Looking for eggless banana muffins that are soft, fluffy, and easy to make? This tried and tested recipe is perfect for using up ripe bananas and turns out great every time.
Got a couple of overripe bananas to use up? These eggless banana muffins bake up soft and fluffy, with a great texture even without eggs. You can keep them plain or add chocolate chips or chopped walnuts for extra flavor.
This recipe started from a classic version that I adapted by using mashed banana as an egg substitute and slightly increasing the baking powder. I’ve been making these for years now, and they turn out perfect every time with a light, tender crumb using simple pantry ingredients.
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Why You’ll Like This Recipe
Completely eggless with great texture
No need for any special egg substitute. Mashed banana, along with baking powder and baking soda, gives these muffins a soft and fluffy texture.
Flexible and forgiving recipe
I’ve tested this recipe in different ways, including versions with oats and without, and even with whole wheat pastry flour. If your bananas are very ripe and sweet, you can reduce the sugar, especially if you’re adding chocolate chips, and they still turn out great every time.
Tried and tested
I’ve been baking these muffins for over a decade now, and they turn out consistently great every time.
Ingredients and Substitutions
- Bananas
Use very ripe bananas with plenty of brown spots for the best texture and flavor. They mash easily and work well as an egg substitute in this recipe. - Flour and oats
All purpose flour gives the best soft and fluffy texture. You can replace part of it with oats or use whole wheat pastry flour for a slightly different texture, and the muffins still turn out well. You can also skip the oats completely for a more classic muffin. - Sugar
You can adjust the sugar based on how sweet your bananas are. If your bananas are very ripe or if you’re adding chocolate chips, you can reduce the sugar slightly. - Oil
Use any neutral oil like canola, vegetable, or sunflower oil. It keeps the muffins soft and tender.
Step-by-Step Instructions
Step 1: In a bowl, combine mashed bananas, sugar, oil, and vanilla extract.
Step 2: Beat the mixture with an electric mixer until smooth and well combined.
Step 3: Add flour, oats, salt, baking powder, baking soda, and cinnamon.
Step 4: Mix until everything comes together into a thick batter.
Step 5: If the batter is too thick, add a little milk or water to adjust consistency.
Step 6: Add chocolate chips to the batter.
Step 7: Gently fold until the chocolate chips are evenly distributed.
Step 8: Line a muffin pan with paper liners and lightly grease them.
Step 9: Fill each muffin cup about three-quarters full with batter.
Step 10: Top each muffin with a few more chocolate chips.
Step 11: Bake at 400°F for 5 minutes, then reduce to 375°F and continue baking.
Step 12: Bake until a toothpick inserted in the center comes out clean.
Recipe Tips
Use very ripe bananas
The darker and softer the bananas, the better they mash and blend into the batter. Riper bananas add more moisture, so the batter may be thinner and you might not need to add much, if any, extra liquid.
Start with a higher oven temperature
Baking at a higher temperature in the beginning gives the muffins a quick rise and helps create a nice dome. Lowering the temperature after a few minutes allows them to cook through evenly.
How to Store Banana Muffins
Room temperature and refrigerator
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and warm slightly before serving.
Freezer
Let the muffins cool completely, then store in a freezer safe container or bag. Freeze for up to 2 to 3 months. Thaw at room temperature or warm before serving.
Recipe FAQs
Yes, you can use a gluten free baking mix like Bob’s Red Mill in a 1:1 ratio. The muffins turn out well with this substitution.
This recipe is already vegan. Just use dairy free chocolate chips and add water or any non dairy milk if you need to adjust the batter consistency.
More Banana Muffins You'll Love
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Recipe
Eggless Banana Muffins
Ingredients
Part 1:
- 1 and ¾ cups mashed banana about 3 medium
- ¾ cup sugar
- ⅓ cup oil
- 1 teaspoon vanilla extract optional
Part 2:
- 2 cups all-purpose flour
- ½ cup quick cooking oats
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon optional
- ½ teaspoon salt
- ¾ cup miniature semisweet chocolate chips
- 2-3 tablespoon milk or water as needed
Instructions
- Preheat the oven to 400°F. Line a muffin tin with paper liners and lightly grease them with cooking spray.
- In a large bowl, combine the mashed banana, oil, sugar, and vanilla extract if using. Beat until smooth and well combined.
- Add the flour, oats, salt, baking powder, baking soda, and cinnamon. Mix just until combined.
- If the batter looks too thick, add 2 to 3 tablespoons of milk or water to adjust the consistency. Fold in ½ cup chocolate chips.
- Divide the batter evenly between the muffin cups, filling each about three quarters full. Top with the remaining chocolate chips.
- Bake at 400°F for 5 minutes. Reduce the oven temperature to 375°F and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.
My Notes
Nutrition
Patricia says
Just made these ... sort of. I can't eat bananas at all so I substituted avocado. Also use barley flour with an extra 1/4 cup. Plus instead of cinnamon, I used nutmeg + allspice. Finally, I used sliced tigernuts instead of the oats. (I have a lot of food sensitivities!) They were still very yummy! Whether or not they taste like they're supposed to is another issue but I like them. 🙂
Noreen Sait says
These came out great!! I cut the sugar to half a cup because the bananas were ripe enough to add natural sweetness. I also added half a cup each of chocolate chips and chopped walnuts. Definitely a keeper! Thank you!!
Madhuram says
Thank you for the feedback, Noreen.
Wendy B says
As someone who doesn't really eat eggs (so buying a dozen would go to waste), I was so happy to find this recipe! I've made it many times and have it bookmarked as a go-to recipe when my bananas occasionally go bad. It is forgiving if I use a little bit more banana and I've also reduced the amount of sugar and it always still turns out delicious. Now I am experimenting and adding chopped nuts and chopped pb chocolate bars (as I was out of choc chips.) Thank you for a great and super easy recipe!!
Madhuram says
That's so kind of you to leave a detailed feedback, Wendy. Thank you.
Kimberly says
Yum! These are the most "muffiny" muffins I've made. My muffins usually come out like a cupcake. These are more crumbly- in a good way. I too was worried about the thick batter but they came out great. Love the oats in them. Thanks!
Madhuram says
You're very welcome, Kimberly.
Jayne says
I experimented with this recipe and it seems quite forgiving. I left out the oil and subbed kefir, I added.chopped cranberries and orange zest . It’s a great recipe and for me it was a great starting point to experiment with ingredients I already had (which wasn’t eggs which is what started my internet journey in the first place). Thank you for sharing.
Madhuram says
You're welcome, Jayne. It's great to know that the recipe works fine even after using kefir instead of oil.
Michelle says
I just made these and they are fantastic!! I added chopped apple and cinnamon instead of chocolate to try to keep them a little healthier. This will be our new family favourite. Thank you for this delicious, vegan recipe!
Madhuram says
You're very welcome, Michelle.
Jurmanj says
I'd run out of eggs and didn't have much flour so tried this. Did half recipe in 12 smaller tins. Baked for 10 mins.
Used extra choc chips of course. Nice and moist, though didn't rise a great deal. The oats added a nice texture. Might add more banana and less oil if I made them again.
Madhuram says
Thanks for trying the recipe, Jurmanj.
Shannon says
Hi! I just made these and they smell amazing! I was wondering if these freeze well? If so, do you have a tried and true method for keeping them tasting great after being frozen?
Madhuram says
Thank you, Shannon. I have not frozen these muffins but have tried with some other muffin recipes. I usually wrap them individually with plastic wrap and then store them in freezer bags. You can then thaw it overnight in the fridge or you can warm it in the microwave oven for a couple of seconds.
Minal says
Hi, I just made these. Replaced all flour with wheat to make it healthy. But cupcakes were good but not light and fluffy. They became little chewy. Is that ok?
Madhuram says
Yes, Minal. Baking it with the whole wheat flour does change the texture. You can start replacing half the all-purpose flour with whole wheat flour and then gradually increase it.
Minal Hundekari says
Ok cool thanks! Your site is very helpful for eggless cooking. Great job!
Destiny says
Absolutely love these!!
I followed the recipe exactly and topped them with chocolate buttercream once they were ready and they were so good!!!
Madhuram says
Thank you, Destiny.
Pk says
This was absolutely the best recipe I have tried for eggless banana muffins!! I used 1.5 cups all purpose and 1 cup of oats. AMAZING!!
Madhuram says
Thank you very much, PK.
Anj says
2020 April:- I just made these…they were really good. I didn’t use liners but did oil the muffin tin and dust with some flour. Baked for 20 mins and then took out of the oven immediately as the tops were nicely lightly tanned. Had one 5 minutes out of the oven! Texture is airy/spongy but not crumbly.
Recipe adjustments: I had only one ripe banana so had to add some liquid as the dough was quite sticky and thick. I didn’t have oats so didn’t bother with an alternative dry ingredient.
Also added 1/2 teaspoon pumpkin spices. Next time I’ll need to reduce the sugar slightly if using the same amount of semi-sweet chocolate chips as I found it slightly sweet for me.
Added 1 teaspoon pumpkin spice because I love the warmth from these spice.
For the tin I would dust with almond flour/meal.
Madhuram says
Thanks for the feedback, Anj.
Rachel G. says
Hi,
As a mom of two boys with nut and egg allergies, I find myself constantly coming back to your site for recipes that we all can eat and enjoy. I just made this and was worried that the batter was quite thick but followed it through. It came out perfect and delicious! My kids and I love it so much! I can't wait to see what other baking recipes I can see here to cater to what my kids CAN eat. Godbless!
Madhuram says
That's awesome, Rachel! Thank you very much for the kind words.
MJ says
Do I use powdered sugar or granulated sugar? Please specify!
Thank you
Madhuram says
Sugar in baking recipes is always granulated sugar unless it is specified as confectioner's/icing/powdered sugar, MJ.
Alice says
I didn’t use paper cups and just greased the tins well. The batter seemed very thick so I was worried, but they came out perfectly! Thanks!
Madhuram says
You're welcome, Alice
Charmander says
Is it ok if i add 1 cup of milk?
Madhuram says
This recipe doesn't call for any liquid other than oil. 1 cup of milk will alter the texture of the muffins.
stef says
I added 1/2 cup of milk because my batter just seemed too thick and they came out delicious!
Madhuram says
Thanks for the feedback, Stef.
Sanjana says
Can I use whole wheat flour instead of self raising flour? Will I need to adjust the proportions of the other ingredients in case I use it?
Madhuram says
I have not used self-rising flour in this recipe, just all-purpose flour. So substituting it with whole wheat flour shouldn't be a problem.
Prachi says
It turned out yum.. i added dates..
Madhuram says
That's great, Prachi.
Sne says
Looks like a great recipe! Can I use butter or ghee instead of canola oil?
Madhuram says
Yes, you can.