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Egg-free banana and blueberry muffins recipe

Egg-free banana and blueberry muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Blueberry muffins

These muffins with bananas and blueberries are contain no eggs.

35 people made this

IngredientsMakes: 12 muffins

  • 3 medium bananas
  • 115g caster sugar
  • 60g melted butter
  • 180g self-raising flour
  • 1/2 teaspoon baking powder
  • 125g blueberries

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4. Line a muffin tray with paper cases.
  2. Mash the bananas with a fork. Add the sugar and mix well.
  3. Add the melted butter. Mix well. It doesn’t have to be completely even.
  4. Mix in the flour and baking powder.
  5. Coat the blueberries in a little bit of flour (to prevent them from sinking) and add to the mixture.
  6. Pour the mix into the muffin tray.
  7. Place in the oven and bake until golden brown, 20 to 30 minutes.
  8. Leave to cool for a few minutes and enjoy.

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Healthy Banana Blueberry Muffins

How to make healthy banana blueberry muffins that actually taste good! We add whole grains, ripe bananas and reduce the sugar. Most importantly though, they taste great! Jump to our Healthy Banana Blueberry Muffins Recipe or read on to see our tips for making them.

These healthier muffins are a spin off of our Easy Banana Muffins. You absolutely love them — check out the reviews! When we set off to create a better-for-you muffin recipe, we knew that this original recipe was where we should start. We also have a healthier banana bread recipe, if you are interested.

Wacky Blueberry Muffins (Naturally Vegan)

Like “wacky cake” from the wartime era, this cost-effective recipe for wacky blueberry muffins can be made with just inexpensive pantry ingredients – and some blueberries, of course! That said, you can swap in other berries or even chocolate chips, if desired. Note that these muffins are a touch denser than bakery-style, but should still rise nicely.

This wacky blueberry muffins recipe was originally contributed to us back in 2006 as an adaptation of one on VegWeb. We’ve updated it for National Blueberry Muffin Day this year!

Tips for making the best gluten-free blueberry banana muffins:

  • Use fresh ingredients and always check labels.
  • Read the recipe before you begin.
  • Ingredients at room temperature work best.
  • You can use fresh or frozen blueberries.
  • Let your oven site for 5 minutes after it preheats. This helps the temperature to even out in the oven.
  • Use overripe bananas.

If you make any substitutions other than what I've tested with you are doing so on your own but please feel free to leave a question in the comment section below if you need help with anything.

Banana Blueberry Egg Mini-Muffins

I love hosting my Recipe Roundup every week. I’ve found SO many good recipes from there. I hope you don’t tune it out if you’re not gluten free. Most of my recipes are naturally gluten free or can be made with regular glutenous ingredients, if that’s what floats your boat!

These Banana Blueberry Egg Muffins from Live Right Be Healthy are a great example. Anyone can enjoy these! The recipe is simple (only 3 ingredients!!) but tasty and 100% guilt-free because they’re paleo, gluten-free, dairy-free, low-carb and just about every other dietary buzzword you can summon!

In fact, the only ingredients are, well, bananas, blueberries, and eggs! Fancy that! (I omitted the nuts. Because of my son’s allergy, we don’t keep them in the house.)

The recipe is super simple, and they’re great for breakfast or a snack at any time of day.

I only got 16 muffins out of the batch, rather than 24. I suppose it all depends on how much batter you put in each cup.

Egg Free Banana Bran Muffins

It’s been a while since I baked anything in the past 2 months. Finally got a chance to pull out my baking stuff. I was supposed to go to a pot luck party at my friend’s house last week and wanted to bake something to take with me. I also wanted to use the very ripe bananas that was sitting in the fruit basket. If you are a frequent visitor here you know by now that I have a LOT of baking recipes using bananas. Cookies, cakes, cupcakes, breads, muffins, and more. You name it and I have it. Today’s recipe is egg free banana bran muffins.

I have wanted to bake a banana layer cake for quite sometime now and for some reason didn’t get a chance to. I was thinking to baking it this time at least but again I had to postpone it again because If I bake a cake, I can’t taste it before taking it there. How can I take it to the party without knowing if it’s good enough! So decided to go with this banana bran muffin recipe instead because the recipe also was for 2 dozen muffins and I needed at least 15-20 servings.

The muffins turned out very good but unfortunately I was not able to attend the party and ended up distributing the muffins to my neighbors. Lucky them and unlucky friends!

Banana Blueberry Muffins

My husband will do anything for these muffins. The absolutely melt in your mouth, and are very healthy as well! The blueberries keep the muffins nice and moist.


  • ½ cups Margarine
  • ½ cups Honey
  • 1 teaspoon Lemon Juice
  • 2 whole Eggs, Well Beaten
  • 4 whole Mashed Bananas
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Blueberries, Fresh Or Frozen


Beat together margarine, honey, lemon juice, eggs, and bananas.

Sift dry ingredients together and add to the wet ingredients, stirring only to moisten.

Gently fold in blueberries, and sprinkle a few on top of each muffin.

Bake in muffin pans for 20 minutes. Do not overbake!


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Dancingfoodie on 8.22.2009

Very good muffins, especially when topped with Ree’s cream cheese frosting. The recipe yielded 24 mini muffins and 6 regular muffins (so like other members, I ended up with the equivalent of 18 regular muffins). I baked them at 375 and kept a close eye on the mini muffins for the timing. Overall, I think I would make these again.

Lisaandrews on 8.14.2009

I made these this morning and they were delicious! It made 36 mini muffins. My kids all loved them. I also cooked them at 375.

Bethybrianna on 8.7.2009

I made these this morning and brought them to work with me. They are very yummy! I was particularly excited because they don’t have any white sugar in them. I, too, had some extra batter (I threw it into a small pan because I didn’t have any extra muffin pans or time to make a second batch). I cooked them at 350, but it took about 25-30 minutes, so probably rtjenki is right about 375. I’ll keep this recipe!

Rtjenki on 7.26.2009

I made these this morning and they were wonderful. I also made it with butter instead of margarine because that’s what I had. And it also made 18 instead of 12. I cooked in at 375 and they turned out perfect.

Candykettle on 7.24.2009

I made these muffins tonight…very good. I ended up with 18 muffins. I used butter instead of margarine–I live on a dairy farm, sorry! I also sprinkled a little sugar on the tops. They were a winner in my house

Making Dairy Free Blueberry Muffins A Little More Special

Just look at that blueberry action up there.

Before baking, I like to top my muffins with a few additional whole blueberries because I love the purple color of the juices that soak into the muffin. It gets your mouth ready for intense blueberry flavor.

Another tip is to sprinkle a bit of turbinado sugar on each muffin before baking. I use Sugar in the Raw for a bit of sparkle and crunch.

If you don&rsquot like the look, by all means, leave the extra berries off the top and maybe top them with some gluten-free streusel or crumble mixture for a bit of textural contrast.

Either way, do give these gluten-free, egg-free, dairy free blueberry muffins a try. I think you&rsquoll really like them. They come together quickly, and you can have hot fresh muffins on the table and ready to serve in about thirty minutes.

And now, on with the muffins!

Preheat the oven to 200 degree Celsius. Wash the blueberries, pat dry it using kitchen towel or tissue. Take two spoons of flour in a bowl and add blueberries to coat them properly.

Why to coat blueberries in flour? This step is important because It prevents berries from sinking at the bottom.

Line paper cups on a muffin tray. In a large mixing bowl add olive oil and sugar. Stir well. Now add hot milk, vanilla essence and stir it to combine. Liquid mixture is ready.

Sieve all dry ingredients all purpose flour, baking powder, baking soda and corn flour.

Why to add Cornflour ? Corn flour is added to increase maximum hydration and encourage a more cake-like than bread-like structure.

Add liquid mixture to dry mixture and mix well. Combine it well and be sure that there are no air pockets left. Add the flour coated blueberries to the batter and do not over mix it. Just fold them gently. Fill the 3/4rth of paper cups with batter and they are ready to bake.

First bake the muffins at 200 degree Celsius for five minutes. Now turn down the temperature to 180 degree and bake for 15-16 min. (mine took 15 min to cook). You can check it by inserting tooth pic, it should be come out clean. Let it cool down over wire rack. Eggless blueberry muffins ready to serve !! Enjoy:-)

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 1 x
  • Category: Dessert
  • Method: Baking
  • Cuisine: European


These delicious and healthy paleo muffins are made with banana and blueberries and are perfect for a snack or a treat. These keep well and freeze beautifully.


  • 3 large ripe bananas
  • 4 whole eggs
  • 1/2 tablespoon vanilla essence/extract
  • 3 tablespoons coconut oil (measure while solid, it will still blend in the mixture)
  • 4 Medjool dates (pitted and soaked in warm water for 10 minutes)
  • 1 tablespoon honey (optional, leave out if you prefer less sweet muffins)

Dry ingredients

  • 2 cups almond meal/ground almonds (almond flour is the same)
  • 1/3 cup coconut flour
  • 2/3 teaspoon gluten-free baking powder
  • 1/2 cup fresh blueberries (or other berries)
  • 12 large muffins paper casings


Preheat the oven to 175 C / 350 F.

Add the wet ingredients to a food processor/blender. Process until well fairly smooth. It’s okay if some of the dates are not completely ground up, this will add a little texture. The same with coconut oil, if using at room temperature, it’s fine if there are little lumps floating inside. These will melt into the batter, while the muffins are baking.

Transfer the wet mixture into a bowl. Add the dry ingredients and stir through really well, but don’t over mix it. The mixture will thicken as it stands for a minute (coconut flour will absorb some of the moisture). Finally, add the blueberries and mix through well.

Place 12 paper muffin casings inside two small muffins trays or one large one. If the muffin casings are not non-stick, spray them lightly with oil. If not using muffin casings at all, make sure to pre-grease the muffin tray with coconut oil or butter. Distribute the mixture between muffin casings, about 2 + 1/2 heaped tablespoons per muffin (I filled mine to the top). Make sure the blueberries are evenly distributed.

Place both trays in the oven: one on the bottom and one in the middle. I try not to place the tray too close to the top to avoid burning. Bake for 15 minutes, then rotate the trays between the shelves and bake for a further 10 minutes. Total cooking time about 25-30 minutes.

Remove the muffins and let them cool down in the trays before pulling them out.


If you would like to make the muffins less sweet, leave out the dates and honey. The bananas and blueberries will add enough sweetness that way.

Watch the video: Matglede: Havremuffins med banan og blåbær kort (May 2022).