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Eggless banana muffins | How to make banana muffins without eggs

By swasthi , on August 25, 2019, 42 Comments, Jump to Recipe

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.

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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.

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.

Mash ripe bananas

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).

add sugar

3. Mix well to dissolve the sugar.

mix

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
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6. Add 1 tsp vanilla extract.

add vanilla extract

7. Mix everything well.

mix

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.

sieve flour, soda and salt to a separate bowl
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9. Mix it gently.

mix

10. Sieve the other half of the flour too.

Sieve

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

sprinkled choco chips

15. Bake for 18 to 20 mins if making medium sized muffins. 23 mins if making large ones. I baked for 20 mins.

Bake

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.

eggless banana muffins recipe
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Serve warm with milk, tea or coffee.

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

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eggless banana muffins recipe

Eggless banana muffins recipe

Eggless banana muffins – taste delicious, healthy and quick to make.
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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 (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)
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Instructions

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.
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Notes

If using regular atta or whole wheat flour with lots of bran, then you will need half cup. If needed add a tbsp more.

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 recipe
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

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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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Comments

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  2. Pooja says

    January 21, 2021

    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

    Reply
    • swasthi says

      January 22, 2021

      Hi Pooja
      White wheat flour is not all-purpose flour. This is made from white wheat, different kind of wheat. This flour won’t have that nutty flavor of the whole wheat flour. It will give the same results as using 1:1 – whole wheat flour and all-purpose flour. Yes with whole wheat flour, use 1/2 cup water

      Reply
  3. Karen Nodiff says

    January 18, 2021

    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

    Reply
    • swasthi says

      January 19, 2021

      Hi Karen
      So glad to know the recipe worked well for you. Thanks for leaving a comment

      Reply
  4. Ruby says

    December 31, 2020

    Don’t know how much flour to use

    Reply
    • swasthi says

      January 1, 2021

      Check the recipe card for ingredients.

      Reply
  5. Bhuvana says

    November 23, 2020

    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.

    Reply
    • swasthi says

      November 23, 2020

      Welcome Bhuvana
      Glad to know! Thank you

      Reply
  6. Rajitha says

    August 28, 2020

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

    Reply
    • swasthi says

      August 28, 2020

      Hi Rajitha
      Welcome! Glad to know

      Reply
  7. Swati G says

    August 13, 2020

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

    Reply
    • swasthi says

      August 14, 2020

      Glad to know Swati
      🙂

      Reply
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  9. Lakshmi says

    July 22, 2020

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

    Reply
    • swasthi says

      July 22, 2020

      Hi Lakshmi
      Fluff up the flour in the jar with a fork first and then measure 2 cups. You will get it right. Also dissolve the sugar completely before adding the flour. This makes a difference. You can check the video to see the consistency of batter. I haven’t tried with 1.5 cups flour.

      Reply
      • Rajitha says

        August 28, 2020

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

        Reply
  10. Niya says

    July 20, 2020

    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!

    Reply
    • swasthi says

      July 21, 2020

      Glad to know Niya
      Thanks for leaving a comment!
      🙂

      Reply
  11. Vandana Jain says

    July 16, 2020

    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!

    Reply
  12. Anitha Chhallani says

    May 13, 2020

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

    Reply
    • swasthi says

      May 14, 2020

      yes you can

      Reply
  13. Tanusree says

    August 15, 2019

    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.

    Reply
    • swasthi says

      August 15, 2019

      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!
      🙂

      Reply
      • Tanusree says

        August 15, 2019

        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.

        Reply
        • swasthi says

          August 17, 2019

          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!

          Reply
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  15. Tanusree says

    August 13, 2019

    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.

    Reply
    • swasthi says

      August 13, 2019

      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!
      🙂

      Reply
  16. Danica says

    August 7, 2019

    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!

    Reply
    • swasthi says

      August 7, 2019

      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.

      Reply
  17. Krutika says

    July 8, 2019

    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

    Reply
    • swasthi says

      July 10, 2019

      Welcome Krutika
      Glad your muffins turned out well. Thanks for the comment.
      🙂

      Reply
  18. Sneha says

    June 5, 2019

    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

    Reply
    • swasthi says

      June 6, 2019

      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. 🙂

      Reply
  19. Shalini says

    February 2, 2018

    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?

    Reply
    • swasthi says

      February 3, 2018

      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

      Reply
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  21. Alsaa says

    August 25, 2017

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

    Reply
    • swasthi says

      August 26, 2017

      Yes Alsaa white sugar is not good for health, Alternately you can use organic sugar, jaggery, palm jaggery or maple syrup.

      Reply
  22. Alsaa says

    July 20, 2017

    5 stars
    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.

    Reply
    • swasthi says

      July 24, 2017

      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.

      Reply
      • Alsaa says

        August 24, 2017

        mam badam milk at night.

        Reply
        • swasthi says

          August 24, 2017

          yes you can give badam milk before bedtime

          Reply
    • chetna says

      June 11, 2019

      Hi mam,

      Hope u r fine.

      Plz share the natural alternative for baking powder in muffin s

      Reply
      • swasthi says

        June 12, 2019

        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

        Reply

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