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.
Sophie I says
Made these to a t and mine just ended up tasting like vinegar haha :(
Tina Jui says
Hi Sophie, I'm sorry to hear you thought that. Essentially the vinegar just acts to make the milk into a buttermilk. You can also do it by mixing the vinegar with the milk and letting it sit for a bit to get a buttermilk (I just add it in the end for ease and to save time). You can try lemon juice next time though if you taste the vinegar. I'll make a note in the recipe to include that. Thanks!
Noreen says
These look great. I love oatmeal in muffins and now that I can't have eggs I was looking for a recipe. I if I could substitute pumpkin for the banana for variety. Is three bananas about 1.5 cups?
Tina Jui says
Hi Noreen, I really do need to get an egg free pumpkin muffin up! I've never personally done that substitution before, but it sounds like something that might work. I would try 1 cup pumpkin first and see how the batter looks.
Nina says
I was wondering if you used a mini muffin pan for this recipe, if not, how can I modify this for mini muffins as far as bake time. Also, do you think these can be frozen and still taste okay when thawed? I’m trying to get some ideas for food I can pack for my toddler when she goes to daycare. She has an egg allergy
Tina Jui says
Hi Nina, yes, I often make these in a mini muffin pan. Same oven temperature, but I just bake it for about maybe 12 minutes less (not exact!), and check with a toothpick. These also can be easily frozen. I do that for my toddler too. Enjoy the muffins.
Arrielle says
Great recipe as is but I had to tweak mine with some things I had on hand. I used all purpose flour, 2 overly ripe bananas and 2 heaping TBSP of vanilla Greek yogurt instead of vinegar and vanilla extract.
They are superb and good for my food allergy child. This will be put into his new breakfast foods.
Thank you!
Felicity says
Would traditional oats work. I don't usually buy quick oats.
Tina Jui says
Hi Felicity, I haven't tried these muffins with traditional oats before. My guess is the oats may stay too chewy or uncooked. If you do try though, perhaps increase the milk (liquid) a bit. Hope this helps!
A says
The muffins were so yummy they barely lasted 15 min in the house everyone loved them so light and super healthy
Rebecca says
These were wonderful! Best eggless tasting muffins ever. Thank you!
Andi says
Hi there! How would you change the cook time for mini muffins? I’d like to make these for my toddler.
Tina Jui says
Hi Andi, I don't know exactly and I'm away from my kitchen at the moment. But I have made these into mini muffins before and they worked well! My suggestion is start checking around the 12-15 minute mark to see if they are done. Enjoy the recipe!
Christie says
Could you use blueberries instead of bananas?
Tina Jui says
Hi - I don't think that would work.
Ren says
I made these last night....OMG my parents loved them....I used 6 bananas instead of 3 and the quick oats topping I added to the mix with 1.5 tablespoon more of oatmeal. I also used half and half brown and caster sugar. It was amazing. Thank you for this recipe.