Easy Eggless Banana Muffins Recipe with Walnuts
Quick and easy eggless banana muffins you can make in one bowl with just 8 simple ingredients.
This egg-free banana muffin recipe is very easy to make and the perfect way to use up extra bananas.
You’ll love the light and fluffy texture, crisp exterior and caramel banana flavor of these delicious muffins. They’re amazing served warmed spread with butter, peanut butter or jam for breakfast, snack time or dessert.
Banana is a great ingredient for adding natural sweetness and moisture to baking recipes. You can also try it in this eggless banana bread, carrot cake banana bread or peanut butter oatmeal chocolate chip bars.
- Flour: This recipe was developed with all-purpose flour (white flour) and has not been tested with other flours though you should be able to substitute white whole wheat flour 1:1.
- Sugar: The recipe has been tested with regular white sugar, brown sugar and half and half. They all produce a good result but I like the flavor with brown sugar. You should be able to substitute coconut sugar but I haven’t tested it.
- Banana: Use 2 large or 3 small brown spotty bananas (slightly over-ripe). It’s best to use a digital scale to measure out 330 g of banana. While the recipe is fairly forgiving and I’ve tested with with less banana, it comes out best with 330 g or 3 small 110 g bananas.
- Oil: You can use olive oil, avocado oil or canola oil. I haven’t tested coconut oil or butter in this recipe.
- Walnuts: The walnuts are technically optional so don’t worry if you don’t have any or need the recipe to be nut-free. They can also be substitute with pecans, pumpkin seeds or any other nut, seed, mini chocolate chips or dried fruit.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step 1: Mash the banana in a large bowl into a smooth paste.
Step 2: Add the oil, vanilla and brown sugar to the mashed banana and mix until smooth and fully combined.
Step 3: Add the dry ingredients to the wet mixture and fold together until all of the flour is incorporated, then stop mixing.
Step 4: Scoop the muffin batter into a muffin tin, filling up 9 muffin cups. Sprinkle the top of each muffin with a little bit of brown sugar.
Step 5: Bake the muffins for 30 minutes until firm and golden brown. Let them cool in the pan for a few minutes then transfer to a wire rack to finish cooling.
No. You don not need to use paper liners to make these muffins, though you can if you like!
Yes. To freeze these muffins, let them cool completely then transfer to an airtight container or freezer bag and store in the fridge for up to 3 months. Thaw at room temperature.
Store the cooled muffins in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. The muffins are best enjoyed within 2 days for freshness.
- Use a digital scale to measure ingredients for accuracy.
- Make sure the oven is fully preheated and do not open the oven door during baking.
- Do not over mix the batter. It’s better to leave a few spots of dry flour than over mix it, which can result in gummy muffins.
- Get the muffins into the oven as soon after mixing the batter as possible as the leavening agent (baking soda) will begin working.
More Muffin Recipes
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A light and fluffy vegan banana muffin recipe you can whip up in one bowl with just a few pantry ingredients. If you don’t have walnuts, banana chocolate chip muffins are a great choice too!
- Prepare: Preheat the oven to 350 F and lightly spray a muffin pan with cooking spray or line with muffin liners.
- Mash Banana: Place the banana in a mixing bowl and mash with a fork until it forms a smooth paste.
- Mix Wet Ingredients: Add the brown sugar, vanilla and oil and mix until fully combined.
- Add Dry Ingredients: Add the remaining ingredients and gently mix until all of the flour is incorporated. Once the flour is mixed in, stop mixing.
- Bake Muffins: Divide the muffin batter into 9 muffin cups in the prepared muffin tray using a spoon or ice cream scoop. Sprinkle the top of the muffins with brown sugar (optional). Bake the muffins in the preheated oven for 30 minutes.
- Cool and Enjoy: Let the muffins sit in the pan for a few minutes then transfer to a cooling rack to finish cooling.
Use a digital scale to measure ingredients for best results.
It’s best to use a digital scale to measure out 330 g of banana. While the recipe is fairly forgiving and I did have success with as little as 200 g of banana, it comes out best with 330 g or 3 small 110 g bananas. The bananas should be lightly spotted, not complete mush but a little more ripe than you’d want to eat on their own.
- Serving Size: 1 muffin
- Calories: 148
- Sugar: 11 g
- Sodium: 272 mg
- Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
Keywords: eggless banana muffins, vegan banana muffins