These one-bowl Easy Eggless Banana Bread Muffins are so flavorful, moist, and incredibly delicious! They are easy and quick to make. All you need is one bowl. No mixer needed!
Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style), Eggless Blueberry Muffins, Eggless Banana Chocolate Muffins, and Eggless Sugar Donut Muffins are some of my favorite eggless muffin recipes to try.
Eggless Banana Bread Muffins Recipe Highlights
We love muffins around here, and this recipe is perfect for breakfast, brunch, or lunch box snacks! They are easy and quick to make. All you need is one bowl. No mixer needed!
Eggless Banana bread is one of our favorites too, but muffins are quicker to bake, and I love the fact that they’re easily portable and taste just as good.
These Egg-Free Banana Bread Muffins are are so flavorful, moist, and incredibly delicious!
While I left the nuts out of these due to our daughter’s nut allergies, I think these would be spectacular with walnuts or pecans folded in. If you like a chocolate touch in your banana muffins, try my banana chocolate chip muffins or my Eggless Banana Chocolate Muffins.
These Egg-Free Banana Bread Muffins are perfect for babies because that are super tender and do not have refined sugars.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works great in this recipe, skip the cake flour and bread flour. You can also use half all-purpose and half whole wheat for denser muffins.
- Baking powder baking soda: Make sure they’re not expired.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Bananas: You must use overripe bananas to make this egg-free banana muffins. The riper and spottier the better and the moister and more flavorful your banana muffins will be! If your bananas aren’t ripe enough just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken. You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid some excess liquid.
- Sugar: I like to use light brown sugar to make these muffins. You can also use granulated sugar.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Yogurt: You can substitute plain yogurt for plain sour cream (learn How to Make Sour Cream at Home). I recommend using the full-fat versions.
- Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
How To Make Banana Bread Muffins Without Eggs Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the oven to 425ºF (220ºC). Spray cavities of the muffin pan with nonstick spray or line with cupcake liners.
2 – Make the Egg-Free Banana Muffin Batter
- In a large bowl, mash bananas with a fork. Add brown sugar, oil, yogurt, and vanilla; mix until well combined.
- Add flour, baking soda, baking powder, and salt. Combine wet and dry mixture until just combined. Do not over-mix.
3 – Spoon the batter evenly into muffin cavities, filling each one all the way to the top.
4 – Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle with glaze, if desired.
Easy Glaze for Muffins
My kids love glazed muffins! And so do I {wink}.
The easiest and quickest glaze for muffins is made by combining 1/2 cup powdered sugar with 1 teaspoon vanilla extract and 1 – 2 teaspoons of milk, adding a teaspoon of milk at a time until the glaze reaches desired consistency.
What To Do with Bananas Going Bad
Freeze them for later use! I always have frozen bananas in my freezer! When I notice that my bananas are languishing in the fruit bowl, I freeze them whole in the peel and use them to make banana bread or chocolate banana muffins. So never throw bananas in the garbage because they’re just as good later.
To Freeze Bananas, I just place them whole (in the peel) in a freezer Ziploc bag.
Then when I need it, I let them thaw at room temperature, or if I am short on time, I pop them in the microwave (defrost setting) for a couple of minutes.
Eggless Muffins Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
For more tips and tricks, check out my How To Get Extra Tall Muffins post.
Frequently Asked Questions
Yes, you can! Use one-to-one ratio.
If your banana muffins are too dry, they probably were overbaked or you used too much flour.
You must use overripe bananas to make this egg-free banana muffins. The riper and spottier the better and the moister and more flavorful your banana muffins will be! If your bananas aren’t ripe enough just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken. You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid some excess liquid.
The most common reason why the banana muffins are gummy is over mixing the batter.
Storing & Freezing Instructions
Store: Muffins stay fresh covered at room temperature for 3 days or in the refrigerator for up to 1 week.
Freeze: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired.
To freeze muffins, I just let them cool completely. Then wrap them in foil and place them in a freezer bag.
You can thaw muffins just by leaving them at room temperature or heat un-wrap frozen muffins in the microwave for 30 seconds.
PRO TIP: These Eggless Banana Muffins are great as a lunchbox snack, so I usually make a batch and freeze them for later use. This is the container I use to pack them into the lunchbox.
More Egg-Free Muffin Recipes You’ll Love!
- Eggless Blueberry Muffins
- BEST Eggless Lemon Muffins (quick & easy)
- Eggless Sugar Donut Muffins
- Eggless Strawberry Muffins
- Eggless Banana Chocolate Chips Muffins
- Eggless Pumpkin Muffins
- Eggless Banana Crumb Muffins
- Best Eggless Chocolate Chip Pumpkin Muffins
- Browse more recipes…
Easy Eggless Banana Bread Muffins
Equipment
Ingredients
- 3 very ripe bananas (180 g approx.), mashed
- 3/4 cup (150 g) brown sugar
- 1/2 cup (120 ml) light tasting oil (I use vegetable oil)
- ¼ cup (60 g) plain regular yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Glaze (optional)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 -2 teaspoon milk
Instructions
- Preheat the oven to 425ºF (220ºC). Line 12-cup regular muffin tin with muffins liners. If you prefer, you can also spray the muffin tin with baking spray and skip the liners.
- In a large bowl, mash bananas with a fork until only small chunks remain. Add brown sugar, oil, yogurt, and vanilla; mix until well combined.
- Add flour, baking soda, baking powder, and salt. Combine wet and dry mixture until just combined. Do not over-mix.
- Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
- Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle with glaze, if desired.
Glaze:
- Combine powdered sugar with vanilla and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready.
- Bake at 425ºF (190ºC) for 5 minutes and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help to quickly lift up the muffin top.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Nutrition
Originally posted in April 2019, the post content was edited to add more helpful information, no change to the recipe in April 2021.
