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
Vanitha says
Hi Madhuram, I made these muffins today, it came out very well and was tasty. My kids loved it. Thanks for the recipe.
Madhuram says
You're welcome Vanitha.
Angela says
Just made these muffins with my 2 year old, my 3 bananas didn't make 1 3/4 cups so I topped it up with applesauce. We made it as mini muffins, so the recipe made 48 minis and I baked them for 10 mins. Great recipe!
Madhuram says
Thanks Angela.
Neerja says
Hi madhuram
I made these first with APF and Then with WWF , both turned out extremely nice...and it took exactly 10 mins to mix and 20 mins to bake, wow! That was simple and easy!and what a great way to use bananas ! My 6year old is fussy with nuts and bananas , but thanks to your recipe he polished these off in no time...very nutritious too, and I could serve it to my vegetarian friends as well so no leftovers!
Thanks , keep up the good work
Neerja
Madhuram says
You're welcome Neerja. If your kid liked this one, you should definitely try the Vegan Banana Bread too. It's the best.
Laxmi Iyer says
HI,
Tried this receipe. Tastes good for those who prefer less sugar. Honestly my kids didnot enjoy coz the sugary content is less. Elders enjoyed as it tasted just perfect. May be next time i shall add 1 cup sugar instead of 3/4th to this receipe and see.
Madhuram says
Thanks for trying it Laxmi. In our house we generally prefer less sweet baked goods. Did you add chocolate chips? There is an option to rate the recipe, so you could if you want to.
Payal says
Hi Madhu,
I made this muffin and it was superb. I am baking it every week it's very tasty.
Payal
Madhuram says
Thank you very much Payal.
keerti says
what other ingredient can be used instead of bananas in this receipe?
Madhuram says
Any pureed fruit should be fine including applesauce. You may have to increase the quantity of sugar though because ripened bananas are naturally sweet.
Mollie says
I had to google eggless muffins this morning because, as usual, we are out of eggs. And also didn't have enough banana or chocolate chips. I used half an apple, thinly sliced and two large, very ripe, bananas. I also cut the oil down to 1/4c. They were delicious!
Excellent recipe. Next time I won't curse when I see that no one has replaced the eggs....
Madhuram says
Thank you very much Mollie.
jeyashrisuresh says
I tried this twice,turned out so nice and infact it is my first baking attempt and my kids loved this like anything and esp my daughter who turned 10 today loved this a lot as i made her fav one.Thanks a lot for the recipe.
Madhuram says
Thanks Jeya. Could you rate the recipe?
Lisa says
I just made these and wow! just wha I hoped for. Only change I will make is that I will use walnots instead of chocolate chips. I sprinkled decorating sugar on top, what a picture. Thanks
Madhuram says
Thanks for trying the recipe Lisa.
Denise says
I made these today and they were very tasty. I think I mixed too much at the end. It was not a liquid batter but a lot thicker, like cookie dough. They were not as fluffy as I like, but the kids loved them! Maybe I'll try it again and see how it works!
Madhuram says
Denise overmixing does make the muffins/quickbreads denser than light. You could add some liquid (water/milk) if the batter is thick.
Denise says
thank you for your input! I also realized that after putting them in a ziploc bag and waiting til the next day to try again made them better! Maybe just letting them set? I don't know. But I can't stop eating them! ha!
Denise says
Oh and it easily made 20 muffins instead of 12. Maybe because it was so thick?
Meera says
Hi,
If I replace APF with whole wheat flour, do I need to make any changes
to the other ingredients ...or I can leave the rest as it is ?
thanx
meera
Madhuram says
Meera, from my personal experience somehow I don't like the taste of banana muffins made with whole wheat flour because they taste like South Indian appams (paniyarams). So If you haven't tried whole wheat flour but would like to experiment with it, start trying with 1 cup of APF and 1 cup of WWF. I also have read that using freshly squeezed orange juice while baking with whole wheat flour would give better results. So for this recipe you may try using 1 and 1/2 cups of mashed banana and 1/4 cup orange juice. Also make sure that you do not overmix the batter. The more you mix the more dense/tough the muffins will be. Some lumps in the batter is okay too.
Meera says
Thanx Madhuram for ur kind comments!! I will try and
let u know how it turned out. 🙂
MEERA says
dear Madhuram, I tried the muffins yesterday...and they came
out just perfect. I made few changes : I added two Tb of Flaxseed
(immersed in hot water for 20 min) and 1 tspn of Cinnamon to it.
yesterday they were smelling of banana but today it's gone.
the muffins were ready in dot 20 min.
thanx a lot.
Madhuram says
You're welcome Meera.
Benita P Toppo says
i tried the without choco-chips and oats version..however i added
vanilla essence,pistachios and semisweet chocolate(i dont like it) ...also i
replaced oil with white butter( i know the amount of calories)...
the muffins are a big hit ...the crust was over by the time the
muffins cooled..great recipe for vegetarians..thanx
keep up the good work
god bless
Benita
Pugaa says
Hi Madhuram,
Thank you for the wonderful recipe. Like you mentioned in the
beginning, your previous recipe did not turn out well. I had
tried that once.
But this one is superb. I tried ur recipe (exactly) last week, and
it turned out superb. After that I have tried the recipe again
twice with but, this time I replaced oats with walnut, and sugar
with brown sugar. It turned out really good as well, and my guests
simply loved it! Thank you again for sharing 🙂
Madhuram says
Thanks for giving this one a try Pugaa.
lc says
hi,
may i know what the oats are for? nutritional value, or for taste, or
texture?
Jeya says
Hi Madhuram,
Yummy muffins. My 2 year old son liked it very much. I used 1/4 cup each of walnut, choco chips and raisins, instead of 3/4 cup of choco chips and it tasted great.
Kavita says
Hi there......the recipe was so simple and sure very healthy...i tried it out today but somehow, found that the outcome was not as I had expected. The out layer of teh muffine is pretty hard and the color is no wher near to what your muffin pictures show, I used 2 bananas instead of 3 as mentioned in the recipe - can that be a reason?
Madhuram says
Kavitha, by outer layer do you mean the muffin tops? That could be because of higher oven temperature, or baking for more time than mentioned. Also bananas add moisture and softness to the muffin. So leaving it out could also be the reason. Since you omitted 1 banana, you should have compensated it with some other liquid like milk etc, so that the muffin batter would have been in the correct consistency.
Pooja says
Hello,
I like your recipes especially since they are eggless and easy.
I tried these banana chocochip muffin and just like Wendy, my batter was also so dry that I could mix in all the dry ingredients in it. I also added some milk and the batter was still very thick and sticky.
The muffins tasted good but were thick and a little sticky. could it be because of insufficient baking powder or some other problem.
Please suggest.
Madhuram says
I think it depends on how ripe the bananas are and how much you get mashing it. So depending on that you may have to add some more liquid to the batter.
Kristie says
Yum! Just made these - substituting brown rice syrup for the sugar
and carob chips for the choc chips. So good...
Madhuram says
That's great Kristie. Thanks for trying the recipe.
Leesa says
I made these today, very good 🙂 I had also considered adding pumpkin, might be my next try 🙂
Madhuram says
Thanks Leesa.
sony says
hi madhurams
Thanks for your reply.... i keep trying your recipes but this banana chocolate chip muffin was the best...it was so yuuuuummmmyyyyyyy that i could not stop eating them all. thanks for all your great recipe. take care