Easy Egg-Free Banana Bread and Walnut Muffins

Savour the irresistible goodness of our Egg-Free Banana Bread and Walnut Muffins! Soft, flavourful banana bread meets crunchy walnuts in a heavenly combination. Get ready for a delightful treat that will have you craving more with every bite!

My husband and kids love banana bread, but I wanted to create a way that they could have it differently.

I always have bananas on hand, which is handy for the unexpected visitors that pop in.

Muffins are a great alternative to a loaf, but I wanted to try something different. My kids always tell me about friends who cannot eat eggs.  

So, for this recipe, why not go egg-free? Usually, the eggs would need to be substituted to help bind everything together. However, since this recipe contains bananas, no substitute was required.

And for this recipe, all I did was take my Weber Q Banana and Walnut Bread for Camping recipe, leave out the eggs and create the oven method.

Using bananas as a substitute in baking recipes

Bananas can be a decent egg substitute in specific recipes, mainly in baked goods like banana bread or muffins. Mashed ripe bananas can add moisture, binding properties, and a subtle flavour similar to eggs. Typically, 1 ripe mashed banana can replace one egg in a recipe. However, it’s important to note that the exact results may vary depending on the recipe and the desired texture. It’s always a good idea to experiment and adjust the other ingredients to achieve the best outcome when using bananas as an egg substitute.

How long do Egg-Free Banana Bread and Walnut Muffins stay fresh?

When stored properly, these Egg-Free Banana Bread and Walnut Muffins can stay fresh for 2 to 3 days. It’s best to store them in an airtight container at room temperature. To extend their freshness, refrigerate the muffins for 5 to 7 days. If you plan to keep them longer, it’s advisable to freeze the muffins. Frozen, the muffins can maintain their quality for up to 2 to 3 months. Just make sure to thaw them at room temperature or gently reheat them before enjoying them.

Can I substitute walnuts with a different type of nut?

Absolutely! Suppose you prefer or have a different type of nut on hand. In that case, you can easily substitute walnuts in the Egg-Free Banana Bread and Walnut Muffins recipe. 

Enjoy experimenting with different nut variations to find your favourite! Nuts like pecans, almonds, hazelnuts, or even macadamia nuts can be great alternatives. Simply swap out the walnuts with an equal amount of your preferred nut or mix different nuts for a unique flavour combination. Just ensure that the nuts are chopped or crushed to a similar size as walnuts for even distribution throughout the muffins.

However, if you have a nut allergy or do not like nuts, you can leave them out altogether.

I don’t have buttermilk; what can I use instead?

Buttermilk helps add moisture to baked goods, resulting in a moist and tender texture. It contributes to the overall softness of the muffins.

If you don’t have buttermilk on hand or cannot make buttermilk at home, regular milk can be used. There are a few alternatives you can use in the Egg-Free Banana Bread and Walnut Muffins recipe:

1. Milk + Acidic Ingredient: Mix 1 cup of milk with 2 tablespoons of lemon juice or vinegar. Let the mixture sit for about 30 minutes to curdle, then use it as a substitute for buttermilk.
2. Yogurt: Use 1 cup of plain yogurt as a replacement for buttermilk. This will add moisture and tanginess to the muffins.
3. Sour Cream: Substitute buttermilk with an equal amount of sour cream. It will provide a creamy texture and tangy flavour to the muffins.

Feel free to use the option that best suits your taste and what you have available in your pantry. Remember, whichever alternative you choose, the purpose is to add acidity to react with the leavening agents in the self-raising flour. This helps in achieving a tender and moist texture.

I need a substitute for cow’s milk. 

If you’re looking for alternatives to milk in the Egg-Free Banana Bread and Walnut Muffins recipe, here are a few options:

1. Plant-based milk: Substitute regular milk with plant-based alternatives such as almond milk, soy milk, oat milk, coconut milk, or rice milk. Use them in a 1:1 ratio as a direct replacement.
2. Nut milk: Almond, cashew, or hazelnut milk can be used instead of regular milk. Choose the one that complements the flavours of the muffins.
3. Coconut milk: Full-fat coconut milk adds richness and a subtle coconut flavour to the muffins. It can be a delicious alternative to regular milk.
4. Yogurt or sour cream: Replace the milk with an equal amount of plain yogurt or sour cream for a tangy and moist texture. Adjust the consistency of the batter if needed by adding a little water or plant-based milk.

Choose the alternative that best suits your dietary preferences and taste preferences. Remember to consider the thickness and richness of the substitute when making the substitution.

Let’s make Egg-Free Banana Bread and Walnut Muffins!

Here are what ingredients you will need for this recipe. You will also need a muffin tray (these are larger than cupcakes)

• Self Raising Flour
• Plain Flour or All-Purpose Flour
• Ground Cinnamon
• Brown Sugar
• melted butter
• Buttermilk (see alternatives above)
• Overripe Bananas
• Chopped Walnuts (see options above)

Method:

Preheat your oven to 180°C/355°F for a fanforced oven or 200°C/390°F for a regular oven, then grease a muffin tin or line it with paper liners. It’s muffin time!

In a bowl, mash those ripe bananas with a fork. Show them who’s boss!

Slowly melt your butter in a small saucepan on low heat, or you can do this in the microwave in 20-sec increments.

Pro Tip: you can use 50ml of canola/vegetable oil instead of butter

Add sifted plain and self-rasing flour and cinnamon in a large mixing bowl.

Add the brown sugar and stir into the flour with a whisk or wooden spoon, breaking up any sugar clumps.

Whisk the eggs well and add to the dry ingredients, along with the bananas, butter, buttermilk and walnuts (or alternatives).

Tip: you can make your own buttermilk by adding 1 tbsp of white vinegar or lemon juice to ½ cup of milk, stir and let it sit for 30 minutes. Stir again before using it.

Stir the mixture with a spatula until just combined. Don’t overmix, or you’ll have tough muffins on your hands! 

Then scoop the mixture into the muffin pan. Filling each cup about two-thirds full. You want those muffins to rise beautifully.

Place in the centre of the oven, and bake for 25 minutes or until cooked. 

Test the muffins with a skewer; they are ready if it comes out clean.

Remove the muffins from the oven, let them cool for 5 minutes while still in the tray and then remove and place on a cooling rack to cool.

It’s finally time to indulge! Grab a muffin, savour the aroma, and enjoy the deliciousness of your homemade Egg-Free Banana Bread and Walnut Muffins. They’re that good! Share them with loved ones, or keep them all to yourself.

You can even cut the muffins in half while they are still warm and serve with butter…yum!

Remember, feel free to get creative and add your personal touches to make these muffins uniquely yours. Happy baking!