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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
Keyword banana, eggfree, Eggless, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 242kcal
Author Oriana Romero


  • 3 very ripe bananas (180 gr approx.), mashed
  • 3/4 cup (132 gr) brown sugar
  • 1/2 cup (120 ml) light tasting oil (I use vegetable oil)
  • ¼ cup plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (210 gr) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt

Glaze (optional)

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


  • Preheat oven to 400º 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.
  • Fill muffins liners 3/4 full.
  • Place muffin tin in oven and immediately reduce the oven temperature to 350º F.
  • Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
  • 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.
FLOUR: You can use regular all-purpose flour, or gluten-free flour, or whole wheat flour.
OIL: Light tasting oils work best for this recipe, such as canola, coconut, or vegetable oil.
SUGAR: You can use raw cane sugar or coconut sugar if you prefer.
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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