If you're interested in making muffins without eggs, here is a recipe you'll absolutely love. These home-baked treats feature the tart flavor of blueberries, the sweet flavor of banana, and the delicious crunch of a spiced streusel topping. So moist and delicious, you never would know that these muffins are missing eggs!
Things You'll Need
3 oz. plain flour
2 tsp. ground cinnamon
7 oz. + 6 Tbsp light brown sugar
1 tsp sea salt
6.2 oz. + 6 Tbsp. unsalted butter, melted
13.2 oz. self-raising flour
1/2 tsp. baking soda
8.8 oz. Greek yogurt
2 large ripe bananas, mashed
1 Tbsp. white vinegar
1 Tbsp. vanilla extract
10.6 oz. fresh or frozen blueberries, (or other addition of choice: chopped chocolate, nuts, raspberries, strawberries, blackberries, cherries)
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1. Prepare the oven and muffin tray
Preheat the oven to 350°F. Line two 12-hole muffin trays with paper liners. Set aside.
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2. Make the streusel
In a small bowl, whisk with a fork to combine the plain flour, cinnamon, 6 tablespoons of the sugar and 1/2 teaspoon of the salt. Pour in 6 tablespoons of the melted butter and continue to whisk until the mixture forms a rough crumble like texture. Set aside.
3. Combine the dry ingredients
In a large mixing bowl, whisk together the self-rising flour, remaining sugar, baking soda, and remaining salt.
4. Make a well
Make a well in the center of the dry ingredients.
5. Combine the liquid ingredients
In a separate medium-sized mixing bowl, whisk together the melted butter, Greek yogurt, mashed bananas, vinegar, and vanilla extract. Whisk until smooth and evenly combined.
6. Add the liquid Ingredients to the dry ingredients
Pour the liquid ingredients into the center of the dry ingredients. Use a wooden spoon to fold the ingredients into each other until they are just combined, with some banana chunks running through it.
7. Add the blueberries
Fold in the blueberries. (Or other additions of your choice.)
6. Fill the paper liners
Divide the mixture evenly between the paper liners, filling the liners no more than two-thirds full, and then top with the streusel.
7. Bake
Bake for 25 to 28 minutes, or until golden brown and a skewer inserted into the center of the cakes comes out clean. Let the muffins cool in their pans for 10 minutes before turning out onto a wire rack to let cool completely.
8. Serve and store
The muffins are best eaten warm on the day of making. They can be kept stored in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 1 month.
