Eggless Banana Muffins Recipe

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.

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.

What you’ll need for egg-free banana muffins?

Here is the pic of all the ingredients you will need to make these yummy eggless banana muffins.

Just a couple of notes on above, worth reading!!

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.

How to make Eggless Banana Muffins?

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.

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

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)