These egg free, dairy free Banana Muffins are simply the best! This allergy friendly recipe is incredibly easy, and is naturally dairy, egg, and nut free. These banana muffins could also easily be made Top 8 Allergen free using gluten free all purpose flour.
Vegan banana muffins are easy to whip up for a Saturday morning breakfast, and also taste great with a brunch spread. These muffins are also toddler-friendly for young eaters, and make a great snack.
Check out some of my other egg free muffins, breads, and donuts below:
- Blueberry Muffins (Egg Free, Dairy Free, Nut Free)
- Swirled Cinnamon Bread (Egg Free)
- Cinnamon Apple Cake (Egg Free, Dairy Free, Vegan)
- Baked Vanilla Donuts (Egg, Dairy, & Nut Free)
- Chocolate Pumpkin Muffins – Egg, Dairy, Nut Free, Vegan
- Vegan Corn Muffins (Egg, Dairy, Nut Free)
These easy Vegan Banana Muffins are:
- Egg free
- Dairy Free
- Soy Free (use a non soybean oil or substitute additional applesauce or banana)
- Peanut free
- Tree nut free
- Wheat/Gluten Free (substitute GF all purpose flour)
- Fish and Shellfish Free
Best Vegan Banana Muffins (Egg, Dairy, and Nut Free)
These Vegan Banana Muffins are simply the best! This allergy friendly recipe is incredibly easy, and is naturally dairy free, egg free, and nut free. These banana muffins could also easily be made Top 8 Allergen free using gluten free all purpose flour.
Servings: 12 muffins
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3 Tablespoons vegetable or canola oil (may substitute extra applesauce, if desired)
- 1 Tablespoon water
- 1/2 teaspoon vanilla
Dry Ingredients
- 1 1/2 cups all purpose flour of choice (GF 1:1 all purpose flour also works)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350F. Grease 12 muffin tins, or line with muffin liners.
- Mix together all wet ingredients in a bowl.
- Whisk together all dry ingredients in a separate large mixing bowl.
- Add wet ingredients to dry, and stir until combined (but do not overmix).
- Pour or scoop muffin batter evenly into the 12 muffin tins.
- Bake for 16-20 minutes, or until a toothpick comes out clean (tops will begin to turn golden brown).
- Remove from pan after several minutes, and allow to cool completely on a wire rack before storing.
Notes
To make Banana Bread, pour batter into greased 9×5 loaf pan, and bake at 350F for 50-60 minutes.
Looking for more egg free breakfast inspiration?
These are delicious. Thank you for sharing.
Do you know how many calories per muffin?
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Thanks for sharing this recipe! I have a daughter who is allergic to eggs and all nuts. She loved them and so did my husband. I used Gluten free flour and everything was delicious!!
Hi Morgan! Thank you so much for the review – I’m glad they turned out so well for you! This has always been one of my favorites.
Your muffins were a hit! I adjusted the recipe a bit no applesauce a bit more oil I thought it would be a bomb but it was not. Thanks for this.
Hi Jiselle! I’m so glad they worked out! I often use oil and applesauce interchangeably in my muffin recipes with success (really handy when there’s no applesauce in the house 😉 ). Thanks for the review!
Would using sweet applesauce mess this recipe up?
Hi Alicia! Using sweetened applesauce definitely won’t mess them up — it will just make them a little sweeter. 🙂 If you want to avoid that, you can use a little less sugar (maybe 1-2 Tbsp less?). Otherwise if you don’t mind the sweeter flavor, they’ll still turn out great!
These are great! I used whole wheat and almond flour, no oil just apple sauce and added a few vegan chocolate chips… YUM!
Yum — Chocolate chips and banana muffins are a great combo! I’m so glad you liked the recipe!