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 ¼ 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 ¼ 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 Recipe Save RecipeIngredients
- 3 medium ripe bananas - mashed
- ½ cup milk (use milk alternative for vegan)
- ¼ cup cooking oil (coconut oil, or any light cooking oil is fine - sunflower, canola, rice bran)
- 2 teaspoons quality vanilla extract
- ¼-1 cup brown sugar (any amount between ¼ cup to 1 cup, depending on your taste preference. I normally use ¼ cup of dark brown sugar for mildly sweet muffins)
- 1 ¼ cups golden wheat flour (you can also use all-purpose white flour or whole wheat flour) (See notes for GF)
- ½ cup quick cooking oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 tablespoon vinegar (I prefer apple cider vinegar, but any vinegar will do. You can also use lemon juice.)
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.
arj says
I want to tell you that I rarely read the blogs on recipe sites, but I found so much useful, practical info in yours that I read and enjoyed the whole thing—how to reduce the sugar, results with using non-dairy milk, and even in the reader comment responses, I learned what makes the paper stick to muffins!
I also really appreciate that you've followed your recipe with all your helpful tips so that when I hit print, they're all included and I don't have to jot them down on the printed recipe.
This is a very well-crafted recipe blog. I am a new fan (and breakfast is my favorite meal of the day—what a find—a whole site dedicated to breakfast!)
Thank you, and I will report back after I make these!
Evy says
These are great! I was worried about using so many bananas as most of my previous vegan bakes have terribly collapsed after baking but these worked out fluffy and my three year old loves them. I added in chocolate chips (only used 1/4 cup light brown sugar) but omitted the cinnamon as I’m not a big fan! May try adding some nuts next time too. I think using maple syrup and pecan nuts would make a great combo...
The recipe has made it to my ‘blue book’ of written recipes so that just says how good they are ;-)
Tanya Hind says
Hi, do you know whether these would freeze ok if we can’t use them up in 2 days? Thank you.
Toshi Hodliffe says
Delicious they turned out great. Except they stuck to the paper quite badly. Anything I can do to avoid this? My five year old and I loved making these :)
Tina Jui says
Hi Toshi - I'm glad you hear the little one loved the muffins! If you can, transfer and let the muffins cool on a cooling rack, instead of in the muffin tin. That's one of the most common reason why muffins stick to the paper.
Liz says
No eggs in the cupboard, hit the Google machine and found this little gem. Only used the minimum 1/4 cup and they came out beautifully fluffy and sweet enough. My 3yo and I have eaten one every day for breakfast this week and she took a boxful to daycare for her friends today too :)
Tina Jui says
Hi Liz - I'm so glad you found the recipe and enjoyed it! Thanks for sharing and leaving a comment.
Charley says
Tried this out with 1/2 cup of sugar and folded in some dark and white chocolate chips to it. Just sweet enough to eat on its own! :)
Jess says
I used two instant apple cinnamon oatmeal packets and only the 1/4 cup of sugar (since there was sugar in the packets too) and these look amazing!! I'm having them this afternoon with some dark roast peanut butter. Yum! Thank you for a clever recipe :)
Tina Jui says
That is such a clever idea to use the oatmeal packets in the recipe! Enjoy the muffins :)
Debby says
How can I make these without the pats? Could I just use more flour and if so how much?
Tina Jui says
Hi Debby, I haven't tried these without oats before so I'm not sure how it would turn out. If you want to try, I would recommend sub by weight. So, use 45 grams of flour (as opposed to 1/2 cup). Hope this helps.
Amanda Martin says
Hi!
I'm not sure what you mean by "1/4-1 cup brown sugar". Is it 1/4 cup or 1 cup? I'm just a little confused.
Thank you!
Tina Jui says
Hi Amanda, you can use any amount between 1/4 cup to 1 cup. It really just depends on your taste preference, but the muffins will bake fine. I usually use 1/4 cup if I'm just making the muffins for myself and my toddler. But 1 cup sugar will make it taste more like a muffin you can get at a shop. I'll update the recipe to make that more clear. Sorry for any confusion!
Amanda Martin says
No problem, thank you so much for clarifying!
Martha says
I made these muffins for my husband this morning with a few substitutions and additions. I used olive oil, honey instead of sugar, added a heaping tablespoon of ground flax and 1/4 cup chopped walnuts. Baked for 26 minutes , delicious !
Tina Jui says
Those sounds like great substitutions! I'm sure the walnuts made them very moorish too.