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
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