With fresh banana flavor and ultimate fluffiness, these Eggless Banana Muffins are perfect for kids breakfast, lunch or snack. They work great for kids with egg allergies or when you’re just out of eggs!
Since I know many families have an egg allergy or sometimes just run out of eggs, I am so happy to share this recipe. These Eggless Banana Muffins are perfectly fluffy, have ripe banana flavor, and make a great toddler breakfast or toddler snack.
Quick Look: Eggless Banana Muffins
- Prep Time: 10 minutes
- Cooking Time: 14 minutes
- Total Time: 24 minutes
- Servings: 12
- Flavor Profile: Pure banana flavor with hints of vanilla and cinnamon
- Difficulty: Easy, perfect for everyday baking and meal prep
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I love these banana bread muffins because they don’t require any fussy ingredients—just the normal ones you probably already have in the house. Plus, you can add chocolate chips, blueberries, minced walnuts or pecans, or more spices if you’d like. They’re super versatile!
Why this Recipe Works
With an easy one-bowl method and the option to sweeten or make without added sugars, these Eggless Banana Muffins are a vegan option that tastes as great as classic banana muffins!
You can serve these as a stand-alone meal or pair with Vanilla Milk, Soft-Roasted Chickpeas, Spinach Eggs, or another easy side.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Eggless Banana Muffins recipe so you know what to pick up from the store or have ready.
- All-purpose flour: I use all-purpose flour in this recipe to ensure the muffins are nice and fluffy.
- Cinnamon and vanilla: I like to add a dash of cinnamon and some vanilla extract (either pure or artificial—they both work) to enhance the flavor of the banana muffins.
- Baking powder and baking soda: A combination of these ingredients ensures that the batter bakes up tender and also cooks through properly without eggs.
- Ripe banana: Since bananas are providing the sweetness in this recipe, we need to use ripe ones with some brown spots to ensure the best flavor.
- Greek yogurt: I use whole milk plain Greek-style yogurt in this recipe because it has protein and calcium and because it adds tenderness to the muffins.
- Butter: I prefer to bake with unsalted butter so I can control the salt. You can also use salted butter and simply omit the small amount of salt called for in the recipe.
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How to Make Eggless Banana Muffins
Here’s a preview of how to make these Eggless Banana Muffins so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Mash the banana.
Step 2. Add the yogurt, butter, and vanilla to the banana. Mix well.
Step 3. Add in the flour, cinnamon (if using), baking powder, baking soda, and salt. Gently stir to combine into a thick batter.
Step 4. Divide batter among the prepared muffin tin. Top with chocolate chips (if using). Bake.
Eggless Banana Muffin FAQs
I find it easiest to use a potato masher right in the same bowl you plan to mix the batter in. Or put the bananas onto a flat plate and use a serving fork. It is also easiest if the bananas are very ripe as they will be soft.
Sure, add ¼ cup to the batter or sprinkle a few on top of each muffin before baking.
Feel free to add a dash of nutmeg or allspice to enhance the flavor.
How to Store
Once cooled, store the Eggless Banana Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
You can also freeze the muffins in a zip-top bag with as much air removed as possible for up to 6 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- Add ⅓ cup mini chocolate chips, blueberries, or chopped walnuts to the batter, or sprinkle a little on top of each muffin if desired.
- Gluten-free: Use an all-purpose gluten-free flour.
- Feel free to make these into mini muffins by using a mini muffin pan and reducing the baking time to 10-12 minutes.
More Banana Recipes
Desserts
Easy Vanilla Cake (Vegan)
Breakfast
Fluffy Vegan Banana Pancakes
Breakfast
Favorite Vegan Waffles
I’d love to hear your feedback on this post, so please rate and comment below!
Eggless Banana Muffins
Ingredients
- 1½ cups mashed very ripe banana (about 2 medium; be sure the banana is very ripe with a lot of brown spots)
- ¼ cup plain Greek yogurt (whole-milk style preferred)
- ¼ cup unsalted butter (melted and slightly cooled)
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup granulated sugar (optional)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with nonstick spray.
- In medium bowl, stir together the banana, yogurt, butter, and vanilla.
- Add in the flour, sugar (if using), cinnamon, if using, baking powder, baking soda, and salt. Gently stir to combine into a thick batter.
- Divide batter among the prepared muffin tin, using just under ¼ cup batter in each. (I use an ice cream scoop to make this easy.)
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a zip-tight bag with as much air removed as possible for up to 6 months. Thaw at room temperature or in 15-second increments in the microwave.
- Add ⅓ cup mini chocolate chips, blueberries, or chopped walnuts to the batter, or sprinkle a little on top of each muffin if desired.
- Gluten-free: Use an all-purpose gluten-free flour.
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