Eggless Banana Muffins Recipe | Vegan banana muffins

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Eggless banana muffins recipe – very light, soft and moist muffins recipe with full of banana flavor. These are vegan banana muffins too.

Eggless Banana Muffins Recipe | Vegan banana muffins

These muffins are perfect breakfast for your family if you have sweet tooth for morning.These muffins are egg free as well as dairy free. I have included options to make these 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 whenever you bake something with bananas. It makes baked goodies naturally sweet, more of banana flavored. You can adjust the sugar quantity as per the sweetness of the banana.

Want to use the over riped bananas. Here are few more recipes – eggless banana bread, eggless chocolate banana muffins, eggless buckwheat banana muffins.

Eggless Banana Muffins Recipe | Vegan banana muffins

Some people like cinnamon flavor in their banana muffins. If you are one of them then add cinnamon powder. Actually I love the cinnamon flavor so much whether it’s apple muffins or chocolate chip muffins.

In the step by step photos below, I have made half batch (6 muffins only). Because it was only me and hubby. The ingredients mentioned are for dozen muffins.


Basic Info:


Preparation time: 20 minutes
Cooking time: 25 minutes

Servings: Makes 12 regular sized muffins

Cuisine: World
Category: Breakfast

 


Ingredients:


All purpose flour – 1 ½ cups
Baking soda – 1 teaspoon
Baking powder – 1 teaspoon
Cinnamon powder – 1 teaspoon, optional
Very ripe bananas – 4 medium or 2 cups mashed
Margarine or butter – 2 tablespoons, softened at room temperature
Oil – 1 tablespoon
Light brown sugar – ¼ cup, packed
White granulated sugar – ⅓ to ½ cup
Pure vanilla extract – 1 teaspoon
Walnuts – ¼ cup, chopped
Chocolate chips – ¼ cup

** For vegan muffins, use vegan butter or replace with oil and use dairy-free chocolate chips or skip it.


How to make eggless banana muffins (Step by Step Recipe with Photos):


1) Preheat the oven to 375 degree F or 190 degree C for at least 10 minutes. place the oven rack in the center of the oven.

2) Line 12 cup muffin pan with cupcake liners and keep it aside. Or you can simply spray it with nonstick cooking spray or grease with butter or oil.

3) In a bowl, take all purpose flour, baking soda, baking powder and cinnamon powder.

4) Stir till everything is mixed well.
Eggless Banana Muffins Recipe | Vegan banana muffins

5) Here I am using really ripe bananas to get the best flavors of it. The skip gets black and inside it so soft, that is the time that your banana is over ripe.

6) In a large bowl, mash them using fork.
Eggless Banana Muffins Recipe | Vegan banana muffins

7) Add margarine and oil.

8) Beat it well.
Eggless Banana Muffins Recipe | Vegan banana muffins

9) Add brown sugar and white sugar.

10) Again beat it till sugar is dissolved.
Eggless Banana Muffins Recipe | Vegan banana muffins

11) Add vanilla extract.

12) and beat it again.
Eggless Banana Muffins Recipe | Vegan banana muffins

13) Now add dry flour mixture to it.

14) Mix it, halfway through I switched to the spatula. Mix till everything is incorporated well, Do not overmix it.
Eggless Banana Muffins Recipe | Vegan banana muffins

15) Lastly add chopped walnuts and chocolate chips.

16) Fold them in.
Eggless Banana Muffins Recipe | Vegan banana muffins

17) divide the batter into 12 muffins cups.

18) Bake them into preheated oven for 24-25 minutes, or till the inserted toothpick in the center of the muffin will come out clean.
Eggless Banana Muffins Recipe | Vegan banana muffins

19) Let the muffins cool down for 5 minutes in the pan. Then remove it to a wire rack to cool completely.
Eggless Banana Muffins Recipe | Vegan banana muffins

You can serve it warm or at room temperature. Make it and let me know how you like it in comments below.

Eggless Banana Muffins Recipe | Vegan banana muffins


Additional Info:


Taste: sweet

Shelf life: Once muffins cool down completely, then you can store them in airtight container in refrigerator for 3-4 days. You can freeze them and warm it up in microwave before serving.

Serving suggestions: If you have sweet tooth, you can have it as a breakfast. You can pack in kids snack box or give them as an afterschool snack.

 

Eggless banana muffins recipe (Printable):


4.0 from 2 reviews
Eggless Banana Muffins Recipe | Vegan banana muffins
 
Prep time
Cook time
Total time
 
Eggless banana muffins - light, soft, moist muffins made with overripe bananas.
Author:
Category: Breakfast
Cuisine: World
Yield: 12 regular sized muffins
Ingredients
  • All purpose flour - 1 ½ cups
  • Baking soda - 1 teaspoon
  • Baking powder - 1 teaspoon
  • Cinnamon powder - 1 teaspoon, optional
  • Very ripe bananas - 4 medium or 2 cups mashed
  • Margarine or butter - 2 tablespoons, softened at room temperature
  • Oil - 1 tablespoon
  • Light brown sugar - ¼ cup, packed
  • White granulated sugar - ⅓ to ½ cup
  • Pure vanilla extract - 1 teaspoon
  • Walnuts - ¼ cup, chopped
  • Chocolate chips - ¼ cup
  • *** For vegan muffins, use vegan butter or replace with oil and use dairy-free chocolate chips or skip it.
Instructions
  1. Preheat the oven to 375 degree F or 190 degree C for at least 10 minutes. place the oven rack in the center of the oven.
  2. Line 12 cup muffin pan with cupcake liners and keep it aside. Or you can simply spray it with nonstick cooking spray or grease with butter or oil.
  3. In a bowl, take all purpose flour, baking soda, baking powder and cinnamon powder.
  4. Stir till everything is mixed well.
  5. Here I am using really ripe bananas to get the best flavors of it. The skip gets black and inside it so soft, that is the time that your banana is over ripe.
  6. In a large bowl, mash them using fork.
  7. Add margarine and oil.
  8. Beat it well.
  9. Add brown sugar and white sugar.
  10. Again beat it till sugar is dissolved.
  11. Add vanilla extract.
  12. and beat it again.
  13. Now add dry flour mixture to it.
  14. Mix it, halfway through I switched to the spatula. Mix till everything is incorporated well, Do not overmix it.
  15. Lastly add chopped walnuts and chocolate chips.
  16. Fold them in.
  17. divide the batter into 12 muffins cups.
  18. Bake them into preheated oven for 24-25 minutes, or till the inserted toothpick in the center of the muffin will come out clean.
  19. Let the muffins cool down for 5 minutes in the pan. Then remove it to a wire rack to cool completely.
  20. You can serve it warm or at room temperature.

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Comments

  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??
    Thanks

  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!!!!
    Tanisha

    • 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 awsun.do 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.