Eggless Banana Muffins Recipe - Spice Up The Curry (2024)

Published: Jan 26, 2024 · Last Modified: Feb 29, 2024 by Kanan Patel / 202 Comments

Soft and moist Eggless Banana Muffins with crunchy walnuts and melty chocolate chips are the real treat. Make these for breakfast this weekend, you won’t regret it.These are so easy to make and that too made without eggs.

❤️ You'll Love This Eggless Banana Muffins

Without eggs: The taste and texture are so good even though they are egg-free. Perfect for those who don’t or can’t eat eggs.

Include Kids: It's so easy to make that one can involve kids and make it a fun, memorable process.

Quick to make: You'll need only 2 bowls (one for wet and one for dry). The batter gets ready in 10 minutes and baking takes 25 minutes.

Freezer-friendly: Wrap them individually in plastic wrap and freeze them. They keep really well, so enjoy the treat whenever you're craving for.

🧾 Ingredient Notes

• Flour: Here I have used all purpose flour. But I have made them with whole wheat flour (Chapati atta) and it works just fine. Also, I have tried them with 50-50 all purpose flour-wheat flour.
• Brown sugar: It adds moisture along with sweetness to make the tender crumbs in the muffins. If you do not have on hand, you can substitute with regular white sugar.
• Baking soda and baking powder: these are leaveners and help muffins rise while baking. Always use fresh, check the expiration before using it.
• Ground cinnamon: It adds a really nice flavor and that complements the banana flavor. If you do not like it then you can skip it.
• Salt: Just a pinch makes muffins ultra-flavorful.
• Banana: always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
• Butter: Use very soft, room temperature unsalted butter. If making vegan, substitute with oil or margarine.
• Add-ins: I have used toasted walnuts and chocolate chips both. You can use either one or skip both entirely. Or you can use raisins, dried cranberries, other nuts like pecans, almonds, etc.

👩‍🍳 How to make Banana Muffins without eggs?

1) In a bowl, take all purpose flour, baking soda, baking powder, salt and ground cinnamon.

2) Whisk well till everything is incorporated well. Keep it aside.

3) Take some ripe bananas. Yes, skin starts to get black, and the fruit itself gets soft and sweeter. Peel them.

4) Mash them using a fork, measure and add into the bowl.

5) Add oil, soften butter and vanilla extract.

6) Whisk really well. Sometimes you may get curdled batter if the butter is not at room temperature completely. That is fine, you see this batter is very forgiving.

7) Now add both sugars (regular white sugar and light brown sugar).

8) Beat it really well until sugar dissolves.

9) Now add dry flour mixture.

10) Mix with a spatula till everything comes together. Do not overmix.

11) Lastly, add walnuts and chocolate chips.

12) Fold them into the batter.

13) Divide the batter into 12 muffin cups equally (they are almost full unlike cupcakes where we fill them only ⅔ way).

14) Bake into the preheated oven for 25 minutes or till the inserted toothpick in the center of the muffin will come out clean.

Let the muffins cool down in the pan for 5 minutes, then place them on the cooling rack to cool completely. Though you can start enjoying while it is warm.

💭 Expert Tips

• Banana & Sugar: always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly.
• Frozen banana: When you have overripe bananas and you're not ready to use then peel and freeze them. Thaw the frozen banana completely at room temperature and then mash.
• Do not over-bake the muffins otherwise they turn out dry.

🥣 Storage Instructions

• Once muffins cool down completely, then you can store them in an airtight container.
• In the refrigerator, muffins stays good for 3-4 days.
• In the freezer, they stay good for up to 3 months. Remove the muffin liner, wrap individual muffins into plastic wrap and freeze. Once frozen transfer them to a freeze-safe ziplock bag.
• To thaw the muffins quickly, microwave them for 15-17 seconds only. Or leave it on the counter until thaws completely.

More muffin recipes (you might find your new favorite)
Eggless chocolate chip muffins
Eggless apple muffins
Eggless blueberry mufiins
Vegan orange muffins
Eggless chocolate muffins (double chocolate)

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.

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