These Eggless Banana Muffins are soft, moist, and packed with banana flavor! Made with simple pantry ingredients and no eggs, they are the perfect treat for easy breakfast, snacks, or dessert. Whether you’re out of eggs or following a vegetarian diet, these muffins are quick to make and come together in just one bowl. Plus, they’re versatile—add nuts, chocolate chips, or your favorite mix-ins for a delicious twist!
If you’re anything like me and always forget to finish your bananas on time, this recipe is for you! These Eggless Banana Muffins are the perfect way to use up those overripe bananas no one wants to eat.
Soft, moist, and full of flavor, they come together quickly in one bowl using simple, everyday ingredients—no eggs required. Perfect for breakfast, snacking, or anytime you want a quick homemade treat, these bakery-style muffins are as easy to make as they are to love.
For more muffins try my lemon blueberry poppy seed muffins or banana chocolate chunk muffins or raspberry white chocolate chip muffins.
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Why You’ll Love This Recipe
- Egg-free and dairy-friendly – Perfect for those with egg allergies or dietary restrictions.
- One-bowl recipe – These easy muffins come together in no time with minimal cleanup.
- Moist and fluffy – Mashed bananas work their magic, making these muffins incredibly tender and keeping them deliciously moist for days.
- Simple Ingredients: You likely have most of these pantry staples on hand already.
- Quick & Easy: From mixing to oven, these muffins come together in a flash, making them perfect for busy mornings or last-minute cravings.
- Customizable – Add chocolate chips, nuts, or dried fruit to switch it up.
Ingredient Notes
- Ripe bananas – The riper, the better. They add natural sweetness and moisture. You can use frozen or fresh bananas.
- All-purpose flour – Provides structure while keeping the muffins light.
- Baking powder and baking soda – Help the muffins rise.
- Unsalted Butter – If using salted butter then skip using salt in the dry ingredients. You can use oil in place of butter as well. Use any neutral tasting oil such as vegetable or canola oil. You can also use light olive oil or coconut oil.
- Salt – Balances the sweetness and enhances flavor.
- Light Brown sugar – Adds a slight caramel flavor and keeps the muffins moist.
- Milk – Any kind would work.Replaces eggs and adds moisture and softness. You can use plain yogurt as well.
- Pure Vanilla extract – Enhances the banana flavor.
- Optional add-ins: Chocolate chips, walnuts, or dried cranberries for extra flavor.
Step-by-Step Instructions
Here is how to make this eggless banana muffins recipe. You can use a large mixing bowl with a sturdy whisk. Line a 12 count muffin pan with paper liners. For taller muffins, use two muffin pans and only fill every other muffin cup.
Step 1. Mash the Bananas: In a large bowl, mash the bananas using a fork or potato masher until smooth.
Step 2. Add Wet Ingredients: Stir in brown sugar, white sugar, melted butter, milk, and vanilla extract until well combined.
Step 3. Add Dry Ingredients: Stir in flour, baking powder, baking soda, and salt. Fold gently until just combined—do not overmix. If adding chocolate chips or nuts, fold them in now.
Step 4. Rest the Batter: Cover the bowl with a towel and allow the muffin batter to rest for 30 minutes.
Preheat Oven: Preheat your oven to 425°F (190°C).
Step 5. Portion the Batter: Divide the batter evenly among the muffin cups, filling them almost to the top. Optionally add the muffin tops with more mini chocolate chips.
Step 6. Bake: Bake the muffins for 5 minutes at 425 F. Reduce the oven temperature to 350 for the remaining time, about 17-20 minutes or until a toothpick inserted into the center of the muffin comes out clean with a few moist crumbs.
Step 7. Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips & Tricks
- Use overripe bananas – The darker and spottier, the better. They’re sweeter and easier to mash.
- Don’t overmix the batter – Overmixing the batter will develop the gluten in the flour, resulting in tough muffins. Mix just until the wet and dry ingredients are combined. A few lumps are okay.
- Line your muffin pan – Use muffin liners or grease the cups well to prevent sticking.
- Rest the muffin batter for about 30 -60 minutes: This is a little trick to get those beautiful bakery style muffins. Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best eggfree banana muffins.
- Cool before storing – Let muffins cool completely to prevent sogginess.
- Don’t Overbake: Overbaked muffins will be dry. Check for doneness with a toothpick inserted into the center – it should come out clean or with a few moist crumbs attached.
FAQs
Yes, you can replace half of the all-purpose flour with white whole wheat flour or oat flour for a slightly, heartier muffin.
Yes! Use a dairy-free milk (like oat or almond milk) and vegetable oil for a completely vegan version.
Overmixing the batter or using underripe bananas can cause dense muffins. Over mixing the batter can cause gluten formation making these muffins chewy and dense.
Yes! this recipe is a great way to use up any frozen bananas. Just thaw them completely and drain any excess liquid before mashing.
Storage & Freezing
Storage:
- Store any leftover banana muffins at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days for longer freshness.
Freezing:
- Wrap individual muffins tightly in plastic wrap and place in a freezer bag.
- Freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds before serving.
More Muffin Recipes You Will Love
Recipe
Eggless Banana Muffins
Equipment
- 1 12-cup Muffin Tin
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated white sugar
- ¼ cup light brown sugar
- ½ cup unsalted butter melted
- ½ cup milk
- 3 medium ripe bananas mashed
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips I used mini chocolate chips
Instructions
- In a large bowl, whisk together mashed bananas, brown sugar, granulated white sugar, melted butter, milk, and vanilla extract until smooth.
- Sift in flour, baking soda, baking powder, and salt. Stir gently until just combined. Do not overmix.
- Gently mix in chocolate chips. Cover and let the batter rest for 30 minutes
- Preheat the oven to 425 degrees and line a 12 count muffin pan with paper liners or for taller muffins, use two muffin pans and only fill every other muffin cup.
- Bake the muffins for 5 minutes at 425 F. Reduce the oven temperature to 375 for the remaining time, about 17-20 minutes.until a toothpick inserted into the center of the muffin comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and natural sweetness.
- Overmixing the batter will develop the gluten in the flour, resulting in tough muffins. Mix just until the wet and dry ingredients are combined.
- You can double the recipe and freeze extras for later!
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