These eggless banana blueberry muffins are also gluten free, refined sugar free and delicious. They are wonderful for a lunch box addition or afternoon snack.
I have been baking without eggs since we found out that my eldest daughter was anaphylactic to eggs just after she turned one.
As much as I love to bake with eggs, I bake less with eggs these days than when I bake with them, because I bake for my kids all the time.
So, I’m always baking lots of eggless treats for my kids each week and looking out for different recipes.
The other day, we were at our homeschool co-op and we celebrated all the birthdays from the past few months. Thankfully, one of the lovely mums had made eggless, nut free and gluten free muffins. My girls loved the muffins and asked me to make them at home.
Thankfully, I had all of the ingredients at home and some very ripe bananas ready for use. So I made these eggless banana blueberry muffins.
The easy thing about eggless muffins is that you can use the same base ingredients for any muffin and just add different toppings.
For my eggless muffins, I use any gluten free flour, whether it be buckwheat, coconut, tapioca or gluten free self-raising flour. I use coconut sugar or maple syrup for the sweetener, Greek yoghurt instead of eggs, baking powder and bi-carb soda and sometimes extra virgin olive oil or milk for extra moisture.
These muffins are light, fluffy and naturally sweet. I love the complementary flavours of the sour blueberries and the sweet bananas and coconut sugar.
The Greek yoghurt and extra virgin olive oil make the muffins dense and the buckwheat flour makes the muffins light and fluffy.
You only need one mixing bowl, which always simplifies the recipe when you are on a time limit.
Let’s get down to it.
What I will cover in this post
- The tools needed for these eggless banana blueberry muffins
- The ingredients needed
- The method
- Notes for the recipe
The tools needed for these eggless banana blueberry muffins
- A large mixing bowl
- A fork
- A whisk
- A large spoon
- Muffin baking tray
The Ingredients Needed
- Butter
- Ripe bananas
- Greek yoghurt
- Extra virgin olive oil
- Coconut sugar
- Buckwheat flour
- Gluten free self-raising flour
- Baking powder
- Bi-carb soda
- Blueberries
The Method
- Preheat oven at 170 degrees celsius
- Prepare muffin baking tin by inserting muffin patties or coating pan with butter or extra virgin olive oil
- In a large mixing bowl, mash bananas with a fork
4. Add Greek yoghurt and extra virgin olive oil to bowl and whisk
5. Add coconut sugar and whisk until combined
6. Add buckwheat flour, gluten free self raising flour, baking powder and bi-carb soda and whisk until well combined
7. Stir in blueberries into the batter
8. With a spoon, add the batter into the muffin tray holes up to about half full
9. Pop into oven and bake for 20 minutes
10. Serve cooled with a dollop of cream or slather of butter.
Notes about these Eggless Banana Blueberry Muffins
- Bananas: make sure your bananas are nice and ripe. When the bananas are ripe, it makes the muffins extra sweet.
- Greek yoghurt: you can always use plain yoghurt, but if it has added sugar, then I would reduce the coconut sugar to half a cup. You can also use coconut yoghurt for a dairy free option.
- Extra virgin olive oil (EVOO): I love that EVOO oil does not have a strong taste in baked goods. It is also a healthy fat, unlike seed oils that have no nutrient value whatsoever. If you prefer to use coconut oil, that would be a good option too.
- Coconut sugar: I love using coconut sugar because it adds a subtle sweetness and it is unrefined. You could also use maple syrup. If you choose to use maple syrup, I would reduce the measurement to about half to 3/4 of a cup, as it is slightly sweeter than coconut sugar.
- Flours: I have loved baking with buckwheat flour as a gluten free flour. If you prefer another flour, I would suggest spelt, amaranth, coconut or tapioca flour.
- Eggs: if you prefer to use eggs, I would suggest swapping out the Greek yoghurt for it (one egg should do), or if you prefer to just add the eggs, you can do that too. It may just need some extra bake time.
- Additions: I love the muffins with just blueberries and banana, but if you are a chocolate person, you could also add choc chips or choc chunks. It adds more richness. However, if you love the fruity flavour of the banana and blueberries, skip this suggestion.
More on the blog
Healthy homemade applesauce for kids
Natural remedies for postpartum hair loss
20 foods to support your baby’s gut health
Eggless Banana Blueberry Muffins
Equipment
- 1 Large mixing bowl
- 1 Fork
- 1 Whisk
- 1 Tablespoon
- 1 Muffin tray
Ingredients
- 2 Ripe bananas
- 1/2 cup Greek yoghurt
- 1/4 cup Extra virgin olive oil
- 1 cup Coconut sugar
- 1 cup Buckwheat Flour
- 1.5 cup Gluten-free self raising flour
- 1 tbsp Baking powder
- 1/4 tsp Bi-carb soda
- 1 cup Blueberries
Instructions
- Preheat oven at 170 degrees Celsius
- Prepare muffin baking tin by inserting muffin patties or coating pan with butter or extra virgin olive oil
- In a large mixing bowl, mash bananas with a fork
- Add Greek yoghurt and extra virgin olive oil to bowl and whisk
- Add coconut sugar and whisk until combined
- Add buckwheat flour, gluten free self raising flour, baking powder and bi-carb soda and whisk until well combined
- Stir in blueberries into the batter
- With a spoon, add the batter into the muffin tray holes up to about half full
- Pop into oven and bake for 20 minutes
- Serve cooled with a dollop of cream or slather of butter
Notes
- Bananas: make sure your bananas are nice and ripe. When the bananas are ripe, it makes the muffins extra sweet.
- Greek yoghurt: you can always use plain yoghurt, but if it has added sugar, then I would reduce the coconut sugar to half a cup. You can also use coconut yoghurt for a dairy free option.
- Extra virgin olive oil (EVOO): I love that EVOO oil does not have a strong taste in baked goods. It is also a healthy fat, unlike seed oils that have no nutrient value whatsoever. If you prefer to use coconut oil, that would be a good option too.
- Coconut sugar: I love using coconut sugar because it adds a subtle sweetness and it is unrefined. You could also use maple syrup. If you choose to use maple syrup, I would reduce the measurement to about half to 3/4 of a cup, as it is slightly sweeter than coconut sugar.
- Flours: I have loved baking with buckwheat flour as a gluten free flour. If you prefer another flour, I would suggest spelt, amaranth, coconut or tapioca flour.
- Eggs: if you prefer to use eggs, I would suggest swapping out the Greek yoghurt for it (one egg should do), or if you prefer to just add the eggs, you can do that too. It may just need some extra bake time.
- Additions: I love the muffins with just blueberries and banana, but if you are a chocolate person, you could also add choc chips or choc chunks. It adds more richness. However, if you love the fruity flavour of the banana and blueberries, skip this suggestion.
Leave a Reply