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!
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 to 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.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Very ripe bananas
- Brown sugar
- Light tasting oil – Such as vegetable or canola.
- Plain yogurt
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
HOW TO MAKE BANANA MUFFINS WITHOUT EGGS
- Preheat oven to 425ºF (220ºC). Spray cavities of the muffin pan with nonstick spray or line with cupcake liners.
- 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.
- Spoon the batter evenly into muffin cavities, 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.
HOW TO FREEZE BANANAS
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.
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 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.
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 teaspoon of milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.
EGGLESS MUFFINS QUICK 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 to 375ºF (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.
MORE EGGLESS MUFFIN RECIPES YOU’LL LOVE
- Eggless Blueberry Muffins
- Eggless Sugar Donut Muffins
- Eggless Strawberry Muffins
- Eggless Banana Chocolate Chips Muffins
- Eggless Pumpkin Muffins
- Eggless Banana Crumb 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 to 375ºF (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.
- Eggless Blueberry Muffins
- Eggless Sugar Donut Muffins
- Eggless Banana Chocolate Chips Muffins
- Eggless Pumpkin Muffins
- Eggless Baked Apple Oatmeal Muffins
- Eggless Banana Crumb Muffins
- Browse more recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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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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Originally posted April 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
