Month: January 2023

Simple Eggless Banana Muffin Recipe (with Flax)

Muffins are on a weekly rotation in our house. Whether they’re store bought or homemade, we love them. Enjoyed with a hot cup of coffee or a tall glass of milk, does a better, more convenient go-to breakfast or snack exist? Delicious muffins are actually quite easy to whip up, and they can easily be made without eggs – and they’re super easy to batch cook! In fact, you can even make vegan muffins quite easily with just a few substitutions.

I found this recipe online several years ago, jotted it down in my kitchen notebook and have been using it ever since!

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Why would I want to make eggless muffins?

Eggs are a nutrient dense food to have in your fridge, but there are times when they’re not available. More recently, they’ve become quite expensive and are about 3x’s the price they were just a year or two ago.

There are also those with egg allergies or dietary preferences such as vegan that simply choose not to eat eggs.

Making egg-free banana muffins with a flax egg is a great way to incorporate healthy plant based fat into your diet as well. My kids don’t even know the flax is in there!

My favorite Banana Muffin Recipe

I’ve tried a lot of banana muffin recipes. Many are high in fat and refined sugars, and the “better for you versions” often flop. My favorite recipe uses a combo of apple cider vinegar and flax seed that just gives them an overall comforting flavor, especially when they come right out of the oven. I also love this recipe because I can make them in a large mixing bowl and don’t have to pull out the stand mixer!

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Ingredients you need for these quick eggless banana muffins

  • ground flaxseed
  • whole wheat flour
  • all purpose flour
  • warm water
  • cinnamon
  • nutmeg
  • baking powder
  • baking soda
  • kosher salt
  • 1% milk
  • apple cider vinegar
  • maple syrup
  • canola or grape-seed oil, any neutral oil
  • vanilla extract
  • mashed overripe bananas
  • mini chocolate chips

Additions and Substitutions

What if I don’t have apple cider vinegar?

White vinegar or lemon juice will work well too! I would not suggest using a balsamic vinegar because that flavor is quite distinct. If you don’t have any vinegar on hand, you can also leave it out.

What can I use instead of whole wheat flour?

For this recipe, I like to use a flour mixture. It helps limit the number of different flours that I have in my pantry. You could easily use a whole wheat pastry flour or a white whole wheat flour instead. Alternatively, I have used all white flour without an issue in this recipe. When I’ve used 100% all purpose flour instead of a blend, I’ve found the muffin batter was just a bit thick and needed 1/4 cup more milk.

What can I use instead of flax seed?

Use 2 eggs and omit the water instead! No problem :). Read more about the flax egg here.

What can I use instead of maple syrup?

The natural sweetness from mashed bananas is enhanced by maple syrup but you could easily use an equal amount of agave or even honey. In an absolute pinch, you could use white sugar in this recipe, but I prefer to recommend more natural sources of sweetness.

Which oil is best to use?

Almost any oil will work here. Vegetable oil, sunflower oil even olive oil will work if you like the flavor! Melted butter is traditionally used in muffins to create a fluffy texture, but we use oil instead. Because oil is a fat that is liquid at room temperature, it’s a more heart healthy alternative. Coconut oil would work in this recipe but it would increase the saturated fat and contribute a distinct flavor.

Can I leave the chocolate chips out?

Yes, but I don’t know why you’d want to! Just kidding, there is a time and place for everything. I often make them without any add ins, and they disappear just as quickly! You can also add raisins, white chocolate chips, chopped walnuts or fresh blueberries.

Can I leave out the milk?

If you don’t have milk on hand or follow a dairy free lifestyle, soy milk, oat milk or almond milk will work perfectly fine. You could also use lactose free milk, unsweetened vanilla almond milk or a light refrigerated coconut milk instead. You could also use full fat milk or even fat free milk if that is what you have on hand.

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How to make a moist eggless banana muffin

First, preheat the oven to 350F.

Next, prepare your muffin pan by lining with paper liners. If you don’t have muffin cups, spray the muffin tray with nonstick spray.

Then, combine all of the dry ingredients in a large bowl.

Combine, all of the wet ingredients in another bowl. I like to use a 4 cup measurer for this.

Then add half the dry ingredients into the wet, and mix until combined. Add the remaining dry ingredients.

Once combined, add your optional mix in’s

Pour batter in to prepared muffin tin. I like to use an ice cream scoop or 1/3 cup measuring cup to ensure they’re all the same size.

This is a good time to add more optional mix in’s to the top of the muffins! OR, skip mixing them in and just add a few for interest on top! This is what they do at the coffee shop with caster sugar. They sprinkle it on top for extra crunch!

Slide the tray onto the center rack of the oven. Be sure it’s a preheated oven!

Set timer for 20 minutes or until a toothpick comes out clean.

Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week!

muffins cooling on tray

Eggless Banana Muffins

Healthy banana muffins made with flax and limited sugars
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Servings 12

Ingredients
  

  • 4 tbsp flax seed ground
  • 4 tbsp water warm
  • 1 cup whole wheat flour
  • 3/4 cup white flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2/3 cup 1% milk
  • 1 tbsp apple cider vinegar
  • 1/3 cup maple syrup
  • 1/3 cup neutral oil
  • 1 tsp vanilla
  • 1 cup banana mashed
  • 1/2 cup chocolate chips or other mix ins optional

Instructions
 

  • First, preheat the oven to 350F.
  • Next, prepare your muffin pan by lining with paper liners. If you don't have muffin cups, spray the muffin tray with nonstick spray.
  • Then, combine all of the dry ingredients in a large bowl.
  • Combine, all of the wet ingredients in another bowl. I like to use a 4 cup measurer for this.
  • Then add half the dry ingredients into the wet, and mix until combined. Add the remaining dry ingredients.
  • Once combined, add your optional mix in's.
  • Pour batter in to prepared muffin tin. I like to use an ice cream scoop or 1/3 cup measuring cup to ensure they're all the same size.
  • This is a good time to add more optional mix in's to the top of the muffins! OR, skip mixing them in and just add a few for interest on top! This is what they do at the coffee shop with caster sugar. They sprinkle it on top for extra crunch!
  • Slide the tray onto the center rack of the oven. Be sure it's a preheated oven!
  • Set timer for 20 minutes or until a toothpick comes out clean.
  • Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week!
Keyword muffins
Tried this recipe?Let us know how it was!

About Me

I’m Melanie.

I’m a chef, registered dietitian, foodie, wife and mom.
If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!

Melanie Marcus Selfie

Big batch cooking for beginners – save time and money

Let’s go a step beyond crockpot and freezer meals and talk about batch cooking as a time-saving strategy. With this approach to food, you dedicate 1-2 days a month (a couple of hours each day) to cook large quantities of your favorite recipes. I’m not talking about doubling – I’m talking about cooking big batch meals, like 3-4 times each recipe. It’s a great way to meal prep because you cook, freeze and store food for future weeknight meals while simplifying the cooking process. What can be easier than that? You cook once, have a variety of healthy meals available then you spend less time cleaning, meal planning and food shopping!

This article was inspired by a piece written for Dole Food Company!

Meal prep food in containers

And let’s face it, when life is busy and time is short, there’s nothing better than gaining precious time to spend with loved ones or just doing more of what you want to do! 

I love this concept for my family because it saves you time, money, cleanup, plus you’ll have a bunch of healthy recipes at your fingertips to get you through weeks ahead! If you’re only cooking for 1 or 2 you can divide into separate containers if you want to meal prep individual meals.

This method truly makes putting a good meal on the table a breeze.

Special equipment for easy batch meals

  • Slow Cooker
  • Instant pot
  • Sheet pans
  • Plastic bags
  • Individual food containers
  • Airtight containers
  • Extra freezer
  • Labels and sharpie

When it comes to special equipment, you can almost always modify a cooking technique for another piece of equipment if necessary. So don’t worry if you don’t have a slow cooker or instant pot! Just don’t forget the labels, you need to know what you have in stock and the date it was made!

Tips for grocery shopping large meals

Whether you’re cooking nutritious meals or good ol comfort food favorites, shopping online will help you save so much time, especially when you need to pick up a bunch of ingredients! It’ll also help prevent food waste because you’ll be preparing purchased product right away, so it won’t go bad in the produce drawer!

  • First, identify your recipes by choosing 1-4 recipes that you enjoy eating. If you’re a beginner at this, start with one recipe and build up week after week. For example, you can start with a basic baked ziti and simply double the recipe.
  • Next make your grocery list. I recommend doing this online and double check sizes of product needed. For example, if a recipe calls for a 28oz can of diced tomatoes, be sure not to choose a 14oz can instead! Just use the search bar and add items to your list one by one! Couldn’t be easier. I’m always surprised at how much I save when I do this!
  • Consider making a Costco run to save on buying products in bulk. My main concern with Costco on a normal week, is that we won’t use a package of broccoli, pesto or even fresh fish up before it goes bad, but large-batch cooking calls for a lot of food!
  • If it’s summertime, check out your local farmers market to see what’s in season.

Pantry staples for batch cooking meals

  • Variety of spices – I like to buy these as needed and in small batches because they do expire and lose potency. They are also expensive and a little goes a long way.
  • Sweet potatoes and regular potatoes – nutrient dense, gluten free and taste great. THey’re a kitchen workhorse.
  • Onions and garlic – these are so healthy for you and they’re also major flavor enhancers!
  • Broth – I suggest always getting low or no sodium broth. This way you can control the amount of salt and the overall flavor.
  • Breadcrumbs – Gluten free or plain breadcrumbs are a pantry staple. Season as needed.
  • Olive oil – Save the extra virgin for your salad dressings.
  • Canned beans, lentils – Go with low sodium or dried.
  • Canned diced tomatoes, tomato sauce – common ingredients in soups, chili and pasta dishes.

Items like brown rice, white rice, wild rice and pasta can usually be made quickly to go along with your batch meal at the last minute. You don’t need to prep and freeze these.

Cooked food in freezer

What types of recipes are best for batch cooking?

Make your batch cooking a success by coming up with a menu plan that lends itself to reheating. With a little planning, you’ll have your own list of go-to recipes and enjoy the beauty of batch cooking for yourself – week after week!

  • Pasta dishes such as lasagna or baked ziti are – AMAZING!
  • Soups such as lentil or minestrone
  • Muffins
  • Enchiladas
  • Burritos
  • Casseroles
  • Sauces, such as tomato sauce or curry, or salad dressing
kitchen counter with dirty dishes in sink
With batch cooking you worry about cleaning up less often!

How to avoid freezer burn

The easiest way is to allow cooked food to reach room temperature on the counter and then chill before freezing.  First cool food from 135 to 70 degrees within two hours, and then from 70 to below 41 within the next four hours. Seal in ziplock bag, wrap tightly with plastic wrap or enclose in freezer safe container, then label with the name of the recipe.

Five Tips for batch cooking success: 

  1. Select Winning Recipes. Choose recipes you know your family will love. My family loves Three Cheese Baked Ziti, Turkey Meatloaf and Red Lentil Soup.
  2. Shop in Bulk. Once you select recipes, take inventory of what spices, pasta and canned goods you have on hand and buy the rest. You may even find that you spend less money on groceries because you are laser-focused on specific dishes. 
  3. Have the right container! If you’re making lasagna or casseroles, choose freezer-safe glass ware, or save time on cleanup with recyclable aluminum trays. Keeping pans the same size helps maximize space in the freezer too! 
  4. Cool foods fully before labeling and freezing. First cool food from 135 to 70 degrees within two hours, and then from 70 to below 41 within the next four hours. Label each container with the name of the recipe and date it was made for easy recall!
  5. Make a schedule –  Keep your family traditions intact by writing in your Taco Tuesday’s or Pizza Friday’s and adjust your schedule accordingly! Just take 5 minutes to write out your monthly menu to help reduce decision stress and fatigue! And if it seems repetitive, try to remember what you ate yesterday for lunch – I bet no one will realize they’re on a rotation.

Here’s a sample schedule:

MondayTuesdayWednesdayThursdayFridaySaturdaySunday
Turkey Burgers with Sweet Potato friesTaco TuesdayLentil Soup with Garlic BreadLeftoversPizza FridayEat OutGrilled Chicken and Vegetables
Three Cheese Baked ZitiTaco TuesdayLeftoversLentil Soup with Garlic BreadPizza FridayTurkey Burgers with Sweet Potato friesEatout
Grilled Chicken and VegetablesTaco TuesdayLentil Soup with Garlic BreadLeftoversPizza FridayEat OutSheet Pan Salmon
Three Cheese Baked ZitiTaco TuesdayTurkey Burgers with Sweet Potato friesLentil Soup with Garlic BreadPizza FridayLeftoversGrilled Chicken and Vegetables
Make a schedule of your own, pop in your favorite recipes, and change it up as needed. Once you have a starting point your weekly dinner meals will go much smoother!

There’s nothing better than coming home after a long day to find a freezer full of fresh meals that just need to be heated! And the best part is that you know exactly what is in them because you made them yourself!

About Me

I’m Melanie.

I’m a chef, registered dietitian, foodie, wife and mom.
If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!

Melanie Marcus Selfie