Egg Free Dairy Free Banana Muffins

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This is an easy recipe for banana muffins that are free from eggs and dairy and full of fresh banana flavor. It’s a great recipe to get kids helping in the kitchen since there are no eggs to crack, and they make a delicious school safe snack.


You’ll need 3 large bananas to make these, or the equivalent of 1 3/4 cup. I mash them as smooth as possible with a fork, and you’ll want to make sure there are no large lumps. The more overripe the bananas are the better, because they’ll be nice and soft and full of natural sweetness.

The Oats & Flour

I used old fashioned rolled oats in these, and they lend just a touch of chewiness to the muffins. I use an organic, all purpose white flour, and haven’t yet tested these with gluten free options, yet.

The Oil

I like to use avocado for baking because it handles high heat well and has a neutral flavor. It’s also a bit healthier than canola or vegetable oil, although those options will work in this recipe if that’s your preference.

Mix-in Options

These muffins are also great with mini chocolate chips if you like the banana/chocolate combo. 3/4 cup of mini chips works well, and the allergen friendly option from Enjoy Life works perfectly. You could also use some chopped mixed nuts, peanut butter chips, raisins, blueberries, or dried cranberries if you’d like.

4 from 1 vote

Egg Free Dairy Free Banana Muffins

An easy recipe for banana muffins that are egg and dairy-free. You'll just need a few pantry staples to put these together. They're delicious and perfect for breakfast or school snacks.
Servings 12 muffins
Prep Time 10 mins
Cook Time 20 mins


  • 3 medium bananas equaling 1 3/4 cup
  • 1/3 cup avocado oil
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 cup oats
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt


  • Preheat your oven to 375°F. Spray or line your muffin tin and set aside.
  • Mash your bananas very well, getting them as smooth as possible.
  • Mix your sugar and oil in to the bananas, combining well.
  • Add in your remaining ingredients and stir just until combined. Be careful not to overmix or your muffins will be tough.
  • Fill each cup of your muffin tin 3/4 full with your muffin batter.
  • Bake for about 20 minutes or until a tester comes out clean.
  • Cool the muffins in the tin on a wire rack for 5 minutes, then remove the muffins from the tin and continue cooling them on the rack.
Calories: 217kcal
Course: Breakfast, Snack
Cuisine: American


Calories: 217kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 193mg | Potassium: 140mg | Fiber: 2g | Sugar: 16g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
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