Eggless Banana Muffins
By Swasthi on July 5, 2023, 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 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
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 â…“ 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.
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
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
Follow Swasthi’s Recipes
Comments
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
Hi… Can I use jaggery powder instead of sugar… Please mention the quantity of jaggery
Hi,
You can use half cup (packed) grated jaggery. But the flavor will be different
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
Hi Srivani,
Prick holes in the muffins and pour hot chocolate sauce. I have a recipe to make an easy chocolate sauce. You can check it on my chocolate cake recipe. Alternately melt some chocolate chips (double boiler method), add more powdered sugar and 1 to 2 tbsps milk. When it will melts, pour over the muffins. Hope this helps
Thank you for your reply… I have tried.. Taste was awesome
Good to know!
Hi… I am planning to buy meat mincer… Can u suggest the brand in India
Hi Srivani,
I don’t have a meat mincer. I use a dedicated onion chopper for mincing or grinding meat. Look for a glass one on amazon. Easy to clean and safer
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 Tina,
Thanks for letting me know! I will fix it.
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
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
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
Hi Karen
So glad to know the recipe worked well for you. Thanks for leaving a comment
Don’t know how much flour to use
Check the recipe card for ingredients.
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.
Welcome Bhuvana
Glad to know! Thank you
Hi, Thanks for the detailed recipe. Recipe was really helpful, it came out perfect for me.
Hi Rajitha
Welcome! Glad to know
Came out perfect for the first time after years of failing…
Glad to know Swati
🙂
2 cups of flour seemed to thicken my batter. Can I try with 1.5 cups?
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.
Hi, Thanks for the detailed recipe. Recipe was really helpful, it came out perfect for me.
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!
Glad to know Niya
Thanks for leaving a comment!
🙂
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?
yes you can
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.
Hi Tanushree,
You are most welcome. After you said I rechecked the 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!
🙂
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.
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!
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.
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!
🙂
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!
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.
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
Welcome Krutika
Glad your muffins turned out well. Thanks for the comment.
🙂
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
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. 🙂
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?
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