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
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Preheat oven to 350º. Line 12-Cup regular muffin pan with muffins liners.
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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.
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Add flour and mix until just combined.
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Fill muffins liners 3/4 full.
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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.
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Bake for 20 minutes or until a wooden pick comes out clean.
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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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These look so good, I’ve been looking for a good banana muffin recipe! I’ll have to adjust for gf but can’t wait to try it out 🙂
Hello Sharon! These are very tasty and super moist. Please let me know how your GF version turns out. Thanks for stopping by =)
I’ve lived with an egg allergy all my life and the acceptance/popularity of vegan cooking has been amazing if only because of all the options. Your recipes are amazing. I know its been three years and I hope your daughter feels better now. Thank you for this recipe.
Hello Alvina! Thanks so much for your kind comment. My daughter is doing great. She still not tolerates eggs at all, but we have adapted well to the circumstances. I am so happy you find my recipes useful. Once again, Thanks ????
So my daughter can’t have butter or buttermilk.. is there any alternative to this I can do???
Hello Karla! Yes, you can definitely make this recipe.
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.
Hope this help!!
Thanks for trying my recipe ????
Hi Oriana, thankyou for this beautiful recipe. I have a 17 year old son anaphylactic to eggs and nuts and have tried so many egg free banana muffin recipes. I made yours today and wow, easy, look fantastic, taste delicious and smell incredible as they cook.. Very excited for my boy to get home and try them. Am going to try all your recipes now. Best wishes to you and your daughter. Thankyou again for your gorgeous website and sharing your recipes. Lucy
Hello Lucy! Thanks so much for your kind message and for taking the time to come back and let me know. I’m so glad you love this muffin recipe. Best wishes to you and your family. ?
i like these yummiest recipes. they are amazing.
Hi there! This looks like a great recipe. However, I don’t have access to buttermilk, can I use regular whole milk for this recipe?
Hello Pam! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar.Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps! Thanks for your interest in my recipe.
Thank you for this recipes! Made these this morning they are awesome! I seem to have developed and egg allergy since I’ve been pregnant hopefully it goes away I love eggs. But for now I’ll be trying out your recipes.
Hello Katie! I’m SO happy you enjoyed these muffins. Hope the egg intolerance is just temporal. Thank YOU for taking the time to come back and let me know!🙂
Made these for breakfast this morning…….perrrrfectttttt!!!!
Hello Cheryl! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
I started baking just few months and this will be my 3rd time and My first muffins to bake. I’ve been looking for an eggless recipe. My youngest is allergic to it and Im so happy found you..!
Hello Hazel!! So glad you found my blog. I hope my recipes are very useful for you. Be sure to shout out if you have any questions!
Hi there! I have an egg allergy so eggless recipes are always so welcome. 3 mashed bananas is equivalent to how many cups? Also, will it be ok if I reduce the sugar to 3/4 cup?
Hello Mamta! 3 mashed bananas are about 1 1/2 cups. I am sorry but I haven’t tested with less sugar, however, if you do try using less sugar, please let me know the outcome. Thanks for your interest in my recipe.🙂
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!
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. 🙂