Egg Free Banana Muffins

I have been making these egg free banana muffins on repeat over the last several months. This is the best banana muffin recipe. Even if I was able to consume eggs without having horrible skin reactions this would still be my go to recipe for muffins.

These are quick and easy to make. It should take you 30 minutes from when you start this recipe to when you are taking them out of the oven. My kids love them too and that also makes it a winner. Be prepared to use a large mixing bowl. This recipe makes a lot of muffins. I usually get 18 large muffins out of this recipe. I fill the tins to just below the top and put a 12 and 6 count muffin pan in the oven at the same time when baking.


  • 2 cups mashed ripe bananas
  • 3 cups flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1 cup milk


Preheat oven to 350 degrees. Mash bananas in large bowl and add in the rest of the ingredients. Mix until just combined. Grease muffin tins and fill with batter. Bake for 20 minutes or until toothpick inserted into middle of muffin comes out clean.


Asian Chicken Salad

This Asian Chicken Salad is my mom’s recipe and was one of my favorites growing up. I haven’t had it is years and with the temperatures in Arizona heating up it was a great choice for dinner this week. You can make this up ahead and it keeps great in the fridge for up to 3 days.

Be sure to check out my mom’s other recipes on Deliciously Inspired. Her blog has many great recipes and ideas to inspire you to create yumminess in your kitchen.

I hope you enjoy this recipe as much as I do.

Salad Ingredients

  • 1 can Crunchy Chow Mein Noodles
  • 4 cups Romaine Lettuce, chopped
  • 1 cup Purple Cabbage, chopped
  • 2 cups Cooked Chicken, chopped
  • 1 cup Carrot, shredded
  • 2 Celery Stalks, sliced thinly
  • ¼ cup Sliced Green Onions
  • 1 Tbsp Sesame seed

Ginger Dressing Ingredients

  • 1/3 cup Canola Oil, Avocado Oil, or Olive Oil
  • ¼ cup White Wine Vinegar
  • 1 Tablespoon Sugar
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 2 teaspoons Soy sauce or Tamari Sauce
  • ½ teaspoon Ginger, ground


Place lettuce, chicken, cabbage, carrot, celery and onions in 4-quart bowl. Top with Noodles and Sesame Seeds and Dressing.


Cranberry Oatmeal Bites

I have been in my kitchen so much lately. And this recipe has been made on repeat over the last few weeks. These cranberry oatmeal bites are perfect for snacking on during the day. With minimal ingredients they are easy to make and store nicely in the fridge in an airtight container.

Be careful not to over pulse in the food processor. You still want the cranberries to be visible and the mixture should be slightly wet but not overly sticky.

I hope you enjoy these tasty bite sized snacks.


  • 1 cup rolled oats
  • 1/2 cup almond or peanut butter
  • 1/2 cup dried cranberries
  • 1/4 cup water


  1. Pulse all ingredients in food processor.
  2. Use cookie scooper or hands to make small bite sized balls.
  3. Place in fridge.

Makes 16 servings (1 bite per serving)

Nutrition Facts per 1 Serving

  • Calories: 94
  • Fat: 5g
  • Carbs: 10g
  • Protein: 2.8g