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 Cooking Tip: If you are looking for more egg-free recipes, try The Egg Free Cookbook.
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.
But just in case you want something different, may I tempt you with these Vegan Cinnamon Breakfast Muffins that also require no eggs?
Egg Free Banana Muffins (adaptable for vegan, GF)
Print RecipeIngredients
- 3 medium ripe bananas - mashed
- 1/2 cup milk (use milk alternative for vegan)
- 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 (any amount between 1/4 cup to 1 cup, depending on your taste preference. 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) (See notes for GF)
- 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
Instructions
- Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
- 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.
- In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
- Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
- Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
- 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.
Notes
Looking for more egg free breakfast recipes?
Rachel says
May 13, 2019 at 8:30 pmCan you freeze these?
cindy says
April 12, 2019 at 3:13 amThey came out soft which is nice but didn’t rise at all. I did follow the recipes including the vinegar part. I am not sure why they stayed in same size. Is there any thing I could make this better thanks
Tina Jui says
April 12, 2019 at 8:41 amHi Cindy. The most common explanation is that you probably used baking powder instead of baking soda. Do you think that might have been possible? Baking soda is about 3x as strong as baking powder, so that would explain it. And it’s a very common mistake – I’ve done it myself too!
Ramya says
April 11, 2019 at 11:42 amLove this recipe!! Both my daughters love it..
Caitlin says
April 10, 2019 at 3:08 pmVery easy. Left out topping and still quite yummy. Lessened baking time by 5 minutes as my oven is hotter and overcooked a little still but still moist and good flavour. My BLW baby approves, and so does mommy.
Michal says
March 13, 2019 at 9:45 pmHi Tina,
I tried making your egg free banana muffins but they all came out really dense and not fluffy at all :(
I’m not sure where it is I went wrong. Any help would be great as I’d love to get them right! Also is there any way that I can save the muffins I already made (like rebake them) or is it too late?
Thanks!
Tina Jui says
March 13, 2019 at 9:58 pmHi Michal, this recipe has been used many times with success, so I’m really sorry to hear your muffins didn’t turn out. First things, did you follow the directions exactly and without any substitutions? Also, a common baking mistake is to use baking powder instead of baking soda. You may also need to check to make sure your oven is baking at the correct temperature. I really hope you are able to figure it out, as we love this recipe a lot.
Mamta says
March 6, 2019 at 9:48 amHi, this is a great recipe and I can’t wait to try!
I generally don’t like vinegar…do you think I can leave it out of the recipe and still be able bake these delicious looking muffins?
Thanks a ton!
Mamta
Tina Jui says
March 8, 2019 at 1:00 amHi Mamta, the vinegar is in the recipe to make the batter a bit more acidic. It helps with getting the proper rise from the baking soda to make the muffins fluffy. You shouldn’t taste it at all.
If you really don’t want vinegar, you can try lemon juice instead, which generally works as a good substitute. You can also try to replace the milk with buttermilk. I haven’t tried these substitutions with this recipe specifically though, so use your best judgment.
Otis says
February 28, 2019 at 1:55 amThese were great! Thanks for sharing this recipe. I was looking for an egg-free banana muffin recipe and I’ll admit I was wary about the oats, but they give it such great texture. I was also worried about the vinegar because it gave off such a strong smell during the first few minutes of baking, but it definitely didn’t affect the taste at all. I also added a few semisweet chocolate chips and used 1/2 cup of brown sugar. Delicious!
manisha Shah says
February 24, 2019 at 10:00 pmPerfect muffins first time! Thank you for sharing this recipe.
Tuya says
February 21, 2019 at 12:19 pmThis is a great recipe! Thanks a lot for sharing it! I’ve made this recipe three times now and my mom loves to have the muffins (with all the good and healthy ingredients) with her afternoon coffee between breakfast and lunch. I use almond flour and it is egg free so it doesn’t trigger my allergy. Overall very thankful :).
Tina Jui says
February 21, 2019 at 12:33 pmI’m so happy to help you find a recipe that works for your allergies! It’s a struggle we face too, so I’m glad we made it a bit easier for you to enjoy muffins.
april says
February 12, 2019 at 9:42 amI have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.