These cinnamon spiced banana muffins are delicious, easy to make, and make an excellent snack or breakfast. This recipe uses 2 eggs per six muffins, and is intended for those who are egg-allergic but can tolerate "baked egg".
Servings: 6muffins
Author: Lisa Ngo, Safely Delish
Ingredients
2eggs
1cupripe banana, mashed
1/2cupbrown sugar, packed
1/4cupapplesauce or oil
1Tablespoonmilk (DF milk or water also work!)
1/2teaspoonvanilla
1cupall purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspooncinnamon
1/4teaspoonsalt
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.
Notes
Muffins will likely be done sooner than 30 minutes, so if you can tolerate it, muffins may be removed around 25 minutes. The 30 minute bake time is based on those with egg allergies who require the full 30 minutes.