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
Topping
- 57 grams salted butter (melted)
- 28 grams dark brown sugar (packed)
- 28 grams cane sugar
- 64 grams all purpose flour
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
Instructions
- Preheat the oven to 350°F. Line a muffin pan with liners.
- To make the topping: Melt the butter for the topping, I like to do this over the stovetop, but you can also microwave it if you prefer.
- In a small mixing bowl, add the brown sugar, cane sugar and flour. Add in the melted butter and stir with a spatula until a paste forms. Set aside.
- 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 the wet ingredients, you’ll still see chunks of banana and that’s okay.
- Add the dry ingredients: flour, baking powder, and sea salt and mix on low until combined.
- Add the raspberries and mix on low until combined.
- Fill the muffin liners full.
- 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.
- Make sure your butter is softened for the muffin batter.
- Use overly ripe bananas, this ensures that the bananas can easily mix into the batter as they are softer. And, when bananas are overly ripe the starches have turned into sugars. This is what gives the muffins a sweetness from the bananas versus a starchy banana flavor.
- You can use freeze dried strawberries, freeze dried blueberries or freeze dried blackberries instead of raspberries if you prefer.
- Feel free to add in dark chocolate chips or white chocolate if you want, both would be delicious in here. I recommend adding in about 85 grams (3 oz).
- Vegan: If you are vegan or dairy free, 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.
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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