Eggless Banana Muffins
These 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.
Ingredients
- 1 1/3 cup Mashed Banana (note 1)
- 1/3 cup Sugar (note 2)
- 1/3 cup Avocado Oil (note 3)
- 1/2 cup Almond Milk (note 4)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 2 cups All-Purpose Flour (note 5)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 cup Chopped Walnuts (or Pecan)
Directions
- 1
Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
- 2
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.
- 3
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.
- 4
In another bowl, stir flour, baking powder, baking soda, and cinnamon.
- 5
Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
- 6
Fold in chopped nuts or chocolate chips if desired.
- 7
Transfer the batter to the prepared muffin tins.
- 8
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.
- 9
Cool down on a wire rack for 1 hour
- 10
Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in zip-lock bags and thawed the day before at room temperature.