Eggless Banana Raspberry Muffins
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This recipe for Eggless Banana Raspberry Muffins makes a soft a fluffy banana muffin that I add freeze dried raspberries to! This easy muffin is topped with a classic streusel topping that makes muffins even better!
If you love muffins, make sure to check out some of my other muffin recipes like my Meyer Lemon Muffins, Coffee Cake Muffins, or my Mini Banana Bread Muffins.
Table of Contents
To celebrate that my new book, Effortless Eggless Baking, is now available for preorder I thought I would share an eggless recipe that is similar to the style of recipes that you will see in the book. All throughout Effortless Eggless Baking, I use common ingredients that you would normally have in your pantry and fridge to replace eggs. And this recipe for Eggless Banana Raspberry Muffins is no different.
These moist banana muffins are light and fluffy, and I add freeze dried raspberries into them for a sweet burst of flavor. Plus, they are topped with my signature crumble topping that is so good! If you are looking for more eggless recipes, then check out all my eggless recipes. And, don't forget to preorder Effortless Eggless Baking!
Why You'll Love This Recipe
Naturally Eggless: I use bananas to replace eggs in this muffin recipe. Bananas are a great egg replacer as they provide moisture and give baked goods fluffiness that eggs would normally provide.
Moist and Tender Texture: Despite being egg-free, these muffins maintain a wonderfully moist and tender crumb, thanks to the bananas, which act as a natural binder and add richness to each bite.
Streusel Topping: The best muffins have a streusel topping, in my opinion. This contrast of textures between the soft and moist muffin and the crumble topping is just perfection!
Sweet and Tart: The combination of sweet banana muffin with tart raspberry is a match made in heaven.
Ingredients
Homemade Organic Dark Brown Sugar
Organic Bananas
Stoneyfield Organic Vanilla Yogurt
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Freeze Dried Raspberries
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a muffin pan with liners.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and cane sugar. Mix on low until combined and there are no chunks of butter. Add the bananas and yogurt and mix on low to combine, you’ll still see chunks of banana and that’s okay.
In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the raspberries and mix on low until combined. Fill the muffin liners full.
Step 3
To make the topping: In a medium bowl, add the flour, dark brown sugar, and cane sugar and swirl together. Add in the melted butter and stir with a spatula until a paste forms. Crumble the topping on top of each muffin.
Step 4
Bake for 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
No, they have too much moisture so the muffins can become gummy or soggy.
Store under a cake dome or in an airtight container.
Craving More?
Eggless Banana Raspberry Muffins
Ingredients
Batter
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 2 large bananas (very ripe)
- 113 grams vanilla yogurt
- 191 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 36 grams freeze dried raspberries
Topping
- 64 grams all purpose flour
- 28 grams dark brown sugar (packed)
- 28 grams cane sugar
- 57 grams salted butter (melted)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and cane sugar. Mix on low until combined and there are no chunks of butter.
- Add the bananas and yogurt and mix on low to combine, you’ll still see chunks of banana and that’s okay.
- In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the raspberries and mix on low until combined.
- Fill the muffin liners full.
- To make the topping: In a medium bowl, add the flour, dark brown sugar, and cane sugar and swirl together. Add in the melted butter and stir with a spatula until a paste forms. Crumble the topping on top of each muffin.
- Bake for 25 to 30 minutes, until a wooden pick inserted in the center comes out clean.
- Store in an airtight container for up to 5 days.
Video
Notes
Nutrition
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