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Eggless Banana Bread muffins drizzled with sugar glaze

Easy Eggless Banana Bread Muffins

These one-bowl Easy Eggless Banana Bread Muffins are so flavorful, moist, and incredibly delicious! 
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 242kcal


  • 3 very ripe bananas (180 g approx.), mashed
  • 3/4 cup (150 g) brown sugar
  • 1/2 cup (120 ml) light tasting oil (I use vegetable oil)
  • ¼ cup (60 g) plain regular yogurt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (210 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Glaze (optional)

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 -2 teaspoon milk


  • Preheat the oven to 425ºF (220ºC). Line 12-cup regular muffin tin with muffins liners. If you prefer, you can also spray the muffin tin with baking spray and skip the liners.
  • In a large bowl, mash bananas with a fork until only small chunks remain. Add brown sugar, oil, yogurt, and vanilla; mix until well combined.
  • Add flour, baking soda, baking powder, and salt. Combine wet and dry mixture until just combined. Do not over-mix.
  • Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
  • 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. Drizzle with glaze, if desired.


  • Combine powdered sugar with vanilla and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.


Store: Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.
Freeze: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired.
For mini muffins, bake for 11-13 minutes at 350°F the entire time. 
Do you want Banana Chocolate Chip Muffins? Try my Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style)
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. 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 (190ºC) for 5 minutes and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help to quickly lift up the muffin top.
  • 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 242kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 102mg | Potassium: 182mg | Fiber: 1g | Sugar: 22g | Vitamin A: 25IU | Vitamin C: 2.6mg | Calcium: 36mg | Iron: 0.9mg