Eggless Banana Raspberry Muffins

This recipe for Eggless Banana Raspberry Muffins makes a soft fluffy banana muffins that I add freeze dried raspberries to! These muffins are topped with a classic streusel topping that makes them even better!

If you love breakfast, make sure to check out some of my other favorite recipes like my Coffee Cake Muffins, Sourdough Strawberry Pop Tarts, or my Bone Broth Everything Bagels.

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 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!

Why You'll Love This Recipe

Naturally Eggless: I use bananas to replace eggs in these organic muffins. 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 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 your own banana muffins at home with organic ingredients. This will result in a much tastier muffin that's also better for you!

Ingredients

• Butter: I use Organic Valley Salted Butter, you can use your favorite. If you're using unsalted, just add 1/4 teaspoon of salt to the batter.
• Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. I love this sugar as its better for you and it provides a more natural, subtle sweetness versus being overly sweet.
• Brown Sugar: I use organic 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.
• All Purpose Flour: My favorite is Cairnspring Mills.
• 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.
• Salt: Use fine sea salt.
• Freeze Dried Raspberries: I use organic freeze dried raspberries, which is a great way to get lots of raspberry flavor into organic muffins without adding too much moisture. You can also use freeze dried strawberries in their place as well.

Tools Needed

• Scale: Always use a digital food scale for the best results.
• Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
• Cupcake Pan: You’ll need a cupcake pan and liners to bake these organic muffins.
• Mixing Bowl: For the topping, you'll just need a mixing bowl to mix it up.

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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).

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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.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Makes 12 muffins

Calories 278 kcal

Equipment

• ▢
  Digital Food Scale
• ▢
  Stand Mixer
• ▢
  Cupcake Pan
• ▢
  Mixing Bowl

Ingredients

 

MetricUS Customary

 

1x2x3x

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.

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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