Eggless banana muffins recipe with video & step by step photos – 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. These can also be packed in kids’ school box for their snack.
I am often left with over ripe bananas which I use up to make pancakes, muffins, cupcakes and cakes. These eggless banana muffins are my first choice always as they are light on the tummy – no eggs & no milk. They are also very quick to make.
This eggless muffins recipe is roughly adapted from the Eggless banana bread recipe which I shared before. But the amount of sugar used here is lesser than the other.
I made these with melted butter however they can also be made with any neutral cooking oil. I had tried these before with coconut oil & have turned out good.
I have topped these with mini choco chips, you can also make these plain or use chopped walnuts or raisins.
These keep good at room temperature for a day and in the fridge for about 4 to 5 days. If they are made using butter, you will need to heat them up in a microwave for 40 seconds before serving.
For a crusty top, you can mix 1 ½ tbsp of sugar with 1 ½ tbsp fine chopped nuts or quick cook oats and sprinkle on top before baking.
For more recipes using banana, you can check
Eggless chocolate banana cake
Banana cake
Banana bread
Banana pancakes (no eggs)
Chocolate banana cake
Eggless banana muffins recipe
Eggless banana muffins recipe
Ingredients (1 cup = 240ml )
Ingredients for banana muffins
- 1 cup bananas mashed (2 large ripe bananas or 3 medium)
- ¾ cup sugar (prefer organic, can use 2 tbsps more)
- ¼ cup water + 2 tbsps (½ cup for atta)
- ½ cup butter melted or 1/3 cup oil (any neutral oil)
- 2 tsps lemon juice or vinegar
- 2 cups whole wheat flour (or white wheat flour) (or atta)
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon powder (optional, use true cinnamon)
- ¼ cup mini choco chips or walnuts or raisins (can use up to ½ cup)
How to make the recipe
Preparation for eggless banana muffins
- Preheat the oven at 170 C for at least 15 to 20 mins.
- 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.
- Add melted butter or oil, vanillla and lemon juice. Stir everything well.
- Add flour, soda, salt and cinnamon to a sieve and 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.
- Scoop off small amounts of batter with a ladle or a ice cream scoop to all the liners.
- Top them with choco chips or walnuts.
Baking banana muffins
- Bake them exactly for 18 to 20 mins. Baking time may vary depending on your oven. You may need to bake a little longer.
- When they are completely baked, a toothpick inserted in the center of a muffin comes out clean.
- Cool eggless banana muffins on a wire rack and serve warm with milk or tea.
Video
NUTRITION (estimation only)
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
How to make banana muffins without eggs
1. Preheat the oven at 170 C for at least 15 to 20 mins. Mash well 2 large or 3 medium ripe bananas in a bowl. I used 2 large ones and it came up to 1 cup mash.
2. Add ¾ cup sugar. You can also use 2 tbsps more if you have a sweet tooth. I used ¾ cup organic fine sugar. Add ¼ cup + 2 tbsps water (about 6 tbsps).
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.
8. You can sieve flour, soda and salt to a separate bowl. But I have directly sieved all the three ingredients after mixing well. We need to add only half of the flour.
9. Mix it gently.
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.
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.
15. Bake for 18 to 20 mins if making medium sized muffins. 23 mins if making large ones. I baked for 20 mins.
Check if they are baked well by inserting a skewer in a muffin. The skewer comes out clean if done. Cool them on a wire rack.
Serve warm with milk, tea or coffee.
Anitha Chhallani says
Can I use milk instead of water in the same measurement?
swasthi says
yes you can
Tanusree says
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.
swasthi says
Hi Tanushree,
You are most welcome. After you said I rechecked the original recipe – eggless banana bread from which I adapted this muffins recipe. As you said it should be for the whole wheat flour. I use the whole wheat pastry flour for most of my bakes as it doesn’t have a strong nutty aroma and is finer in texture. I follow the same as mentioned in the recipe. I am curious to know – did you fluff up the flour in the pack with a fork first and spoon it to the cups to measure. This is how we get perfect results. I haven’t mentioned that in the recipe. This might have been another reason. I will put a note.
Thank you so much for the wishes!
Much Love to the kids! Hope they enjoy the chocolate cake too!
🙂
Tanusree says
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.
swasthi says
Thank you Tanu!
You too take care and good night!
*update – After your comment I tried these muffins with regular atta and as you said It needed 1/2 cup + 1 tbsp water. I updated the recipe with a note. Thanks much!
Tanusree says
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.
swasthi says
Hi Tanu,
Yes you can arrange the moulds on the tray and bake them. You can use as many moulds as the tray can hold. Even the smallest ovens can easily bake 6 muffins. I guess a 28 ltr can bake up to 8. Hope you enjoy these muffins too!
🙂
Danica says
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!
swasthi says
Hi Danica,
You are welcome. Glad your muffins turned out good. Wow! Blueberries and choco chips would have tasted great in these muffins. Thank you so much for the comment.
Krutika says
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
swasthi says
Welcome Krutika
Glad your muffins turned out well. Thanks for the comment.
🙂
Sneha says
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
swasthi says
Hi Sneha,
You are welcome. Thanks for trying the recipes. The only reason could be adding flour before the sugar dissolved completely. There will be a difference in the volume of the wet ingredients if the sugar hasn’t dissolved completely. Especially with some eggless bakes I have found that adding butter or oil too early into the liquid ingredients will prevent the sugar from dissolving completely. When the sugar dissolves completely you have more liquid to mix the flour. You may have gone wrong in dissolving the sugar. But the batter will be dense and thick as of scooping consistency (not of pouring). Please feel free to comment back if you think you did that step correctly. Hope this helps. 🙂
Shalini says
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?
swasthi says
Welcome Shalini.
Thanks for trying. Just bake them for few more minutes. Skip the choco chips if you have used. You can also sprinkle some sugar on the muffins just before baking. Hope this helps
Alsaa says
one more thing mam is white sugar is harmful for kids. then what will be the alternative
swasthi says
Yes Alsaa white sugar is not good for health, Alternately you can use organic sugar, jaggery, palm jaggery or maple syrup.
Alsaa says
hi mam how r u ? mam my daughter is 4 plus .she is active but do not eat anything and also her height is not increasing.what can I do.
swasthi says
Hi Alsaa
I am good. Thanks for asking. Try to put her only on fruits and vegetables for 1 day, then vegetarian diet for a week. She may not be having good appetite. Give her 1 tsp of honey with 2 tsps lemon juice everyday after wake up for 1 week. This helps her appetite.
Give her badam milk, dal ladoo and ragi porridge every day. Stop giving her biscuits, cakes and bread. Hope these help.
Alsaa says
mam badam milk at night.
swasthi says
yes you can give badam milk before bedtime
chetna says
Hi mam,
Hope u r fine.
Plz share the natural alternative for baking powder in muffin s
swasthi says
Hi Chetna,
Yes I am doing good. Thanks for asking. I don’t think there is any natural substitute to baking powder. Just buy a good quality baking powder that is free from aluminium. Bob’s red mill labels their baking powder as natural. Not sure if it is really!
🙂
Hope this helps