Best 6 Banana Bread Muffins Egg Free Dairy Free Recipes
Many people enjoy banana bread muffins, but dietary restrictions can make it difficult to find a recipe that is both delicious and safe to eat. For those with egg and dairy allergies or dietary preferences, finding a recipe that caters to these needs can be a challenge. This article aims to provide a comprehensive guide to creating the best egg-free, dairy-free banana bread muffins. With careful ingredient selection and simple substitutions, it is possible to create a moist, flavorful, and satisfying muffin that everyone can enjoy.
Here are our top 6 tried and tested recipes!
BEST VEGAN BANANA MUFFINS (EGG, DAIRY, AND NUT FREE)
These Vegan Banana Muffins are simply the best! This allergy friendly recipe is incredibly easy, and is naturally dairy free, egg free, and nut free. These banana muffins could also easily be made Top 8 Allergen free using gluten free all purpose flour.
Provided by Lisa Ngo, Safely Delish
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Grease 12 muffin tins, or line with muffin liners.
- Mix together all wet ingredients in a bowl.
- Whisk together all dry ingredients in a separate large mixing bowl.
- Add wet ingredients to dry, and stir until combined (but do not overmix).
- Pour or scoop muffin batter evenly into the 12 muffin tins.
- Bake for 16-20 minutes, or until a toothpick comes out clean (tops will begin to turn golden brown).
- Remove from pan after several minutes, and allow to cool completely on a wire rack before storing.
EASY EGGLESS BANANA BREAD MUFFINS
Steps:
- Preheat the oven to 425ºF (220ºC). Line 12-cup regular muffin tin with muffins liners. If you prefer, you can also spray the muffin tin with baking spray and skip the liners.
- In a large bowl, mash bananas with a fork until only small chunks remain. Add brown sugar, oil, yogurt, and vanilla; mix until well combined.
- Add flour, baking soda, baking powder, and salt. Combine wet and dry mixture until just combined. Do not over-mix.
- Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
- Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle with glaze, if desired.
Nutrition Facts : Calories 242 kcal, Carbohydrate 38 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 102 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)
Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.
Provided by The Worktop
Categories Breads and Muffins Breakfast Muffins
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
- In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
- In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
- Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
- Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
- Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.
Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 2 g, Fat 5 g, Cholesterol 1 mg, Sodium 60 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)
I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant.
Provided by CeliacMom
Categories Quick Breads
Time 10m
Yield 48 mini muffins
Number Of Ingredients 16
Steps:
- In a medium bowl sift together all dry ingredients except nuts and set aside.
- In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
- Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
- Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
- Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
- Flaxmeal Egg Replacer:.
- In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
- GF flour mix:.
- 2 cups rice flour.
- 2/3 cup potato starch.
- 1/3 cup tapioca starch.
- 3 teaspoons xanthan gum.
Nutrition Facts : Calories 74.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 83.7, Carbohydrate 13, Fiber 0.4, Sugar 5.6, Protein 0.6
EGG FREE DAIRY FREE BANANA MUFFINS
Steps:
- Preheat your oven to 375°F. Spray or line your muffin tin and set aside.
- Mash your bananas very well, getting them as smooth as possible.
- Mix your sugar and oil in to the bananas, combining well.
- Add in your remaining ingredients and stir just until combined. Be careful not to overmix or your muffins will be tough.
- Fill each cup of your muffin tin 3/4 full with your muffin batter.
- Bake for about 20 minutes or until a tester comes out clean.
- Cool the muffins in the tin on a wire rack for 5 minutes, then remove the muffins from the tin and continue cooling them on the rack.
Nutrition Facts : Calories 217 kcal, Carbohydrate 37 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHOC-CHIP BANANA MUFFINS (GLUTEN, DAIRY AND EGG-FREE)
Choc-chip muffins free from gluten, dairy and egg, and they're vegan too ! * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.
Provided by bearhouse5
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
- In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
- Add to dry ingredients. Mix until combined.
- Stir in choc chips.
- Spoon into greased muffin pans.
- Bake for 30-35 minutes at 180ºC (350ºF).
Nutrition Facts : Calories 281.1, Fat 14, SaturatedFat 3.3, Sodium 161.7, Carbohydrate 39.1, Fiber 2.6, Sugar 19.3, Protein 2.9
Tips for Making the Best Banana Bread Muffins:
- Choose the right bananas. Overripe bananas will give your muffins a sweeter, more intense banana flavor. Look for bananas with brown spots on the skin.
- Mash the bananas well. You want to make sure there are no large chunks of banana in your muffins. Use a fork or potato masher to mash the bananas until they are smooth.
- Use a light touch when mixing the batter. Overmixing can make your muffins tough. Stir just until the ingredients are combined.
- Don't overfill the muffin cups. Fill the cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins at the right temperature. Bake the muffins at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
These egg-free, dairy-free banana bread muffins are a delicious and healthy treat that everyone can enjoy. They're perfect for breakfast, lunch, or a snack. Plus, they're easy to make and can be stored in the freezer for later. So next time you have some overripe bananas, give this recipe a try!
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