Eggless Banana Muffins are moist, tender, buttery, and flavored with cinnamon. We can make them plain or add walnuts or chocolate chips; either way, they are equally delicious. The recipe is straightforward, and this is one of those easy and quick muffin recipes. If you want something sweet in your breakfast, this can be your go-to recipe.
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About Eggless Banana Muffins
I have been inspired to make these muffins after making Eggless Banana Bread. But unlike banana bread, this muffin recipe is quick. We need less than 30 minutes to bake these muffins from scratch.
All we need for this recipe is three ripe bananas and a few other basic ingredients. If you are looking to make a sweet breakfast or a go-to snack, you can count on these muffins.
Do These Muffins Taste Like Banana Bread
Almost! These muffins taste much like banana bread, but they are softer and have a lighter texture.
While banana bread is delicious, these muffins are easy and quick to bake. They are more convenient when we don’t have much time or need something quick for breakfast. Banana muffins are buttery, tender, and I have added chocolate chips to make them more delicious.
Ingredients
- We need a few ingredients, and they should be readily available in our pantry. We need three ripe bananas to start with the recipe. And rest are the basic baking ingredients, flour, baking powder, baking soda, salt, and ground cinnamon. To make the wet mixture we need, butter, sugar, vanilla, and buttermilk.
- I didn’t use yogurt or sour cream in this recipe. Because here, bananas provide much-needed moisture to the muffins. And the rest we can get from the buttermilk. I choose buttermilk over milk in this recipe to get the fluffy and light texture of muffins.
- Also, I prefer the buttery banana taste of the muffins, so I like to use butter rather than oil.
- I love chocolate with bananas, and I love walnuts too. But to appease my son and husband, I have added chocolate chips. But you can add walnuts if you prefer. Lightly toast the walnuts before adding them to the batter for enhanced flavor.
How To Mash Banana
- The easiest way is to mash the banana with a fork. But sometimes, it leaves so many chunks. So just like me, if you also prefer to mash bananas as smooth as possible, blend them. But wait, I have a better option, which I love. A bowl of a stand mixer!
- There is no need for creaming of butter and sugar, as we are using melted butter. So it is straightforward to make a batter without any stand mixer or electric mixer.
- But we can mash the bananas using a paddle attachment of our stand mixer. So if you have a stand mixer, go for it. And you can use the same bowl to add other ingredients and to prepare the batter. Believe me, it will be a lot easier and mess-free.
Why Would You Love These Eggless Banana Muffins
- Soft, Tender, Moist, and Delicious
- Perfectly Sweet and Chocolatey
- Easy and Quick to Bake
- One Bowl Recipe
- Need Sweet Homemade Breakfast
- Want to Use Ripe Bananas
Step by Step Directions
- Preheat the oven to 425° F. Grease muffin pan with non-stick spray or line with cupcake liners.
- Set aside.
- For buttermilk, add white vinegar into a room temperature milk, mix well, and set aside.
- Sift flour, baking powder, baking soda, salt, and ground cinnamon together. Whisk well and set aside.
- In a large mixing bowl, take mashed or pureed bananas. You can mash bananas either with a fork or blend them into a blender.
- You can also use a stand mixer with a paddle attachment or balloon whisk to mash bananas.
- Whichever method you choose, make sure to mash in the smooth paste; there should be no lumps or chunks of banana.
- Add melted butter, brown sugar, and vanilla. Mix until everything is well combined.
- Now add flour mixture and buttermilk. Mix until combined. Do not overmix.
- Fold in chocolate chips into the batter and mix gently to distribute evenly.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- Bake for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
- Continue baking for 13-14 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.
- We can keep the muffins at room temperature for a couple of days only. Keep the leftovers in an airtight container and refrigerate for up to 5 days.
Eggless Banana Muffins are delicious with it’s full of banana flavor. It is amazing to bake these muffins as the kitchen smells wonderful, with the aroma of bananas, cinnamon, and butter.
So I hope you will like this recipe and if you make them, please leave your comment. You can also easily rate the recipe in the recipe card below.
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Recipe Card
Eggless Banana Muffins / Eggless Banana Chocolate Chip Muffins
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Ingredients
- 1½ cups (180g) all-purpose flour (see notes)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (Add 1Tsp if you prefer more)
- 3 medium ripe bananas
- 6 tablespoon (85g) unsalted butter melted
- ⅔ cup (130g) (130gm) brown sugar (see notes)
- ⅓ (80ml) cup buttermilk (⅓ cup (80ml) milk + ½ teaspoon white vinegar)
- 1 teaspoon pure vanilla
- ½ cup chocolate chips or nuts of your choice
Instructions
- Preheat the oven to 425° F. Grease muffin pan with non-stick spray or line with cupcake liners. Set aside.
- For buttermilk, add white vinegar into a room temperature milk, mix well, and set aside.
- Sift flour, baking powder, baking soda, salt, and ground cinnamon together. Whisk well and set aside.
- In a large mixing bowl, take mashed bananas. You can mash bananas either with a fork or blend them into a blender. You can also use a stand mixer with a paddle attachment to mash bananas.
- Add melted butter, brown sugar, and vanilla. Mix until everything is well combined.
- Now add flour mixture and buttermilk. Mix until combined. Do not overmix.
- Fold in chocolate chips into the batter and mix gently to distribute evenly.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- Bake for 5 minutes at 425° F and then, keeping the muffins in the oven, reduce the oven temperature to 350° F. Continue baking for 13-14 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.
Notes
- Flour: To make these muffins healthier, swap half of the all-purpose flour with whole wheat flour.
- Sugar: Brown sugar in this recipe adds moisture and nice deep color to the muffins. But you can also use granulated white sugar, cane sugar, or coconut sugar.
- Add-ins: These muffins are tasty as a plain, but adding chocolate chips or walnuts makes them more delicious. If you are using walnuts, make sure to toast them lightly before adding them to the batter.
Josie
Hi Jigna, thank you for sharing this recipe, I have made them 3 times in the past month. They turned out perfect each time. Have you ever made date squares? I think this will be something you might like to make and post on your site . It’s a traditional Canadian desert. Recipes are all basically the same. and they are delicious too.
Thanks again
Josie
Jigna
Hi Josie, I am happy that you like the muffins. I appreciate your feedback; thank you so much!
It is good to know about date squares; I will definitely try the recipe.
Josie
I have subscribed to your website, hope to see new recipes soon. Take care. Josie
Ann
How much flour do we use? I cannot find it anywhere in your recipe.
Jigna
Hi Ann, flour is mentioned right after the heading of ingredients, first in the list. It is 1&1/2 cups (180g) flour.
Chelsea Campbell
Our egg allergy toddler has me searching for great egg free recipes all the time. These are by far the best banana muffins egg free or not! We love them. We’ve added chocolate chips and blueberries to them too! Blueberry is our favorite. A staple recipe.
Jigna
Thank you Chelsea! I am glad that you like this recipe, and love the idea of adding blueberries!