Coconut flour banana muffins with no eggs are simply scrumptious. They’re sweet and flavorful and they go perfectly with a pat of melting butter.
To avoid using eggs with banana muffin recipes, you’ll need rely on the bananas, the oil and the milk as wet ingredients. You’ll also use baking soda to help the muffins rise.
When you use coconut flour to make banana muffins with no eggs, you’re going to use a lot less flour, then you would use if you were using traditional flour.
Ingredients for Banana Muffins With No Eggs
Here are the main ingredients for how to make banana muffins with coconut flour and no eggs:
- 2 ripened bananas: If your bananas have brown spots, you’re in good shape. Don’t use green bananas.
- 1/4 teaspoon vanilla
- 1/4 cup coconut oil: Make sure the coconut oil is liquefied. You may have to heat it up for a few seconds if it’s in solid form.
- 3 tablespoons milk: The muffins in these pictures were made with whole milk, but you can use almond milk or another dairy-free milk as well.
- 5 tablespoons coconut flour: This is basically 1/4 cup plus one tablespoon.
- 1/4 teaspoon cinnamon
- 2 teaspoon baking powder
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
Also try: Banana Pancakes with Coconut Flour
How to Make Banana Muffins With No Eggs
You can leave out the eggs and banana muffins when you use the right amount of other ingredients like baking powder and oil like coconut oil.
First, preheat the oven to 350°. Then combine your wet ingredients add the ripened bananas to a mixing bowl and mash them up with a fork or potato masher until they are almost lump, free, and very liquidy.
Add vanilla and coconut oil to the bowl. If you don’t have coconut oil, you can use another oil like canola oil or even melted butter.
In the second bowl, combine the dry ingredients of coconut flour, baking powder, salt, sugar, and cinnamon.
Then slowly combine the dry ingredients into the wet ones while stirring with a spatula or large wooden spoon. if you need to thicken the batter, you can add a little coconut flour. If the batter is too thick, you can add more milk tablespoon by tablespoon.
(***Note: You can use traditional flour in this recipe by substituting the coconut flour for 2 cups of regular flour and adding 1/2 cup of milk.)
Finally, gently fold in 1/4 cup of mini chocolate chips.
Baking Coconut Flour Muffins With No Eggs
Although it’s not necessary, you should highly consider using muffin papers in the muffin pan because coconut flour muffins crumble easily. Also, these muffins will be on the moist side, not like a dry bread.
If you’re not using muffin paper, spray your muffin pan with some cooking spray. Then fill each of 9 cups with the batter dividing it evenly. (You won’t use the remaining three muffin cups so you can fill them with water to keep the cooking oil from burning onto the pan.)
Once the oven has heated, place the muffin tin in and bake for 40 minutes.
To check if your coconut flour muffins are done take a toothpick and stick it in the middle of one of the muffins. If it comes back clean the muffins are done if it comes back with a little bit on it, pop them back in for a few more minutes.
Coconut Flour Banana Muffins With No Eggs
- 12-cup muffin pan
- 2 mixing bowls
- 2 ripened bananas
- ¼ teaspoon vanilla
- 3 tablespoons coconut oil
- 1 tablespoon milk
- 5 tablespoons (1/4 cup plus 1 tablespoon) coconut flour
- ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- 3 teaspoons sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup mini chocolate chips
- Preheat oven to 350 degrees. Line muffin pan with paper muffin cups. (Or spray muffin pan with nonstick grease.)
- In a mixing bowl, mash the ripened bananas using a fork or potato masher. Add in wet ingredients of vanilla, coconut oil, and milk and stir.
- In another mixing bowl, combine dry ingredients: coconut flour, baking powder, sugar, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring continuously until thickened. If the batter is too thick, add another tablespoon of milk. If it is runny, add more coconut flour.
- Gently fold in the mini chocolate chips.
- Divide the batter into 9 of the 12 muffin cups. (You can put water in the other three muffin cups so the cooking spray doesn't burn.)
- Cook for 40 minutes or until the muffins are a golden brown. Test the muffins with a toothpick. If batter still sticks on the toothpick, continuing cooking. If not, the muffins are done.
- Allow the muffins to fully cool. If you used muffin papers, gently remove them from the tin with a small twist. If you used cooking spray, place a flat cutting board on top of the muffin tin. Tip the muffins upside down to release them. Tap the muffin pans firmly so they come out of the tin without breaking.
- Gently place your muffins on a serving tray. Remember that these muffins break easily. Serve warm with a pat of butter.