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. Watch the quick video showing you how I make them.
Jump to:
❤️ You'll Love This Eggless Banana Muffins
These muffins are perfect breakfast for your family if they have sweet tooth for the morning. The taste and texture are so good even though they are egg-free. Perfect for those who don’t or can’t eat eggs. At home we love them so much, here are the reasons,
- So easy to make, involve kids and make it a fun process.
- Batter making takes 10 minutes and baking takes 25 minutes.
- Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you're craving for.
- The perfect natural sweetness from ripe bananas.
- Most importantly, there are no fancy ingredients required, you might have everything in your pantry if you do baking.
🧾 Ingredients For EggFree Banana Muffins
Here is the pic of all the ingredients you will need to make these yummy eggless banana muffins.
- 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 - adds a really nice flavor and that complements the banana flavor. If you not like it, you can skip.
- 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 walnuts and chocolate chips both. You can use either one or skip both entirely. Or you can use raisins.
🎥 Eggless Banana Muffins Recipe Video
👩🍳 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 crudled 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 till 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. You can skip or use just one as per your preference.
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.
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
Eggless orange muffins
Eggless chocolate muffins (double chocolate)
📋 Recipe Card
Eggless Banana Muffins Recipe
Ingredients
For banana muffins:
- 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 till 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.
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.
Carina
These are so good! I tried making other eggless recipes for my daughter who has an egg allergy, these are by far the best. They’re are so easy and tasty! Thank you!
Kanan Patel
Very happy to hear that muffins came out good.
AJayaram
This turned out really yummy! For an eggless muffin, it is so moist. Thank you!
Would the proportions change if I want to use 1/2 wheat flour and 1/2 all purpose flour?
Kanan Patel
Glad that muffins came out good.
Yes, you can make these with 1/2 wheat and 1/2 all purpose flour. Sometimes wheat flour needs more liquid. If you find the batter is too thick then add 1-2 tablespoon of water to adjust the muffin batter consistency.
eul
no milk?:/
Kanan Patel
No milk in the original recipe.
But yes you can use milk or water to adjust the consistency if using wheat flour