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    Home / Breakfast and Brunch Recipes / Egg Free Banana Muffins (adaptable for vegan, GF)

    Apr 30, 2018 · Last Updated: Sep 24, 2019

    Egg Free Banana Muffins (adaptable for vegan, GF)

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    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.

    Banana Egg Free Muffins Recipe | The Worktop

    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 Banana Muffins - Vegan Recipe | The Worktop

    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.

    Egg Free Banana Muffins | The Worktop

    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.

    Eggless Muffin Recipe | The Worktop

    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.

    Banana Muffins without Eggs | The Worktop

    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.

    Eggless Banana Muffins

    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 | The Worktop

    Egg Free Banana Muffins (adaptable for vegan, GF)

    4.56 from 126 votes
    Print Recipe Save RecipeSaved!
    Serves: 12 standard muffins
    Prep: 10 mins
    Cook: 30 mins
    Total: 40 mins
    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.

    Ingredients

    • 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
    US Customary - Metric

    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

    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 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.
     
    Course: Breads and Muffins, Breakfast, Muffins
    Cuisine: American
    Keyword: Egg Free Banana Muffins
    Special Diet: Dairy Free, Gluten Free, Vegan
    Author: The Worktop
    Cal : 147kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    Looking for more egg free breakfast recipes?

    Eggless Waffles | The Worktop

    Eggless Waffles

    Vegan Banana Pancakes Recipe | The Worktop

    Vegan Banana Pancakes

    Banana Oatmeal Cookie - a Healthy Breakfast Cookie | The Worktop

    Banana Oatmeal Breakfast Cookies

    « Free From Pancakes for Babies and Toddlers (Milk Egg Free)
    Cottage Cheese Pancakes with Oats (GF) »

    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Brunch Recipes for Mother's Day, Christmas Morning Breakfast Recipes, Cooking Style, Kid Friendly, Make Ahead, No Egg, On The Go, Oven, Quick and Easy Breakfast Ideas, VegetarianTags: bananas, cinnamon, oats, toddler

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Tass says

      December 31, 2020 at 5:52 pm

      5 stars
      This was a total hit with my toddler! I used raisins instead of sugar and it was really good!

      Reply
    2. Shruti says

      December 28, 2020 at 2:26 am

      5 stars
      I made these muffins today for my 18 month old who has an egg allergy. I used about 1/3 cup of sugar since the bananas I had on hand were ripe. Might even use less sugar next time. The muffins came out delicious! Thank you for an awesome recipe!

      Reply
    3. Jennifer Marshall says

      November 01, 2020 at 2:39 am

      Can l use spelt flour to make the muffins also can I use skim milk

      Reply
    4. Cynthia says

      October 21, 2020 at 9:14 pm

      Do you think I could use tapioca flour? My daughter can’t have reg gf flour or oaf flour

      Reply
      • Tina Jui says

        October 23, 2020 at 11:30 am

        Hi - I haven't tried before, so I'm not sure. If you do adapt the recipe, please do let us know how it turns out.

        Reply
    5. Christine says

      October 01, 2020 at 12:40 pm

      These muffins were highly enjoyable. I only made a half recipe as it was my first time making them, but I can’t wait to make the full amount next time! 1/2 cup of brown sugar (I used 1/4 cup for half the recipe) was just right for us. Thanks!

      Reply
    6. Heather says

      September 22, 2020 at 5:21 am

      4 stars
      Easy to make and delicious. Didn’t last very long after baking! I would use less sugar next time though.

      Reply
    7. Candice says

      September 13, 2020 at 11:22 am

      Can i use oat flour as well as oats in the recipe instead of wheat flour?

      Reply
      • Tina Jui says

        September 25, 2020 at 10:18 pm

        Hi Candice, I haven't tried it with oat flour before, so I'm not really sure. Let us know if you try that.

        Reply
    8. D says

      July 26, 2020 at 5:34 pm

      5 stars
      Plenty sweet using 1/2 cup of sugar.

      Reply
    9. Kamj84 says

      July 19, 2020 at 2:28 pm

      Could these be baked and then frozen, take them out as needed?

      Reply
      • Tina Jui says

        July 20, 2020 at 4:53 pm

        Yep! We do that sometimes. Enjoy!

        Reply
    10. Denise says

      July 14, 2020 at 2:52 pm

      Hi sorry to ask bit can i leave out the oats??

      Reply
      • Tina Jui says

        July 15, 2020 at 10:59 am

        Hi - I wouldn't recommend it. I haven't tried it before that way, but the oats add a nice texture to the muffins.

        Reply
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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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