top of page

Egg Free Dark Chocolate Banana Muffins

6 batches of muffins

Such a rough day I had, making 6 batches of chocolate muffins! But I am willing to make these sacrifices for my tribe...;-)

So, all of these muffins had to be dairy free, gluten free, added sugar free AND egg free. I've never done any egg free baking before, so I had to experiment with several different methods.

Here they are in all of their "chocolate-y" glory" Let me tell you a little about each.

For #1, I used "The Neat Egg". I picked this up at Meijer for $5 and some change. It's ground chia and garbanzo beans. They tasted pretty good but were quite dry. And I think this'd be a pretty expensive way to go, considering applesauce, chia seeds and flax seeds are so available and easy to work with.

For #2, I used 1/4 cup of unsweetened applesauce for each egg in the original recipe. This translated to 3/4 cup of applesauce which made the muffins TOO moist. I baked and baked these and they just had a hard time coming together. Was worried I was going to burn them.

#3 got 1 tbsp of ground flax meal and 3 tbsp water for each egg replaced. Reviews were mixed. However, I do like the sweet shape of heart that this particular muffin developed.

#4 had the best, most consistent reviews. I brought it down to 1/2 cup of applesauce. It was still quite moist and I had to bake it for quite a while. #4 IS OUR WINNER!

For #5, I used ground chia (did nicely from seed in the Nutri-Bullet) - 1 tbsp chia/3 tbsp water for each egg replaced. Like #1, these were quite dry.

Then for #6, I used the Banana Flour I picked up the other day and used the 1/2 cup applesauce as the egg replacement. These got moderate reviews. They didn't taste overwhelmingly "banana-ey" either.

So here's the winning recipe. Congratulations, applesauce!

Egg Free (Gluten Free, Dairy Free, Added Sugar Free) Dark Chocolate Banana Muffins


1/4 cup coconut flour

1/4 cup cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1/2 cup unsweetened applesauce

1/4 cup coconut oil

3/4 cup mashed bananas (I can't say 1 or 2 bananas, as they vary in size)


Preheat oven to 375°F. Mix all ingredients together. Put in muffin cups and bake for 20-30 minutes. Enjoy!

I've got plans to work on more muffins soon, so stay tuned! (Salsa Muffins are my next victim, I mean experiment.")

And thanks to Christa at "That Nutrition Blog" for the original recipe!

55 views0 comments

Recent Posts

See All

Creating a whole meal with proteins, carbs, veggies, and an appeal to everyone at the dinner table, isn’t everyone’s cup of tea! The very idea of trying to create something that fits your meal plan AN

There’s nothing quite like coming home, kicking off your work shoes, and sitting down to a home-cooked meal! Unless you’re the one who has to think of the meal, prep the entire thing, and then stand o

At the end of a long day, or the middle of one, or even the beginning of the day before it feels like your eyes have completely opened, staring at a shelf of ingredients and imagining them as a health

bottom of page