Eggless Banana Muffins
Updated: July 5, 2023, By Swasthi
These Eggless Banana Muffins are a healthy, delicious and easy breakfast! Packed with sweet & spicy flavors these are perfect for banana lovers. You will love having these Eggless Banana Muffins on hand so you get to enjoy them instantly anytime! Made with ripe bananas, wheat flour, butter or oil, cinnamon and Choco chips these come together under 30 mins.
About Eggless Banana Muffins
Eggless Banana Muffins turn out moist, tender, soft and have a lovely banana cinnamon flavor with just the right amount of choco chips. What do you do with all the overripe bananas? I hate to thrash them so they get a chance to flavor up our cakes, muffins, cupcakes and sometimes they end up in a halwa.
These banana muffins are a perfect way to use up overripe bananas. You can use whole wheat flour for a healthier option or all-purpose for a lighter crumb. Alternately use equal amounts of wheat flour and all-purpose flour or only white wheat flour.
We love the buttery flavor in these eggless banana muffins. However to make them vegan you may use any neutral oil. I have made these a few times with coconut oil and they turn out just as good.
Spice them up the way you like. We love the banana and cinnamon combo so that’s what I used. For more intense flavors you can use various spices like ground nutmeg or cloves like the way we use in fruit cakes.
For the toppings I went ahead with mini Choco chips. You can substitute them with raisins or chopped walnuts and that will also add some protein to the banana muffins.
This recipe can be halved to make 6 muffins.
More similar recipes
Banana Cake
Banana Pancakes
Eggless Banana bread
Photo Guide
How to make Eggless Banana Muffins (Stepwise Photos)
1. Preheat the oven to 180 C or 350 F for at least 15 to 20 mins. Mash 2 large or 3 medium ripe bananas in a bowl. I used 2 large ones and it came up to 1 cup mash. You can also add a little more, about ¼ cup if you have.
2. Add ½ cup sugar. You can also use 2 tbsps more if you have a sweet tooth. The organic fine sugar I use is lower in sweet so I use ¾ cup. Add ¼ cup + 2 tbsps water (about 6 tbsps). If using whole wheat flour pour half cup water.
3. Mix well to dissolve the sugar.
4. Add ½ cup melted butter or 1/3 cup oil. This time I have used melted butter. I had made these earlier with coconut oil and felt they were very good. I melted butter in a pan and used.
5. Add 2 tsps lemon or lime juice.
6. Add 1 tsp vanilla extract.
7. Mix everything well.
Make batter
8. You can sieve flour, soda and salt to a separate bowl. But I have directly sieved all the three ingredients after mixing well. To the sieve add 2 cups flour (240 grams), ½ teaspoon salt, ½ teaspoon baking soda and ½ teaspoon ground cinnamon. Mix gently with a spoon.
9. Sieve only half of the dry ingredients. Incorporate with the liquid ingredients with a spatula or a whisk.
10. Sieve the other half of the flour too.
11. Mix until just combined. Do not over mix.
12. The batter must be lump free and uniform. You can add walnuts and choco chips, I did not add any. The batter will be thick. For consistency you may check the video.
13. Scoop off the batter equally to muffin cups. You will be able to make about 9 large or 12 medium sized muffins.
14. I sprinkled some choco chips on top. You can also sprinkle some chopped walnuts or raisins.
Bake Eggless Banana Muffins
15. Bake for 20 mins if making medium sized muffins. 23 mins if making large ones. I baked for 20 mins. A tester inserted comes out clean or with dry crumbs when they are fully baked. Adjust the timing as required since every oven is different. If the muffins are under baked bake them a little longer.
Cool the eggless banana muffins on a wire rack. Serve warm with milk, tea or coffee.
Pro tips
Bananas: Use overripe bananas for best flavor and sweetness. The ripe fruit apart from providing the required sweetness they also add some moisture to the muffins. You can add ¼ cup more mashed bananas, adding a lot more will alter the baking time.
Sugar: I have used organic fine sugar. It is slightly less sweeter. If using regular sugar (not organic) you can cut down the quantity. Sugar apart from adding sweetness also provides moisture to the muffins, if you reduce a lot of sugar the muffins will turn out dense and dry. However you can reduce by 2 tbsps.
Flour: Before measuring the flour, fluff it up in the jar or pack with a fork. Then spoon it to the measuring cup. Level the cup with a straight knife or a spoon. This way you will measure the right quantity.
Liquid: I prefer to use water for lighter muffins. You can use milk too if you want.
For more recipes using banana, you can check
Eggless chocolate banana cake
Banana cake
Banana bread
Eggless Banana pancakes
Chocolate banana cake
Faqs
Over mixing the batter can cause the banana muffins to dry out. Ensure you combine the wet and the dry ingredients just until well combined with a whisk or spatula. Do not beat or over mix. Also reducing a lot of sugar and fats can make them dry.
No. Adding a lot of banana mash can leave the batter uncooked. This also makes your banana muffins heavy and wet in the center. So use only the amount mentioned in the recipe.
No. Baking soda is a leavening agent that produces carbon dioxide when it gets activated, allowing the muffins to rise and become light and fluffy. Baking soda is required in this recipe and if you skip it the muffins will turn out dense.
Related recipes
Recipe Card
Eggless Banana Muffins Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup mashed bananas (2 large ripe bananas or 3 medium)
- ½ cup organic sugar
- ¼ cup + 2 tablespoons cup water (½ cup if using wheat flour)
- ½ cup melted butter or ⅓ cup oil (any neutral oil)
- 2 teaspoons lemon juice or vinegar
- 2 cups all-purpose flour (or wheat flour)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon Vanilla extract
- ½ teaspoon ground cinnamon (optional, use true cinnamon)
- ¼ to ½ cup mini choco chips or walnuts or raisins
Instructions
Preparation
- Preheat the oven to 180 C or 350 F for at least 15 to 20 mins. If using an OTG, heat it with both (top & bottom) heating elements ON.
- Place muffin liners in a muffin tray.
- Mash ripe bananas very well with a masher or a fork.
- Add it to a mixing bowl along with sugar and water. Mix until sugar dissolves completely.
- Pour melted butter or oil, vanilla and lemon juice. Stir everything well.
- Place a sieve over the mixing bowl. Add flour, baking soda, salt and cinnamon to the sieve. Mix gently with a spoon.
- Sieve half of the flour to the liquid ingredients.
- Gently mix and sieve the rest of the flour.
- Mix everything well until just combined. Do not over mix the batter. This will make the muffins tough. For consistency of the batter, take a look at the video or step-by-step pictures.
- Scoop off small amounts of batter with a ladle or a ice cream scoop to all the liners.
- Top them with choco chips or chopped walnuts.
Baking banana muffins
- Place the muffin tray in the middle rack.
- Bake them exactly for 20 mins or until a tester inserted comes out clean or with tiny crumbs. Baking time may vary depending on your oven. You may need to bake a little longer.
- When they are completely baked, a tester inserted in the center of a muffin comes out clean. If you see the inside is under baked, bake them a little longer.
- Cool eggless banana muffins on a wire rack and serve warm with milk or tea.
Notes
- Flour: You can use wheat flour, all-purpose flour or white wheat flour. Wheat flour imparts a slightly nutty flavor to the banana muffins. For a tender crumb use all-purpose flour. You can also use a combination of wheat and all-purpose flour.
- Water: The quantity of water to use depends on the flour used. Wheat flour requires more water, up to 1/2 cup. Pour the extra water while you mix the batter.
- Spices: I prefer to use ground cinnamon. You can also skip it or use a combination of cinnamon and nutmeg.
- Sugar: If you reduce a lot of sugar it will affect the texture of the banana muffins.
- Fats: Butter will impart a nice buttery flavor. However you can easily substitute it with oil. I have tried this with coconut oil and it works as good.
Video
Watch Eggless Banana Muffins Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This post is from the Archives. First published in July 2017. Updated and republished in November 2021.
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
They are perfect, even as pancakes! I’m making them for the third time in one week! ❤️
Thank you Martina. So glad you like them
Can I sub applesauce for the oil?
I ran out of eggs so had to resort to an eggless recipe for muffins but now even when I do have eggs I still comeback to this recipe. It has never failed me and they are so good. I make them as minis and all my kids love them. My go to banana muffin recipe
Thank you so much for sharing back Lindsey
Hi.
What is the shelf life for these muffins ?
Perfect amount for all muffins. Camp out really good. Made them for Easter whole family loved them.
Excellent recipe and excellent results! I followed the recipe as written and they were fluffy on the inside and had an excellent flavor! I weighed my ingredients, which I highly recommend. My daughter can’t have eggs and she enjoyed this recipe. This recipe is a keeper!
Thanks for sharing back Ginger. Glad the recipe worked for you
These were a huge hit! So tender. I only baked them 17 min. I would increase the cinnamon to 3/4 tsp. I baked them in my brownie pan, so they had a cute presentation.
Hello Swasthi,
Thank you so much for sharing this awesome recipe. I tried for the first time and they came out so well, I cannot believe that they were baked by an amateur like me. Everyone had only high praises.
I have a request, can you please share recipe for eggless red velvet muffins as well?
It’s super perfect, I’ve found what I wanted
I’ve tried and love this recipe! I used gluten free oats instead of flour. For sugar I added coconut sugar and for oil I used olive oil. I also added baking powder. I topped with both walnut and raisins. I did not add any salt. Some of the raisin got burnt but over great experience making it with the kids and they enjoyed the taste. 👍🏽🥰
These are delicious! I had no eggs and the grocery store was closed for Easter, but this recipe came to the rescue 🙂 thank you!
Hi..
I tried your recipe for banana choco chips muffins… I made with wheat flour and followed the exact recipe… the taste is bang on… loved it.. only prob I face was the muffins were getting stuck to the liners… can u guide me what went wrong??
Thanks
Baking powder is not required in this recipe?
My daughter is allergic to eggs so we’ve tried lots of egg free recipes and this is by far the best muffin recipe we’ve found! Not crumbly but also not stodgy. She requested more once we finished the first batch!
I just have regular sugar not organic so I used a heaping 1/4 cup and that was a good sweetness level for us.
Hi Swasthi,
I made these muffins today for my 19 month old toddler and he loved it!! I replaced the sugar with dates paste. There was no difference in taste! It was absolutely amazing. Thanks a lot for this recipe. 🙂
Hello Swasthi,
I tried muffins for the very 1st time n that too with whole wheat flour… Just loved it my 5 yrs old loved it the most . Thank you for the too good recipe ? ?
I used organic coconut sugar and light olive oil and these turned out SO good! My son is allergic to eggs and this will now be my go-to recipe. Most have been too doughy and these are perfect!
Can I use brown sugar? If so, how mu h and will anything else need alrering?
You will need a little lesser brown sugar. Reduce 1 to 2 tbsps. You don’t need to alter anything.
Do you bake the muffins too with both bottom and top heating elements
Yes – bake means heat both elements
Hi swasthi, how many days these cupcakes stays good? I want to pack these for my kids snack box,can you suggest how to store them.
Hi Jhansi,
They keep good for a week in the refrigerator. Simply cool them and refrigerate in a air tight box (Steel or Glass). Reheat, cool and pack them in the school box.
I made this with all purpose flour and almonds. I removed the cinnamon, because I’m not a fan. It was great, thank you.
Glad to know! Thank you