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.
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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 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 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 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, 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.
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.
They’re good! Though I think next time I’ll use less salt. I used the suggested amount of kosher salt but they turned out rather salty. Not salty enough that they’re inedible or not good, just a bit saltier than I like my sweets generally.
Thanks for trying my recipe, Rachael! Yes, feel free to reduce the salt quantity to your liking. Thanks a lot for the review and good feedback.
These are AMAZING! Fluffy and moist and flavourfull, this is a keeper!! I made them exactly per the recipe, though I checked them at 12mins and my toothpick pulled clean so I took them out. Next time the only change will be to make a bit less glaze, I will do 1/3c. instead.
Thank-you, wonderfull recipe!
Hello Renee! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
I tried this recipe. We loved it so much . It was so moist and eggless. Thank you so much for the eggless recipes.
Hello Kirandeep! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
This recipe is amazing! The cupcakes turn out light and fluffy with amazing banana flavor. Thank you so much for these egg free recipes!! It really does help my daughter not feel so left out because of her egg allergy. I did reduce the sugar by 1/4 cup (we prefer less sweet desserts), and it turned out perfect.
Hello Whitney! It sounds like you nailed it =) Thanks so much for trying my recipe and taking the time to come back and let me know.
I love this recipe but I think the timing was different before…turning the temp down immediately then maybe cooking longer. Can you tell me the original timing because it was perfect. Too brown now.
Hello Terra! The original version was: Preheat oven to 400ºF. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and the tops are turning golden brown. Hope that helps!
Hi…. I am.allergic to gluten and eggs. Can you suggest if these all purpose flour recipes can be baked with equal amount of organic coconut flour? will the baking time be same or changed?.. will ne really grateful for your guidance.
Hello Poonam! I have no experience baking with coconut flour. When I want to bake gluten-free, I use a GF flour blend, like Cup4Cup. Usually, GF good takes longer to bake, and the outside brown much quicker, so I suggest keeping your eyes on it. Depending on your oven, you might need to adjust baking time and temperature accordingly.
WOW!! I never leave recipe reviews, but I just had to for this one!
These muffins are soooo soft and fluffy – if you can wait, they are even better the next day I found! I didn’t have any eggs in the cupboard, so searched for an egg-less recipe, and I definitely think that these will now be my go-to for banana muffins.
Unbelievable, thank you so much ❤️
Hello Sasha! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know! xo
These are amazing!! My son with an egg allergy absolutely LOVES these. Due to his allergies, he is always so cautious about trying new things, even if they are completely safe for him. The fact that he was willing to try these is HUGE. The rest of the family enjoys them as well. I’m looking forward to trying other recipes out. Thank you for a wonderful recipe!!
Hello Tamara! I am so glad my recipes are helpful to you and your family. Thanks so much for trying my recipe and taking the time to come back and let me know. I hope they inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Just made these and they are super yummy, so light, like air! I added a couple of chocolate chips on top before cooking. So fed up of making so-so banana bread with leftover bananas but these are delicious. Happy reviewer from UK. Thank you.
Hello Sarah! It sounds like you nailed it! I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 Thanks so much for trying my recipe and taking the time to come back and let me know.
These were so fluffy and great because i have an egg allergy and they were a great way to use overripe bananas
Hello Razan! So glad you enjoyed this recipe. Thanks so much for taking the time to come back and let me know!
These are great! My egg allergy daughter really wanted muffins and These were perfect. So moist and held together perfectly. The only thing I did differently was use vanilla yogurt instead of plain because it is all we had. We will make these again.
Hello Amber! It sounds like you nailed it! We LOVE these =) Thanks so much for trying my recipe and taking the time to come back and let me know.
Can you use sour cream in place of yogurt?
Hello Kimberly! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello..the battery turned out to be very thick..I think too thick..so I added so milk..is supposed to be thick or slightly runny as I don’t see any milk added to your recipe?
Hello Mala! For best results, I recommend following the recipe exactly. You can read more about the most common eggless baked goods mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Thanks so much for your feedback and for trying my recipe.
I made these with wholemeal flour and coconut oil. I also added some cinnamon and nutmeg, and three little decorative slices on-top of each to use up the 4th over-ripe banana in my fruit bowl! They were just delicious and I’m so impressed with how light they were. Thanks for sharing all your wonderful recipes.
Hello Ava! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Can I omit the sugar? Making this for a baby
Hello Anny! No, you cant omit the sugar. You can reduce the amount by 10 percent though. Hope that helps!
I only added 1/3 cup sugar and it turned out perfect sweetness for my liking!
Hello Rebecca! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi,
I have tried so many of your eggless recipes for baking and they are all fantastic!! Except when I have to use buttermilk or yogurt the result is not great. Maybe because I’m using curd instead of yogurt. And maybe the quality of buttermilk is not the same as you use.
What can I replace the yogurt And buttermilk with?
Hello Sejal! If you don’t have buttermilk available you can make your own. To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Use that instead of the curd and let me know how it works. Hope that helps!
These are really easy to make and taste as good as the egg version! Not too sweet either! Love it!!
Hello Jinaa! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
These are great! I added a teaspoon of cinnamon because I have a cinnamon obsession and they are so tasty! 🙂
Hello Sam! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
I made these yesterday and followed all the steps and ingredients. Can’t believe making eggless muffin is so easy and it takes no time at all! Now, I don’t think I will be buying those cupcakes/muffins ready made in the supermarket again. My only concern is, my muffin didn’t turn out cakelike like the one in the picture. I don’t know what went wrong. It turned out like a mashed banana with very little flour when baked, very pale, and didn’t rise at all. :/
Thanks for the recipe!
Hello Kristine! I don’t what could happen but next time make sure to measure the ingredients properly (especially the flour) and don’t overmix the batter. Hope this helps. Thank YOU for trying my recipe. xo – Ori
Hello again! So, I made these banana muffins for the second time and it turned out the same as the one in the picture! I don’t know what happened in my first time but the muffins this time were soooo good and I’m so happy to bookmark your website for future eggless recipes! Thanks a lot!
Hello Kristine! I’m so glad you enjoyed these muffins. Thank YOU so much for taking the time to come back and let me know!
Amazing recipe and so easy! My go-to for the past year! I usually add chocolate chips in. So yummy!
Hello Petra – WOOHOO! So glad you enjoyed these muffins. Thanks so much for trying my recipe!
i made this with fourteen of my 5 year old students in my classroom. i left the measuring to the children and assisted them just a little here and there. It tasted AMAZING! i even left it in the oven for way longer than 20 mins and it still tasted yummy! thank you for a foolproof recipe for teachers like me! definitely doing more baking with my students 🙂
Hello SS!! I am so HAPPY to know that your class enjoyed this recipe. My kids LOVE when they cook/bake in the school so I guess you all had a blast. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I just made these in mini muffin size with choc chips for my kids, but my husband and I can’t stop eating them!! They are so good! ?
Oriana, your recipes are my ‘go to’ for egg free baking and not one that I have tried has failed. Thank you.
Hello Tanya! I am so glad EVERYONE loves them LOL =) Thanks so much for trying my recipes and for taking the time to come back and let me know!
Love this recipe!!! The yogurt makes them so moist… My children who can’t have egg devoured these, but so did everyone else! You don’t miss the egg at all. I certainly appreciate that it is a one – bowl recipe! This will become a weekly favourite. Thank you for sharing, Oriana!
Hello Martina! So glad everyone enjoyed it!! Thanks so much for trying my recipe and for taking the time to come back and let me know =)
I so appreciate this recipes versatility.. I am way past the time when I needed to grocery shop & had four kids to feed breakfast to this morning and no eggs! With your recipe I decreased the sugar quite a bit added mini choc chips and used sour cream instead of yogurt, used whole wheat flour & the kids loved them ! Will be back for more! Thanks 🙂
Hello Dani! Sounds like you nailed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi! These look delish. Do you think applesauce would work in place of the yogurt?
Hello Megan! I am sorry but I haven’t tested this recipe with applesauce but I think it could work. However, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
I had to get a little creative due to what I had on hand. I ended up using plain Greek yogurt, dark brown sugar, mini chocolate chips, and a little extra vanilla due to the plain yogurt. These were AMAZING! So moist and tasty! Thanks for the recipe!!
Hello Tara! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe =)
Look so so good.
Hi Sheenam! So glad you like the look of this. Be sure to shout out if you have any questions!