Eggless Banana Raspberry Muffins


Breakfast & Brunch Eggless Gluten Free High Altitude No Seed Oils Summer | Published May 30, 2022 by Mimi Council

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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.

eggless banana raspberry muffins

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.

eggless banana raspberry muffins

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

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!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Freeze Dried Raspberries

eggless banana raspberry muffins

Tools Needed

Digital Food Scale

Stand Mixer

Cupcake Pans

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eggless banana raspberry muffins

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

Can I use unsalted butter?

Yes, just add ¼ teaspoon fine sea salt to the recipe.

Can I use fresh raspberries?

No, they have too much moisture so the muffins can become gummy or soggy.

How should I store these?

Store under a cake dome or in an airtight container.

eggless banana raspberry muffins

Craving More?

eggless banana raspberry muffins

Eggless Banana Raspberry Muffins

Mimi Council
Made with ripe bananas, these muffins are naturally sweet and moist, offering a soft, tender crumb without the need for eggs! I use freeze dried raspberries for ease in this simple recipe for Eggless Banana Raspberry Muffins.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Makes 12 muffins
Calories 278 kcal

Ingredients
 
 

Batter

Topping

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

Gluten Free — Replace the all purpose flour in the batter with 191 grams (scant 1 ¼ cups) gluten free flour blend. And replace the all purpose flour in the topping with 64 grams (¼ cup plus 2 ½ tablespoons) gluten free flour blend.
High Altitude — Bake at 350°F for 20 to 25 minutes, until a wooden pick inserted in the center comes out clean.

Nutrition

Calories: 278kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 234mgPotassium: 138mgFiber: 1gSugar: 22gVitamin A: 372IUVitamin C: 3mgCalcium: 54mgIron: 1mg
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