These cinnamon spiced banana muffins are delicious, easy, and make an excellent snack or breakfast. They’re also a great option for those with egg allergies who have passed a baked egg challenge. (If you’re looking for eggless banana muffins, these are the best!).
The texture is that of a traditional banana muffin, not the overly moist, spongy texture of the baked egg challenge muffin. (If you’ve made the classic baked egg challenge muffins, you know what I mean…).
Please note, if you are allergic to eggs, you should only consume eggs under your allergist’s professional guidance.
See all Baked Egg Tolerance recipes here!
*Please use your allergist’s guidance before feeding your egg-allergic child any eggs.
What is Baked Egg Tolerance / Baked Egg Challenge?
Wondering what in the world a “Baked Egg Challenge” is? Long story short, many people who are allergic to eggs can tolerate egg in baked goods that meet certain requirements. Read more about egg allergies and baked egg from FAACT here. Oftentimes the egg must be mixed with flour and baked for at least 30 minutes, and baked all the way through.
If you’ve found me here because you (or your child) passed the baked egg challenge – congratulations! It’s nice to loosen up on egg restrictions, but I also know how hard it is to find recipes that fit the requirements. ways to incorporate this new requirement into your diet.
What Makes Baked Egg Challenge Recipes so difficult?
Baked egg challenges require recipes that have very specific requirements. The recipe used for the challenge uses two eggs per six muffins. This is a pretty high egg-to-muffin ratio! Most standard muffin recipes use just one egg per six muffins, which means you’d have to eat two whole muffins to get your 1/3 egg “dose” in. This is a lot, especially for younger children.
Adding to the challenge is trying to make a 1/3-egg-per-muffin recipe fit into just six muffins without overflowing. AND have it bake for 30 minutes without drying out. This means my recipes often use a lot of moisture-heavy ingredients, like applesauce, pumpkin, or banana. Two eggs quickly dry out muffins that are baked for that long, so I have done a lot of trial-and-error (and made a lot of dry muffins) in the process.
Below are some of my other “baked egg challenge” muffin and bread recipes. I’m aiming to add more, so check back!
Our Baked Egg Challenge
My son is allergic to eggs, but passed his Baked Egg Challenge when he was 2 1/2. We were excited, but quickly found how difficult it was to get the appropriate egg ratio, and baked for at least 30 minutes. We certainly weren’t going to eat the baked egg challenge muffin recipe all the time (if you know, you know…).
To add to this, my son barely passed his challenge, with minor signs of a reaction the first two times he ingested baked egg. His allergist was determined he could handle it. With his guidance, we scaled back and successfully worked our way up to the full 1/3 egg amount without further issues.
Note – Each individual’s allergy profile and journey is unique. Always follow your board certified allergist’s guidance.
With that, I set out to create recipes that fit the requirements for baked egg. I aim to get close to 1 cup of flour and two eggs per recipe.
Browse through my baked egg challenge recipes for more ideas!
Looking for egg free breakfast ideas? Check out the recipes below:
Banana Muffins (Baked Egg Challenge/Tolerance Recipe)
Ingredients
- 2 eggs
- 1 cup ripe banana, mashed
- 1/2 cup brown sugar, packed
- 1/4 cup applesauce or oil
- 1 Tablespoon milk (DF milk or water also work!)
- 1/2 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350F, and spray muffin tin with cooking spray. (Makes 6-8 muffins, depending on size).
- In a mixing bowl, lightly beat 2 eggs. Add mashed banana, brown sugar, applesauce (or oil), milk, and vanilla and stir to combine.
- In a separate small bowl, whisk or stir together flour, baking powder, baking soda, cinnamon, and salt. Add dry ingredients to wet ingredients, and stir just until combined.
- Divide batter evenly between 6-8 muffin cavities (these may be filled nearly to the top – they should rise instead of spilling over. I usually get about 6-7 muffins).
- Bake muffins for 30 minutes at 350F.