Easy Egg and Dairy Free Banana Muffins
These vegan egg and dairy free banana muffins are the perfect way to use up all those overripe bananas laying on your kitchen countertop.
Anyone else obsessed with banana muffins? While I will admit, my original go-to recipe tended to be eggless banana chocolate chip muffins, my husband is not the biggest chocolate fan.
So last year, he asked me to finally make him some banana muffins without chocolate chips and I have to say, these banana eggless muffins are not only delicious but dairy-free.
They have actually turned out to be my favorite light and fluffy go-to muffin to accompany my morning coffee.
And in a turn of events, our close friend’s newest bundle of joy has developed an allergy to eggs. So we are all in the process of modifying existing recipes and creating new fun recipes to help out with this newest challenge. Luckily for me, I often bake eggless recipes!
Ingredients for Egg and Dairy Free Banana Muffins
- All-purpose flour
- White sugar (if vegan, use Organic white sugar in the US)
- Vegan Butter or margarine
- Ground flax
- Baking powder
- Baking soda
- Pure vanilla extract or make your own vanilla extract
Preparing Your Eggless Banana Muffins
- In a small bowl, mix your ground flax and water. Let it sit in the fridge for a minimum of 10 minutes and up to 30 minutes. We are looking for the flax to thicken and become goopy, similarly to an egg.
- Start preheating your oven to 350°F and line your muffin tray.
- In a large bowl, add your peeled bananas and mash with a fork until semi-smooth.
- In the same bowl, add in your flax egg, melted butter, vanilla, sugar and whisk together.
- In a smaller bowl, mix together your all-purpose flour, baking soda, baking powder, and salt. Once combined, add your dry mixture into your wet mixture bowl.
- Mix your batter until fully combined and then fill your muffins cups to the top.
- Add some rolled oats to the top of your muffin cups (optional).
- Bake for 25-30 minutes and remove from the oven when lightly golden and your toothpick comes out clean.
- Let cool for around 5 minutes and then transfer your muffins to a cooling rack.
- Store your muffins in an air-tight container for a few days.
Tip: I always throw my whole black peel bananas into my freezer. When getting ready to bake, I just pop them into a microwavable bowl for about a minute, flipping once with a spoon. They can then be easily peeled within a few seconds. Any excess juice will be at the bottom of the bowl to discard.
Modifications to Egg and Dairy-free Banana Muffins Recipe
1. While I know that many people (including myself) love to use maple syrup instead of regular sugar, I do not recommend that substitution for this particular recipe.
I have done the legwork and the maple syrup completely changes the texture of the muffins and not in a good way.
2. These muffins can be made using half the amount of sugar, they will obviously be less sweet. I do however use extremely overripe bananas which provide me with a decent amount of natural sugar to start with.
3. I like to make these into the standard size muffins but feel free to turn these into banana mini muffins. Just check out the baking time adjustments in the notes section of the recipe card.
4. Feel free to add in some chocolate chips or nuts.
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com