Eggless Banana Muffins
Soft and moist Eggless Banana Muffins with crunchy walnuts and melty chocolate chips are the real treat. Make these for breakfast this weekend, you won’t regret it. These are so easy to make and that too made without eggs.
❤️ You’ll Love This Eggless Banana Muffins
Taste & Texture:
- The perfect natural sweetness from ripe bananas.
- With a right amount of cinnamon flavor.
- Super soft, moist that you won’t believe these are egg-free banana muffins
- Crunchy walnuts and chocolate chip in every bite.
Without eggs: The taste and texture are so good even though they are egg-free. Perfect for those who don’t or can’t eat eggs.
Include Kids: It’s so easy to make that one can involve kids and make it a fun, memorable process.
Quick to make: You’ll need only 2 bowls (one for wet and one for dry). The batter gets ready in 10 minutes and baking takes 25 minutes.
Freezer-friendly: Wrap them individually in plastic wrap and freeze them. They keep really well, so enjoy the treat whenever you’re craving for.
🧾 Ingredient Notes
- Flour: Here I have used all purpose flour. But I have made them with whole wheat flour (Chapati atta) and it works just fine. Also, I have tried them with 50-50 all purpose flour-wheat flour.
- Brown sugar: It adds moisture along with sweetness to make the tender crumbs in the muffins. If you do not have on hand, you can substitute with regular white sugar.
- Baking soda and baking powder: these are leaveners and help muffins rise while baking. Always use fresh, check the expiration before using it.
- Ground cinnamon: It adds a really nice flavor and that complements the banana flavor. If you do not like it then you can skip it.
- Salt: Just a pinch makes muffins ultra-flavorful.
- Banana: always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
- Butter: Use very soft, room temperature unsalted butter. If making vegan, substitute with oil or margarine.
- Add-ins: I have used toasted walnuts and chocolate chips both. You can use either one or skip both entirely. Or you can use raisins, dried cranberries, other nuts like pecans, almonds, etc.
👩🍳 How to make Banana Muffins without eggs?
Prep:
- Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes. place the oven rack in the center of the oven.
- 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.
1) In a bowl, take all purpose flour, baking soda, baking powder, salt and ground cinnamon.
2) Whisk well till everything is incorporated well. Keep it aside.
3) Take some ripe bananas. Yes, skin starts to get black, and the fruit itself gets soft and sweeter. Peel them.
4) Mash them using a fork, measure and add into the bowl.
5) Add oil, soften butter and vanilla extract.
6) Whisk really well. Sometimes you may get curdled batter if the butter is not at room temperature completely. That is fine, you see this batter is very forgiving.
7) Now add both sugars (regular white sugar and light brown sugar).
8) Beat it really well until sugar dissolves.
9) Now add dry flour mixture.
10) Mix with a spatula till everything comes together. Do not overmix.
11) Lastly, add walnuts and chocolate chips.
12) Fold them into the batter.
13) Divide the batter into 12 muffin cups equally (they are almost full unlike cupcakes where we fill them only ⅔ way).
14) Bake into the preheated oven for 25 minutes or till the inserted toothpick in the center of the muffin will come out clean.
Let the muffins cool down in the pan for 5 minutes, then place them on the cooling rack to cool completely. Though you can start enjoying while it is warm.
💭 Expert Tips
- Banana & Sugar: always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly.
- Frozen banana: When you have overripe bananas and you’re not ready to use then peel and freeze them. Thaw the frozen banana completely at room temperature and then mash.
- Do not over-bake the muffins otherwise they turn out dry.
🥣 Storage Instructions
- Once muffins cool down completely, then you can store them in an airtight container.
- In the refrigerator, muffins stays good for 3-4 days.
- In the freezer, they stay good for up to 3 months. Remove the muffin liner, wrap individual muffins into plastic wrap and freeze. Once frozen transfer them to a freeze-safe ziplock bag.
- To thaw the muffins quickly, microwave them for 15-17 seconds only. Or leave it on the counter until thaws completely.
More muffin recipes (you might find your new favorite)
Eggless chocolate chip muffins
Eggless apple muffins
Eggless blueberry mufiins
Vegan orange muffins
Eggless chocolate muffins (double chocolate)
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.
Eggless Banana Muffins Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 ½ cups All purpose flour (Maida)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ⅛ teaspoon Salt
- 1 teaspoon Ground cinnamon, optional
- 4 medium or 2 cups Overripe banana, mashed
- 2 tablespoons Margarine, or butter, softened at room temperature
- 1 tablespoon Oil
- ¼ cup Light brown sugar, packed
- ⅓ to ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- ½ cup Walnuts, toasted and chopped
- ½ cup Chocolate chips
Instructions
- Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes. place the oven rack in the center of the oven.
- 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.
- In a bowl, take all purpose flour, baking soda, baking powder, salt, and cinnamon powder. Whisk until everything is mixed well.
- In another large bowl, mash the bananas using a fork.
- Add margarine (or butter), oil and vanilla extract. Beat it well.
- Add brown sugar and white sugar. Again beat it till sugar is dissolved.
- Now add dry flour mixture to it. Mix it, halfway through I switched to the spatula. Mix till everything is incorporated well, Do not overmix it.
- Lastly, add chopped walnuts and chocolate chips. Fold them in.
- divide the batter into 12 muffins cups.
- Bake them into the preheated oven for 25 minutes, or till the inserted toothpick in the center of the muffin will come out clean.
- Let the muffins cool down for 5 minutes in the pan. Then remove it to a wire rack to cool completely.
Video
Notes
- Banana – always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
- Flour – you can substitute with whole wheat flour. Or 50-50 all purpose flour-wheat flour.
- **For vegan muffins, use vegan butter or replace with oil and use dairy-free chocolate chips or skip it.
These are delicious! Do you keep them in the fridge after cooling or can they sit out?
Stays good for 2 days at room temperature and 5-6 days in the refrigerator.
So yummy! I made these with the three year old boy I take care of – he is allergic to eggs. He loves these muffins ❤️
Very glad that he enjoyed,