Easy Eggless Banana Muffins Recipe with Walnuts

Introduction

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.

For more vegan muffins, these healthy blueberry muffins, chocolate banana muffins and chocolate chip zucchini muffins are all easy to make and very tasty too.

Ingredient Notes

• 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-by-Step 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.

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