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!

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 vegan pancakes 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!

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.

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.

Spoon the mixture into muffin cases, sprinkle some porridge oats on the top of each muffin and place the cases in a silicone muffin tray. (Which is also great for these eggless cupcakes)

Bake for 25-30 minutes. Test by poking a skewer into one of the muffins, if it comes out clean they are ready!

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.