These Eggless Banana Muffins are ultra soft, light and amazingly tender. It just takes 10 minutes of prep and you don't need any mixer!
Banana muffin is always a classic!!! A good muffin needs to be soft, tender, packed with banana flavor, not overly sweet and taste amazing like this air fryer banana muffins.
This recipe is a slight modification of my popular eggless banana bread, and a larger version of the mini banana muffins, but are quicker, convenient and easily portable. It begins with very ripe, spotty bananas! As bananas ripen the starch coverts to sugars.
A good banana muffin is a perfect balance of soft and moistness, which is achieved with the right proportion of wet and dry ingredients and the yogurt, mashed banana, vegetable oil and a dash of water guarantees moistness to this recipe.
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Why this recipe works?
Eggs provide structure, leavening, aeration and binding in baked goods. They also add color, flavor and helps the muffins rise uniformly for an airy texture.
So, I had to develop a trustworthy ratio of leavening to fat and moisture, that'll provide structure and help the banana muffins to have a well risen, light crumb without being gummy.
Double acting baking powder creates air bubbles when combined with the mashed banana and oil, and then when it hits the hot oven. Baking soda works with baking yogurt in creating more carbon dioxide bubbles thus resulting an unparalleled fluffiness.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Banana – use ugly over ripe bananas (dark yellow skin with lots of brown spots).
- Yogurt – The acidity activates the baking soda, giving a nice lift and the rich creaminess keeps this eggless banana muffin moist and delicious.
- Vegetable oil – Although melted butter would add rich butteriness, vegetable oil would give the eggless banana muffins an ultra soft texture.
- Brown sugar – The molasses in brown sugar not only adds moisture but also contributes a lovely caramel flavor.
- Flour – Regular all purpose flour or use a combination of whole wheat and all purpose flour.
- Leavening – Both baking and baking soda for the reason mentioned above.
Add-ins / Variations
Chopped toasted pecans or semi sweet chocolate chips make a tasty addition instead of walnuts.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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.
Tip: To mash bananas, peel them and place in a shallow bowl. Using a potato masher or the back of a large fork, press down on the bananas, until completely mashed and lump free. Another popular technique (this is more useful when using large quantity) is to add the peeled bananas into your stand mixer and mix with a flat beater, until completely mashed.
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.
Pro tip: Over mixing the batter will make the eggless banana muffins to be tough heavy, dense or rubbery.
How to store muffins?
Make sure to let the muffins cool completely before storing in an air tight container. If they have any residual heat then the steam will cause them get soggy.
- Room temperature: The eggless banana muffins can be stored at room temperature for up to 5 days.
- Freezer: Place cooled eggless banana muffins in a large gallon size zip lock bag and store in the freezer for up to 2 months.
- Thaw: Thaw at room temperature overnight for a quick grab-and-go breakfast before heading out to school.
Helpful 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.
Recipe FAQs
Yes! Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
May be because you over mixed your batter. For soft and tender eggless banana muffins, gently stir the wet ingredients into the dry, until you no longer see any white flour. The longer you mix, you run the risk of developing the gluten resulting in a tough and rubbery baked good.
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Eggless Banana Muffins
Ingredients
Dry ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 and ¼ cups mashed very ripe bananas about 2 very large or 3 medium
- 1 cup packed golden brown sugar
- 1 cup plain thick yogurt refer notes to use greek yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Additional ingredients
- ¾ cup chopped walnuts divided
- 2 tablespoons water
Instructions
- Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
- Whisk all dry ingredients in a medium bowl and set aside.
- Into another larger bowl, add all wet ingredients and whisk until very smooth. Add the dry ingredients and whisk until just combined (DO NOT OVER MIX).Tip: To mash bananas, peel them and place in a shallow bowl. Using a potato masher or the back of a large fork, press down on the bananas, until completely mashed and lump free.
- Using a rubber spatula, stir in ½ cup chopped walnuts and 2 tablespoons water, until just mixed (DO NOT OVER MIX).
- Divide batter evenly into the prepared muffin pan (remember, these are big muffins, so the batter will be almost full in the pan) , and sprinkle remaining chopped walnuts on top of the batter.
- Bake for 28 to 32 minutes or until a tooth pick inserted into the middle of a muffin comes clean. Place pan on a wire rack to cool completely.Pro tip: Over mixing the batter will make the muffins to be tough heavy, dense or rubbery.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com
A
Came out extremely good and fluffy! Thank you for the recipe!!
Maria Doss
That sounds wonderful, Maria
Mansi
Came out brilliant’!! Thank you so much ❤️
Maria Doss
Glad to hear that, Maria
Sck
Thanks so much for the recipe. I tried variations with oats flour and millet flour as well. Came out moist and delicious each time!
Maria Doss
Glad to hear, have a wonderful day - Maria
Deb
Pleasantly surprised these came out like normal muffins plus deliciously moist and with no egg! I put streudel on top made with oatmeal, flour, brown sugar, butter and cinnamon
I'm saving this recipe! It's really good!!
Thanks for posting it!
Maria Doss
Glad you liked them hun, Maria