This eggless banana muffins recipe doesn’t require any egg subs! The bananas themselves act as the perfect binder, ensuring a soft and fluffy texture without the need for eggs.

Whether you’re looking for egg-free muffins due to dietary restrictions or simply because you ran out of eggs, these muffins are the perfect solution. They’re also incredibly easy to make vegan, dairy-free and gluten-free.

If you’re in the US and having trouble finding eggs, I’ve got some great other eggless recipes for you!

• Eggless Brownies
• Eggless Pancakes
• Eggless Chocolate Chip Cookies
• Eggless Chocolate Cupcakes

What’s to love

These eggless banana muffins are a must-try for anyone who loves a soft and fluffy muffin packed with banana flavor. Unlike some eggless muffin recipes that can turn out dry or dense, these are incredibly moist and perfectly sweetened with ripe bananas and brown sugar. The addition of chocolate chips makes them extra indulgent, but they can be left out if you prefer a simpler muffin.

Whether you’re baking for breakfast, a snack, or dessert, these banana muffins are sure to impress. They’re quick to make, requiring just a few simple steps, and they store beautifully for later enjoyment.

• They’re incredibly moist and tender, thanks to the mashed bananas.


• No eggs are needed, making them perfect for those with allergies or dietary preferences.


• Easily made vegan by using plant-based milk.


• A great way to use up ripe bananas and prevent waste.

Ingredient notes and subs

Please scroll below for the full recipe. These are just some notes on select ingredients.

• Bananas – very ripe, brown-spotted bananas work best for sweetness and moisture.


• Milk – any milk works, but if you’d like to make vegan banana muffins, use almond, oat, or soy milk.


• Vinegar – apple cider vinegar or white vinegar work. You mix this with the milk to create buttermilk. You can’t taste the vinegar at all in the finished muffins. If you prefer, you can omit the vinegar and use 1 cup of buttermilk.


• Flour – all-purpose, white whole wheat or regular whole wheat flour work great. For a gluten-free version, see the gluten-free section below.


• Baking powder – the tablespoon listed is not a typo!


• Oil – olive oil, canola, vegetable, or grapeseed oil. I used extra-virgin olive oil and couldn’t taste it in the finished muffins, but I also didn’t use a very flavorful, strong olive oil.


• Cinnamon – you can reduce or even omit this if you’d like (if you do, then you’re likely to taste the olive oil, if using that).


• Chocolate chips – I recommend semi-sweet or dark chocolate. For a bit of crunch, you can add nuts like walnuts or pecans in addition to, or instead of, the chocolate chips.

How to make them

This is an easy, basic banana muffin recipe. Just without the eggs!

Mash the bananas in a large bowl and add the wet ingredients. In a separate bowl, stir together the dry ingredients.

Add the wet ingredients to the dry and mix just until combined. Add the chocolate chips, if using. Pour into the pan and bake.

I took these process photos with my phone, so please forgive the quality. I made them without chocolate so you could see everything better.

Why bake at such a high temp?!

The high initial temperature (410 °F / 210 °C) creates a quick burst of steam, which helps the muffins rise rapidly. This results in a taller, bakery-style muffin with a nicely domed top.

After the first 5 minutes, lowering the temperature to 375 °F (190 °C) allows the inside to bake through without overcooking or drying out the exterior. This technique is commonly used in muffin and cupcake baking to achieve a more professional-looking rise.

Can I make this recipe as a loaf?

I really don’t recommend trying it. If you do, know that the result may be gummy.

Transforming an eggless banana muffin recipe into a loaf can be tricky because egg substitutes (like mashed bananas, flax eggs, or yogurt) don’t provide as much structure as eggs. This can lead to a denser, more fragile loaf.

I’d be too scared to try it with this recipe because it doesn’t even have any egg subs.

If you can eat gluten, chia eggs work great in my Dairy-free Banana Bread recipe. And my Gluten-free Banana Bread is just the gluten-free version of that recipe, which has also been tested with chia eggs.

Tips

Here are some tips that will help you create the best possible muffins.

• Use overripe bananas for the best flavor and texture. If yours aren’t ripe enough, the muffins won’t be sweet enough.


• Don’t overmix the batter. This is true of any muffin recipe as it can make them dense.


• Using 1 tablespoon of baking powder in 16 muffins generally shouldn’t result in a metallic taste, especially when balanced with other ingredients like brown sugar, mashed bananas, and cinnamon.
  
  However, some people are more sensitive to the taste of baking powder, particularly if it’s aluminum-based. If you’re concerned about this, you can use an aluminum-free baking powder to avoid any potential aftertaste. Bob’s Red Mill’s is aluminum-free and what I use.
  
  My Pancakes Without Milk recipe actually calls for 3 tablespoons of baking powder and only a few people (out of many, many people) have mentioned a metallic taste, so I don’t think anyone should have a problem with these muffins.

How to store and freeze

These muffins store really well, so you can make a batch ahead of time and enjoy them throughout the week. Here’s how to keep them fresh.

• Store at room temperature in an airtight container for up to 3 days.


• Refrigerate for up to a week if you want them to last longer.


• Freeze individually wrapped muffins for up to 3 months.


• Thaw frozen muffins at room temperature or microwave for 20-30 seconds.

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Gluten-free, dairy-free and vegan

These muffins are super easy to make gluten-free, vegan and dairy-free!

• Use a 1:1 gluten-free flour blend for a gluten-free version. I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-free Baking Flour and King Arthur Flour Gluten-free Measure for Measure Flour. Both came out great!
  
  The result is denser than the wheat version, though. I have to say that I prefer the texture in my Gluten-free Banana Bread because it’s identical to the wheat version.
  
  The eggs or egg sub (I used chia eggs) help make that happen. I’d still make today’s recipe again if I didn’t have any chia seeds around! Without a doubt.
  
  Also, it’s vital to let the gluten-free version of these muffins cool almost completely. They’re a bit heavy, dense and gummy if you eat them right away.
  
  I can’t say how other brands would work with this recipe. They could come out gritty, gummy, etc. – I have no way of knowing without trying it myself.
  
  Flours like coconut, almond, oat, buckwheat and so on won’t work because they aren’t meant as a 1:1 sub for all-purpose flour!
  
  If you’d like to use almond flour, I have these Almond Flour Banana Muffins that can be made with chia eggs for an egg-free option.


• For a vegan or dairy-free version, use plant-based milk and check that your chocolate chips are dairy-free.

Eggless Banana Muffins

♥♥♥♥♥

Rated 5.0 by 1 reader

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• Prep Time: 10 min
• Cook Time: 15 min
• Ready in: 25 min
• Yield: 16

Ingredients

• 1 tablespoon vinegar¹
• almost 1 cup milk of choice (not canned coconut milk)
• 1 1/2 cups (372 grams) mashed very ripe bananas (about 3 medium bananas)
• 2 1/4 cups (281 grams) flour²
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup (200 grams) light brown sugar or coconut sugar
• 1/3 cup (70 grams) oil³
• 2 teaspoons vanilla extract
• 1 cup (170 grams) semi-sweet chocolate chips, optional
• 1 cup mini semi-sweet chocolate chips for sprinkling on top, optional

Directions

1. Preheat the oven to 410 °F (210 °C) and line 2 muffin pans with 16 liners.
2. To a 1-cup measuring cup, add 1 tablespoon vinegar. Fill it up with the milk. Let sit for 5 minutes to thicken.
3. In a medium mixing bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt and cinnamon). Set aside.
4. To a large mixing bowl, stir together the thickened milk, mashed bananas, brown sugar, oil and vanilla extract. Stir until combined. It’ll look weird and oily, and that’s fine.
5. Fold the dry ingredients into the wet, and stir until combined and no large lumps remain.
6. Fold in the chocolate chips.
7. Using a 1/3 cup measure, scoop 83 grams of the batter (which will be a bit under 1/3 cup) into the muffin liners.
8. Sprinkle each muffin top with 1 tablespoon mini chocolate chips.
9. Bake for 5 minutes at 410 °F (210 °C) and then at 375 °F (190 °C) for an additional 10-14 minutes (I did 12). A toothpick inserted in the middle should come out clean.
10. Place the muffin pans on a wire rack to cool for 5 minutes, and then turn the muffins out onto the rack to cool completely, about 30 minutes to 1 hour. If making the gluten-free version, it's important to let them cool almost completely so that they're not gummy, dense, etc.
11. Store at room temperature in an airtight container for up to 3 days, refrigerate for up to a week or freeze for up to 3 months.

Notes

1. For the vinegar, you can use apple cider vinegar or white vinegar. And instead of the vinegar + milk, you can alternatively use 1 cup (236 ml) of buttermilk.
2. For the flour, you can use all-purpose flour, white whole wheat, whole wheat or for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour or Bob's Red Mill 1-to-1 Gluten-free Baking Flour. If using Bob's, use 2 1/4 cups (310 grams) instead of 2 1/4 cups (281 grams) that you'd use if using any of the other options.
3. For the oil, you can use canola, vegetable, grapeseed, or olive oil. Anything neutral.

• If you're dairy-free or vegan, make sure to use plant-based milk and chocolate.

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Recipe by Texanerin Baking | www.texanerin.com