Egg-Free Banana Muffins

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 194.5

Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 159.2 mg
Total Carbs: 38.7 g
Dietary Fiber: 1.0 g
Protein: 2.3 g

View full nutritional breakdown of Egg-Free Banana Muffins calories by ingredient

Introduction

This recipe was taken & slightly modified from "Bakin' Without Eggs" by Rosemarie Emro I use since I have a child with an egg allergy but they're extremely good and would be great for a vegan diet. Her recipe called for 1/2 c. chopped nuts, but I don't like them so my calorie counter does not include them. This recipe was taken & slightly modified from "Bakin' Without Eggs" by Rosemarie Emro I use since I have a child with an egg allergy but they're extremely good and would be great for a vegan diet. Her recipe called for 1/2 c. chopped nuts, but I don't like them so my calorie counter does not include them.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 c. mashed bananas (approx. 2)

2 c. unbleached all-purpose flour

3 Tbs vegetable oil

1 c. sugar (I use natural unbleached cane sugar)

1 Tbs baking powder

1 1/2 tsp baking soda

1/2 c. apple juice

1 tsp vanilla extract

1/2 tsp salt (my addition)

Directions

Preheat oven to 350 degrees. lightly butter 12 muffin cup pan. In a large bowl, with a wooden spoon, combine mashed bananas, flour, oil, sugar, baking powder, baking soda, apple juice, vanilla, & nuts; stir vigorously until completely blended.
Spoon batter into prepared muffin cups, filling 3/4 full, and bake for 15-20 min.

Number of Servings: 12

Recipe submitted by SparkPeople user SLIMBROCK.