Name: Egg-free Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 cups All-purpose flour; 1 teaspoon Baking Soda; 1 teaspoon Baking powder; 2 large or 4 small ripe bananas; 1/2 cup sugar; 1/3 cup butter at room temperature; 1/2 teaspoon vanilla; pinch of salt; 1/4 cup milk (if needed)

No-eggs? No problem! If you’re looking for a delicious Egg-Free Banana Muffins recipe, then look no further. These muffins are light and fluffy and loaded with banana flavour. They are like little pillows of banana heaven. Just so yummy!

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My family loves muffins …….. or maybe it’s just me who loves them so much??……. Growing up, my mom always baked muffins as a sweet treat and I have followed that tradition with my kids. They are a great quick snack and perfect when you’re looking for something to satisfy that sweet afternoon craving. I bet if you try these, you won’t have just one. They are so yummy! Oh wait, I said that already. BUT THEY ARE!

Going Bananas

We eat a lot of bananas around here, but sometimes they ripen faster than we can eat them. So, the debate becomes……do we make banana bread, like this delicious Wholegrain banana bread recipe? Or do we make muffins? WHICH TO CHOOSE???

When the kids pick, they usually choose these muffins. Probably because I bake them in a mini muffin tin. I like using this one. They come out the perfect size to pop into their little mouths.

Bananas are also a great source of fiber, potassium, rich in vitamin B6 and C, and contain antioxidant properties. What a great and healthy reason to bake with them!

How to make these Egg-Free Banana Muffins

Here’s how I make them, with some tips and pictures, along the way.

Before we start, make sure that you have taken your butter out. It needs to come to room temperature, so it will blend well when mixing it with the sugar. This can take between 30 minutes to 2 hours. I like to take mine out the night before so I’m ready to start baking in the morning.

1. Pre-heat the oven to 375º

2. In a medium size bowl, mix together your flour, baking soda and baking powder. Sift the ingredients 3 times, and set aside.

3. In a small bowl mash the bananas. I like to use a fork when mashing. It creates a nice consistency, leaving some small chunks for texture.

4. Using a stand mixer, whip the butter and sugar together until they are creamy and the sugar is fully combined. Add the mashed bananas, vanilla and a pinch of salt and beat until blended.

5. Add the dry ingredients to the butter mixtures slowly in 3 portions. Mix after each one. If the mixture appears to be too thick, then add some milk. Add a little at a time, but no more than ¼ of a cup, or the mixture will be too runny.

6. If you’re making regular size muffins, line the muffin trays or spray tins to prevent from sticking. If you’re using mini muffin trays, I don’t bother with muffin liners, I just spray with some cooking spray. Fill the muffin cups about ¾ full and bake. Regular size muffins typically are ready in about 20 min, or when the tops are golden and a tester comes out clean. If using mini pans, they usually bake for about 10-12 minutes, or until they are golden on top.

7. Allow to cool completely on wire rack before serving. ENJOY!