No-Egg Banana Blueberry Muffins

No-Egg Banana Blueberry Muffins- The Best Allergen-Friendly Muffins for 8 months old baby & Up

There’s something extra special about a muffin that’s not only soft and delicious—but also free from common allergens. These No-Egg Banana Blueberry Muffins check all the boxes: egg-free, dairy-free, nut-free (if using a nut-free milk), and made with simple, wholesome ingredients. Whether you’re baking for a little one with allergies, looking for a healthier treat for the whole family, or simply craving a cozy, naturally sweet muffin, this recipe delivers.

What makes these muffins stand out is how incredibly moist and tender they are without needing eggs, dairy, or added sugar. Ripe bananas do all the sweetening, giving each bite a warm, fruity richness. A splash of vanilla enhances the flavor, and the tiny burst of tartness from wild blueberries on top balances the natural sweetness perfectly.

These muffins are a dream for busy mornings, snack time, or even a lunchbox treat. They bake up golden and fluffy, hold their shape well, and store beautifully. Kids love the pop of juicy blueberries, and adults will appreciate how light they feel despite being vegan, completely free of refined sugar and eggs.

Why Babies & Toddlers Love These Muffins:

• Allergen-Friendly: No eggs, no dairy, and nut-free milk if needed.

• Naturally Sweetened: No added sugar—just ripe banana goodness.

• Soft & Moist: Even without eggs, the texture is incredibly moist and tender. They’re soft and easy to chew, great for little mouths just learning to manage more texture.

• Kid-Approved: Perfect for baby-led weaning (BLW), toddlers, and older kids.

• Easy to Make & Store Well: One bowl, no mixer, and minimal ingredients. They freeze really well, making it a convenient option for meal-prep or toddler snack-prep.

Nutritional Benefits:

• Bananas are a fantastic source of potassium, vitamin C, and fiber. They offer natural sweetness without needing refined sugar.

• Wild blueberries are antioxidant-rich and great for boosting brain development and immunity.

• White Spelt flour (or all-purpose flour) provides carbs and a bit of protein, fueling growing bodies.

• Avocado oil is full of healthy fats, which are essential for brain development in babies and toddlers.

• Non-dairy milk provides hydration and, depending on the type, additional nutrients like calcium and vitamin D.

Serving Suggestions:

• Serve as a breakfast option alongside yogurt or mashed fruit.

• Serve whole or in half for baby led weaning (BLW).

• Top with a thin spread of nut or seed butter for older toddlers or you can swap blueberries for chocolate chips.

• Freeze leftovers and thaw individually for quick snacks on the go.

Tips for Success:

• Use very ripe bananas with lots of brown spots for maximum sweetness and moisture. When mashing the bananas I like to leave a little texture, no need to mash finely.

• Don’t overmix the batter, just stir until combined to keep the muffins tender. Overmixing can cause denser muffins.

• Add the blueberries just on top before baking, so the muffins keep their hold and texture.

Storage Instructions:

Store in an airtight container or ziplock at room temperature for up to 2 days or in the fridge for 4–5 days. You can also freeze them for up to 2 months—just thaw and warm slightly before serving.

These banana blueberry muffins prove that you don’t need eggs or dairy to make something truly delicious. They’re simple, nourishing, and perfect for sharing with the whole family.

What You Need:

Mini Muffin Tin 

If you enjoyed this recipe, here are some more allergen-friendly kid snacks you can check out:

Apple Banana Oat Cookies

Wild Blueberry Bliss Balls

Banana Oat Bars

Blueberry Banana Baked Oat Bites