffins without eggs?

When you want muffins, you just want muffins. This recipe is for those times when you get that craving, pop open your fridge, and realize you don’t have eggs for your usual muffin recipe.

Or if you have any food sensitivities to eggs, then these eggless banana muffins are definitely for you. My son’s eczema flairs up when he consumes egg, so this is our go-to no egg muffin recipe.

For whatever reason you are looking for an egg free muffin recipe, you read right, you can make muffins without eggs.

Egg Free Muffins are easy to make

This Egg Free Muffins recipe gets points for its simplicity. With ten minutes in the kitchen, two bowls, and a muffin tin tray, you’ll end up with healthy delicious banana muffins that’ll last you for the next two days if stored in an airtight container.

The trick to making muffins without eggs is to add a bit of vinegar to the recipe. Instead of relying on egg to act as the main raising agent, this recipe uses the combination of baking soda + vinegar to give it it’s fluffy texture. And the banana acts as a binding agent (as well as a natural sweetener), in place of eggs.

These Eggless Muffins are allergy friendly

The recipe for these eggless banana muffins can be adapted to suit common food allergies.

Dairy-Free muffins (vegan): You can replace the milk with a milk alternative of your choice. As my son is also intolerant to dairy, we use Oatly Oat Milk, and have had great success baking and cooking with Oatly. If you substitute the milk, these muffins are also vegan.

Gluten-Free muffins: You can use gluten free flour and gluten free oats. My favorite gluten free baking flour is Bobs Red Mill Gluten-Free 1-to-1 Baking Flour.

Low sugar muffins: You can use anywhere between 1/4 cup – 1 cup sugar for this recipe. I don’t like too much added sugar in our diet, particularly when I’m making these muffins for my toddler, so I typically make these muffins with 1/4 cup sugar, and sometimes even less. Instead, try using a ripe banana for natural sugars and flavor. However, if I’m bringing these to a potluck, or sharing it with friends, to make the recipe taste more like a sweet muffin you might get at a coffee shop, I would recommend using up to the full 1 cup of sugar.

While the muffins can be described as light and airy, the oats help provide the substance and texture with each bite. Bananas are naturally a strong and distinctive ingredient, so you never have to worry about the flavor. You can think of these Egg Free Banana Muffins as a light and cake-y version of banana bread.

Light, fluffy and delicious Egg Free Banana Muffins that are sure to satisfy any muffin craving

I finish the muffins with a sprinkling of turbinado sugar and oats on top. Although the turbinado sugar on top is not necessary, I find it gives the muffins a nice and unexpected crunch. As mentioned above, you could try cutting back on the sugar in the muffin mix and instead make up that lost sweetness with the sprinkled sugar.

These Eggless Banana Muffins are healthy, fibrous, and flavorful, which makes for a great morning bite (especially with a hot cup of coffee!).

Enjoy Egg Free Banana Muffins as a healthy breakfast or snack

I love muffins in general because they’re great for portion control, as well as taking on the go. If you’re like me, you’ll find yourself taking one for the road because you’re running behind schedule in the morning and also taking a second one for a snack later. We also pack these in my son’s lunch box when we are going out and about.

So, if you want to make muffins and have no eggs in the fridge, no worries :) This Egg Free Banana Muffin recipe is all you need.

5 from 10 votes

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Egg Free Banana Muffins (adaptable for vegan, GF)

Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.

Course Breads and Muffins, Breakfast, Muffins

Special Diet Dairy Free, Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 standard muffins

Calories 147 kcal

Author The Worktop

Ingredients

• 3 medium ripe bananas - mashed
• 1/2 cup milk
• 1/4 cup cooking oil (coconut oil, or any light cooking oil is fine - sunflower, canola, rice bran)
• 2 teaspoons vanilla extract
• 1/4-1 cup brown sugar (I normally use 1/4 cup of dark brown sugar for mildly sweet muffins)
• 1 1/4 cups golden wheat flour (you can also use all-purpose white flour or whole wheat flour)
• 1/2 cup quick cooking oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon vinegar (I prefer apple cider vinegar, but any vinegar will do)

For topping

• 1 tablespoon quick cooking oats
• 1 tablespoon turbinado sugar

US Customary - Metric

Instructions

1. Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin. 

2. In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana. 

3. In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt. 

4. Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar. 

5. Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar. 

6. Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

Recipe Notes

Store in an airtight container for 2 days.

Dairy-Free muffins: You can replace the milk with a milk alternative of your choice. As my son is also intolerant to dairy, we use Oatly Oat Milk, and have had great success baking and cooking with Oatly.

Gluten-Free muffins: You can use gluten free flour and gluten free oats. My favorite gluten free baking flour is Bobs Red Mill Gluten-Free 1-to-1 Baking Flour.

Low sugar muffins: You can use anywhere between 1/4 cup - 1 cup sugar for this recipe. I don't like too much added sugar in our diet, particularly when I'm making these muffins for my toddler, so I typically make these muffins with 1/4 cup sugar, and sometimes even less. Instead, try using a ripe banana for natural sugars and flavor. However, if I'm bringing these to a potluck, or sharing it with friends, to make the recipe taste more like a sweet muffin you might get at a coffee shop, I would recommend using up to the full 1 cup of sugar.