There are a few factors to consider when making an eggless banana muffin, or when doing any baking that leaves out eggs. Eggs add both structure and moisture to baked goods, so both of those need to be accounted for when making an eggless banana muffin. Mashed up bananas can actually be a good substitute for eggs in any baking, since they add a lot of moisture. Since banana muffins already contain this ingredient, substituting a little more for the eggs in the recipe can work well. Eggs typically also help baked goods to become light and fluffy though, so the best eggless banana muffin will typically need to contain baking soda, baking powder, or a little of both.
Banana muffins are similar to banana bread, except they are baked in muffin tins instead of bread pans. There are many different ways to prepare these muffins, though most recipes call for eggs and butter, which are typically avoided by vegans and people with certain dietary restrictions. It is possible to make an eggless banana muffin by using certain substitutes though, and the butter can typically be replaced with vegetable oil. In order to make an eggless banana muffin that has no animal products or oil, one option is to leave out the eggs, butter, and oil; substitute applesauce or apple butter instead.
There are a number of different ways to prepare eggless banana muffins, each of which uses some type of substitute or replacement for the eggs. In order to get the best results, both the moisture and leavening components of the eggs must be accounted for. One easy option is to simply replace the eggs called for in a recipe with more mashed up bananas. That will take care of the missing moisture content without altering the flavor, though the texture may be different.
Powdered egg substitutes are designed to be mixed with water and take the place of eggs, which will typically result in an end product that has no off tastes or undesired textures. These products are sometimes made from egg whites though, which can be of concern to vegans. Another option when making eggless banana muffins is silken tofu, which is a type of very light tofu that can be whipped. This type of replacement typically results in baked goods that are heavy, moist, and do not brown as readily as items that contain eggs. Regardless of the egg substitute that is used, it is typically necessary to include a leavening agent such as baking soda or powder, though too much can result in a bitter taste.
