There are times when you have a taste for muffins but you're either out of eggs or can't eat them. Most muffin recipes call for at least on egg, but there is a way around this. You can easily make delicious muffins without the use of eggs and no one will be able to tell the difference. So the next time you want a quick and simple breakfast, or just a snack during the day, try making muffins without eggs.
Preheat your oven to 204 degrees C. Coat the muffin pans with cooking spray. You can also coat the muffin pans with butter or just use paper cupcake cups placed in the pans.
Peel a banana and put it in a large bowl. Use a fork and press the banana until you have 1 cup of mashed banana. A ripe banana is easier to mash than a green banana.
Add the applesauce, vanilla extract and milk to the bowl of mashed banana and stir together until mixed. If the banana isn't mashed as well as you want it, place it along with the applesauce and milk in a blender or use an electric mixer to get it more blended.
Combine the flour, sugar, salt, baking soda and baking powder in a bowl. Slowly add a little bit of the dry ingredients to the bowl with the applesauce mixture, then stir together. Keep adding and stirring the flour in until it's gone and you have a thick batter. If the muffin batter becomes too thick, add a little bit of milk to thin it.
Spoon the batter into the coated muffin pans. Place in the oven and bake between 18 to 20 minutes. Check if done by sticking a toothpick in the centre of the muffins. There shouldn't be uncooked batter or wetness on the toothpick.
Take the muffins out of the oven and let them sit a couple of minutes to cool.
Whole wheat, bran or oatmeal can be used instead of all-purpose flour. Instead of banana, try other fruits that go well with apples like apricots or raisins. A cup of sour cream or yoghurt can be added to the batter to make the muffins more creamy and moist.