Eggless Banana Muffins
on Nov 30, 2023, Updated Mar 13, 2025
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Quick and easy eggless banana muffins you can make in one bowl with just 8 simple ingredients.
About the Recipe
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. Here’s why we love them:
- Easy to make in one bowl with 8 ingredients.
- Eggless and dairy-free (vegan).
- Less sugar.
- No egg replacer needed.
- Can add walnuts for banana nut muffins.
- Good use for ripe bananas.
- Fluffy on the inside with a crisp top.
- 148 calories each and low in fat.
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 eggless muffins, these healthy blueberry muffins and chocolate chip zucchini muffins are easy to make and very tasty too.
Ingredients and Substitutions
Below are the ingredients you’ll need and possible substitutions you can make.
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.
- 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 white sugar and half brown. 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.
Flavor Variations
Here are some ideas for variations on this recipe:
- Blueberry Banana: Omit the walnuts and fold in 1 cup of fresh blueberries before baking.
- Banana Pecan: Swap the walnuts for pecans.
- Banana Chocolate Chip: Omit the walnuts and fold in up to 3/4 cup chocolate chips before baking.
How to Make Eggless Banana Muffins
Step 1: Mash the banana in a large mixing bowl into a smooth paste. It’s ok if there are a few small chunks but it should be mostly smooth.
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 (flour, baking soda, salt and cinnamon) to the wet mixture and fold together until all of the flour is incorporated, then stop mixing. Avoid over mixing the batter at this stage.
If you’d like to add walnuts, chocolate chips or berries, fold those in now.
Step 4: Scoop the muffin batter into a muffin tray, filling up 9 muffin cups. Sprinkle the top of each muffin with a little bit of brown sugar if you like.
Step 5: Bake the muffins for 30 minutes until firm on top and golden brown. Let them cool in the pan for a few minutes then transfer to a wire rack to finish cooling.
Expert Baking Tips
- 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.
FAQs
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.
This recipe has not been tested with gluten-free flour. You should be able to substitute a 1:1 gluten-free baking flour but results cannot be guaranteed since we haven’t tested it.
Yes. To use frozen banana, thaw it completely at room temperature then drain off any excess liquid.
More Recipes to Try!
Eggless Banana Muffins
Ingredients
- 3 small slightly overripe bananas, 330 g
- 1/2 cup brown sugar, 105 g
- 2 tbsp olive oil, 30 mL
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour, 180 g
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- 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.3 small slightly overripe bananas
- Add Wet Ingredients: Add the brown sugar, vanilla and oil and mix until fully combined.1/2 cup brown sugar, 2 tbsp olive oil, 1 tsp vanilla extract
- 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.1.5 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon
- 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 until golden brown and a knife or toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Let the muffins sit in the pan for a few minutes then transfer to a cooling rack to finish cooling.
Hi Deryn, could I omit the oil? Any adjustment to the recipe please? Thank you.
I haven’t tested them oil-free, sorry! I tried to get it as low as I could while still maintaining moisture and binding. You could maybe try almond butter but I haven’t tested it myself so I can’t say for sure. Let me know if you do.