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) that will make your baked goods fluffy. For this banana crumb muffin, we use a combination of buttermilk and baking soda.
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 below.
- Buttermilk — You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video]. Dairy-Free instructions below.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. 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 flour, bread flour and wheat flour. Gluten-Free instructions 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 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.
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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!
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.
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 to 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 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 300°F (150º 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.
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 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) that will make your baked goods fluffy. For this banana crumb muffin, we use a combination of buttermilk and baking soda.
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. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
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.
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 don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring 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 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 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 plant-based milk + 1 tablespoon 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.
Nutrition
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, the post content was edited to add more helpful information, no change to the recipe in April 2022.
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 =)
Absolutely delicious!
Hello Tanya! 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!
Absolutely delicious!! I had 3 ripe bananas, no eggs, and I didn’t want the bananas to go to waste. Hubby ate 3 muffins and said they were the best muffins he’s ever eaten in his whole life! Wow! Thank you so much for this recipe!! It was perfect!!
Hello Jacqueline – Wow, what a compliment! I’m so glad you and your family enjoyed it and thank you so much for taking the time to come back and let me know! Happy Holidays – xo
Hey, thanks a ton for the amazing recipe!!;my muffins turned out superb. ??
Hello Anubha! I’m so glad you love these too. Thank you so much for letting me know!
Since finding out my son had an egg allergy two years ago, we have made this recipe every few weeks – it’s his absolute favorite!
Hello Abby! I’m glad you and your family enjoyed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hola Oriana, hice la receta y de verdad es super fácil y deliciosa, te felicito, tambien soy venezolana y me enorgullece saber que afuera hay personas como tu, desarrollando proyectos maravillosos un gran abrazo y saludos desde Caracas
Hola Yenny! Que bueno que te gusto mi receta. Muchisimas gracias por tus lindas palabras. Un abrazo ?
Thank you for the recipe! Will be trying it out in a few days. I was wondering how long can I keep the muffins for? Thank you!
Hello Deborah! You can place the muffins in a plastic bag, seal, and store at room temperature for up to 3 days. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hello Oriana, I’m Esra from Indonesia.
Thank you for sharing this recipes, I love it! I have no egg allergy but wanna try something different. This is my 1st time trying an eggless recipes and this muffins taste like using eggs. It’s delicious.
Best wishes to you and your daughter. And once again, thank you for sharing, it’s gonna be my favourite banana muffin.
Hello Esra! Thanks so much for such a kind comment. You made my week ?. I’m SO GLAD you enjoyed it. Be sure to shout out if you have any questions!
Hi there! I have an egg allergy so eggless recipes are always so welcome. 3 mashed bananas is equivalent to how many cups? Also, will it be ok if I reduce the sugar to 3/4 cup?
Hello Mamta! 3 mashed bananas are about 1 1/2 cups. I am sorry but I haven’t tested with less sugar, however, if you do try using less sugar, please let me know the outcome. Thanks for your interest in my recipe.?
I started baking just few months and this will be my 3rd time and My first muffins to bake. I’ve been looking for an eggless recipe. My youngest is allergic to it and Im so happy found you..!
Hello Hazel!! So glad you found my blog. I hope my recipes are very useful for you. Be sure to shout out if you have any questions!
Made these for breakfast this morning…….perrrrfectttttt!!!!
Hello Cheryl! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Thank you for this recipes! Made these this morning they are awesome! I seem to have developed and egg allergy since I’ve been pregnant hopefully it goes away I love eggs. But for now I’ll be trying out your recipes.
Hello Katie! I’m SO happy you enjoyed these muffins. Hope the egg intolerance is just temporal. Thank YOU for taking the time to come back and let me know!?
Hi there! This looks like a great recipe. However, I don’t have access to buttermilk, can I use regular whole milk for this recipe?
Hello Pam! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar.Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps! Thanks for your interest in my recipe.
i like these yummiest recipes. they are amazing.
Hi Oriana, thankyou for this beautiful recipe. I have a 17 year old son anaphylactic to eggs and nuts and have tried so many egg free banana muffin recipes. I made yours today and wow, easy, look fantastic, taste delicious and smell incredible as they cook.. Very excited for my boy to get home and try them. Am going to try all your recipes now. Best wishes to you and your daughter. Thankyou again for your gorgeous website and sharing your recipes. Lucy
Hello Lucy! Thanks so much for your kind message and for taking the time to come back and let me know. I’m so glad you love this muffin recipe. Best wishes to you and your family. ?
So my daughter can’t have butter or buttermilk.. is there any alternative to this I can do???
Hello Karla! Yes, you can definitely make this recipe.
Make you dairy-free buttermilk: mix 1 cup plant-based milk + 2 tbsp 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 vegan margarine or oil to replace butter.
Hope this help!!
Thanks for trying my recipe ????
I’ve lived with an egg allergy all my life and the acceptance/popularity of vegan cooking has been amazing if only because of all the options. Your recipes are amazing. I know its been three years and I hope your daughter feels better now. Thank you for this recipe.
Hello Alvina! Thanks so much for your kind comment. My daughter is doing great. She still not tolerates eggs at all, but we have adapted well to the circumstances. I am so happy you find my recipes useful. Once again, Thanks ????
These look so good, I’ve been looking for a good banana muffin recipe! I’ll have to adjust for gf but can’t wait to try it out 🙂
Hello Sharon! These are very tasty and super moist. Please let me know how your GF version turns out. Thanks for stopping by =)