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
Dhvani Shah says
Are we supposed to use ground oats powder or whole oats?
Madhuram says
Just plain oats. Do not have to grind it.
Payal Jain says
Can I add 1 1/2 cups of sweetened applesauce to the recipe to make it moist , coz I tried doing it with oil and they were pretty dry
Madhuram says
Hmm...I don't remember it being dry. It's been a long time since I tried the recipe. Yes you can add some applesauce for moisture.
Carol says
This recipe came out great. I made a few substitutions though... I used 1 cup whole wheat flour/1 cup all purpose flour, decreased the sugar to 1/2 cup (sugar in the raw), 1/4 cup chocolate chips, and added 1/4 cup craisins. They were plenty sweet and delicious! I’ll probably reduce to 1/4 cup sugar next time.
Madhuram says
Wow! That's great to know Carol.
Paula says
Will these muffins keep for a few days, if made ahead of time?
Madhuram says
Probably in the freezer and then you can warm it up in the microwave oven before serving.
Ritu Joshi says
can I use gluten free oats?
Madhuram says
Yes you can.
kevin says
Yumm! came out great and was easy and quick.
Madhuram says
Thanks for the feedback Kevin.
Ishita Kaneria says
Can we substitute all purpose flour with whole wheat flour and oats?
Madhuram says
Yes you can but there will be a noticeable difference in taste and texture.
Monika Hajzer says
This is seriously the best. I substituted the sugar with agave syrup and my husband and I cant get enough. I have to hide them on him or there is none left by the end of the day. Great recipe!
Madhuram says
Thank you very much Monika 😀
Annie Banjawan says
How much agave syrup you have used?
Sowmya says
Tried these muffins yesterday and they came out so good !!! It was a super duper hit and my kids loved it ! The muffins were absolutely soft and yummy !!! Thanks for sharing the recipe.
Thanks
Sowmya
Madhuram says
You're most welcome Sowmya.
Melissa Novotny says
Sosososoo delicious. I’ve made them multiples times and constantly get told that they are the best banana chocolate chip muffins around!
I currently have a batch in the oven but this time I substituted the butter with coconut oil and the sugar with coconut sugar 🙂
Madhuram says
Thank you very much Melissa.
Rhonda. says
Thank you! These turned out great. I've tried others that seemed heavy and dense, not the case here. We have an egg allergy in the house, so good egg free recipes are important. Thanks again!
Madhuram says
You're very welcome Rhonda.
ANKITA says
Just made muffins from this recipe with 1 cup wheat flour, q cup maida and 1/2 cup oats. But my batter is too much hard. I add little water to mix it well. But then also its like lumpimg consistency. No water or milk required for this recipe?? Its not soft like muffins..little hard and sticky it comes out. Did I do something wrong?
Madhuram says
Hi Anikta, I went and saw the recipe. It's been a long time since I baked these muffins, so really don't remember how the batter consistency was. But usually whole wheat flour and oats all need lot of liquid. Maybe that's why it was too lumpy. Adding more water/milk would have helped if you felt that the batter was very sticky.
Sally says
I just made these today and since I didn't have chocolate chips at home I used some sweet dates. OMG the best bannana muffins ever. Thank you for sharing a great recipe. My son has allergy to milk and egg so these are the best muffins for him. Thanks again.
Madhuram says
You're very welcome Sally.
Jessica says
Was looking for a recipe without eggs since my boyfriend has high cholesterol. This recipe was perfect. The muffins came out excellent!!
Madhuram says
That's great to know Jessica. Thanks for trying the recipe.
Lilia says
Tried this recipe today but without chocolate chips. Worked well. The muffins come out light and fluffy. Thank you!
Madhuram says
You're welcome Lilia.
Jotvinge says
Can I spray muffin cups with vegetable oil, instead of using paper liners? Would it work?
Madhuram says
Yes you can. Use paper liner makes clean up easy.
Cara says
Could I leave out the chocolate chips and will they still be moist and fluffy?
Madhuram says
Yes Cara. Chocolate chips is just for the taste. It doesn't have any impact on the texture of the muffins.
Diane Boerstler says
Came out PERFECT
Madhuram says
Thanks Diane.
Jyoti says
I tried this recipe and the muffins turned out to be perfect. I changed the proportions though. Made it with 1 cup whole wheat flour, 3/4 cup apf and 1/ 4 cup corn flour. I have found my perfect banana muffins recipe.
Madhuram says
Thanks for the feedback Jyoti. Corn flour? That's interesting.
rupa says
If we do not want to add oats, do i have to prportionately reduce other ingredients?
Madhuram says
I don't think it will work like that Rupa. Instead you can try adding about another 1/2 cup of flour instead.