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
beth says
i made the banana muffins which were devoured bymy husband and i in two and a half days. this morning i substituted pumpkin for banana, and with a few spices i hope they turn out just as good! i LOVED the bits of oatmeal for texture. what a perfect and easy recipe! thank you!
You're welcome Beth and that's a wonderful idea for pumpkin spiced muffins especially that the holiday season is nearing.
Gayathri says
Hi Madhu,
I tried these muffins yesterday and they turned out awesome. My finicky 2 year old ate one full muffin all by herself 😆 Thanks for the recipe..
That's great Gayathri. Thank you very much for the feedback.
Wendy says
Hi,
I just made these muffins and they've turned out yummy!
The mix was very dry though, I couldn't mix all the flour in so I added a little milk, it was still very thick, a bit like scone mix. Still they rose a little and I've just tested one still warm from the oven and YUMMO!
Thanks again.
Wendy
Hmm...my batter wasn't as dry. Thanks for trying it Wendy.
Nadine says
Thank you,thank you for this recipe. My 6 year old son has an egg allergy so I am always happy to find goodies I can make for him. I just pulled the muffins out of the oven and they are beautiful and the smell of them in the oven was amazing. Very good recipe.
You're welcome Nadine.
gg says
They look soooo goooooodd.....!!! i need to try this....
sanjeeta kk says
Lovely clicks and a good recipe. Oats in the recipe adds the extra punch in the Muffins. Love to be here. Best wishes.
Thanks Sanjeeta.
Anuradha says
Thanks Madhu for this recipe.. I tried it and it came out very nice. I have a question. Can I put whole wheat flour instead of all purpose flour.
You're welcome Anuradha. I'm all fan for healthy baking but somehow I feel that whole wheat flour in banana muffins usually taste like the South Indian appams. I have tried it twice and both the times it tasted like appams only which I did not relish. That's why I chose to use all purpose flour itself. I guess you have to try it for yourself to see if you like it.
Triveni says
Madhu, kindly tell me can I put some milk powder & cherries n can I use refined oil instead of canola oil?
Triveni you can use any flavorless oil including vegetable oil and sunflower oil. Cherries is also ok, you can susbtitute it for some of the chocolate chips, but not sure about milk powder.
Triveni says
Thanks Madhu for this wonderful eggless muffins.My son like bananas very much.I'm sure he is going to love it.
You're welcome Triveni.
Smitha says
hey Madhu,
I am thinking of making these sugar free. Any ideas on how it will be if I use Splenda instead of sugar?
Hi Smitha, I have heard that Splenda can be substituted measure to measure for sugar. So I guess it should be fine. Although I see that baked goods cook faster when using Splenda. Check this link for further details. http://www.splenda.ca/cooking-baking.aspx
Naisha says
Have you ever tried using olive oil instead of canola oil? Any idea how it will affect the recipe.. Too strong flavor?
Thanks again for wonderful recipe!
No Naisha. Though I did try one cookie recipe which originally called for light olive oil and I did use it and baked the cookies. But I didn't like the cookies for some other reason. The flavor of olive oil was not that pronounced.
joyce ooms says
😆 This is wonderful. Keep the recipes coming
Sophia says
Thanks for sharing this. It's awesome that you don't use any egg. I love this recipe for Chocolate Cake because it uses no egg, milk or butter! Here is the link: http://www.recipe4living.com/recipes/chocolate_depression_cake.htm
Happy Baking!
Naisha says
Thanks Madhu for the awesome recipe...!!
This is the second recipe of yours that i have tried within two days... I am already your fan... Muffins turned out too good!!
One question though.. my muffins had very minute black fibres. Not that they affected the taste in any way. Just wanted to know if you had too... Btw, half of my bananas were frozen.. Could that be the reason for those fibres?
That was so quick Naisha. Thanks for trying out the recipes. The black fibre is definitely from the bananas. I too had a little, but it was not noticed by anybody else other than me and the bananas I used were very ripe. Thawed, frozen bananas could also be the reason. I once froze mashed bananas and after thawing I noticed that it turned so black, which didn't look appetizing for me. So these days I just freeze sliced bananas and use it instead of ice cubes in milkshakes and smoothies. I call them special ice cubes because my son doesn't let me add it if I say its frozen bananas. He enjoys his sugar free avocado milk shakes sweetened with these banana ice cubes very much.
Prafulla says
Whenever I have over ripe banana, I just throw in Freezer. When making muffins, just make few prics with knife and thaw them in microwave for 1 minute or 2 and squeeze it out....works very well and does not change the color either.
Mary says
YUM! These sound soooo great!
Mary xo
Delightful Bitefuls
KS says
hi ! delicious looking muffins.. am up for eggless stuff anyday 🙂 will soon give this a try !
Priya (Yallapantula) Mitharwal says
wow, thakns dear. banana muffins are my favorite and with chocolate, wow, thanks for this eggless recipe 🙂
Kalyani and Gayatri says
Delicious looking muffins. Will try it for sure.