These Eggless Banana Muffins are the perfect way to use the overripe bananas which no one wants to eat! These come together quickly and are ideal for breakfast for snacking. I like enjoying these soft muffins with a cup of coffee!

Banana bread and banana muffins were probably one of the first things I ever learnt to bake. I think banana bread is like the most basic thing that you can bake and that’s why it’s often the first thing one learns when one starts baking. There are so many banana bread and banana muffins recipes on the internet, so I remember starting out with the most basic ones.

Over the years, I have baked several loaves of bananas bread and countless banana muffins and these eggless banana muffins are some of the best ones I have baked and I really mean that. They are so moist, tender and have this perfect balance of sweetness which make them my favorite.

About This Recipe

A good banana muffin needs to be soft, tender and not too sweet and this definitely check all those boxes. The use of yogurt, brown sugar, oil and overripe bananas impart moistness and tenderness to these eggless banana muffins. The bananas are overripe and hence impart that amazing banana flavor to these muffins. It’s for this very reason that it’s super important to use the right bananas in this recipe.

These muffins are great to pack in lunch boxes or for breakfast or snacking. Quite honestly, I enjoy them the most with my morning coffee. Such a classic combination.

Why We Love These Muffins

• Easy to make with basic pantry ingredients
• No mixer needed
• Egg free
• Super soft and tender
• Perfect for snacking
• Great way to use overripe bananas

Ingredients

All purpose flour: this basic muffin recipe uses plain flour. If you want you can definitely use whole wheat flour, the muffins will be a little dense when made with whole wheat flour. I have not tested this recipe with any other flour.

Bananas: a good banana muffin recipe needs super ripe sweet bananas. Do not use those green unripe bananas, your muffins will not come out good. You need those overripe bananas which have brown spots all over them and you know the one which no one wants to eat? Yep, those make the best muffins, use them!

Sugar: I like using a combination of brown sugar and white sugar in the recipe. There’s more brown sugar in the recipe which makes the muffins more moist. You can definitely use 100% brown sugar as well.

Yogurt: plain thick yogurt works best here, I use store bought.

Flavorings: cinnamon powder and vanilla are used to flavor the muffins. You can skip the cinnamon if you are not a fan!

Step by Step Instructions

Before you start, pre-heat your oven to 375 F degrees and line a 12 count muffin tray with cupcake/muffin liners.

1- To a bowl add the dry ingredients (you may also sift them but I added them just as is):

• 1 & 1/2 cups all purpose flour (195 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon salt

2- Using a wire whisk mix until all the ingredients are mixed and well combined. Set this aside.

3- To a large bowl, add 2 large ripe bananas. Using a potato masher or fork, mash the bananas really well until it’s smooth.

4- Then add 1/3 cup oil (any flavorless oil, I used avocado oil) and 1 teaspoon vanilla.

5- Mix using the wire whisk until it’s all well combined. You can use a hand or stand mixer as well at this point but the wire whisk also works well for this recipe.

6- Then add 1/2 cup brown sugar and 1/4 cup granulated white sugar. For less sweeter muffins, you can use only 1/2 cup sugar.

7- Mix well until the sugars are well combined with everything else.

8- Add in 1/4 cup yogurt (I used plain whole milk yogurt) and mix until combined.

9- Add half of the fry ingredients and mix using a spatula until combined. Then add the remaining half and mix until all of it is combined. Do not overmix, some streaks of flour is okay.

10- Now add 1/2 cup chopped walnuts along with 1 tablespoon water or milk if the batter looks too thick. I did add 1 tablespoon water at this point.

11- Mix until it’s all mixed together, again remember to now overmix at this point. The batter is now ready.

12- Scoop batter equally into the prepared liners. I got 12 muffins and used a ice cream scoop to fill the liners around 3/4 full. Bake at 375 F degrees for around 20 to 22 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine were done in 20 minutes.

Take them out of the oven and let them stay in the pan for 5 minutes, them remove and transfer onto a wire rack to cool completely.

Storage

These eggless banana muffins last for up to 2 to 3 days at room temperature. Keep them covered in an airtight container. I like to place a paper liner below and then place the muffins over it and then place another paper towel on top of the muffins and then close the lid. This way they stay soft and nice for up tp 2 to 3 days at room temperature.

If you want to make them last longer, keep them in the fridge where they will last for up to 5 days. Honestly though I don’t like the taste of muffins after say 3 days. They definitely taste best when consumed with 48 hours.

Freezing

If you want to freeze these muffins, let them cool completely. Then line a freezer bag with paper towel and add the muffins to it. Freeze for up to 2 months. Thaw at

Using Whole Wheat Flour In The Recipe

This recipe can definitely be made with whole wheat flour. The resulting muffins will be little denser as compared to the ones made with plain flour. Also you may need a little more liquid in the recipe when using whole wheat flour.

More Add-ins

If you are not a fan of walnuts, you can use any nuts of choice like pecans, almonds. Or you can also make these nut-free. Another great addition will be chocolate chips. These are must if you love chocolate!

Tips For Soft & Tender Muffins!

• Do not overmix the batter: one of the worst things that you can do when making these muffins is to overmix the batter. That will lead to more gluten formation and hence tougher muffins. So do not overmix the batter, I like using a spatula and fold the dry ingredients until just combined.
• Do not overbake: another super important thing to remember is to not overbake the muffins. Every oven is different so keep an eye after 18 minutes I would say. If you overbake, the muffins will be hard and not as soft and you want them to be.
• Use the right bananas: use the banana which have brown spots all over. Those are the ones which will give maximum banana flavor and sweetness to these muffins.
• Use higher ratio of brown sugar: if you want you can even use 100% brown sugar which will be 3/4 cup (150 grams) in this recipe. Brown sugar makes the muffins moist.

More Eggless Muffins

Eggless Strawberry Muffins

Eggless Blueberry Muffins

This post has been updated from the recipe archives, first published in June 2014.

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