Craving a delicious tea-time treat? You have to try these easy no-egg banana muffins! Imagine fluffy muffins packed with the goodness of ripe bananas and fresh cherries, complemented by the nutty touch of almond flour and a hint of vanilla aroma. Oh, and guess what? I've made them eggless using the trendy substitute – sweetened condensed milk. And trust me, they turned out fantastic – you won't even miss the eggs!
So, here's the backstory: I whipped up these eggless banana muffins right after the success of my previous batch of condensed milk cherry muffins (remember those?). Now, I know cherries might not be in season or can be a tad pricey, but no worries! Feel free to skip them or swap them out with your favourite fruits or berries that go hand in hand with bananas.
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Ingredients and Substitutions
A common question I get asked in the dm is - Can you make banana muffins without eggs? Let's break down the no-egg banana muffins recipe essentials to give you some flexibility and options:
- Flour: So, I've played around with both whole wheat flour and almond flour, but don't hesitate to mix it up even more. Swap out almond flour for wheat flour, oat flour, or the good old all-purpose kind.
- Sweetener: I have tried with erythritol, but you're the boss. Feel free to switch it up with regular white sugar or some cosy brown sugar.
- Leavening agent: Trust me, both baking powder and baking soda are the dream team here.
- Salt: A little pinch goes a long way, adding that extra oomph to the flavors. But if you're using salted butter, no need to double up.
- Cardamom powder: You may try a little cinnamon or skip it if using a good vanilla extract.
- Nigella seeds: These are like the secret ingredient that's not-so-secret. Optional, but I'm giving them a thumbs-up for my banana bakes. 🌟
- Sweetened condensed milk: Here's where the magic happens without the egg. But if you're craving an eggy adventure, drop one in and give the sugar a nudge.
- Ghee: I rocked the ghee, but melted butter or a little oil are totally game.
- Banana: The riper, the better. Let that natural sweetness shine!
- Cherries: Fresh and pitted or even some soaked or frozen dried ones. And guess what? Frozen cherries don't need a thawing session. Feeling wild? Swap 'em for any fruit that’s a banana's bestie. Think strawberries, pineapple, coconut, mango, and beyond!
- Vanilla essence: For that extra flavour kick. Go for it if you're feeling fancy.
Instructions
You don't need to take out your stand mixer or handheld electric mixer to make this small batch muffins. All you need a two bowls and a whisk - also a trusty spatula.
- Preheat the oven.
- Line or grease the muffin pan.
- In a big bowl, mix all the dry stuff.
- In another bowl, whisk all the wet ingredients.
- Combine the wet and dry ingredients with a spatula.
- Scoop the batter into 6 muffin slots and bake for around 20 minutes.
- cool on a wire rack for 5 minutes before indulging.
Equipment
- a large mixing bowl
- a small-medium mixing bowl
- a hand whisk
- a rubber spatula
- a 6-count muffin pan with or without liners
Storage
These muffins are the perfect companions for your tea or coffee. Want more? Store them in an airtight container at room temperature for a few days, in the fridge for a week, or in the freezer for up to a month.
Variations
- Add some chocolate chips for a banana chocolate chip muffins
- Add chopped walnuts for a banana walnut muffins
Related
Looking for other recipes using ripe banana? Try these:
📖 Recipe Card
No Egg Banana Muffins
Ingredients
Dry Ingredients:
- ½ cup whole wheat flour
- 6 tablespoons almond flour
- 2 tablespoons white sugar, (or erythritol)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- a pinch of salt
- ½ teaspoon cardamom powder
- ½ teaspoon nigella seeds, optional
Wet Ingredients:
- ¼ cup sweetened condensed milk
- ¼ cup melted ghee
- ½ cup mashed overripe banana, (approx 1 medium Chiquita)
- ½ teaspoon vanilla essence
- 10 to 12 pitted cherries, chopped
Instructions
Prep:
- Place the wire rack on level 2. Preheat the oven to 180°C.
- Lightly grease a 6-count muffin pan with nonstick spray or use muffin liners.
Prepare the batter:
- Add all the dry ingredients to a large bowl and whisk to combine. You don't need stand mixer just a hand whisk will do.½ cup whole wheat flour6 tablespoons almond flour2 tablespoons white sugar½ teaspoon baking powder¼ teaspoon baking sodaa pinch of salt½ teaspoon cardamom powder½ teaspoon nigella seeds
- In a smaller bowl, whisk the condensed milk, then add the mashed banana, cooled melted ghee and vanilla essence¼ cup sweetened condensed milk¼ cup melted ghee½ cup mashed overripe banana½ teaspoon vanilla essence
- Whisk the wet ingredients until well incorporated. Fold the wet ingredients into the dry ingredients using a rubber spatula.
- Fold in the pitted cherries10 to 12 pitted cherries
Bake:
- Spoon in the batter into all 6 muffin holes approx. 2 heap-full tablespoons (do not try to level them or dig the spoon to spread etc. Just drop the batter and let it be and bake as is.)
- Bake for 20 minutes or until it passes the toothpick test.
- Place the loaf pan on a wire rack for 5 minutes. Remove the muffins and let them cool completely. Serve warm or room temp with tea or coffee.
- Store at room temperature in an airtight box for 2 to 3 days or in the fridge for a week or in the freezer for a month or until it lasts.
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