Eggless banana muffins

Eggless banana muffins

By Swasthi on September 2, 2022, Comments, Jump to Recipe

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 on hand so you get to enjoy them instantly anytime! Made with ripe bananas, whole wheat flour, butter or oil, cinnamon and Choco chips these come together under 30 mins.


Eggless Banana Muffins with wheat flour

About Banana Muffins

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

How to make banana muffins without eggs

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.

Mash ripe bananas for muffins

2. Add ¾ cup sugar. You can also use 2 tbsps more if you have a sweet tooth or reduce 2 tbsps if you prefer less sweetness in your muffins. 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.

add sugar and water

3. Mix well to dissolve the sugar.

making batter for eggless banana muffins

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.

add melted butter

5. Add 2 tsps lemon or lime juice.

add lime juice to eggless banana muffin batter

6. Add 1 tsp vanilla extract.

add vanilla extract

7. Mix everything well.

mix all wet ingredients for eggless banana muffins

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.

sieve flour, soda and salt to a separate bowl

9. Sieve only half of the dry ingredients. Incorporate with the liquid ingredients with a spatula or a whisk.

mix wet and dry

10. Sieve the other half of the flour too.

Sieve the flour

11. Mix until just combined. Do not over mix.

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.

The batter must be lump free

13. Scoop off the batter equally to muffin cups. You will be able to make about 9 large or 12 medium sized muffins.

Scoop off the batter

14. I sprinkled some choco chips on top. You can also sprinkle some chopped walnuts or raisins.

sprinkled choco chips on eggless banana muffin batter

Baking eggless banana muffins

15. Bake for 18 to 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.

Baked muffins in pan

Cool the eggless banana muffins on a wire rack. Serve warm with milk, tea or coffee.

eggless banana muffins recipe

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.

Eggless banana muffins

For more recipes using banana, you can check
Eggless chocolate banana cake
Banana cake
Banana bread
Eggless Banana pancakes
Chocolate banana cake

Faqs

Why are my banana muffins dry?

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.

Can I add more bananas to the muffin batter?

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.

Can I skip baking soda in the banana muffin 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.

Recipe card

eggless banana muffins recipe

Eggless banana muffins

Delicious, simple and quick to make banana muffins made with whole wheat flour & without eggs. These muffins make a very good snack or breakfast along with a cup of milk or tea. 
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings12 medium muffins
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup bananas mashed (2 large ripe bananas or 3 medium)
  • ¾ cup sugar (prefer organic, can reduce by 2 tbsps)
  • ¼ cup water + 2 tbsps (½ cup if using wheat flour)
  • ½ cup butter melted or ⅓ cup oil (any neutral oil)
  • 2 teaspoons lemon juice or vinegar
  • 2 cups wheat flour (or all-purpose flour)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon Vanilla extract
  • ½ teaspoon cinnamon powder (optional, use true cinnamon)
  • ¼ cup mini choco chips or walnuts or raisins (can use up to ½ cup)

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 18 to 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: You can reduce the quantity of sugar by 2 tbsps. If you reduce a lot 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.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Eggless banana muffins
Amount Per Serving
Calories 220 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 220mg10%
Potassium 139mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 255IU5%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

This post is from the Archives. First published in July 2017. Updated and republished in November 2021.

Eggless banana muffins

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.

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Recipe Rating




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5 stars
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.

I made this with all purpose flour and almonds. I removed the cinnamon, because I’m not a fan. It was great, thank you.

Hi… Can I use jaggery powder instead of sugar… Please mention the quantity of jaggery

Hi…. I have made this with jaggery but its not at all sweet…. I have used 1/2 cup of jaggery… Can you please help what I should do with this sweetless muffin

Thank you for your reply… I have tried.. Taste was awesome

Hi… I am planning to buy meat mincer… Can u suggest the brand in India

Hi, thank you for sharing the recipe. I am about to try it, however, I would like to bring to your attention that, although you mention vanilla essence in the instruction it is not on the ,ist of ingredients. I will let you know how mine turn out.

Hi. Thanks for sharing this recipe. When you say White wheat flour, do you mean all purpose flour/maida? Or should we use the just regular whole wheat atta? And if using whole wheat atta, we need to use 1/2 cup water instead of 1/4 cup?

Thanks,
Pooja

5 stars
I made these muffins with two substitutions out of dietary necessity; Bob’s 1:1 gluten free flour, and ghee.
Bake time a little longer.
They were delicious! We warmed them up each time.
We thought they were a bit too sweet (personal taste) so I’ll cut back on the sugar next time but this recipe goes into the definite repeat file!

Thank you!
Karen

Don’t know how much flour to use

5 stars
I tried this recipe, muffins came out very tasty and soft. I have tried many recipes posted by you. All are good. Thanks for sharing them.

5 stars
Hi, Thanks for the detailed recipe. Recipe was really helpful, it came out perfect for me.

5 stars
Came out perfect for the first time after years of failing…

2 cups of flour seemed to thicken my batter. Can I try with 1.5 cups?

5 stars
Hi, Thanks for the detailed recipe. Recipe was really helpful, it came out perfect for me.

5 stars
This recipe was amazing! Mine needed about 25 minutes to cook but they were so soft. I didn’t have any vanilla extract so I used instant coffee with a little water to make a liquid and then added that. I also reduced the sugar to 1/3 cup and it was still very good!

5 stars
I made these muffins in exact proportion on a mini muffin tray and they came out excellent. I’ll make them again!

Thanks so much for a great recipe!

Can I use milk instead of water in the same measurement?

5 stars
Hello Swasthi,
Today I have tried this banana muffins with chocolate chips. It turned out well. Yes my oven could make space for 8 moulds as you suggested.
Like Sneha, me too had some extra flour at the end though I ensure complete dissolving of the sugar granules. I didn’t add extra oil or water for using up the flour and made just 6.
Me too used 1:1 organic APF and WWF.
I felt if we are preparing with whole wheat flour, we need to choose a finer one. I purchased 24 mantra organic but forgot to use. Used my regular one. The course grains are absorbing much more oil and water.
Next time I will experiment little more fluids in the beginning itself to retain the moisture.
Otherwise texture, taste and fluffiness ( without egg especially) wise- all good.
Kids told banana can be eaten just like that…please make the choclate one.Hence next comes choclate cake.
Thanks for sharing such beautiful and easy to cook recipes with detailed explanation. Stay blessed and keep it up.

You’re too good a troubleshooter and a teacher too. I guess you’re right. Today’s muffins were prepared by my 12 year old daughter who followed the instructions blindly. Hence I really doubt the quality of fluffing the flour while measuring. Spooning into the cup was perfect.
Next time will get whole wheat pastry flour for myself too.
Totally appreciate and thankful for the connect we have accomplished.
Take care. Good night.

Hi Swasthi, I got hitched with your simple but delicious cake recipes and your prompt reply solving my doubt while making butter cake.
Next I’m planning to make eggless banana muffins. I’m baking in a samsung convection oven 28ltr. Hence I can’t fit even a tray of 6 muffin moulds. I have purchased few single muffin moulds. My question is should I place the moulds directly on the rack? I have a 10 inch diameter tray came along with the oven. Should I use that tray for arranging the moulds and then place it on the rack?
My second question is how many muffins I can prepare at once in a 28ltr oven keeping directly on the rack or on the tray whatsoever?
Thanks in advance.

5 stars
Amazing.
This recipe turned out so well. My toddler has a few allergies including egg and dairy, so this was perfect for him and we just used a dairy free margarine instead of the butter! I also added half a cup of blueberries and half a cup of chocolate chips in with the flour mixture before adding the wet ingredients.
Thanks so much!

5 stars
Thank you so much for the recipe ! I made it for my son who is allergic to eggs and it turned out so well ! Thank you again

Hi Swasthi,
How are you? I got hooked to your recipes after making the eggless chocolate cake. Thanks for your commitment and love for food and sharing your wonderful recipes with us.
I made your eggless banana muffins today and strangely found that I had more flour to mix with the wet ingredients. I was confused so I added more water and oil, not sure what to do half way through it. Not sure how it would be, but the batter was dense and I could just put them into the cups. I did measure the exact 2 cups (480 ml) as mentioned in your recipe. Please suggest what may have gone wrong here ?
Best wishes,
Sneha

5 stars
Thanks for the recipe madam. I baked it yesterday. I tried both with whole wheat and maida. Maida cakes for light and fluffy.today I noticed that the crust had become soft. How do we retain the crust to be crisp?

one more thing mam is white sugar is harmful for kids. then what will be the alternative