These egg free and dairy free SunButter Banana Muffins taste just like your classic banana muffins with a SunButter twist! They are naturally egg free, dairy free, nut free, and vegan, and the SunButter adds in a boost of extra allergy-friendly protein.
My two year old is allergic to eggs, peanuts, and tree nuts. These allergies can make finding breakfast protein options difficult, aside from the standard breakfast meats (which we also do often).
My son is also a HUGE muffin fan, so these eggless SunButter muffins are perfect for him! You can usually find him with his kid-sized oven mitt and muffin pan in his play kitchen, making any variety of muffins. This is why you’ll find so many (eggless!) muffin recipes on my page.
2024 edit – my “toddler son” is now 7 and in elementary school. I love to make muffins to have on hand to send for his school snack, and a quick-grab weekend or after-school snack for he and his younger sister.
Check out some of my other egg free muffin and bread recipes below:
- Vegan Corn Muffins (Egg, Dairy, Nut Free)
- Best Vegan Banana Muffins (Top 8 Free Option)
- Egg Free Cinnamon Swirl Bread
- Egg Free Blueberry Muffins
- Double Chocolate Banana Bread
- Egg Free Sausage Bites
These vegan SunButter Banana Muffins are:
- Egg Free
- Dairy Free
- Peanut Free
- Tree Nut Free
- Soy Free (sub canola oil for vegetable oil)
- Vegan
SunButter Banana Muffins (Egg, Dairy, and Nut Free)
Ingredients
- 2 ripe bananas, mashed
- ⅔ cup brown sugar (may substitute granulated sugar or a mix of both, if desired)
- ¼ cup unsweetened applesauce
- ¼ cup vegetable or canola oil (may also substitute additional applesauce)
- 1 tsp vanilla
- ⅓ cup SunButter sunflower seed spread
- 2 cups flour (lightly spooned and leveled)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350F. Grease 12 muffin tins with cooking spray.
- In large bowl, mash 2 ripe bananas. Stir in brown sugar, SunButter, applesauce, oil, and vanilla until combined.
- Whisk together flour, cinnamon, baking powder, baking soda, and salt in small bowl. Add to wet ingredients and stir just until combined.
- Distribute batter evenly into 12 standard muffin cups (or 24 minis). Bake at 350F for 16-18 minutes (or 13-15 minutes for mini muffins).
I made these last night and this morning when we went to eat them most of the insides were green. When I did the toothpick check it came out clean. Is this normal?
Hello! Yes! I know it looks weird, but this is common/normal for baked goods made with SunButter. 🙂 Here’s an excerpt from SunButter’s website on the science behind it – “The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies [or baked goods] cool.” I hope this helps!