Banana Muffins are soft, moist with crunchy walnuts they taste incredibly delicious. You need just few ingredients to make these delicious banana muffins, just the kitchen staples. Learn to make perfect Banana Muffins with step by step pictures and video.
I know many of you might get surprised when I say I don’t like bananas in their true form. The only disguise of banana I can have is in the form of milkshakes but after trying these banana muffins I changed my mind. These are irresistibly delicious even those who are not fond of banana will fall for it just like me.
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About Eggless Banana Muffins
Banana Muffins are made using ripe mashed banana along with flour, sugar, oil, vanilla extract and rising agents. These are easy, quick to make and comes together within 40 minutes from start to finish. Make it healthy by substituting with whole wheat flour, and it turns out good too.
These Banana Muffins turn out soft and moist with perfect sweetness, this is hard to resist with just one. These banana muffins are a perfect way to finish up overripe bananas. This recipe is such a keeper that it works even with whole wheat flour and no one can go wrong, even beginners in baking can try.
I love banana bread but banana muffins is easy and quick to make, no need to wait for slicing you can enjoy warm muffins just out from the oven, hubby loves warm muffins so much. This banana muffins are my family favorite that I bake it often. In spite of it being egg less these muffins turn out so good.
These banana muffins does not include fancy ingredients just the basic staples that we find in our kitchen. Vanilla, banana and walnuts are a match made in heaven so do add it. These muffins are light, airy and comes out so perfect every single time.
Hubby and kids tasted these muffins and just loved it that they wanted another batch the next day itself, yes its kind of addictive. Soft, moist with a mild vanilla flavor combined with banana and crunch from walnuts tastes out of the world. Though vanilla essence is not given in the original recipe I recommend adding it.
This is one of the oldest recipes that I’ve tried and still this is my keeper for banana muffins as I have tried many variations with it : replaced oil with butter, replaced flour with wheat flour, added chocolate chips, tried baking it in a cake tin etc.
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Banana Muffins Video
Banana Muffins Ingredients
- Banana – Chose ripe banana that is easy to mash. You can choose to mash it up fully or have it chunky. I have used 2 long variety yellow banana we call it Moris.
- Flour – I have used maida (all purpose flour) but you can even use whole wheat flour. This recipe works great with wheat flour too.
- Sugar – Use granulated white sugar for best results, do not reduce sugar as the muffins may turn dry.
- Oil – Oil gives moistness to the muffins.
- Leavening – Baking powder is added for the muffins to rise up and baking soda for the softness and texture.
- Vanilla – I have added vanilla essence, you can add vanilla powder or paste too.
- Nuts – Walnuts are the best bet here so do not skip it.
How to choose banana
Choose banana that is fully ripened. You can choose any variety of banana that is sweet and moist. If using small banana variety you need to add at least 4 bananas. This long Moris variety banana tastes best for eating and also for muffin recipes so I always use this for milkshakes, cake recipes etc.
How to make Banana Muffins Step by Step
1.To a bowl add 3/4 cup flour along with 1/2 teaspoon baking powder and 1/2 teaspoon baking soda.
2.Mix it well with a whisk and set aside. This is for even mixing, you can sieve it too. Set aside.
3.Preheat oven at 190 deg C for 10 minutes. Meanwhile peel the skin from 2 long variety bananas and take it in a bowl.
4.Mash it well using a fork. You can mash it fully or partially to have chunky pieces. I like it mashed up fully.
5.Add 1/3 cup sugar along with 1/4 cup oil. You can add any neutral tasting oil.
6.Give a quick whisk until sugar dissolves. Now add 1/2 teaspoon vanilla essence.
7.Give a quick whisk.
8.Add in flour mixture.
9.Fold in gently – Do not over mix. Mix with a spatula gently until no dry flour is seen. Add 1/4 cup chopped walnuts.
10.Give a quick mix. Banana muffins batter is ready.
11.Scoop out the batter using ice cream scoop.
12.Line muffins liners in a muffin pan and add the batter only till 3/4th as the muffins will rise well. You can even sprinkle chopped nuts on top if you wish.
13.I got 6 medium sized muffins.
14.Bake in preheated oven at 190 deg C for 25-30 minutes or until a tooth pick inserted in the middle of the muffin comes out clean or with dry crumbs. Always keep an eye after 20 minutes. Mine got done in 25 minutes itself.
15.Banana muffins are ready!
Enjoy the muffins warm!
Expert Tips
- I have tried with the same measurement with 1/8 cup of oil and 1/8 cup of milk instead of full 1/4 cup oil and the muffins turned out good.
- You can even sprinkle chopped nuts on top if you wish. I find the nuts being slightly burnt after baking making it bitter so I don’t prefer adding. If adding add big chopped pieces so that they don’t burn while baking.
- Do not over mix the batter, muffins may turn hard.
- You can use any type of banana, I used Moris yellow variety. Adjust sugar according to the banana variety you choose. If you reduce banana the muffins were become a bit dry.
- The muffins raise up well in the first 15 minutes of baking itself.
- For the above mentioned measurement I got 6 medium sized muffins.
- These muffins keeps well for 1 day in room temperature and in fridge for 2 days.
- Do not skip adding walnuts the crunchiness is too good with the banana flavor.
Serving & Storage
Banana Muffins are a great choice for breakfast or as an anytime snack. They keep well for 1 day in room temperature and 2 days in fridge. But I bet it won’t last that long. Store it in a dry airtight container and enjoy.
FAQS
1.Can I use frozen banana?
Yes you can use frozen banana but make sure to thaw it well at room temperature. Frozen banana tend to release more moisture so pat them well with a paper towel then use it.
2.My banana isn’t ripe, How can I use it?
If your banana is not ripened fully and you want to use them immediately for banana muffins then follow this tip : Preheat oven at 176 deg C for 10 minutes, place the bananas with skin on the baking sheet and bake for 10 minutes or until the outer skin turns dark.
3.Can I use choco chips?
Yes you can use 1/4 cup chocolate chips in the batter. Add it along with walnuts and fold in gently, do not over mix.
If you have any more questions about this Eggless Banana Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Eggless Banana Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Eggless Banana Muffins Recipe
Ingredients
- 3/4 cup flour
- 2 long banana I used moris yellow variety
- 1/4 cup oil
- 1/3 cup granulated white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 cup walnut finely chopped
Instructions
- To a bowl add 3/4 cup flour along with 1/2 teaspoon baking powder and 1/2 teaspoon baking soda.
- Mix it well with a whisk and set aside.This is for even mixing, you can sieve and set aside.
- Preheat oven at 190 deg C for 10 minutes. Meanwhile peel the skin from 2 long variety bananas and take it in a bowl.
- Mash it well using a fork. You can mash it fully or partially to have chunky pieces. I like it mashed up fully.
- Add 1/3 cup sugar along with 1/4 cup oil. You can add any neutral tasting oil.
- Give a quick whisk until sugar dissolves. Now add 1/2 teaspoon vanilla essence.
- Give a quick whisk.
- Add in flour mixture.
- Fold in gently – Do not over mix. Mix with a spatula gently until no dry flour is seen. Add 1/4 cup chopped walnuts.
- Give a quick mix. Banana muffins batter is ready.
- Scoop out the batter using ice cream scoop.
- Line muffins liners in a muffin pan and add the batter only till 3/4th as the muffins will rise well. You can even sprinkle chopped nuts on top if you wish.
- I got 6 medium sized muffins.
- Bake in preheated oven at 190 deg C for 25-30 minutes or until a tooth pick inserted in the middle of the muffin comes out clean or with dry crumbs. Always keep an eye after 20 minutes. Mine got done in 25 minutes itself.
- Banana muffins are ready!
- Enjoy the muffins warm!
Video
Notes
- I have tried with the same measurement with 1/8 cup of oil and 1/8 cup of milk instead of full 1/4 cup oil and the muffins turned out good.
- You can even sprinkle chopped nuts on top if you wish. I find the nuts being slightly burnt after baking making it bitter so I don’t prefer adding. If adding add big chopped pieces so that they don’t burn while baking.
- Do not over mix the batter, muffins may turn hard.
- You can use any type of banana, I used Moris yellow variety. Adjust sugar according to the banana variety you choose. If you reduce banana the muffins were become a bit dry.
- The muffins raise up well in the first 15 minutes of baking itself.
- For the above mentioned measurement I got 6 medium sized muffins.
- These muffins keeps well for 1 day in room temperature and in fridge for 2 days.
- Do not skip adding walnuts the crunchiness is too good with the banana flavor.
ANU
OMG! looks yummy and very nice recipe without eggs….
Prathibha
nice n flavorful muffins..
Vimitha Anand
They have raised beautifully and the texture looks so spongy… So yum for the egg-less version.
Shanavi
It came out just perfect !!! I like bananas in their true form but not cooked .. Looks great ..
Nags
the texture looks amazing!
sandhya khattri
Eggless muffins, nice recipe, I must try.Thanks for sharing.
Chandrani Banerjee
Lovely tasty muffin…..
jeyashrisuresh
even i love the taste which we get by blending banana and vanila essence.perfect muffins and great clicks
Premalatha Aravindhan
Delicious and perfect muffins…
Kurryleaves
yummy …looks really soft and fluffy
Zareena
They look perfect Sharmi. Even when I made muffins, they got a big crack on the top. I felt very bad. But later on I came to know that some will turn out like that. So its fine.. 🙂
Paaka Shaale
The muffins looks so puffed up super cute. Nice recipe sharmi 🙂
RAKS KITCHEN
So so cute pictures! Loved it! I looove banana muffins :))
Rachana
Delicious muffins. I love them 🙂
Laxmi
Muffins look soft and spongy.. Tempting clicks..
Kaveri
Love the texture…yummy muffins
Rekha shoban
i love banana muffins…i tried cake n muffins two to three times…but it didntcome out well….will try urs…cute n perfect muffins…
Rumana Rawat
yummy.. i am also planning to make this very soon:)
Ramya
That looks soo fluffy:-) lovely clicks!!
divya
Muffins look soft and spongy.. Tempting clicks..
Divya Kudua
I follow a very similar recipe.The faint tinge of bananas in every bite with the crunch of nuts in between,this one's a sure winner!
Priti
Looks so gud …always love banana cake/muffin ….nice pics
saffronstreaks
banana muffins ooks absolutely delish…loved your clicks
Suja
Love the texture,flavorful and yummy
Angie's Recipes
So soft and light in texture!
Karen
Delicious and easy recipe! Thank you! My daughter loves having these in her school lunch box. Since she’s allergic to walnuts, I simply leave them out. I also found that adding chopped apple works really well to mix it up and I used coconut oil. Thanks again!
Sharmilee J
So glad to hear that Karen! Thank you for the tip will try adding apples next time!
Nithya
Chubby muffins 🙂 Love their perfect shapes and they look nice without liners too :)Lovely version of banana muffins 🙂
Laavanya
Such pretty looking muffins…
Suma Gandlur
Banana – walnut combo is always a hit.:) Your clicks are awesome as always.
Jess @ littlegirlbigappetite
The ylook so cute 🙂
Ramya Bala
lovely muffins…awesome pics..
Uma
ohhhh. they are perfect. porous tooo..
Cheers,
Uma
none
These muffins look really delicious and fluffy, can't believe there are no eggs in them!
Babli
Banana muffins looks soft, spongy, yummy and tempting. Very nicely prepared. Thanks for your lovely recipe.
khushi ( a girl's diary)
egg less muffins!! nice texture and color….will try this
Bharathy
Banana muffins minus eggs should bring out the all natural flavour of the fruit! 🙂
They look perfect, shrmee :)culdnt help smile wide enjoying ur texture showing technique :))
btw r u non vegetarians?
Sharmilee! :)
@Bharathy : Yes we are nonvegetarians but I dont cook nonveg 🙂
Sudha Sabarish
Wow a drolling muffins.Dfntly will be a yummy yummy muffins.Liked the ingredients used in this.
priya ravi
Eggless muffins looking very soft and yummy. i have never tried eggless , wasnt sure if it wud be soft. thanks for the recipe.
A 2 Z Vegetarian Cuisine
Love banana muffins…this sure looks healthy, yummy and soft.
Shobha Kamath
Looks so fluffy and delicious! Thanks for sharing.
Sanjeeta kk
Healthy and yum treats!
Lavi
even i have thought cracks as failures. Perfect texture of the muffins sharmi!
Swathi
Looks delicious and perfect. May be you can avoid cracking of the top by filling 3/4 th of muffin , that way they don't puff up too much.
Mugdha
Looks so delicious..:)
Pooja
I have been following your blog regularly…am new to this….and wanna soon experiment with the two B's…baking and blogging 😉
tried these muffins….and they turned out pretty fine….soI kind of cleared the entrance exam 🙂
Anandhi
I tried your banana muffins and the yoghurt vanilla sponge cake and they both came out superb. Thanks for the egg free baking recipes. I have bookmarked several other recipes to try out from here, and am really looking forward to it. Thanks again.
Sharmilee! :)
@Pooja : I missed ur comment, thats great to hear and glad to hear that u liked it!
@Anandhi : Wow both muffins and the vanilla cake…am totally happy hearing such comments. Sure try and let me know ur feedback! 🙂
Priya Sushant
Hi
I am new to your blog. But now ur site is one among my fav. I tried poori and potato masal and the pani poori receipes. they came well. i want to try this eggless banana muffins. bt i dont have the muffin cups. can i try this is my normal cake vessel?
Sharmilee! :)
@Priya :You can but I am not sure of the timing as muffins take less time to bake than the normal cake….sorry cudnt help u in this regard
Ramya
Hi!
I am a great fan of your recipes..the choco-coffee cake and banana muffins were just yummylicious( eggless was the clincher for me!!!) – Loved the banana muffins so this time tried a cake..just doubled all ingredients..added a brown sugar+maida+butter crunchy coat on top and viola!!! – cake took 45 mins to bake perfectly : ) – Thanks for making baking a joy Sharmi 😀
Ramya
Hi!
I am a great fan of your recipes and your presentation style. Loved the choco-coffee cake and banana muffins ( eggless was the clincher for me!!) – All of us thought muffins were just yummylicious – so baked it as a cake this time – doubled all ingredients and added a brown sugar+maida+butter crunchy coat on top – cake was done perfectly in 45 mins : ) – thanks for this joy of baking Sharmi!!
(P.S. Wish i could post the picture of my cake with this comment)
Anonymous
Hi Sharmi!! – Great fan of your recipes and presentation style – loved both choco-coffee cake and banana muffins ((eggless is the clincher for me)…so yummy that this time baked a cake with the banana muffin recipe – i just doubled the quantity of all ingredients and added a brown sugar+maida+butter crunchy coat on top..cake was perfectly done in 45 mins for me : )..its unbelievably soft and tasty!!!
(P.S. I wish there was a facility to upload a picture of my cake..just felt like showing off, i guess 😀 ) – Ramya from Kuwait.
UmmSumayya
Wow, I made these yesterday and they came out super yummy, thanks for this great recipe. When I was making the batter, it was really thick and I didn't know if that was how it should be, I wanted to come running to you asking if it was okay, you should probably have a hotline number I guess 😛
Sharmilee! :)
@UmmSumayya : Ha ha 🙂 With what I remember the batter was thick to be spooned not runny…So guess ur consistency was right, no worries.
Anonymous
Hi!
Thanks a lot for the recipe. I tried this and it came out really well! It tastes yummy but it does rise like yours, it always falls flat – I've tried it 4 times already! :(, with the same measurements & settings both with oil & butter with fresh baking powder & soda. Some how its not working for me. Anything suggestion would be great! Going to try your eggless chocolate muffuns now 🙂 Thanks, Priya
Nilofer
Hi! Tried this recipe… it turned out great.. Masha'Allah…! 😀 ♥ Thanks for sharing:)
Sachu
Tried this and came out perfect, . Thanks
Saranya Sriram
Hi i m a greaterfn of this site….There is no preheating in my oven..can you please let me know in which power setting can i bake this recipe and how much time…..
Sharmilee! :)
@Saranya : I am really not sure of it as I am used to preheat my oven….And really not aware of ur situation.
Unknown
Hi,Tried this today…turned out to be awesome, very tasty and like you, i am also not too fond of bananas, but these tasted too good…My mum gv me full marks for these :)..have tried ur eggless chocolate cake, vanilla sponge cake and khara bun as well…ur recipes have never disappointed me :D…they are just too good :)..thank you for these wonderful recipes…looking forward for some more baked goodies:)
unknown
Hi,
I loved those muffins just looking at those pictures. I need more info on baking. I just bought my first microwave convection model. I would appreciate how to bake the same in convection microwave..
Looking forward…. Thanks..
Gagandeep
Hi Sharmi..Iam Gagan from NZ…My husband is vegiterian and i was lukin for something like..thanks much for sharing so yumm eggless baking recipes.. I tried few of them and those all made my husband so happy… Luv u for this 🙂
Unknown
Hi Sharmilee,
I have become a follower of ur blog… Its just great..i am also in a baking spree now… Tried ur vanilla sponge cake and eggless chocolate cake… Came out well..I have a basic LG microwave oven.. Its not a convection model.. I just follow the recipe and microwave the batter in high for 5 minutes or for some more time if its not done…
Can i try this muffin recipe in the same manner..
Please give ur suggestions…
Sharmilee! :)
@Unknown : Yes you can adjust timing according to your oven, hope it works for u for the muffins too:)
INDU
hey..can u please tell me why do we hav to add both baking soda and powder?i only hav baking powder with me…is it necessary to add baking soda?can u suggest any other alternative?
Sharmilee! :)
I am really not sure too, as the orginal recipe called for it I just followed it. May be try skipping it but at ur own risk 🙂
DeVyAnI
it turned out perfect when i tried,instead of walnuts i used almonds and whole wheat atta as it is a healthy version and some choco chips as well. it turned out to be incredibly soft and spongy.
love ur recipes. :))
Geetanjali Sovani
I tried this recipe with 1/2 cup maida and 1/4 cup multi grain atta. Added little more milk to adjust the consistency. It turned out just perfect ! soft and spongy 🙂
prettylife
I tried this recipe today and turned out superbly well. Thanks for sharing the recipe.
Vidya
I tried this recipe and came out really nice. added pistachios and almonds instead of walnuts.
Vidya
I tried this recipe today and it came out really nice. I used pistachios and almonds instead of walnuts.
Unknown
I tried this recipe today and its turned out wonderful 🙂 thanks much
Mary Chandni
Do u use muffin liners in these moulds
SHARMILEE J
No I didn't use muffin liners for this…..
Unknown
very nice and easy recipe. Everybody loved the muffins 🙂
S. Raja
Without going to any classes I made a tasty healthy cake thanks for sharmis passion
Uthaya Banu Arumugam
Hi… I tried this recipe few times. Was awesome but only once the cake wasn't raise up n sticky… taste also wasn't good. Can I know what is the reason? Is that bcs of type of banana used?
SHARMILEE J
Not really sure Uthaya
Unknown
Hi Sharmi,
I just got chance to try out the muffins..I used the baking cups in the pan..but the muffins got sticked to the cups and Im not able to take it in a perfect shape..I don't know where it went wrong..do I ant to grease the baking cups with oil or butter???
SHARMILEE J
No I usually dont oil the cups…if the cakes are uncooked then it may stick
Krish
Hi sharmi… What type of oil we can use suggest me some brands. Once I tried using normal cooking oil, but its a perfect flop… Thanks in advance
Sharmilee J
I use cooking oil or olive oil for baking