Eggless Banana Raspberry Muffins

This recipe for Eggless Banana Raspberry Muffins makes soft fluffy banana muffins with a streusel topping nad bursts of raspberry in every bite! No eggs needed to make soft and moist muffins.

If you love breakfast, make sure to check out some of my other favorite recipes like my Meyer Lemon French Toast, Sourdough Strawberry Pop Tarts, Turkey Avocado Brunch Bowl, Homemade Malted Milk Waffles, Blackberry Sweet Potato Muffins With Streusel Topping, or Bone Broth Everything Bagels.

A Quick Look At The Recipe

• Recipe Name: Eggless Banana Raspberry Muffins
• Ready In: 35 minutes
• Makes: 12 muffins
• Main Ingredients: butter, banana, cane sugar, freeze dried raspberries
• Flavor Profile: sweet banana, tart raspberries with buttery streusel topping
• Dietary Info: eggless, no seed oils, vegan and gluten free swaps available
• Difficulty: Easy!
• Why You’ll Love It: fluffy, moist banana raspberry muffins with streusel topping

Why You'll Love This Recipe

• Naturally Eggless: I use bananas to replace eggs in these homemade muffins. Bananas are a great egg replacer as they provide moisture and give baked goods fluffiness that eggs would normally provide. Check out more Easy Egg Replacers for Baking.
• Moist and Tender Texture: Despite being egg-free, these organic 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 banana 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 muffins with tart raspberry is a match made in heaven.
• Organic Muffins: While you can buy store bought muffins easily, there's nothing like making homemade banana muffins with organic ingredients. This will result in a much tastier muffin that's also better for you!

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 in every bite. Plus, they are topped with my signature streusel 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!

Ingredients

• Brown Sugar: I use Homemade Dark Brown Sugar, but light brown sugar also works. If you use dark brown, you'll have a darker muffin with a little bit more richer flavor, which is my preference. But, I've tested these with both.
• Bananas: Be sure to use overly ripe bananas. As bananas ripen, their starches turn to sugars. This makes them softer, easier to incorporate into baked goods, and makes their flavor more pronounced.
• Yogurt: You can use organic vanilla yogurt, plain yogurt or even Greek yogurt. The yogurt is a great egg replacer as it provides moisture and fluffiness to these banana muffins.
• Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• Freeze Dried Raspberries: I use organic freeze dried raspberries, which is a great way to get lots of raspberry flavor into homemade muffins without adding too much moisture. You can also use freeze dried strawberries in their place as well.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips

• Always use a digital food scale for the best results.
• You can use freeze dried strawberries instead of raspberries if you prefer.
• Vegan: Replace the butter with your favorite vegan butter and use vegan yogurt (like coconut or cashew).
• 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.
• Store muffins under a cake dome or in an airtight container to stay fresh.
• High Altitude — Bake at 350°F for 20 to 25 minutes, until a wooden pick inserted in the center comes out clean.

How to Make Eggless Banana Raspberry Muffins

1. 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.

2. Mix on low until combined and there are no chunks of butter.

3. Add the bananas and yogurt and mix on low to combine, you’ll still see chunks of banana and that’s okay.

4. 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.

5. Add the raspberries and mix on low until combined.

6. Fill the muffin liners full.

7. To make the topping: In a medium bowl, add the flour, dark brown sugar, and cane sugar and swirl together.

8. Add in the melted butter and stir with a spatula until a paste forms.

9. Crumble the topping on top of each muffin.

10. Bake for 25 to 30 minutes, until a toothpick 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).

What to Serve with Eggless Banana Raspberry Muffins

• Have for breakfast with Fluffy Scrambled Eggs With Sour Cream or Everything Bagel Turkey Breakfast Sausages.
• Enjoy for a mid morning snack with Iced Blueberry Latte, Creamy Vegan Chocolate Smoothie With Almond Butter, or Lemon Blueberry Smoothie.
• Enjoy for an afternoon lunch treat with Coconut Hot Chocolate or Chai Tea Hot Chocolate.

Recipe FAQ's

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