Name: Eggless Banana Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

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Soft and moist Eggless Banana Muffins with crunchy walnuts and melty chocolate chips are the untimate treat. Perfect for a quick breakfast or a cozy weekend bake, you won’t believe how easy they are to make—no eggs required!

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! ⭐⭐⭐⭐⭐
– Carina.

Eggless banana muffins in a basket with parchment paper liner

You’ll Love These Muffins

Taste & Texture:

Naturally sweetened with ripe bananas and a hint of warm cinnamon.
Super soft and moist—so good, you won’t believe they’re egg-free banana muffins!
Every bite is loaded with crunchy walnuts and melty chocolate chips.

Without eggs: Perfect for anyone who doesn’t eat eggs due to allergies or religious reasons or out of eggs—no compromise on taste or texture!

Quick & Easy: Just 2 bowls (one for wet, one for dry), 10 minutes to mix, and 25 minutes to bake.

Freezer-friendly: Wrap individually in plastic wrap and freeze for later. They reheat beautifully whenever the craving strikes!

Ingredient Notes

Here is the pic of the ingredients you’ll need to make these eggless banana muffins recipe.

Eggless banana muffins ingredients in bowls and spoons with labels.

Flour: I’ve used all-purpose flour, but these muffins work equally well with whole wheat flour (chapati atta). You can also use a 50-50 mix of all-purpose and whole wheat flour for a balance of texture and nutrition.
Brown sugar: Adds moisture and sweetness, creating tender crumbs in the muffins.
If unavailable, regular white sugar works as a substitute.
Baking soda and baking powder: These leavening agents ensure the muffins rise perfectly. Always use fresh for the best results—check the expiration date before using.
Ground cinnamon: Brings a warm, complementary flavor to the bananas. Feel free to skip if you’re not a fan.
Salt: Just a pinch makes muffins ultra-flavorful.
Banana: Use ripe or overripe bananas for natural sweetness and easy mashing. Under-ripe bananas are harder to mash and don’t integrate well into the batter. Adjust the sugar if your bananas are very sweet.
Butter: Use very soft, room-temperature unsalted butter for the best texture. For a vegan version, substitute with oil or plant-based margarine.
Add-ins: I’ve included toasted walnuts and chocolate chips. You can swap these for raisins, dried cranberries, or other nuts like pecans or almonds—or skip entirely for a simpler muffin.

Step By Step Photos (With Tips)

Prep:

Preheat your oven to 375°F (190°C). Ensure the oven rack is positioned in the center for even baking.
Line a 12-cup muffin pan with cupcake liners. Alternatively, you can spray the pan with nonstick cooking spray or lightly grease it with butter or oil.

Making Eggless Banana Muffins Batter:

1, 2) In a mixing bowl, combine all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Whisk until evenly mixed, then set aside.

3, 4) Take ripe bananas (preferably with black-speckled skin for maximum sweetness), peel, and mash them using a fork. Measure the mashed bananas and add them to a separate bowl.

5, 6) Add oil, softened butter, and vanilla extract to the bananas. Whisk well. (Note: If the mixture looks slightly curdled due to butter temperature, it’s fine—this batter is forgiving!)

7, 8) Add both sugars (white sugar and light brown sugar) and whisk until the sugar dissolves and the mixture is smooth.

Banana & Sugar: Always use ripe bananas to get the natural sweetness and adjust the sugar amount accordingly.

9, 10) Add dry flour mixture into the wet ingredients. Mix gently with a spatula until just combined

11, 12) Fold in the walnuts and chocolate chips until evenly distributed.

Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to dense muffins, as it activates the gluten in the flour.

Bake:

13) Divide the batter evenly into 12 muffin cups, filling them almost to the top (unlike cupcakes where you only fill them ⅔ of the way).

14) Bake in the preheated oven at 375°F (190°C) for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
– Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. However, they are absolutely delicious when enjoyed warm!

collage of unbaked batter and baked muffins pics

Storage & Freezing Instructions

Once muffins cool down completely, then you can store them in an airtight container.
In the refrigerator, these eggless banana 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.

Close of inside banana muffins without eggs

More egg-free 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. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry