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!
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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!
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 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!
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.
Check out my other egg free recipes!
Egg Free Courgette & Sweetcorn Fritters
Dairy & Egg Free Vanilla Cupcakes
Dairy & Egg Free Home-made Chicken Goujons
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
Egg Free Banana & Blueberry Breakfast Muffins
Ingredients
- 3 medium bananas
- 75 g blueberries
- 120 ml soya milk can be substituted for any alternative milk
- 60 ml vegetable oil
- 1 tbsp 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 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tbsp 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!
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