Eggless Banana Muffins

Well, the egg prices in the USA aren’t going to be coming down soon - and I know there’s also availability issues - so I figure it’s time to share my eggless banana muffins recipe!

Like my Eggless Banana Bread, Gluten Free Eggless Banana Bread
, and my Eggless Banana Oatmeal Cookies, these moist eggless banana muffins don’t involve any separate egg substitutes.

You won’t need flax seeds (to make a flax egg), or applesauce, which are common in eggless baking.

No, these egg-free banana muffins are built around simply using an extra banana, then using the rest of my - regular! - muffin recipe ingredients to support what that extra banana brings to these muffins.

IMHO, eggless recipes are best when they don’t require any extra ingredients or effort!

These make a really good banana muffin, even without the egg.

As my husband describes them - “soft, sweet, delicious. I don’t want to sound like an informercial, but you really don’t notice the missing eggs”.

And - like my original recipe for Banana Nut Muffins - they’re the perfect way to use up bananas that are past their prime.

I’ve got a few more eggless banana recipe options coming, but for now, let’s look at what you’ll need to have on hand, to make these egg-free banana muffins!

Ingredients

This banana muffin recipe uses really simple ingredients. You won’t have any difficulty finding everything you need in any grocery store - assuming you don’t already have them in your pantry!

As always, I have a few ingredient notes for you:

Fresh Bananas

Using very overripe bananas is the best way to ensure moist, flavourful banana muffins.

When possible, I like to wait til they’ve gone past the point of just having brown spots - I’m talking big black areas, mushy to the touch, everything short of actual fermentation!

That said, as long as there is some decent brown spotting happening, you’ll get delicious banana muffins from them!

Vegetable Oil

I used to use unsalted butter in all my muffin recipes, but eventually switched over to using vegetable oil.

Not only is it FAR cheaper than butter ($8+ / lb? Let’s be real!), but it also makes for a muffin that has better texture when served cold.

Butter solidifies when cold, which is why muffins that use butter can taste kind of dry when fresh out of the fridge.

Oil gives you a muffin that is more forgiving of serving temperature, and will be moist at cooler temperatures.

I like to use vegetable oil because it’s cheap and abundant, but coconut oil, canola oil, and avocado oil will all give you a good result. I find that olive oil is a bit to strong tasting for muffins, personally.

Milk

You can use whatever milk you like - we generally use Unsweetened Almond Milk.

That said, we’ve used regular cow’s milk (usually 2%), and other types of plant-based milk. I find that Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk all work beautifully in my muffin recipes.

They all taste better than dairy milk, too - IMHO.

Add-Ins

We usually make these eggless banana muffins with Chopped Walnuts - sometimes Chopped Pecans.

That said, eggless banana chocolate chip muffins are a fun option too! Use the same amount of Chocolate Chips or Milk Chocolate Chunks.

Everything Else

Rounding out this recipe, you will need:

All Purpose Flour
Pure Vanilla Extract
Brown Sugar
Baking Powder
Baking Soda
Salt

... I just really don’t have anything else to add, as far as these last few ingredients go. You could use plain white sugar instead of the brown sugar (same amount), but that’s about it.

Really basic ingredients, like I said!

How to Make Eggless Banana Muffins

The full recipe is in the printable recipe card at the bottom of the post, here is the pictorial walk through:

Preheat oven to 375 F. Line a muffin pan with muffin liners, or spray with baking spray.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt; set the dry ingredients mixture aside.

Peel bananas. In a separate bowl, mash bananas and brown sugar together until relatively smooth.

Add milk, oil, and vanilla to the mashed bananas, stir until well combined.

Divide muffin batter between 12 prepared muffin cups, filling each to almost full.

I like to use an ice cream scoop / cookie scoop for this, some like to use a small measuring cup.

Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown and a wooden toothpick (or butter knife) inserted into the center of a muffin top comes out clean.

Cool in the muffin tray on a cooling rack for 5 minutes.

Remove from muffin cups; serve warm.

Leftovers

Once cooled to room temperature, leftovers can be transferred to an airtight container - we’ll usually use a large freezer bag.

They can be kept for a few days at room temperature, or about a week in the fridge. (

Best served room temperature or warmer.

More Muffin Recipes!

Are you a fellow fan of muffins? I have some more marvelous muffin recipes for you!

All-Bran Muffins
Apple Blueberry Muffins
Banana Nut Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Carrot Cake Muffins
Cranberry Orange Pistachio Muffins
Cream Cheese Stuffed "Everything" Muffins
Gingerbread Muffins
Gluten Free Banana Muffins
Gluten-Free Blackberry Muffins
Gluten Free Blueberry Muffins
Gluten-Free Cranberry Walnut Muffins
Gluten Free Pumpkin Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Orange, Date, and Almond Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Stuffed Banana Nutella Muffins
Sweet Potato Muffins