These one-bowl Easy Eggless Banana Bread Muffins are so flavorful, moist and incredibly delicious!
Eggless Blueberry Muffins, Eggless Banana Chocolate Chips Muffins, Eggless Sugar Donut Muffins are some of my favorite eggless muffin recipes to try.
Eggless Banana Bread Muffins Recipe
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 bake, and I love the fact that they’re easily portable, and taste just as good.
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. Sometimes, I make these as banana chocolate chip muffins just adding 1 cup, or so, of chocolate chip morsels.
How to make banana muffins without eggs
- Preheat oven to 400º F. Prepare your muffin tin.
- 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.
- Fill muffins liners 3/4 full.
- Place the muffin tin in the oven and immediately reduce the oven temperature to 350º F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- 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.
Frozen Bananas
I always have frozen bananas in my freezer! 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 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.
How to store Eggless Banana Muffins
Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.
Freeze Eggless Banana Muffins
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 place them in a freezer bag.
You can thaw muffins just 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 for later use. This is the container I use to pack them into the lunchbox.
Easy Glaze for Eggless Muffins
My kids love glazed muffins! And so do I {wink}.
The easiest and quickest glaze for muffins is made combining 1/2 cup powdered sugar with 1 teaspoon vanilla extract and 1 – 2 teaspoon of milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.
Looking for more eggless muffin recipes?
- Eggless Blueberry Muffins
- Eggless Sugar Donut Muffins
- Eggless Banana Chocolate Chips Muffins
- Eggless Pumpkin Muffins
- Eggless Baked Apple Oatmeal Muffins
- Eggless Banana Crumb Muffins
- 3 very ripe bananas (180 gr approx.), mashed
- 3/4 cup (132 gr) brown sugar
- 1/2 cup (120 ml) light tasting oil (I use vegetable oil)
- ¼ cup plain yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (210 gr) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 -2 teaspoon milk
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Preheat oven to 400º 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.
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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.
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Add flour, baking soda, baking powder and salt. Combine wet and dry mixture until just combined. Do not over-mix.
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Fill muffins liners 3/4 full.
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Place muffin tin in oven and immediately reduce the oven temperature to 350º F.
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Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
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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.
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Combine powdered sugar with vanilla and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.
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.
FLOUR: You can use regular all-purpose flour, or gluten-free flour, or whole wheat flour.
OIL: Light tasting oils work best for this recipe, such as canola, coconut, or vegetable oil.
SUGAR: You can use raw cane sugar or coconut sugar if you prefer.
Looking for more eggless muffin recipes?
- Eggless Blueberry Muffins
- Eggless Sugar Donut Muffins
- Eggless Banana Chocolate Chips Muffins
- Eggless Pumpkin Muffins
- Eggless Baked Apple Oatmeal Muffins
- Eggless Banana Crumb Muffins
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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- Kitchen Scale
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- Glass Mixing Bowl Set
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- 12-Cup Regular Muffin Pan
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- Individual Muffin Container
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