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.
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.
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.
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.
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. 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.
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.
Cool the eggless banana muffins on a wire rack. Serve warm with milk, tea or coffee.
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.
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.
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)
- 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.
- 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.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This post is from the Archives. First published in July 2017. Updated and republished in November 2021.