These tried and tested eggless strawberry and banana muffins are a huge hit in our house. Harry is allergic to eggs which can sometimes make baking/cooking tricky. There are many ‘egg replacement’ suggestions online, but I have found it really depends on what you are making as to whether they work or not.

I have tried SO many different recipes and ways to replace eggs, and many more fail than come out how i’d like them to. These muffins are quick and easy and work every time!

Recipe

2 medium bananas
6-10 strawberries (depending on size)
80g Caster Sugar
60g melted butter
180g self raising flour
1/2 teaspoon of baking powder

Method

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

1. Pre-heat oven (180 C / Gas 4)
2. Line muffin tray with cake cases
3. Mash 1 and 1/2 bananas completely with a fork and add to the stand mixer
4. Remove heads of strawberries and dice into small chunks
5. Add strawberries and sugar into the mixer and mix well
6. Add the flour and the baking powder and mix well
7. Scoop mixture into cake cases evenly
8. Chop the remaining 1/2 banana into slices and add a slice on top of each muffin
9. Bake for 20-30 minutes- I tend to check ours at around 20 minutes and judge from there
10. Remove from the oven and allow to cool for at least 30 minutes

Tips

• Once baked, these muffins freeze and defrost really well- I tend to keep a couple out and freeze the rest
• This recipe is equally as easy without the use of a stand mixer
• The recipe can also be easily adapted- try to avoid adding fruits that hold a lot of liquid
• Staple favourites in our house are; chocolate chips, raspberries, blackberries, peanut butter and raisins