Egg-Free Banana Muffins
Wonderfully soft banana muffins made without eggs — perfect for little ones with an egg allergy or sensitivity. Ground flaxseed stands in as the binder, keeping these muffins moist and tender.
Ingredients
- 3 medium Very Ripe Bananas
- 1.75 cups Whole-Wheat Flour
- 0.67 cup Milk
- 0.25 cup Coconut Oil
- 1 tablespoon Ground Flaxseed
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 175 °C (350 °F). Line or lightly grease a 12-cup muffin tin.
- In a large bowl, mash the bananas thoroughly until smooth. Stir in the milk, melted coconut oil, ground flaxseed, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Pour the dry ingredients into the banana mixture and fold gently until just combined. Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20–23 minutes until the tops are golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then move to a wire rack.
- Safety note: For babies 9–12 months, break the muffin into small, soft pieces. The texture is gentle enough for gumming.
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