Easy Eggless Banana Bread Muffins
These one-bowl Easy Eggless Banana Bread Muffins are so flavorful, moist, and incredibly delicious!
Servings 12 muffins
Calories 242kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Glaze:
- Combine powdered sugar with vanilla and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.
Notes
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)
QUICK BAKING TIPS:
- 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.
Nutrition
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