Eggless Banana Muffins

Modified: Mar 28, 2026 by Madhuram · 224 Comments.

5 from 87 votes

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
Ingredients and Substitutions
Step-by-Step Instructions
Recipe Tips
How to Store Banana Muffins
Recipe FAQs
More Banana Muffins You'll Love
Recipe
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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

Ingredients for eggless banana chocolate chip muffins including all-purpose flour, white sugar, quick oats, baking powder, baking soda, salt, cinnamon, mashed bananas, vegetable oil, vanilla extract, and semisweet chocolate chips arranged in bowls.

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

Mashed bananas, sugar, oil, and vanilla in a bowl before mixing for eggless banana muffins

Step 1: In a bowl, combine mashed bananas, sugar, oil, and vanilla extract.

Beating banana mixture with electric mixer until smooth for muffin batter

Step 2: Beat the mixture with an electric mixer until smooth and well combined.

Adding flour, oats, cinnamon, baking powder and baking soda to banana mixture

Step 3: Add flour, oats, salt, baking powder, baking soda, and cinnamon.

Mixing wet and dry ingredients into thick banana muffin batter

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.

Adding chocolate chips to banana muffin batter before folding

Step 6: Add chocolate chips to the batter.

Eggless banana chocolate chip muffin batter fully mixed and ready

Step 7: Gently fold until the chocolate chips are evenly distributed.

Muffin tray lined with paper liners and greased for baking

Step 8: Line a muffin pan with paper liners and lightly grease them.

Filling muffin cups with banana chocolate chip batter

Step 9: Fill each muffin cup about three-quarters full with batter.

Adding extra chocolate chips on top of muffin batter before baking

Step 10: Top each muffin with a few more chocolate chips.

Muffin tray placed in oven baking banana chocolate chip muffins

Step 11: Bake at 400°F for 5 minutes, then reduce to 375°F and continue baking.

Eggless banana chocolate chip muffins baking until golden and risen in oven

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

Can I make these eggless banana muffins gluten free?

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.

Can I make these muffins vegan?

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.

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