Eggless Banana Muffins are very soft, light, tender and is easy to make in less than 10 minutes without any mixer. This might just become your new favorite Egg Free muffin recipe!!
Eggless Banana Muffin
Banana muffin is always a classic!!! A good muffin needs to be soft, tender, packed with banana flavor, not overly sweet and taste amazing. But, making really good egg free banana muffin is tricky.
This recipe is a slight modification of our popular banana bread with walnuts and find the mini version -> mini banana chocolate chip muffins or the Air Fryer Muffins. It is much more quicker, easily portable and much more convenient. We have included step-by-step photo instructions and a video showing how to make them.
They are delicious for breakfast, snack anytime or even dessert. They are mostly healthy and kid favorite, made plain for with seasonal fruits. Although pancakes, waffles and oatmeals makes a great breakfast option, muffins and quick breads are my personal favorite.
How to make it moist?
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 he yogurt, mashed banana, vegetable oil and a dash of water guarantees moistness to this recipe.
How to mash bananas?
Peel bananas 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 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.
How long to bake?
This recipe makes 12 big ones! They take about 27 to 31 minutes. We recommend checking at the lower end of the cooking time. Insert a tooth pick in the middle to make sure that it comes out clean and slightly golden on top.
Egg-Free Banana Muffins are –
- No mixers required
- Stir and bake
- Very soft
- Egg free / No eggs ---> Vegetarian
- Tender
- made with yogurt
- Not-too-sweet
Ingredients:
Banana – use ugly over ripe bananas (dark yellow skin with lots of brown spots).
Yogurt – Plain thick yogurt
Vegetable oil – Use a flavorless oil like vegetable or corn oil.
Brown sugar – Golden brown sugar tastes the best. Brown sugar yields a soft and moist eggless banana muffin with yogurt.
Flour – Regular all purpose flour
Leavening – Baking powder and baking soda
Flavorings – Vanilla extract
How to make?
Step-1: Mash bananas and mix with yogurt, oil, brown sugar and vanilla extract, until smooth.
Step-2: Whisk in the dry ingredients and stir until just combined (as with all baking recipes, do not over mix).
Step-3: Mix in chopped walnuts, divide batter into a paper lined muffin pan, sprinkle chopped walnuts on top and bake at 350° for about 30 minutes or until a tooth pick inserted in the middle comes clean.
Step-4: Place pan on a wire rack to cool completely.
Got more overripe bananas? Check out these recipes: Peanut Butter Yogurt Smoothie, Tasty Spinach Smoothie, Banana Cake Air Fryer, Banana Waffles, Banana Oatmeal Cups, Chocolate Banana Date Smoothie, Banana Sheet Cake, Banana Mug Muffin or Banana Nut Pancake Cups.
Expert Tips:
Use over ripe bananas – Ugly over ripe bananas (dark yellow skin with lots of brown spots).
To use plain yogurt – Try to use very thick plain yogurt
Brown sugar – Apart from incredible caramel flavor, brown sugar also makes a soft and moist banana bread.
Storing: They are good stored at room temperature in an air tight container for 2 to 3 days.
To freeze: Place cooled muffins in a large zip lock bag and freeze for up to 2 months. Thaw them at room temperature overnight for a quick grab-and-go breakfast before heading out to school.
Add-ins / Variations
Nuts – Stir in chopped walnuts or toasted and chopped pecans into the batter
Chocolate chips – stir in semi sweet chocolate chips into the batter ---> Egg Free Banana Chocolate Chip Muffins
More muffin recipes: Persimmon Muffins, Orange Muffins, Nutella Brownie Muffins, Zucchini lemon Muffins, Gluten Free Banana nut Muffins, Sweet Potato Muffins, Chocolate Avocado Muffins or Lemon blueberry muffins.
FAQs
A muffin is supposedly much healthier than a cupcake, however it depends on the ingredients used. This recipe uses oil instead of butter, yogurt, bananas and walnuts, however it is not sugar or refined flour free, so it is best to enjoy in moderation.
Place cooled muffins in a large zip lock bag, seal and freeze for up to a month. Simply place desired number at room temperature overnight.
More Eggless recipes:
Eggless Banana Muffins with Yogurt
Eggless Banana Muffins are very soft, light, tender and is easy to make in less than 10 minutes without any mixer. This might just become your new favorite Egg Free muffin recipe!!
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
1. Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
2. Whisk all dry ingredients in a medium bowl and set aside.
3. 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).
4. Using a rubber spatula, stir in ½ cup chopped walnuts and 2 tablespoons water, until just mixed (DO NOT OVER MIX).
5. 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.
6. Bake for 28 to 32 minutes or until a tooth pick inserted into the middle of a muffin comes clean.
7. Place pan on a wire rack to cool completely.
Notes
Banana – use ugly over ripe bananas (dark yellow skin with lots of brown spots).
To use greek yogurt - Use about ¾ cup plain greek yogurt and ¼ cup water instead of 1 cup regular yogurt.
Vegetable oil – Use a flavorless oil like vegetable or corn oil.
How to ripen bananas? If your bananas are little firm and you wish to ripen them quicker, then place a bunch of bananas in a paper bag, cover and leave at room temperature for a day (adding an apple will speed up the process).If you are want to ripen them faster, then place unpeeled bananas on a baking sheet and bake for about 10 minutes at 350°F, cool completely before using.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 252mgCarbohydrates: 37gFiber: 1gSugar: 18gProtein: 4g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
Please let me know how these turn out in comments! I love hearing from you, and hope these banana muffins are your new favorite.
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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