Easy & Delicious Banana Bread Muffin Recipe

Are you craving a sweet and gooey treat that’s healthy too? Look no further than these delicious Banana Bread Muffins. Not only are they gluten-free and dairy-free, but they’re also egg-free, making them the perfect breakfast or snack for any dietary lifestyle.

Made with ripe bananas, applesauce, and a blend of gluten-free flours, these muffins are bursting with flavor and pack a healthy punch. Plus, with the added touch of vegan chocolate chips, they’ll satisfy any sweet tooth without compromising nutrition.

So gather your ingredients and preheat your oven to 350°F because it’s time to whip up some delicious and guilt-free banana bread muffins. Trust me, once you’ve tried these, they’ll become a staple in your baking repertoire.

Why You’ll Love This Recipe

Banana Bread Muffins (Egg Free & Dairy Free)
Banana Bread Muffins (Egg Free & Dairy Free)

Are you looking for a delicious and healthy way to start your day? Look no further than these amazing Egg-Free and Dairy-Free Banana Bread Muffins!

One of the best things about this recipe is how easy it is to make. With just a few simple ingredients, you can whip up a batch of these muffins in no time. Plus, they’re perfect for busy mornings when you need something quick and nutritious to grab on your way out the door.

But easy isn’t the only reason to love these muffins. They’re also incredibly versatile. You can switch up the add-ins, such as adding chocolate chips or nuts, to make them your own. Plus, with the use of applesauce instead of eggs, they’re perfect for vegans or anyone with allergies.

Not only are they customizable, but they’re also incredibly moist and flavorful. The combination of ripe bananas and brown sugar gives them a natural sweetness that’s hard to beat. Plus, with just the right amount of baking soda and baking powder, they rise perfectly every time.

These muffins are not only perfect for breakfast but as an all-day snack, too! Their portability makes them great for taking along on hikes or any outdoor activities. If you have a picky eater at home who is hesitant to eat fruits or vegetables, these muffins are sure to change their mind.

Overall, there are plenty of reasons why you’ll love this recipe. It’s easy to make, versatile, deliciously moist and flavorful, and perfect for anyone with dietary restrictions or preferences. Make sure to give these banana bread muffins a try – it may just become your new go-to breakfast!

Ingredient List

 It's muffin time! These delicious banana bread muffins are the perfect treat for any time of day.
It’s muffin time! These delicious banana bread muffins are the perfect treat for any time of day.

Here’s what you’ll need to make these delicious egg-free and dairy-free banana bread muffins:

Dry Ingredients:

  • 2 cups of all-purpose flour
  • 3/4 cup of granulated sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt

Wet Ingredients:

  • 3 medium ripe bananas, mashed (about 1 1/4 cups)
  • 1/4 cup of unsweetened applesauce
  • 1/2 cup of coconut oil (softened) or softened vegan butter
  • 1/2 cup of dairy-free milk (such as almond or soy milk)

Optional Mix-ins:

  • 3/4 cup of dairy-free chocolate chips or chopped nuts, such as walnuts or pecans

Note: If you prefer a gluten-free option, feel free to substitute the all-purpose flour for a gluten-free flour blend or coconut flour. Additionally, you can swap the unsweetened applesauce for mashed avocado or pumpkin puree for added nutrition.

The Recipe How-To

 Say hello to my little muffin friends! You won't believe how easy it is to make these egg-free and dairy-free wonders.
Say hello to my little muffin friends! You won’t believe how easy it is to make these egg-free and dairy-free wonders.

Let’s dive right into making these delectable banana bread muffins! With a few simple steps and some key ingredient substitutions, you can have a delicious treat that is both egg-free and dairy-free.


Here’s what you’ll need:

  • 3 medium-ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup melted coconut oil
  • 3/4 cup organic granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat your oven to 350°F (180°C) and line a muffin tin with liners.
  2. In a large bowl, combine the mashed bananas, applesauce, melted coconut oil, and organic sugar. Mix well.
  3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  4. Combine the wet and dry ingredients until just incorporated.
  5. Fill each muffin liner about 3/4 full with batter.
  6. Bake for 22-25 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
  7. Remove from oven and let cool in the muffin tin for at least five minutes before transferring to a wire rack to cool completely.

Enjoy your scrumptious and guilt-free banana bread muffins that are perfect for breakfast, brunch, or an afternoon snack!

Tips for Perfect Results

  • Be sure to use ripe bananas for the best taste and texture.
  • Sifting the dry ingredients will ensure that there are no lumps in the batter.
  • Mix the batter until just combined to avoid dense muffins.
  • Use unsweetened applesauce as a replacement for eggs.
  • Use melted coconut oil instead of butter for a dairy-free option.

Substitutions and Variations

If you want to mix things up, here are some substitutions and variations to try:

  • Use spelt flour instead of all-purpose flour for a healthier gluten-free option.
  • Add 1/2 cup of chocolate chips or chopped nuts to the batter for added texture.
  • Make it vegan by replacing the organic sugar with maple syrup or agave nectar.
  • Create banana nut muffins by adding 1/2 cup of chopped pecans or walnuts to the batter.

Get creative with your banana bread muffins and tailor them to your liking!

Substitutions and Variations

 No eggs? No dairy? No problem! These banana bread muffins are so good, you won't believe they're vegan.
No eggs? No dairy? No problem! These banana bread muffins are so good, you won’t believe they’re vegan.

This recipe is versatile and can easily be adapted to meet your personal needs or preferences. Here are some substitutions and variations for you to try:

– Flour: Swap the all-purpose flour for spelt flour, coconut flour, or gluten-free flour to suit your dietary requirements. You can also use oat flour, but note that it will make the muffins more dense.

– Sugar: Substitute the granulated sugar with brown sugar, maple syrup, or honey for a natural sweetener. You can also use coconut sugar if you prefer. Keep in mind that the sweetness level may vary depending on what you choose.

– Butter: Use softened vegan butter or coconut oil in place of regular butter to make these muffins vegan and dairy-free.

– Eggs: This recipe is already egg-free, but you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a binding agent if you need an egg substitute in other recipes.

– Chocolate chips: Add your favorite chocolate chips to the batter for a delicious twist. You can also substitute them with peanut butter chips or dried fruits like raisins or cranberries.

– Nuts: Add walnuts, pecans or almonds to the batter for some added crunch and nutritional benefits. For a nut-free option, swap out with pumpkin seeds, sunflower seeds or shredded coconut.

– Blueberry Banana Muffins: Add 1 cup of fresh blueberries to the batter for a healthier variation filled with antioxidants and fiber.

– Banana Nut Bread Muffins: Simply add chopped nuts of your choice into the batter. Walnuts go well with this recipe as they give it a nice crunch!

Get creative and experiment with different ingredients to find a combination that suits you best. Enjoy!

Serving and Pairing

 Is it breakfast? Is it dessert? Who cares! These banana bread muffins are a guilt-free indulgence.
Is it breakfast? Is it dessert? Who cares! These banana bread muffins are a guilt-free indulgence.

Once you have baked these delicious banana bread muffins, the next step is to serve and pair them with other dishes. These egg-free and dairy-free muffins are great for breakfast, snack, or dessert. You can serve them warm or at room temperature depending on your preference.

These banana bread muffins go well with a variety of beverages such as coffee, tea, milk, or juice. You can also try pairing them with some fresh fruits like apples, berries or bananas as a healthy breakfast option. For a more indulgent treat, you can also add some whipped cream or chocolate chips on top of the muffins.

If you’re feeling adventurous, experiment with different spreads like peanut butter, almond butter, or jam for added flavor. For a savory twist, go ahead and add some bacon bits or maple syrup on top. These banana bread muffins are versatile and can complement any meal.

In summary, serving and pairing these muffins is all about experimentation and finding what works best for your taste buds. Whether you prefer sweet or savory flavors, there are countless options for enjoying these egg-free and dairy-free banana bread muffins.

Make-Ahead, Storing and Reheating

 Let your oven do the work while you enjoy the sweet aroma of freshly baked banana bread muffins.
Let your oven do the work while you enjoy the sweet aroma of freshly baked banana bread muffins.

When it comes to healthy breakfast or snack options, these banana bread muffins are a perfect choice. Not only are they flavorful and wholesome, but they are also very convenient to store and reheat.

If you want to make a big batch for the upcoming week or prepare them ahead of a gathering, you can easily do so by storing them in an airtight container. They can be left at room temperature for up to 2 days or refrigerated for up to 1 week without losing their texture and taste.

When reheating, there are different ways you can do it depending on your preference. One way is to microwave them for around 10-15 seconds if you want them warm and gooey. For a crispy texture, you can pop them in the toaster oven or regular oven at 350°F for about 5 minutes.

Another great thing about these muffins is that they freeze well and can be kept frozen for up to 3 months. Simply place them in a freezer-safe bag or container and label it with the date. When you’re ready to eat them, just take as many muffins as you need out of the freezer and thaw them in the refrigerator overnight. Then reheat them using any of the methods mentioned above.

One tip for storing these banana bread muffins is to wrap individual pieces in parchment paper before placing them in containers, especially when storing in the freezer. This will help prevent them from sticking together and make it easier to grab one on-the-go.

Overall, whether you’re making these muffins as a meal prep option or simply as a quick breakfast fix, they will surely satisfy your taste buds while keeping you fueled throughout the day.

Tips for Perfect Results

 Don't throw away
Don’t throw away

When it comes to baking, ensuring perfect results is not just about following the recipe to the letter – there are some extra tips and tricks that can make all the difference. With these simple tips, you’ll be able to bake the perfect batch of banana bread muffins every time.

Tip #1: Remember to Preheat Your Oven

It’s easy to forget to preheat your oven when you’re excited to start baking, but this is a crucial step in achieving perfect results. Preheating your oven ensures even baking and helps your muffins rise properly. Be patient and wait until your oven has reached the correct temperature before placing your muffin tray in the oven.

Tip #2: Use Ripe Bananas

One of the secrets to perfectly moist and fluffy banana bread muffins is to use ripe bananas. The riper the bananas, the sweeter they are and the easier they will be to mash. You can even freeze your ripe bananas for later use if you’re not ready to bake just yet.

Tip #3: Don’t Overmix Your Batter

When it comes time to mix your batter, be careful not to overmix it. Overmixing can result in tough, dense muffins instead of light and fluffy ones. Mix just until all ingredients are incorporated evenly, then stop.

Tip #4: Use Room Temperature Ingredients

Using room temperature ingredients allows them to blend together more easily and ensures an evenly mixed batter. Take eggs and other ingredients out of the refrigerator 30 minutes before beginning your recipe.

Tip #5: Make Sure Your Baking Powder and Baking Soda are Fresh

Old baking powder or baking soda may cause your muffins not to rise properly or taste off. Make sure you check expiration dates before starting your recipe since fresh ingredients are essential for delicious results.

By following these easy tips, you’ll achieve perfect banana bread muffins every time. Happy baking!

Bottom Line

In conclusion, these banana bread muffins are a must-have recipe in every baker’s collection. Not only are they easy to make, but they are healthy, flavorful, and accommodating for various dietary needs. With ingredients like ripe bananas, applesauce, and dairy-free substitutes, you can indulge in these muffins without worry about your health or values. Why spend money on packaged snacks full of artificial flavors and preservatives when you can enjoy these delicious homemade muffins anytime? Plus, their versatility allows you to customize them with nuts, fruits, or chocolate chips to make them even more appealing. Whether you want a snack on the go or a sweet treat to share with loved ones, these banana bread muffins will not disappoint. So go ahead and bake a batch today!

Banana Bread Muffins (Egg Free & Dairy Free)

Banana Bread Muffins (Egg Free & Dairy Free) Recipe

You'll go bananas for this healthier alternative to most banana bread recipes! It will be the most moist and tasty banana bread muffins you've had. It is super fast to make and low in calories. They will be nice and moist so a cupcake wrapper is recommended only because it will save you lots of time on cleaning your muffin tins and keep the muffins looking great! **(you can substitute gluten free flour to make this a gluten free recipe or use all purpose flour instead if that's what you have laying around but either substitute will change the calories per serving)**.
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Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Cuisine Vegan
Servings 16 muffins
Calories 63.2 kcal


  • 1/2 cup applesauce
  • 1/3 cup grapeseed oil
  • 2/3 cup Agave (light)
  • 3 small bananas (less than 6 inches)
  • 1 1/2 cups spelt flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt


  • Mix all the dry ingredients
  • Mix all wet ingredients and bananas together.
  • Add the wet mixture to dry mixture.
  • Put in muffin tins in cupcake wrappers filled about 3/4 of the way towards the top of the wrapper.
  • Bake at 350 degrees for 15 minutes or until toothpick comes out clean.

Add Your Own Notes


Serving: 32gCalories: 63.2kcalCarbohydrates: 6gProtein: 0.2gFat: 4.6gSaturated Fat: 0.5gSodium: 179.1mgFiber: 0.6gSugar: 2.3g
Keyword < 60 Mins, Breads, Easy, Egg-free, For Large Groups, Free Of..., From Scratch, Fruit, Lactose-free, Quick Breads, Tropical, Vegan
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