These Eggless Banana Crumb Muffins are soft, moist, and delicious. They’re so easy to make, and they taste amazing! Perfect for breakfast, snacks, and school lunches.
EGG FREE BANANA CRUMB MUFFINS RECIPE
You are not going to believe how easy it is to make these eggless crumb banana muffins. Based on my super easy eggless banana bread recipe with an addition of a crumb top, this banana crumb muffin is going to be your new go-to breakfast muffin (or snack)!
Most of the ingredients needed to make these egg-free banana muffins are pantry staples or are already in my fridge, so chances are, you have everything you need to make these muffins at home today.
These eggless crumb banana muffins are incredibly soft and moist with tall bakery-style muffin tops. Full of sweet banana flavor.
HOW DO YOU REPLACE EGGS IN A MUFFIN RECIPE?
The best way to substitute eggs in a muffin recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leavaners and acids are combined, they react and produce gas (bubbles) that will make your baked goods fluffy. For this banana crumb muffin, we use a combination of buttermilk and baking soda.
EGGLESS BANANA MUFFIN RECIPE INGREDIENTS
Amounts are included in the printable recipe below (scroll down). Youāll need:
- Bananas ā very ripe and mashed. If they’re not super ripe (brown spots all over the peel), check my quick tips section for how to ripen the bananas.
- Butter
- Buttermilk ā try my Easy Homemade Buttermilk Substitute.
- Vanilla extract
- Brown sugar ā feel free to use light or dark brown sugar.
- Baking soda
- Salt
- All-purpose flour
- Ground cinnamon
- White sugar
HOW TO MAKE EGGLESS BANANA MUFFIN
Detailed instructions are included in the printable recipe below (scroll down).
1 ā PREPARE THE OVEN AND PAN
Preheat oven to 350Āŗ F (180Āŗ C). Line 12-Cup regular muffin pan with muffins liners.
2 – MAKE THE MUFFIN BATTER
Mix with an electric mixer on medium speed mashed bananas with butter until combined. Add in buttermilk, vanilla, and mix. Add in sugar, baking soda, salt, and mix. Add flour and mix until just combined.
Fill muffins liners 3/4 full.
3 – MAKE THE CRUMB TOPPING
In a small bowl, mix brown sugar, white sugar, cinnamon, and melted butter. Add in flour and mix until evenly distributed and crumbly in texture.
4 – ADD THE CRUMBS TO THE MUFFINS
Sprinkle the crumb topping over muffins.
5 – BAKE THE MUFFINS
Bake until a wooden pick comes out clean. Allow cooling and enjoy!
If you are unable to have dairy, here are my tips on how to adapt this recipe:
- Make your dairy-free buttermilk: mixĀ 1 cup plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar.Ā Let the mixture sit for five minutes until the milk looks like it has curdled.Ā
- Use the same amount of vegan butter substitute. For baking, my fave dairy-free butter substitutes are Miyokoās Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
HOW TO MAKE THIS GLUTEN-FREE
Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
QUICK RECIPE TIPS
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Donāt overmix the batter. Instead, mix just until youāve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready.
- Bake to 375ĀŗF (190ĀŗC) for 5 minutes and then reduce the oven temperature to 375ĀŗF (190ĀŗC). This initial high oven temperature will help to lift the muffin top quickly.
- 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.
FREQUENTLY ASKED QUESTIONS
Yes, I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. Keep in mind that muffins made with whole wheat flour will be denser.
Yes, you can! just skip the salt called in the recipe.
If your bananas are not very ripe, you can quickly ripen them by baking them with the skin in a 300Ā°F (150Āŗ C) oven for around 10 to 15 minutes. The peel will turn black from the oven, but the bananas themselves will be ripe. This method is great when your bananas need that one extra push to get to the ideal ripeness to bake with. Unfortunately, this won’t work for green bananas.Ā
This helps the muffins rise nice and tall. The hot blast of air will spring up the top of the muffin, then the inside of the muffin can bake for the remainder of the time.
For banana bread, I recommend using this recipe.
Yes, for mini muffins, bake 12-14 total minutes at 350Ā° F (180Ā° C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
STORING
This egg-free banana crumb muffin recipe makes for 12 muffins. So you’ll probably have a couple of leftovers. Here’s how to store them.
LEFTOVERS
Your muffins will keep covered and at room temperature for three to four days, then you can transfer them to the refrigerator for up to one more week.
FREEZER
Muffins can also be frozen for up to three months. A great way to have eggless muffins whenever you want!
After the banana muffins have cooled completely, wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and donāt forget to label them! Thaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or a 300Ā°F oven for 4-5 minutes if desired.
MORE EGGLESS MUFFINS RECIPES YOUāLL LOVE
- Eggless Banana Chocolate Chips Muffins
- Eggless Bakery-Style Chocolate Chip Muffins
- Eggless Blueberry Muffins [Video]
- Eggless Sugar Donut Muffins
- Easy Eggless Cornbread Muffins
- more eggless muffins recipes…
Eggless Banana Crumb Muffins
Equipment
Ingredients
- 3 very ripe bananas, mashed (about 250 – 270 g)
- 1/2 cup (115 g) butter, melted
- 1/2 cup (120 g) buttermilk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (200 g) brown sugar
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Crumb Topping
- 1/3 cup (67 g) packed brown sugar
- 1 tablespoon (12 g) white sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (58 g) unsalted butter, melted
- 1/2 cup + 1 tablespoon (80 g) all-purpose flour
Instructions
- Preheat the oven toĀ 425ĀŗF (220ĀŗC). Spray eight cavities of the muffin pan with nonstick spray or line with cupcake liners.
- In a medium bowl, mash the ripe bananas with a fork until completely smooth.Ā
- Stir the melted butter into the mashed bananas; mix until combined. Add the buttermilk, vanilla, and brown sugar; mix to combine.Ā
- Mix in the flour, cinnamon, baking soda, and salt until combined.
- Spoon the batter evenly into theĀ muffin liners, filling each one all the way to the top.
Make the Crumb Topping:
- In a small bowl, mix brown sugar, white sugar, cinnamon, and melted butter. Add in flour and mix until evenly distributed and crumbly in texture.
- Sprinkle crumb topping evenly over each muffin.
- Bake for 5 minutes, then reduce the oven temperature to 375ĀŗF (190ĀŗC) 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.Ā
- Make your dairy-free buttermilk: mixĀ 1 cup plant-based milk + 1 tablespoon lemon juice or apple cider vinegar.Ā Let the mixture sit for five minutes until the milk looks like it has curdled.Ā
- Use the same amount of vegan butter substitute. My favorite dairy-free butter for baking are:
- Miyokoās Creamery Organic Vegan Butter.
- Earth Balance Vegan Buttery Sticks
- If your bananas are not very ripe, you can quickly ripen them by baking them with the skin in a 300Ā°F oven for around 10 to 15 minutes. The peel will turn black from the oven, but the bananas themselves will be ripe. This method is great when your bananas need that one extra push to get to the ideal ripeness to bake with. Unfortunately, this won’t work for green bananas.
- Feel free to add 1 cup of chopped nuts (such as walnuts or pecans) or chocolate chips! Just stir them after adding the dry ingredients.Ā
- Eggless Banana Chocolate Chips Muffins
- Eggless Bakery-Style Chocolate Chip Muffins
- Eggless Blueberry Muffins [Video]
- Eggless Sugar Donut Muffins
- Easy Eggless Cornbread Muffins
- more eggless muffins 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.
Order Now!Eggless Baking Frequently Asked Mommyāsns
You’ve asked, Iāve answered! Read on for a handful of answers to the most frequently asked questions aboutĀ Eggless Baking.
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- Kitchen Scale
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- Mixing Bowls
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- Spatula-Set
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- 12-Cup Regular Muffin Pan
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Recipe originally posted in August 2014, post content edited to add more helpful information, no change to the recipe in May 2021.
