These Eggless Banana Muffins are the most fluffy, soft banana muffins made with no eggs and refined sugar-free.
It’s a great banana muffin recipe for anyone allergic to eggs or on a vegan diet.
If you love banana muffin recipes, we have so many of them for you! These ripe bananas make absolutely delicious banana muffins.
They are convenient for a kid’s lunchbox, snack, or even quick on-the-go breakfast. Plus, they are naturally:
How To Make Eggless Banana Muffins
It can be intimidating to bake without eggs if you’re not vegan and used to finding these alternatives.
But don’t worry, egg-free muffins are super easy to make. You don’t even need an egg replacer or any fancy ingredients.
All you need to bake delicious moist, egg-free banana muffins are simple, wholesome ingredients that you probably have at home right now.
- Ripe Bananas – The darker, the better. Overripe bananas are the best because you will need less sugar. Black spotted bananas are naturally high in natural sugar from fructose, and therefore, it’s a great way to avoid sugar in muffin recipes.
- Coconut Sugar, brown sugar, white sugar, or refined sugar-free cane sugar. Any granulated sweetener works, but feel free to also skip the sugar if your bananas are black. The recipe works with no added sugar.
- Avocado Oil – This is my favorite oil to bake with. It has healthy fats and makes fluffy and moist muffin crumbs. Feel free to use any other oil you prefer.
- Milk of Choice – I like almond milk or soy milk but use your favorite plant-based milk alternative.
- Baking Powder
- Baking Soda
- Vanilla Extract
- All-Purpose Flour
Step 1: Mashing Bananas
First, peel and mash the bananas and measure the amount required for the recipe.
To do so, pack the mashed banana into measuring cups, sweep, and keep the needed amount.
Freeze leftovers for a pineapple banana smoothie later.
Step 2: Combining Wet Ingredients
Place the mashed bananas in a large mixing bowl with avocado oil, vanilla extract, coconut sugar, and milk.
Using the paddle attachment or a silicone spoon, stir to combine evenly. Set aside.
Step 3: Combining Dry Ingredients
In another bowl, stir the dry ingredients together: flour, baking powder, baking soda, cinnamon, and salt.
Pour the dry ingredients on top of the liquid ingredients and stir until all are well incorporated.
Now fold in chopped nuts and chocolate chips, or keep the banana muffin batter plain.
Step 4: Baking
Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cups. Spray the paper liners with an oil spray.
Place about 1/4 cup of egg-free muffin batter in each cup.
Bake the muffins on the center rack for 30 to 40 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Let the muffins cool down for 5 minutes in the muffin pan.
Then transfer them to a wire rack to cool completely.
These eggless banana muffins can be stored at room temperature, and if it’s not too hot in your house, they can be kept for 4 days in a cake box.
Otherwise, place them in the fridge in a sealed container. They will last for five days.
The last option is to freeze the banana muffins in zip-lock bags and keep them frozen for up to one month. Thaw them at room temperature the day before eating.
You can use this easy egg-free muffin recipe to create a range of muffin flavors.
Some of the best banana muffins flavors are listed below:
- Eggless Chocolate Chips Banana Muffins – Fold 1/2 cup of dark chocolate chips in the batter at the end.
- Blueberry Banana Muffins – Stir 1/2 cup of frozen blueberries in the prepared batter.
- Nuts – Fold 1/2 cup of dry, roasted, and chopped walnuts or pecans in
- Chocolate – try my vegan chocolate banana muffins.
If you are allergic to some of the ingredients in this recipe, you can adapt it with the following substitutions.
- Gluten-Free– I didn’t try gluten-free all-purpose flour yet, but I am pretty sure a blend that has a 1:1 ratio replacement to regular flour works. Make sure your baking powder is gluten-free.
- Nut-Free – Use plant-based nut-free milk like oat milk, soy milk, or coconut milk.
- No Added Sugar – You can make it with no sugar added by skipping the sweetener completely or using a natural sugar-free sweetener like erythritol.
- Oil-Free – I didn’t try the recipe oil-free, and I think it will come out quite dense with oil swaps like yogurt or applesauce. So I don’t recommend replacing the oil.
Frequently Asked Questions
Below are my answers to your most frequent questions about this muffin recipe.
Can I Use Wholewheat Flour?
You can replace 1/2 cup of flour with pure wholewheat but not the entire flour, or the muffins will be dry and dense.
Can I Bake This Recipe In A Loaf Pan?
Yes, grease and line a 9-inch x 5-inch loaf pan with parchment paper.
Oil with avocado oil or cooking oil spray.
Bake for a bit longer, around 40 to 50 minutes, or until a golden brown top forms and a pick inserted in the middle of the banana bread comes out clean.
Can I Bake Them Into Mini Muffins?
Yes, this recipe makes 24 mini muffins.
Grease two 12-hole mini muffin pans. Bake the muffins for 15 to 20 minutes or until a pick inserted in the middle of the mini muffins comes out clean.
More Egg-Free Banana Muffins
If you like this recipe, you will love the other egg-free banana muffin recipes:
Have you tried this eggless banana muffin recipe? Share a comment or review below to connect with me!
Did You Like This Recipe?
Eggless Banana Muffins
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
- In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/3 cup of mashed bananas – if extra, freeze for later.
- Add the oil, almond milk, vanilla extract, sugar, and salt. Stir with a spoon or the paddle attachment of the stand mixer until well combined.
- In another bowl, stir flour, baking powder, baking soda, and cinnamon.
- Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
- Fold in chopped nuts or chocolate chips if desired.
- Transfer the batter to the prepared muffin tins.
- Bake in the center rack of the oven until a pick inserted in the center of a muffin comes out clean – about 30 to 40 minutes.
- Cool down on a wire rack for 1 hour
- Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in zip-lock bags and thawed the day before at room temperature.