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Egg and dairy free banana muffins

Easy Egg and Dairy Free Banana Muffins

Clara @ Blue World Dreams
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins


  • Oven


  • 1.5 cup All-purpose flour
  • 3 large Bananas (preferably black peel)
  • 3/4 cup White sugar
  • 1 tbsp Ground flax (Mix 3 tbps water with 1 tbsp of ground flax)
  • 1/3 cup Vegan butter or margarine
  • 1 tsp Baking powder
  • 1 tsp Pure vanilla extract
  • 1 tsp Baking soda
  • 1/2 tsp Salt


  • 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, 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 batter (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.


Mini muffins: Bake 10-15 minutes until lightly golden and the toothpick comes out clean. 
Keyword Breakfast, dairy-free, egg and airy free banana muffins, egg and dairy free banana muffins, eggless, Muffins, no egg, Vegan