Are you craving a moist, delicious muffin but don't have eggs on hand? Or perhaps you're looking for egg-free baking options for dietary reasons? Then look no further! This recipe for no-egg banana muffins is your answer. These muffins are incredibly easy to make, requiring minimal ingredients and time, yet deliver a burst of banana-sweet goodness that's perfect for breakfast, a snack, or even dessert. Get ready to experience the joy of homemade baking without the fuss!
Ingredients:
This recipe makes approximately 12 standard-sized muffins.
- 1 ½ cups all-purpose flour (or gluten-free blend for a gluten-free option)
- ¾ cup granulated sugar (adjust to your sweetness preference)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup milk (any kind will do – dairy or non-dairy)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips, walnuts, or other mix-ins
Instructions:
Get started: Preheat your oven to 370°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin well. This prevents sticking and ensures easy removal of your delicious muffins.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt. Ensure all the dry ingredients are well combined to avoid lumps in your final product.
Combine wet ingredients: In a separate bowl, mash the bananas thoroughly. Then, add the milk, oil, and vanilla extract. Whisk until everything is well blended.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Overmixing can lead to tough muffins, so be careful not to mix for too long. If adding mix-ins like chocolate chips or nuts, fold them in now.
Fill the muffin cups: Fill each muffin cup about ¾ full. This allows for the muffins to rise without overflowing.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them to prevent overbaking.
Cool and enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cool, enjoy your delicious homemade banana muffins!
Tips for the Best No-Egg Banana Muffins:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas are perfect for this recipe!
- Don't overmix: Overmixing develops gluten, resulting in tough muffins. Mix until just combined.
- Check for doneness: Use a toothpick to check for doneness. If it comes out clean, your muffins are ready.
- Cool completely: Allowing the muffins to cool completely helps them set properly.
Variations:
- Spiced Banana Muffins: Add a pinch of nutmeg or ginger to the batter for a warm spiced flavor.
- Oatmeal Banana Muffins: Add ½ cup rolled oats to the dry ingredients for a heartier muffin.
- Cream Cheese Swirl: Mix cream cheese with a little sugar and swirl it into the batter before baking for an extra delicious treat.
Nutritional Information (per muffin, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 200-250
- Fat: 8-10g
- Carbohydrates: 30-35g
- Protein: 3-4g
These no-egg banana muffins are a fantastic quick dinner idea, an easy recipe for healthy meals, and a delightful addition to your homemade cooking repertoire. Enjoy this simple yet delicious recipe! They're perfect for busy weeknights and make a great breakfast treat or a satisfying snack. They're one of the best recipes for those seeking delicious dishes without sacrificing ease and health.