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Eggless Banana Muffins Recipe

Banana Muffins are soft, moist with crunchy walnuts they taste incredibly delicious. Make these quick banana muffins, they are so easy to make egg less too. Learn to make perfect Banana Muffins Recipe with step by step pictures and video.
Prep Time15 minutes
Cook Time45 minutes
Servings5 Muffins
AuthorSharmilee J

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 essence
  • 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.
Nutrition Facts
Eggless Banana Muffins Recipe
Amount Per Serving (50 g)
Calories 305 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Sodium 153mg7%
Potassium 208mg6%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 24g27%
Protein 3g6%
Vitamin A 31IU1%
Vitamin C 4mg5%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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