My little guy is turning 2 on Friday. Hooray! In preparation for his party, I bought fun cupcake liners yesterday and when he found them on the kitchen counter this morning, he pleaded, "Mama! My want a muppin peez." Really, how can you say no to that?
As it happens, we had four bananas that were desperate for muffin making, so we set to work. My son gets a big thrill out of pouring and stirring -- this particular batch has about three times the recommended cinnamon - but he was having such a good time, I just let it go. They still taste pretty good! And with no added sugar, these are a nice snack.
Years ago, my daughter went to preschool with a child who had dairy and egg allergies so I found and refined a recipe for vegan banana muffins that I could safely bring into her classroom. It has become my go-to recipe any time I'm baking with my kids. They love to lick the bowl so this egg-free recipe is a winning solution for everyone.
Dairy and Egg Free Banana Muffins
- 4 super ripe bananas
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 c vegetable oil
- 1 c applesauce
Preheat oven to 350.
Mix all dry ingredients together in a small bowl. Set aside. In another bowl, mash the bananas. Add vanilla extract, vegetable oil and applesauce and mix together. Add dry ingredients to wet ones and stir to combine. We like leaving the banans slightly chunky.
Pour into muffin pan lined with cupcake liners and bake for approximately 22-24 minutes. Makes about 12 muffins.
Let cool for 10 minutes and enjoy!