Banana Muffins Recipe (Eggless and Vegan)

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Eggless Banana Muffins Recipe - (Vegan option included)

Banana muffins are perfect breakfast for your family if you have sweet tooth for breakfast. These muffins are egg free as well as dairy free. I have included options to make this muffins vegan.

The texture of this muffin is very light, fluffy and moist. You won’t believe that these are eggless banana muffins. It has perfect sweetness from sugar and bananas. Always use over-ripe banana while you bake with bananas. It makes baked goodies nice flavorful and sweet.

Some people like cinnamon flavor in their banana muffins. If you are one of them then add cinnamon powder. Actually I like it but dear husband is not that much fan of cinnamon, so I skipped it.

I have halved the recipe and made 6 muffins in step by step pics, but the recipe ingredients mentioned below are for dozen regular size standard muffins.

5 from 1 reviews
Banana Muffins Recipe (Egg Less)
Prep time
Cook time
Total time
Cuisine – American Recipe category – Muffins, Breakfast Skill level – Easy/beginner
Yield: 12 regular sized muffins
  • Very ripe bananas – 4 medium
  • Margarine or butter – 2 tablespoon **Notes
  • Oil – 1 tablespoon
  • Pure vanilla extract – 1 teaspoon
  • Granulated sugar – ½ cup
  • Light brown sugar – ¼ cup
  • All purpose flour (Maida) – 1 ½ cup
  • Baking soda – 1 teaspoon
  • Baking powder - 1 teaspoon
  • Cinnamon powder – 1 teaspoon (I skipped it)
  • Walnuts – ¼ cup, toasted and chopped
  • Chocolate chips – ¼ cup **Notes
  • …………………………………………………………
**Notes –
  • For vegan muffins, use vegan butter or replace with oil and use dairy-free chocolate chips or skip it.
  1. Preheat the oven to 375 degree F or 190 degree C for at least 10 minutes. Place the oven rack in center of the oven
  2. Line a muffin tray with muffin liners.
  3. In a bowl take all purpose flour, baking powder, baking soda and cinnamon powder.
  4. Mix well and keep it aside.
  5. Take very ripe bananas.
  6. Mash the bananas using fork and take them in a bowl.
  7. Add margarine, oil and vanilla extract.
  8. Mix well.
  9. Add granulated sugar and light brown sugar.
  10. Mix well.
  11. Add wet ingredients to dry ingredients.
  12. Mix till all incorporated. Do not over mix it.
  13. Add chopped walnuts and chocolate chips.
  14. Fold them in.
  15. Divide the batter in six muffin liners.
  16. Bake them in preheated oven for 20-25 minutes.
  17. Let them cool in a pan for 5 minutes. Then take them out on cooling rack.
  18. Serve warm or let it cool completely
Additional Info
Taste – sweet with banana and cinnamon flavor

Shelf life – once it cools completely, it can be kept in refrigerator in air tight container up to 2-3 days

Serving suggestions – serve it as a breakfast, or you can give it your kid’s lunch box. Or best as an after school snack for your kid. It can be served as a dessert too.


- Always preheat the oven for 10 minutes before baking at mentioned temperature.

- _Do not over mix the batter; otherwise you will get tough muffins.

- If you don’t have muffin liners then lightly spray muffin pan with cooking oil spray.

- Check muffins few minutes earlier that stated time and check muffins inserting toothpick and bake accordingly.

- If the toothpick inserted in center of muffin comes out clean then muffins are done.

Take a look at the inside of eggless or vegan banana muffins. Looks nice, right?

Eggless Banana Muffins Recipe - (Vegan option included)


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  1. Meghana says

    Hey i made these muffins today and they just came out super awesome!
    I made it without brown sugar , chocolate chips and walnuts. And still it was so tastyyy!
    Love ur recipes…keep posting!

  2. Jill Rodis says

    These are great, my toddler and preschooler love them. I cut the sugar back quite a bit and used 1/2 white and 1/2 wheat flour to make them a bit healthier. I also like using mini chocolate chips. They do not last long!

  3. Connie says

    Hi, I’m going to try to make these tonight for our office using overripe bananas that were left here the other day. Will need to use a gluten-free flour for an employee who has to eat gluten-free. Do you know if that will affect the taste or texture at all?

    • says

      As mentioned in the recipe, Above ingredients will make 12 regular sized muffins. And yes Tarannum, you can use normal sugar in place or brown sugar.

  4. desiree says

    hi Kanan, love your recipes! very good. I am trying to eat healthier. can I replace the all purpose flour with oat flour or whole wheat flour? if so, how much of each on this recipe?

  5. Katie says

    My oven just gave up on me,when my batter (w/o choco chips) was ready. I tried steaming these goodies and it turned out delish and soft.. too soft for my taste. Would love to repeat this recipe once my oven is repaired.

  6. yasmin says

    Lovely light and fluffy, I replaced the raisins and walnutscfor dates,
    was a little sweet so think next time a littld less sugar
    was soooo… delicious. Thanks

  7. saranya says

    I tried a chocolate version of this recipe, and it was so yummy and moist!!Love this recipe , will definitely keep making this..even my 2 year old loves it..thanks a lot for this awesome recipe. I used all organic ingredients.The addittions/changes I made
    2 tbsp unsweetened chocolate powder
    3/4 cup whole wheat pastry flour
    3/4 cup white whole wheat flour
    2 tbsp of cold water

  8. Kristina says

    I just baked these today and absolutely fell in love with this recipe, they are to die for. I have been searching for an eggless recipe and this one was perfect. I did half white and half whole wheat flour and they turned out just perfect i was a bit nervous they might turn out to dense but they didnt. I also added in some dried cranberries and omitted the chocolate and walnuts. I was actually able to get 9 muffins total and the rose up perfect in the oven. Thank you so much for this recipe

  9. Tanisha says

    Hey Kanan,

    Though I have this recipe many times….just want to check if it can be made without butter n only oil? If yes, then how much oil??

  10. Hollie says

    I made these today and was pleasantly surprised how they turned out. Very nice, though they didn’t really rise much. The texture is a bit like chewing paper, but the flavor is great! Will make these again for sure.

  11. Daisy says

    Hi how many cups do the bananas used in this recipe translate to?
    I usually mess up recipes with bananas so want to make sure

  12. Tanisha says

    Hi again Kanan,

    I m back :)
    I tried two recipes of urs…..Banana muffins n chocolate cupcakes. Both turned out great taste wise, the way they rose…perfect!!! I m facing one common problem in both….Both turned out to be too dense or dry. Both were kind of sticking back into my mouth. Can u plz tell me what can I do abt it. The taste is so wonderful that i dont wanna try any other recipe rather do something abt these. Plz help!!!!

    • Kanan says

      1) If your baked goods are dry that means they are over baked. everybody’s oven are little different, so always check few minutes before mentioned time. by doing so, you might stop them over baking.
      2) If you eat any muffins or bread or cake warm then there are chances that they stick to top of your mouth little. to avoid that you need to let it cool completely before you eat.

      • Tanisha says

        Thanks Kanan. I ll check the temperature this time when I bake. Muffins were not warm when we ate n chocolate cupcakes were kept out of fridge for lil while before we ate but felt quiet dry. So may b they got over baked.
        Thanks :)

  13. Tanisha Bhuraria says

    Hi. Tried these muffins today n oh wat perfectly they rose. Loved them. And tasted great too. Thanks a lot for sharing the recipe.

  14. Sandra says

    I loved this. I added a piece of marshmallow at the centre of each muffin batter and the results were fabulous! I also added nutmeg powder, which was gave my muffins a nice festive touch too.

  15. Andrea says

    Loved these! Thank you so much for sharing. You are very right-was great without cinnamon. I also skipped the chocolate chips to save calories.

    I look forward to trying your others.
    Thank you again : )

  16. sydney says

    Hi! I’ve made your eggless banana muffin and it turned out great! Thank you for this post. Look forward to your eggless recipes. :)

  17. Hina Patel Singh says

    can we use white powder sugar instead of brown sugar….
    The receipe is really good …going to try it..

  18. riti says

    When ever i bake it it is flat from the upper portion not round like u rs .otherwise the taste is tell whats the reason

    • says

      Muffins come out flat or do not rise properly – there are three reasons
      1) if you over mix the batter. mix it till all ingredients get moisten.
      2) if oven temperature is too low.
      3) if you did all steps perfect. but if you fill muffin pan very less, it will be flat. Fill muffin pan upto 3/4 full.

      if your muffins are flat because of 3rd reason then it means that muffins cooked perfect and so tastes perfect. its all about size, shape and look.

  19. says

    the banana muffins are looking good. in fact when i have ripe bananas i just add them to my bakes or sweet breads. they change the flavor & taste so beautifully of the baked goodies.