Whether it is preference or due to an allergy, if you are avoiding eggs, this egg free banana muffins recipe is perfect for you.
I told you a few weeks ago that my daughter transitioned back to milk without any excitement. This is good. This is very good. 1 allergy down, 6 to go. So even though we crossed dairy off the list, I still find breakfast is my most difficult meal to cook for her, given her egg allergy. Her brother gets up, toasts a frozen waffle and he's good to go. Nora, unfortunately, can't do this. Almost all the frozen breakfast products contain egg or soy or some combination of the two. I had been on the hunt for a good muffin recipe for her and I finally found it.
I found the original recipe over on a blog I found, called, none other than Egg Allergy Cooking. I did use regular milk for these, but if you'd like to make them dairy free, rice milk will also work here.
I decided to go one step further with these muffins and give them a sweet crunchy top. Again, I used real butter for the topping, but if you need to avoid dairy, please substitute a spread such as Earth's Balance Dairy Free Spread. They even have a soy free version if you're looking to go soy free as well.
BANANA MUFFIN (Egg Free)
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INGREDIENTS: 
- 3 bananas, overripe, mashed
- ¼ C vegetable or canola oil
- ¼ C milk or rice milk
- 1 C sugar
- 1 teaspoon vanilla extract
- 1 ½ C flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- TOPPING INGREDIENTS:
- 2 T flour
- ⅓ C brown sugar
- 1 T butter, softened (or non dairy substitute)
DIRECTIONS:
Preheat oven to 375.
Using a hand mixer blend bananas until smooth.
Add oil, milk, sugar and vanilla and mix until combined.
Slowly add in the dry ingredients and mix until well blended.
Spoon batter into a paper lined muffin tin (12 muffins).
In a small bowl combine topping ingredients and sprinkle over the tops of muffin batter.
Bake at 375 for 16-20 minutes. Allow to cool in pan for 5 minutes and then move to wire rack to cool completely.
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