Do you have overripe bananas? This is a good thing at my house because then they often turn into delicious banana muffins!
You definitely won't miss the egg in these moist, delicious muffins. These muffins can also be made dairy-free. Enjoy!
If you like this recipe, you must try Banana Cake (EF, DF) you may also like Banana Nut Bread (EF, DF).
If you like this recipe, you must try Banana Cake (EF, DF) you may also like Banana Nut Bread (EF, DF).
Banana Muffins
1 ½ c flour
¾ c sugar
1 t baking soda
½ t salt
¼ c vegetable oil
¼ c milk or non-dairy milk
3 medium mashed bananas
1 t vanilla extract
Using a stand mixer or electric hand mixer, blend the bananas until smooth. Add oil, milk and vanilla mixing until combined. Slowing add in the dry ingredients, while mixing the batter. Spoon batter evenly into 12 greased muffin tins. Bake at 375o for 16-20 minutes. Cool in muffin tins. Makes 12 muffins
These were were mouth watering delicious. There was no compromise on taste by not using an egg. The consistency was just the way a banana muffin should be - moist and tasty. My son is anaphlactic to eggs and nuts so this is why I tried them put I had 3 ripe bananas and thought why not try it. He is only 6 and has eaten 3 since they came out of the oven at 3:00 pm and it is now 7 p.m. Thank you so much for this awesome recipe.
ReplyDeleteThank you for your comment! That makes me so happy! I am so glad he liked them!
DeleteThese are amazing! I made them for my son (and the rest of the family) this morning, his without nuts, ours with, and they were wonderful. They came out nice and fluffy and you would never guess eggs were missing.
ReplyDeleteYay! I am so glad you all enjoyed them. This is by far my most popular post!
DeleteThis week, I helped my friend make these muffins for the first time. Her son is allergic to dairy, soy, nuts, eggs and a few other things. I forgot that my vegetable oil blend had soy in. So, we had to use olive oil, seeing that was the only thing I had on hand that he wasn't allergic to. We used rice milk for a non-dairy, non-soy milk option. The muffins still turned out good. I thought the olive oil would give it a weird taste and would have preferred canola oil but I guess there is enough banana and sugar that you really can't go wrong with these!! Yay!
ReplyDeleteThanks for sharing your recipe! Easiest allergy-friendly muffin recipe yet! We loved them...tasted like mini banana breads because the tops turned brown and delicious. (Our dairy-free milk choice was plain almond milk.)
ReplyDeleteI am so glad you enjoyed them. Thank you for sharing your dairy-free milk choice, as that may help other readers.
DeleteBest banana muffins ever!!!
ReplyDeleteThank you so much! This is my most popular recipe. :)
DeleteI ran out of eggs just before tea, and fancied some pudding. :(
ReplyDeleteQuick search on google came up with your recipe! YUMMY!!! Now i have to be really careful not to polish them off! Thank you for posting!
It is nice to hear that someone not allergic to eggs still enjoyed them! :)
DeleteLoved making mini-muffins for my 17 month-old allergic to dairy, eggs, nuts and soy. Master 3 also loves to help with the mixing - so easy it's hard to go wrong!
ReplyDeleteI've added dairy-free cooking chocolate chips this time - yum!
I use oat milk.
I am so glad you enjoyed them! Thanks for sharing your add-in and dairy substitution!
DeleteIt says 1t of everything is that teas or tables???
ReplyDeleteTeaspoon. In all my recipes, lower case t stands for teaspoon and upper case T stands for tablespoon. Let me know how you like the muffins!
Deletehi just wanted help with baking these in a microwave.
ReplyDeleteI haven't ever tried to cook them in the microwave. I think they would be best in the oven.
DeleteI've tried several egg free banana muffin recipes, and this was by far the most successful! Thank you!
ReplyDeleteThank you! I am so glad to hear that! :)
DeleteCurious, do I need to adjust anything if I wanted to add blueberries. I'm new to baking so I'm not quite sure.
ReplyDeleteAlso what if I wanted to substitute the sugar for honey? My nephew is allergic to dairy and eggs so I was hoping to make him some treats but low in sugar.
Are you wanting to add blueberries in place of the banana? I have tried this with blended blueberries in place of the mashed banana and didn't care for it. If you just want to add some blueberries along with the mashed banana, that would probably work. If you plan to mix them in the batter, dust the blueberries with flour first. It will keep them from all sinking to the bottom. I have not tried replacing the sugar in this recipe with honey. I have tried it with my cornbread and it worked just fine. This recipe has proven to be pretty resilient. Give it a try and let me know if it works for you!
DeleteLink to my Honey Wheat Cornbread: http://eggallergycooking.blogspot.com/2014/01/honey-wheat-cornbread-egg-free-dairy.html
No matter what, my kids never tire of dairy free and egg free muffins! I will try out your recipe--they look beautiful!
ReplyDeleteThis has by far been my most popular recipe. I hope your kids enjoy it!
DeleteI find the taste of baking powder in recipes to be a little overwhelming, but I can't (shouldn't, rather) eat eggs. I usually just add baking soda to substitute for baking powder which adds all the "rising" necessary for baked goods like this!
ReplyDeleteHow much baking soda do you use in place of the baking powder for this recipe? Did it work for you? Other readers my be interested to know. Thanks!
DeleteMy 2 year old loves these and I'm not going lie I love them too! Thanks for an amazing recipe! :)
ReplyDeleteSo glad to hear it! :)
DeleteMaking these as cupcakes for my son's 4th birthday with chocolate chips and buttercream icing! I just did the test run-- came out great even with sprouted whole wheat flour and coconut sugar.
ReplyDeleteSo glad these worked well for you! I have found this recipe is pretty resilient to slight ingredient changes.
DeleteAll I can say is... God bless you for this recipe. With my son's multiple food allergies, I searched high and low for cakes to make for his birthday in 2 weeks. All of them tasted like sawdust or looked like science experiments. Till I found this! I used a garbanzo bean flour mix and omitted the baking powder because I didn't have any, yet it came out beautifully! Both in looks and taste. Thank you so very much!!
ReplyDeleteAwe, thanks! So happy to hear it. I just bought some bananas today. I am sure the end of the bunch will turn into this muffins. You omitted the baking powder and they still worked okay?! That is unexpected. I really think this recipe is pretty resilient!
DeleteI was out of white flour so I used whole wheat flour, then added some applesauce to keep them moist. Still amazing and yummy. They didn't last!!
ReplyDeleteOh, good to hear! I have been trying to use more whole wheat flour. I need to try them in this recipe.
DeleteBest banana muffins I have ever made! Thank you for sharing your recipe. It taste so great. I really enjoyed it. 😊👍
ReplyDeleteAwe, thanks! I recently reposted this recipe made with half wheat and half regular flour.
Deletehttp://eggallergycooking.blogspot.com/2014/09/wheat-banana-muffins-egg-free-dairy-free.html
I made these for my daughter's kindergarten class (one of the students has an egg allergy). The teacher raved about them. She said every child gobbled them up and a few wanted more. My daughter said they were still talking about them to her at recess. Awesome! Thanks for the recipe and the Snack Day Win!
ReplyDeleteAwe! Love this!! I also love that you made sure they all could enjoy the snack. I try to do the same for our kids' classmates even though my kids don't have food allergies (just my husband).
DeleteHello,
ReplyDeleteCould I use gluten free flour in place of all purpose flour?
I haven't tried it but these have proven to be pretty resilient so I think this would be a great recipe to try gluten-free flour with. Let me know if you try it and how it turns out!
DeleteIf I make the mini version how long should I bake it? I would like to bring some to my son´s Christmas party.
ReplyDeleteI haven't ever made them into mini muffins. I would try cooking them at the same temperature for about 10-12 minutes. Let me know how they turn out for you.
DeleteI wish to make the mini version, how long should I bake it for?
ReplyDeleteI haven't ever made them into mini muffins. I would try cooking them at the same temperature for about 10-12 minutes. Let me know how they turn out for you.
DeleteI just made these for my 19 month old daughter who has severe egg and dairy allergies...this is hands down the best allergy free recipe I've tried. Thank you so much, I can't wait to explore your other recipes! :)
ReplyDeleteAwe, thanks! I love hearing people try and like my recipes! :)
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ReplyDeleteLaineylin - I accidently deleted your comment. You said that they sunk in the middle... These always cook up great for me. Did you use one teaspoon of baking powder AND one teaspoon of baking soda? I think that is the only thing that may be off.
DeleteGlad I found this recipe.I'm allergic to Dairy. I love banana muffins. I just made these banana muffins and I added a 1/4 cup of peanut butter and shook some ground cinnamon into the batter. Can't wait to tasted them
ReplyDeleteOoo... peanut butter! Let me know how that works out! Sounds yummy!
DeleteThe banana muffins turned out great with adding the peanut butter and ground cinnamon to the batter.
DeleteGood to know! I will have to keep that in mind. :)
DeleteUsed this recipe with gluten free flour (1 cup) and 1 cup oats also added unswetweened coconut and 1/4 cup mini dairy soy free choc chips. Came out Phenomenal! Thanks!
ReplyDeleteGreat! I love hearing how this recipe works for everyone, even with modifications!
DeleteReally great recipe! They're delicious. Had 5 bananas and they were still perfect. Very easy to make so my 12 year old can make them herself :) Any way I could turn the recipe into nut free carrot muffins?
ReplyDeleteI am so glad you liked them. Mashed/shredded carrots have a very different consistency than mashed bananas. So, I think other adjustments would have to be made as well. I have not tried carrot muffins. But they sound good!
DeleteI don't usually comment on recipes, even though I rely SO highly on the comments/reviews before I make one (for shame, I know). However, I had to comment and say this was a WONDERFUL egg/dairy free recipe. Cooking/baking vegan isn't new to me, but we've just incorporated gluten-free on top of that, due to one of our children's allergies. I made this recipe with the ingredients as called for, except for substituting the flour for Betty Crocker's Gluten Free Rice Flour Blend. Even without eggs, dairy milk or even "regular" flour, the muffins were FANTASTIC! My 10 year old son - the pickiest of all who usually scoffs at anything different - said they were "THE best!" Thanks for this great recipe!
ReplyDeleteI am so glad to hear that! Thank you for your comment! :)
DeleteThis is by far my most popular recipe. I also make it often for my own family!
We are making them today for the second time in 2 days. We are all allergic to eggs and mom is lactose intolerant. I am an older sister of two and a younger of one. I am usually the one that does a lot of the cooking nowadays. But I don't mind. I've been working in the kitchen ever since I can remember. It was sooooooo much fun to make that recipe and my mom can't get over how good they tasted! My dad loved them too. I'm always looking for more recipes that he can eat. My brother is allergic to corn and your recipe did not have any corn products. That is a definite thumbs up. I love the muffins and the recipe and the cook time. I did make one little alteration to the recipe however. I couldn't find the vanilla extract and so I substituted maple syrup. It was wonderful. I will be making these muffins alot. ����
ReplyDeleteI am so glad you enjoy them! Good for you for helping with the cooking. I know your family appreciates it!
DeleteI have made these so many times and they are absolutely delicious! My step daughter has a ton of food allergies (eggs, peanuts, oats, dairy to name a few) so when I found this recipe I was ecstatic. I am dairy and gluten intolerant as well. I have made these just dairy free and I've even made them dairy and gluten free (using rice flour). I tried coconut flour once, I'm sure I did something wrong, the flour just soaked it up like instant potatoes all flaky. The gluten free flour I would say makes it a little drier but still tasted great. I also freeze my bananas prior to using them. I defrost in a bowl and let them slip out of the peel. I don't discard the extra liquid and I think that's what helps keep it moist. I also use Enjoy Life mini morsels to add some extra sweetness. Thanks for the awesome recipe!
ReplyDeleteI am so glad they work for you with all different kinds of flours. Great to hear!
DeleteThank you thank you thank you! I have just pulled these out of the oven, for my little one year old who has a bunch of allergies and she has inhaled them! Perfect for her. Thanks so much for sharing...i think a few night disappear into my mouth as well. Thanks again! Cassie
ReplyDeleteAwe! Thanks so much! I love hearing this!
DeleteCan I add unsweetened cocoa to this? Thanks
ReplyDeleteSure! I would substitute some of the flour for cocoa. Let me know how you like it.
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