Eggless Banana Muffins

What Do Eggs Do in Banana Muffins?

Eggs play several important roles in baked muffins. They provide structure, helping the muffins hold their shape, while also acting as a leavening agent by trapping air, which contributes to a light and airy texture. Eggs also serve as a binder, holding the ingredients together for a cohesive crumb. Beyond function, they add richness and color, help them rise evenly and bake up soft, fluffy, and golden.

Ingredients you'll need to make banana muffins without eggs

Scroll down to the recipe card below for full information on ingredients and amounts.

• Banana - Use overripe bananas—the kind with dark yellow skins covered in brown spots or almost entirely brown. They are naturally sweeter, softer, and packed with intense banana flavor, which makes them ideal for baking.
• Yogurt - Yogurt plays a key role in eggless baking —its acidity reacts with baking soda to create lift and help the baked goods rise beautifully. It also adds a rich, creamy texture that keeps the muffins moist and tender, compensating for the lack of eggs.
• Vegetable Oil - Using oil instead f butter makes them ultra soft and moist.
• Brown Sugar - Brown sugar contains molasses, which adds a deep, caramel-like flavor, giving a richer color and a more complex sweetness than white sugar.
• Flour - This recipe works well with all-purpose flour for a light, tender texture, but you can also use a mix of whole wheat and all-purpose flour if you want a heartier, slightly nuttier muffin.
• Leavening (Baking Soda + Baking Powder) - Double-acting baking powder creates air bubbles twice—once when mixed and again in the oven—while baking soda reacts with yogurt to release even more carbon dioxide. Together, they make the muffins extra light and fluffy.

1.Whisk together all purpose flour, baking powder and baking soda in a medium bowl.

2 & 3. Add mashed banana, brown sugar, vegetable oil, yogurt and vanilla extract into another larger bowl and whisk until very smooth.

4. Add the combined dry ingredients into the wet mixture.

5. Mix batter until just mixed.

6. Add finely chopped walnuts and water, and gently fold in using a rubber spatula.

7 & 8. Divide batter between paper lined muffin cups and sprinkle more walnuts on top. Bake in a preheated 350 degree oven for about 30 minutes or until done.

Recipe tips

• Use over ripe bananas – Ugly over ripe bananas (dark yellow skin with lots of brown spots). Underripe bananas will be difficult to mash and won’t incorporate into the batter well.
• Don’t over-bake. Test for doneness by inserting a toothpick into the center after 25 minutes and continue baking only if you see wet batter on the toothpick.
• Use plain yogurt and not a flavored variety.