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 Highlights
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 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 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 soda – Make sure it’s 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.
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 with an electric mixer on medium speed until combined. Add in buttermilk and vanilla, and mix. Add in sugar, baking soda, salt, and mix. Add flour and mix until just combined.
Fill muffin liners 3/4 full.
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 the muffins as soon as the batter is ready.
Bake at 425ºF (220ºC) 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.
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, 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 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.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
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.
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.
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.
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…
Recipe Card 📖
Eggless Banana Crumb Muffins
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
- 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 soda, and salt until combined.
- Spoon the batter evenly into the 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 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.
- 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.
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.
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.