Eggless Banana Cornbread Muffins
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Sometimes kitchen accidents turn into great things. This is what happened with these banana cornbread muffins. I was dying for some of the best ever cornbread when I realized that I didn’t have any eggs. Gah!
This cornbread recipe is so good that I had to find another way to make it. I went searching for a substitute for eggs and found that bananas could be used instead. Bananas?! Well, alright. I gave it a try. What did I have to lose?
A few weeks ago this same thing happened when I was making pancakes for my son. This seems to be a recurring theme lately. Maybe we need some backyard chickens?
Anyway, I decided that bananas could be the fix. If it tasted horrid then at least I’m no worse off, right? So to the other ingredients, I added one mashed banana to replace the two eggs that I didn’t have.
The best cornbread recipe
First, let me talk to you about this cornbread recipe. It isn’t my original recipe because I don’t think there is anything I could do to it to make it any better than it already is. Whether you make an eggless cornbread with bananas or follow the recipe as written, you won’t be sorry if you make either version.
I am a huge fan of cornbread and have tried lots of recipes, many of which are too dry or too bland or not sweet enough. Then I found this recipe and the angels sang.
How to substitute egg with banana in a recipe
Eggs are a staple in baking and not using them can seem blasphemous for those of us who aren’t vegan or allergic to eggs, but it works surprisingly well.
When substituting eggs with bananas in a recipe, you will use a ratio of 1/2 banana per egg. This banana cornbread recipe calls for two eggs, so you will need to mash one whole medium to large banana.
How to substitute oil for applesauce in a recipe
For this recipe, you could also substitute the oil. You may want to make them a little lighter in calories or maybe you’re also out of vegetable oil. Whatever the reason, substituting oil is quite simple if you have applesauce on hand. I frequently substitute oil for applesauce just because.
For this recipe, you would use a 1:1 ratio of unsweetened applesauce to substitute for oil. Since the recipe calls for 1/3 cup of vegetable oil, you would substitute with 1/3 cup of unsweetened applesauce.
How to make eggless banana corn muffins
Substituting banana for eggs isn’t much different than making a standard corn muffin recipe.
Incorporate the dry ingredients in a medium-sized bowl first. Flour, cornmeal, baking powder, sugar, and salt, then blend the dry ingredients well with a whisk.
Once the dry ingredients are blended, add the wet ingredients. Vegetable oil, melted butter, honey, milk, and one medium to large mashed banana.
What is the difference between quick bread and muffins?
The difference between a quick bread and a muffin is just the pan you use, just like the only difference between a cake and a cupcake is the shape of the baking pan. The batter is exactly the same, so the rest is just a matter of preference.
To make muffins, add the batter to a muffin pan, with or without cupcake liners. If you prefer to make cornbread, pour the batter into an 8×8 baking pan or a cast iron skillet.
You can add it as sloppily as I do or not, it’s up to you. I suppose I could have been a little neater when I poured my batter into my muffin papers, but that’s just not who I am as a person. Note the name of my blog.
I may be a sloppy cook, but at least my finished products taste pretty darned good! Case in point, these banana corn muffins.
Bake for 15-17 minutes depending on your pan, oven, altitude, whatever, and voila!
Is it a banana muffin or a corn muffin? You decide. All I know is that Bob Ross was right when he said, “there are no mistakes, just happy accidents”.
Banana Cornbread Muffins
A delicious accident - banana cornbread muffins. Perfect for those of you with an egg allergy or just want something a little different. Add eggs instead of banana for the best sweet cornbread ever.
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil, or substitute with unsweetened applesauce
- 3 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 med to large ripe banana, mashed
- 1 1/4 cups milk
- Add your dry ingredients to a bowl (cornmeal, flour, baking powder, sugar, salt) and combine.
- Add you wet ingredients to the bowl (oil, butter, honey, banana, milk) and stir until fully combined.
- Fill your muffin cups 3/4 of the way full with the batter and bake at 350 degrees for 15-17 minutes.
- Allow to cool before eating.
Add 2 eggs instead of banana for traditional sweet cornbread or muffins.
Adapted from food.com