Easy Eggless Banana Muffins
These Eggless Banana Muffins are moist, fluffy, delicious... and super easy to make. No specialty ingredients or techniques needed, here!
Servings: 12 Muffins
Calories: 261kcal
Equipment
- Muffin Tin
- Cupcake Liners Optional
- Ice Cream Scoop Optional
Ingredients
- 4 Large Overripe Bananas
- 1 cup Brown Sugar
- 2-¼ cups All-Purpose Flour
- 1 ½ tsp. Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Milk Dairy or non-dairy works fine, we usually use unsweetened almond milk.
- ¼ cup Vegetable Oil
- 2 tsp. Pure Vanilla Extract
- 1 cup Walnut Pieces or chopped pecans, chocolate chips, etc
Instructions
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.
- Peel bananas. In another bowl, mash bananas and brown sugar together until relatively smooth.
- Add milk, oil, and vanilla, stir until well combined.
- Add flour mixture and walnuts to the banana mixture, stir just until moistened (batter should be lumpy.)
- Divide batter between 12 prepared muffin cups, filling each to almost full. I like to use an ice cream scoop / cookie scoop for this.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups; serve warm.
Notes
Leftovers
Once cooled to room temperature, leftovers can be transferred to an airtight container and kept for a few days at room temperature, or about a week in the fridge. Best served room temperature or warmer.
Nutrition
Calories: 261kcal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 217mg | Potassium: 245mg | Fiber: 2g | Sugar: 23g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg
