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.

Is anyone else obsessed with banana muffins?

While I’ll admit, my original go-to recipe tends 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 become 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
• Bananas
• 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
• Salt

Preparing Your Eggless Banana Muffins

1. 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.
2. Start preheating your oven to 350°F and line your muffin tray.
3. In a large bowl, add your peeled bananas and mash with a fork until semi-smooth.
4. Add your flax egg, melted butter, vanilla, and sugar to the same bowl and whisk together.
5. Mix your all-purpose flour, baking soda, baking powder, and salt in a smaller bowl. Once combined, add your dry mixture into your wet mixture bowl.
6. Mix your batter until fully combined, and then fill your muffin cups to the top.
7. Add some rolled oats to the top of your muffin cups (optional).
8. Bake for 25-30 minutes and remove from the oven when lightly golden and your toothpick comes out clean.
9. Let cool for around 5 minutes, and then transfer your muffins to a cooling rack.
10. 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 them 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 muffins’ texture, but 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 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 some chocolate chips or nuts.

Love Muffins? Try out our zucchini muffins, perfect for the summertime.

• Double Chocolate Zucchini & Espresso Muffins

Easy Egg and Dairy Free Banana Muffins