Eggless Banana Muffins
A light and fluffy eggless banana muffins 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!
Servings: 9 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.
Video
Notes
For banana walnut, banana blueberry or banana chocolate chip, fold in up to 3/4 cup walnuts or chocolate chips or 1 cup fresh berries to the batter before scooping into the muffin pan.
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.
Storage: 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. Muffins can be frozen in a freezer bag or airtight container for up to 3 months. Thaw at room temperature.
Nutrition
Serving: 1muffin | Calories: 148kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Sodium: 272mg | Fiber: 1g | Sugar: 11g