Deze Eggless Banana Muffins are the most fluffy, soft banana muffins made with no eggs and refined sugar-free. It’s a great banana muffin recipe for anyone allergic to eggs or on a vegan diet.
If you love banana muffin recipes, I have so many of them for you, like my Bananenmuffins met 3 ingrediënten, Havermeel-bananenmuffinsof Vegan spinaziemuffins! I wanted to make another eggless recipe, and these ripe bananas make absolutely delicious.
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Eggless Banana Muffins
Ingrediënten
- 1 cup Geprakte banaan - 1 notes
- ⅓ cup Ongeraffineerde rietsuiker - 2 notes
- ⅓ cup Avocado-olie - 3 notes
- ½ cup Amandelmelk - 4 notes
- 1 theelepel Vanille-extract
- ½ theelepel Zout
- 2 cups Meel voor alle doeleinden - 5 notes
- 2 theelepels Bakpoeder
- ½ theelepel Bakpoeder
optioneel
- 1 theelepel Kaneel
- ½ cup Gehakte walnoten - of Pecan
Instructies
- Verwarm de oven voor tot 180 °C (350 °F). Bekleed een muffinvorm met 12 holtes met papieren vormpjes. Vet de papieren vormpjes licht in met bakspray. Zet opzij.
- In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/3 cup of mashed bananas – if extra, freeze for later.
- Add the oil, almond milk, vanilla extract, sugar, and salt. Stir with a spoon or the paddle attachment of the stand mixer until well combined.
- Meng in een andere kom de bloem, het bakpoeder, de baksoda en de kaneel door elkaar.
- Voeg de droge ingrediënten toe aan de natte ingrediënten en roer met een houten lepel of siliconen spatel tot het beslag een consistente consistentie heeft.
- Fold in chopped nuts or chocolate chips if desired.
- Transfer the batter to the prepared muffin tins.
- Bake in the center rack of the oven until a pick inserted in the center of a muffin comes out clean – about 30 to 40 minutes.
- Cool down on a wire rack for 1 hour
Opslag
- Bewaar de muffins maximaal 3 dagen op kamertemperatuur of maximaal 5 dagen in de koelkast in een luchtdichte verpakking. Je kunt ze ook invriezen in ziplockzakjes en de dag ervoor op kamertemperatuur laten ontdooien.
Notes
Voedingsbegeleiding
They are convenient for a kid’s lunchbox, snack, or even quick on-the-go breakfast. Plus, they are naturally:
- Vegan
- Zuivel vrij
- Refined-Sugar-Free
Ingrediënten en vervangingen
All you need to bake delicious moist, egg-free banana muffins are simple, wholesome ingredients that you probably have at home right now.
- Rijpe bananen – The darker, the better. Overripe bananas are the best because you will need less sugar. Black spotted bananas are naturally high in natural sugar from fructose, and therefore, it’s a great way to avoid sugar in muffin recipes.
- Kokos suiker, brown sugar, white sugar, or refined sugar-free cane sugar. Any granulated sweetener works, but feel free to also skip the sugar if your bananas are black. The recipe works with no added sugar.
- Avocado-olie – This is my favorite oil to bake with. It has healthy fats and makes fluffy and moist muffin crumbs. Feel free to use any other oil you prefer.
- Melk naar keuze – I like almond milk or soy milk but use your favorite plant-based milk alternative.
- Bakpoeder en Bakpoeder – to give the muffin their fluffy texture.
- Vanille-extract – voor de smaak.
- Meel voor alle doeleinden – Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.
- Kaneel – for classic fall flavors.
How To Make Eggless Banana Muffins
It can be intimidating to bake without eggs if you’re not vegan and used to finding these alternatives. But don’t worry, egg-free muffins are super easy to make. You don’t even need an egg replacer or any fancy ingredients.
- First, peel and mash the bananas and measure the amount required for the recipe. To do so, pack the mashed banana into measuring cups, sweep, and keep the needed amount.
- Freeze leftovers for a pineapple banana smoothie later.
- Place the mashed bananas in a large mixing bowl with avocado oil, vanilla extract, coconut sugar, and milk.
- Using the paddle attachment or a silicone spoon, stir to combine evenly. Set aside.
- In another bowl, stir the dry ingredients together: flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry ingredients on top of the liquid ingredients and stir until all are well incorporated.
- Fold in chopped nuts and chocolate chips, or keep the banana muffin batter plain.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cups. Spray the paper liners with an oil spray.
- Place about 1/4 cup of egg-free muffin batter in each cup.
- Bake the muffins on the center rack for 30 to 40 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Let the muffins cool down for 5 minutes in the muffin pan.
- Then transfer them to a wire rack to cool completely.
Opslag instructies
These eggless banana muffins can be stored at room temperature, and if it’s not too hot in your house, they can be kept for 4 days in a cake box. Otherwise, place them in the fridge in a sealed container. They will last for five days.
The last option is to freeze the banana muffins in zip-lock bags and keep them frozen for up to one month. Thaw them at room temperature the day before eating.
Smaakvariaties
You can use this easy egg-free muffin recipe to create a range of muffin flavors. Some of the best banana muffins flavors are listed below:
- Eggless Chocolate Chips Banana Muffins – Fold 1/2 cup of dark chocolate chips in the batter at the end.
- Blueberry Banana Muffins – Stir 1/2 cup of frozen blueberries in the prepared batter.
- Noten – Fold 1/2 cup of dry, roasted, and chopped walnuts or pecans.
- Chocolade – probeer mijn vegan chocolate banana muffins.
Allergie-uitwisselingen
If you are allergic to some of the ingredients in this recipe, you can adapt it with the following substitutions.
- Glutenvrij – Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.
- Zonder Noten – Use plant-based nut-free milk like oat milk, soy milk, or coconut milk.
- Geen toegevoegde suiker – You can make it with no sugar added by skipping the sweetener completely or using a natural sugar-free sweetener like erythritol.
- Olievrij – I didn’t try the recipe oil-free, and I think it will come out quite dense with oil swaps like yogurt or applesauce. So I don’t recommend replacing the oil.
Veelgestelde Vragen / FAQ
Below are my answers to your most frequent questions about this muffin recipe.
You can replace 1/2 cup of flour with pure wholewheat but not the entire flour, or the muffins will be dry and dense.
Yes, grease and line a 9-inch x 5-inch loaf pan with parchment paper. Oil with avocado oil or cooking oil spray. Bake for a bit longer, around 40 to 50 minutes, or until a golden brown top forms and a pick inserted in the middle of the banana bread comes out clean.
Yes, this recipe makes 24 mini muffins. Grease two 12-hole mini muffin pans. Bake the muffins for 15 to 20 minutes or until a pick inserted in the middle of the mini muffins comes out clean.
More Egg-Free Banana Muffins
If you like this recipe, you will love the other egg-free banana muffin recipes:
To make them dairy free, can I use water instesd of milk? I have made egg, milk free pankcaked and they come out delicious.
All my recipes are dairy-free, I always use almond milk or soy milk, or oat milk.
Vond het geweldig!
Bedankt
Very tasty! I swapped the almond milk for whole milk and made mini muffins instead, so I only cooked them for about 15 minutes. They’re moist and not too sweet, and they hold together really well despite not having eggs! I also added a sprinkle of cinnamon sugar to each before baking, which was really good.
Dit werkte precies zoals geschreven, bedankt!
wowwww I am amazed from your recipes, so quick, easy and infallible, think I won’t need to look for recipes on Google anymore …
Heel erg bedankt!
Can I use oat flour?
I haven’t tried yet, feel free to experiment!
My 20 month old is allergic to everything and I tried this recipe with oat flour, and it came out delicious and my son devoured it. Now he gets so giddy every time I serve it to him for breakfast. The first time he took a bite out of it he said, mmm-yumm! It melted my heart to see him enjoy something he can eat without his body reacting. Thank you so much for sharing this recipe!
Thank you so much for such a lovely feedback. I am so happy that your son can enjoy a tasty muffin without feeling unwell.
I just made these delicious muffins. thank you for the receipe
These muffins are so fluffy and delicious! This is the first muffin receipe I made from your site, a big yes, no disappointment. Respect and appreciation Carine for all that you do.
Love this recipe. I use King Arthur gluten free flour and it turns out amazing. No one knows they are gluten free. They are so delicious! I make this several times a month when our bananas turn brown.
Thank you!! I’m glad to hear that this GF flour works!
Thank you so much for the kind words!!
Made them today, I added grated apple & cinnamon. I love them because they aren’t too sweet. Ideal for my granddaughter
The third time I’ve made this recipe, it now my go to! Last night I switched the white flour to whole wheat and they still came out delicious. Thank you for this recipe!
I just made these and they are absolutely delicious, light and fluffy. I added the walnuts and some chocolate chips and swapped the avocado oil as I’m allergic to avocado, for coconut oil. This is going to be a regular fave for me, yum!