These Eggless Banana Crumb Muffins are moist, delicious and perfect for snacks or school lunches! They are so easy to make and they taste amazing!
In my eggless cooking adventure, I discovered these Eggless Banana Crumb Muffins.
To tell the truth, they are made with just my banana bread recipe but baked in a muffins pan instead of a bread loaf pan.
Ha!
Clever… right?
Since I wanted to give a twist to my original recipe, I added crumbs on top … the perfect finishing touch!
For all of you who are always asking about my princess’s egg allergy evolution let me tell you that it remains the same. The other day we went to eat at a restaurant, and she ate a piece of mozzarella stick, those breaded and fried. The reaction was almost immediate. She started to vomit and hives started to show up.
It was totally our fault. It was a careless and stupid mistake.
No excuse.
It’s so difficult, especially when you’re not used to living with these limitations. The slightest mistake can be terrible.
Thank God her reaction to eggs is mild and it’s not going beyond these symptoms (knocking on wood). Her airways are not compromised, thank God again, but it doesn’t make it any easier. It is still scary and worrying.
I hope that as she grows this allergy disappears. Doctors say this is quite likely. It takes time and patience.
LOOKING FOR MORE EGGLESS RECIPES?
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Banana Chocolate Chips Muffins
- Eggless Waffles
- Eggless Pancakes
Meanwhile, I will continue cooking without eggs!
It’s kind of fun, very interesting, and definitely challenging.
Having said that, when you taste these Eggless Banana Crumb Muffins I promise you will not miss the eggs at all.
Happy Cooking
These Eggless Banana Crumb Muffins are moist, delicious and perfect for snacks or school lunches! They are so easy to make and they taste amazing!
- 3 very ripe bananas, mashed
- 1/2 cup butter, melted
- 1/2 cup buttermilk
- 2 teaspoon vanilla extract
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1/3 cup packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat oven to 350º. Line 12-Cup regular muffin pan with muffins liners.
- Mix with an electric mixer on medium speed mashed bananas with butter until combined. Add in buttermilk, vanilla, and mix. Add in sugar, baking soda, salt, and mix.
- Add flour and mix until just combined.
- Fill muffins liners 3/4 full.
- Make the Crumb Topping: In a small bowl mix flour, brown sugar, and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.
- Bake for 20 minutes or until a wooden pick comes out clean.
Allow cooling and enjoy!
Store muffins in an airtight container at room temperature for up to 3 days.
For dairy intolerance:
Make you dairy-free buttermilk: mix 1 cup plant-based milk + 2 tbsp lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.
Use the same amount vegan margarine or oil to replace butter.
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- 12-Cup Regular Muffin Pan
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- Measuring Cups
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- Silicone Muffin Pan
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- Measuring Spoons
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Since finding out my son had an egg allergy two years ago, we have made this recipe every few weeks – it’s his absolute favorite!
Hello Abby! I’m glad you and your family enjoyed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hola Oriana, hice la receta y de verdad es super fácil y deliciosa, te felicito, tambien soy venezolana y me enorgullece saber que afuera hay personas como tu, desarrollando proyectos maravillosos un gran abrazo y saludos desde Caracas
Hola Yenny! Que bueno que te gusto mi receta. Muchisimas gracias por tus lindas palabras. Un abrazo 🙂
Thank you for the recipe! Will be trying it out in a few days. I was wondering how long can I keep the muffins for? Thank you!
Hello Deborah! You can place the muffins in a plastic bag, seal, and store at room temperature for up to 3 days. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hello Oriana, I’m Esra from Indonesia.
Thank you for sharing this recipes, I love it! I have no egg allergy but wanna try something different. This is my 1st time trying an eggless recipes and this muffins taste like using eggs. It’s delicious.
Best wishes to you and your daughter. And once again, thank you for sharing, it’s gonna be my favourite banana muffin.
Hello Esra! Thanks so much for such a kind comment. You made my week 🙂. I’m SO GLAD you enjoyed it. Be sure to shout out if you have any questions!