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.

Eggless Banana Crumb Muffins with sugar glaze over a white surface.

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.

stack of three Eggless Banana Crumb Muffins.

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. 
Eggless Banana Crumb Muffins ingredients

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.

egg-free banana muffins batter with crumb on top in a muffin pan.

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. 

a hand holding an eggless crumb banana muffin.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

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.

Can I use salted butter?

Yes, you can! Just skip the salt called in the recipe.

My bananas are not ripe enough; what can I do?

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. 

Why the initial high temperature? 

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.

Can I make banana bread with this recipe?

For banana bread, I recommend using this recipe.

Can I make mini muffins?

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.

Can I make muffins without eggs?

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.

sugar glaze being poured over a egg-free crumb banana muffins.

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.

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.

an egg-free banana crumb muffin cut open showing its inside texture.

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Recipe Card 📖

eggless banana crumb muffins with glaze over a white surface

Eggless Banana Crumb Muffins

Oriana Romero
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.
4.83 from 28 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

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

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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. 
Oriana’s Notes
 
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. 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 to 5 minutes if desired.
Glaze (optional): To top off, you can make a glaze by mixing 1/3 cup confectioner’s sugar and 2 to 3 teaspoons of milk. Drizzle on top before serving.
Dairy-Free:
 
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
 
Extra Tips:
  • 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. 
 
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
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

Calories: 264kcalCarbohydrates: 44gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 23mgSodium: 185mgPotassium: 168mgFiber: 1gSugar: 27gVitamin A: 300IUVitamin C: 2.6mgCalcium: 38mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 264
Keyword banana crumb easy eggfree Eggless muffins recipe

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.  

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4.83 from 28 votes (13 ratings without comment)

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43 Comments

  1. 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

    1. 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 =)

  2. 4 stars
    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.

    1. 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 =)

  3. 5 stars
    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!