Eggless Banana Raspberry Muffins
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.
Equipment
- Digital Food Scale
- Stand Mixer
- Cupcake Pan
- Mixing Bowl
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 toothpick inserted in the center comes out clean.
- Store in an airtight container for up to 5 days.
Video
Notes
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.
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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