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    Home » Recipes By Diet Types » Dairy-Free Recipes

    Egg Free Banana & Blueberry Breakfast Muffins

    Published: Feb 3, 2021 · Modified: May 11, 2022 by Lauren · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    Perfect for a breakfast on the go, these egg free banana and blueberry breakfast muffins are light, healthy and taste divine! Free from dairy and egg they also make a great snack or afternoon treat too!

    *Disclosure: This post may contain affiliate links - This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*

    Jump to Recipe
    Egg Free Banana & Blueberry Breakfast Muffins

    Does anyone else struggle with what to have for breakfast? In this house we all tended to have more or less the same kind of thing every day. 

    It’s always such a rush in the mornings, I don’t have time to be rustling up elaborate mountains of pancakes (although I have a mean recipe that I love to make at the weekend when I have more time!) and egg based breakfasts were out of the question due to food allergies.

    I needed something that I could make over the weekend when I had more time, which would be ready instantly during the busy week.

    The Egg Free Banana & Blueberry Breakfast Muffin was born!

    If you are looking for something that is quick and healthy then you need to make these!

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    How to make Egg Free Banana & Blueberry Breakfast Muffins

    • Preheat the oven to 180 degrees/gas mark 4
    • Mash the bananas in a bowl with a fork- the riper the banana the better! This recipe works best with the bananas where the skin has browned and feels a bit squishy… its perfect for those bananas you were going to throw away as they are a bit too soft to eat.
    Mashed bananas in a bowl
    • Put the rest of the wet ingredients (milk, vegetable oil, vanilla extract, vinegar) into the bowl with the banana and stir.
    • Put the dry ingredients (brown sugar, flour, oats, baking powder, bicarbonate of soda, cinnamon, salt) in a separate bowl and mix together.
    • Add the dry ingredients to the wet ingredients bowl. Stir gently until combined. Try not to over mix the batter as it will cause the mixture to become dense and tough. When all the ingredients are nearly combined add the blueberries and stir them in lightly.
    Egg Free Banana & Blueberry Muffins
    • Spoon the mixture into muffin cases and sprinkle some porridge oats on the top of each muffin.
    • Bake for 25-30 minutes. Test by poking a skewer into one of the muffins, if it comes out clean they are ready!
    Banana & Blueberry Muffins

    How Long will Egg Free Banana & Blueberry Breakfast Muffins Keep For?

    These egg free banana & blueberry muffins are delicious served warm straight from the oven. Once cooled they will keep in an airtight container for a couple of days.

    They freeze really well! Once completely cool, pop in the freezer in a single layer (on a baking tray) for an hour until frozen. They can then be put in freezer bags. Freezing them first in a single layer will stop them all sticking together.

    When you want to eat, you can either defrost at room temperature for about 3 hours or if you are impatient like me, place a single muffin in the microwave for 30 second or so.

    Egg Free Banana and Blueberry Muffins

    Check out my other breakfast recipes!

    • Overnight oats in a glass jar, topped with crumbled Biscoff biscuits and a whole biscoff biscuit. Jar sitting on a gre board with crumbs and a biscuit scattered around.
      Biscoff Overnight Oats (Vegan)
    • Vegan banana pancakes
      Vegan Banana Pancakes
    • A hand picking up a bubble and squeak patty from a plate full of them. Plate is garnished with a slice of lemon.
      Bubble & Squeak Cakes
    • Yoghurt bark with blueberries and strawberries on a baking tray cut into pieces.
      Dairy Free Strawberry & Blueberry Frozen Yoghurt Bark

    This Recipe Is Free from

    • Crustaceans
    • Eggs
    • Fish
    • Celery
    • Lupin
    • Milk
    • Molluscs 
    • Mustard
    • Tree nuts 
    • Peanuts
    • Sesame seeds
    • Sulphur dioxide and sulphites

    Contains

    • Soya (Can be made soya free by using an alternative milk eg. Oat/Almond (If using Almond milk will contain nuts)
    • Gluten (Can be made gluten free by using gluten free flour and gluten free oats)

    PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS

    Banana & Blueberry Muffins

    Egg Free Banana & Blueberry Breakfast Muffins

    Perfect for a breakfast on the go, these egg free banana and blueberry breakfast muffins are light, healthy and taste divine! Free from dairy and egg they also make a great snack or afternoon treat too!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast, Snack
    Cuisine British
    Servings 12 muffins
    Calories 202 kcal

    Ingredients
      

    • 3 medium bananas
    • 75 g blueberries
    • 120 ml soya milk can be substituted for any alternative milk
    • 60 ml vegetable oil
    • 1 tablespoon vanilla extract
    • 50 g brown sugar
    • 165 g plain white flour Can be substituted for gluten free flour
    • 165 g wholemeal flour Can be substituted for gluten free flour
    • 45 g oats Can be substituted for gluten free oats
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon cinnamon
    • 1 tablespoon apple cider vinegar
    • pinch salt

    Instructions
     

    • Preheat the oven to 180 degrees/gas mark 4
    • Mash the bananas in a bowl with a fork
    • Add the milk, vegetable oil, vanilla extract and apple cider vinegar into the bowl with the banana and stir
    • Put the dry ingredients (brown sugar, flour, oats, baking powder, bicarbonate of soda, cinnamon, salt) in a separate bowl and mix together
    • Add the dry ingredients to the wet ingredients bowl. Stir gently until combined. Do not over mix! When all the ingredients are nearly combined add the blueberries and stir them in lightly.
    • Spoon the mixture into muffin cases and sprinkle some porridge oats on the top of each muffin
    • Bake for 25-30 minutes. Test by poking a skewer into one of the muffins, if it comes out clean they are ready!

    Nutrition

    Calories: 202kcal
    Keyword allergy friendly, baking, Banana, blueberries, dairy free, egg free
    Tried this recipe?Let us know how it was!

    More Dairy-Free Recipes

    • Sliced caramelized bananas on a palte.
      Air Fryer Caramelized Bananas
    • Shredded red kebab shop style cabbage in a black bowl.
      Kebab Shop Red Cabbage (Turkish Salad Recipe)
    • Two chicken shish kebabs on sticks laying on top of salad and pitta bread on a white plate.
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    DOWNLOAD

    your FREE baking substitution cheat sheet!

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    1. Robert McAuley

      June 25, 2021 at 12:30 pm

      5 stars
      Really easy to make and very tasty!
      Would highly recommend!

      Reply

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    The Scatty Mum was born as somewhere to share my experience as a Mum of a child with multiple food allergies and tasty easy allergy friendly recipes that are suitable for the whole family.

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