Eggless Banana Muffins
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.
Eggless Banana Muffins
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a tender, fluffy muffin that's both comforting and caters to dietary needs? These Eggless Banana Muffins deliver a delightful experience, proving you don't need eggs or refined sugar to achieve perfect texture and incredible flavor.
Why This Recipe Works
This recipe shines by creating exceptionally soft and fluffy banana muffins without relying on eggs, making it an ideal choice for anyone with egg allergies or following a vegan diet. By carefully balancing the wet and dry ingredients, including baking powder and baking soda, these muffins rise beautifully. Plus, being refined sugar-free means you get to enjoy the natural sweetness of ripe bananas, making for a wholesome treat.
What to Expect
You're in for a real treat with these Eggless Banana Muffins. Imagine biting into a muffin that's incredibly soft and moist, with a pleasant bounce to its crumb. The rich, sweet flavor of mashed bananas takes center stage, complemented by a subtle hint of cinnamon. Chopped walnuts add a lovely textural contrast and a touch of nutty richness, making each bite satisfying. These muffins are straightforward to make and result in a wonderfully comforting baked good perfect for any time of day.
Customization & Variations
Feel free to customize these muffins to your preference. If you don't have chopped walnuts on hand, pecans are a fantastic substitute, offering a similar nutty crunch. For an equally delicious dairy-free option, you can experiment with other plant-based milks if almond milk isn't available. While the recipe uses a specific type of sugar to keep it refined sugar-free, you can ensure your choice aligns with this for a wholesome outcome. You could also stir in a handful of chocolate chips for an extra indulgent twist, or add a pinch of nutmeg alongside the cinnamon for a warmer spice profile.
Serving & Context
These versatile Eggless Banana Muffins are perfect for a quick breakfast, a satisfying snack with your morning coffee, or even a light dessert. Serve them warm from the oven for the best experience, perhaps with a dollop of plant-based yogurt or a spread of your favorite nut butter.