Best Light Fluffy Egg Free Muffins Recipes

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)

Egg Free Banana Muffins (adaptable for vegan, GF) image

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

Ingredients

3 medium ripe bananas (- mashed)
1/2 cup milk ((use milk alternative for vegan))
1/4 cup cooking oil ((coconut oil, or any light cooking oil is fine - sunflower, canola, rice bran))
2 teaspoons quality vanilla extract
1/4-1 cup brown sugar
1 1/4 cups golden wheat flour ((you can also use all-purpose white flour or whole wheat flour) (See notes for GF))
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
1 tablespoon vinegar ((I prefer apple cider vinegar, but any vinegar will do. You can also use lemon juice.))
1 tablespoon quick cooking oats
1 tablespoon turbinado sugar

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

LIGHT & FLUFFY EGG-FREE MUFFINS

Light & Fluffy Egg-Free Muffins image

These muffins are easy, fluffy, and egg-free! Plus, they don't have any of those hard-to-find ingredients that nobody every buys. Enjoy!

Provided by Natural Girl

Categories Quick Breads

Time 25m

Yield 12 muffins, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/4-1/2 teaspoon salt
1 tablespoon oranges or 1 tablespoon pineapple juice
1 cup low-fat milk
1/2 cup applesauce
1 -2 mashed banana
1/2 cup raisins with 1 tsp cinnamon
1/2 cup chocolate chips
1/2 cup blueberries or 1/2 cup fruit

Steps:

1. Mix all ingredients until combined. Do not overmix!
2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.