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Banana Muffins (Baked Egg Challenge/Tolerance Recipe)

Banana Muffins (Baked Egg Challenge/Tolerance Recipe)

These cinnamon spiced banana muffins are delicious, easy to make, and make an excellent snack or breakfast. This recipe uses 2 eggs per six muffins, and is intended for those who are egg-allergic but can tolerate "baked egg".

Rating

4.56 stars (9 reviews)

Ingredients

Steps

  1. Preheat oven to 350F, and spray muffin tin with cooking spray. (Makes 6-8 muffins, depending on size).
  2. In a mixing bowl, lightly beat 2 eggs. Add mashed banana, brown sugar, applesauce (or oil), milk, and vanilla and stir to combine.
  3. In a separate small bowl, whisk or stir together flour, baking powder, baking soda, cinnamon, and salt. Add dry ingredients to wet ingredients, and stir just until combined.
  4. Divide batter evenly between 6-8 muffin cavities (these may be filled nearly to the top – they should rise instead of spilling over. I usually get about 6-7 muffins).
  5. Bake muffins for 30 minutes at 350F.

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