These Eggless Banana Crumb Muffins are soft, moist, and packed with sweet banana flavor, finished with a buttery crumb topping and tall bakery-style tops. Made with simple pantry staples, they solve the classic “overripe bananas + no eggs” problem in the easiest way possible. They’re cozy, reliable, and perfect for breakfast, snacks, or school lunches. If you love banana bread but want something quicker and portioned, this recipe is for you.
Oriana’s Thoughts On The 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.
Why You’ll Want to Try My Recipe
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 as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leavaners and acids are combined, they react and produce gas (bubbles), making your baked goods fluffy. I use a combination of buttermilk and baking soda for this banana crumb muffin.
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Bananas — 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 – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe. Dairy-free instructions are below.
- Buttermilk — You don’t have buttermilk? No problem!! Check out my Easy Homemade Buttermilk Substitute [Video]. Dairy-free instructions are below.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
- Brown sugar — Feel free to use light or dark brown sugar.
- Baking powder and baking soda – Make sure they’re not expired or too old.
- Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Flour – Standard all-purpose flour works best here; skip the cake, bread, and wheat flour. Gluten-free instructions are below.
- Ground cinnamon
- Granulated sugar – Regular white sugar, also known as caster sugar.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. You can also use a neutral-tasting oil if you prefer.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Step-by-Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 – Prepare the Oven and Pan
Preheat the oven. Line a 12-cup regular muffin pan with muffin liners.
2 – Make the Muffin Batter
Mix mashed bananas with butter until combined. Add in buttermilk, vanilla, and sugar, and mix. Add flour, cinnamon, baking powder, baking soda, and salt; mix until just combined. Let the batter rest for 10-15 minutes. Then, fill muffin liners all the way to the top.
3 – Make the Crumb Topping
Mix brown sugar, white sugar, cinnamon, and melted butter in a small bowl. Add in flour and mix until evenly distributed and crumbly in texture.
4 – Add The Crumbs To The Muffins
Sprinkle the crumb topping over the muffins.
5 – Bake the Muffins
Bake until a wooden pick comes out clean. Allow cooling and enjoy!
Quick Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake at 425ºF (220ºC) for 5 minutes and then reduce the oven temperature to 350ºF (180ºC). 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 is stated in the recipe.
Kwon your oven! Every oven is different, so baking times should always 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.
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 for in the recipe.
If your bananas are not ripe, you can quickly ripen them by baking them with the skin in a 300°F (150º C) oven for 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.
This helps the muffins rise nice and tall. The hot blast of air will spring up the top of the muffin, and 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 for 12-14 total minutes at 350° F (180° C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Yes, you can! 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 as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leavaners and acids are combined, they react and produce gas (bubbles), making your baked goods fluffy. I use a combination of buttermilk and baking soda for this banana crumb muffin.
Storing & Freezing Instructions
This egg-free banana crumb muffin recipe makes 12 muffins. So you’ll probably have a couple of leftovers. Here’s how to store them.
Leftovers
Your muffins will keep well if 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 don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4-5 minutes if desired.
Try These Egg-Free Banana Muffin Recipes Next!
Recipe Card
Eggless Banana Crumb Muffins
Equipment
Ingredients
- 3 very ripe bananas, mashed (about 1 1/2 cups | 250 – 270 g)
- 1/2 cup (115 g) unsalted 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 powder
- 3/4 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
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 425ºF (220ºC). 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.
- Stir the melted butter into the mashed bananas; mix until combined. Add the buttermilk, vanilla, and brown sugar; mix to combine.
- Mix in the flour, cinnamon, baking powder, baking soda, and salt until combined. Let the batter rest for 10-15 minutes. Meanwhile, make the crumb.
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.
- Spoon the batter evenly into the muffin liners, filling each one all the way to the top.
- Sprinkle crumb topping evenly over each muffin.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) 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.
- Make your dairy-free buttermilk: mix 1 cup of plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.
- Use the same amount of vegan butter substitute. My favorite dairy-free butter for baking are:
- If your bananas are not very ripe, you can quickly ripen them by baking them with the skin in a 300°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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
More Egg-Free Muffin Recipes You’ll Love!
- Eggless Banana Chocolate Muffins
- Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style)
- Eggless Bakery-Style Chocolate Chip Muffins
- Eggless Blueberry Muffins [Video]
- Eggless Sugar Donut Muffins
- Easy Eggless Cornbread Muffins
- more eggless muffin recipes…
The recipe was originally posted in August 2014, but the post content was edited to add more helpful information; no change to the recipe in April 2022.
What would the baking instructions be for mini muffins
Hello Ansley! For Mini Muffins, bake for 11-13 minutes at 350° F (180° C).
I have a couple of temperature questions in this recipe.
If I am to cook the muffins at 425 for 5 minutes, shouldn’t I preheat the oven to 425 instead of 350? Here are some examples in the online recipe I copied. I have copied sections and put them in quotation marks just for reference.
1. “Bake to 375ºF (190ºC) for 5 minutes and then reduce the oven temperature to 375ºF (190ºC). This initial
high oven temperature will help to lift the muffin top quickly.”
2. 1 – Prepare the Oven and Pan
“Preheat the oven to 350º F (180º C). Line 12-Cup regular muffin pan with muffins liners”
3. “Bake for 5 minutes, then reduce the oven temperature to 375ºF”
If I am wrong, please correct me. I love your recipes and use them often.
Elaine
Hello Elaine! I apologize for the confusion. You should preheat the oven to 425ºF, bake the muffins for 5 minutes, and then reduce the oven temperature to 375ºF. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I had bananas that needed to be used in baking. I didn’t have yogurt on hand for my normal recipe and this recipe came to my inbox just in time. I baked them this morning and they are very good! The crumb topping on top is the perfect finish. My toddler is currently polishing off his second one. Thanks for all the delicious eggless recipes. My family appreciates them so much.
Hello Ann! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Excellent, best banana cake I’ve tasted.
Hello Susan! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know! Take care =)
As I sit here licking the bowl, I just want to say if the finished product is even 1/2 as good as the batter, this is my new banana muffin recipe, even if I have eggs!
Hello Nancy!! WOOHOO…So glad you enjoyed this recipe! Thanks so much for trying my recipe and for taking the time to come back and let me know =)