These Eggless Banana Muffins are super tender and moist. Full of banana flavor and only requiring 8 simple ingredients these banana muffins are the best.
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We love a good vegan banana muffin around here and these Eggless Banana Muffins fit the bill just right. These are just like my chocolate chunk banana muffins but no chocolate, just good ol' basic banana flavored and so moist and tender. If you love muffins as much as I do check out a few of my other favorite basic muffin flavors like lemon popy seed, vegan blueberry muffins and delicious chocolate banana muffins I know you will love them all as much as we do.
Why you will love this recipe
- Easy to make. These easy Eggless Banana Muffins only need 8 ingredients and less than 1 hour (including cooling time) and you'll have a soft and tender perfectly moist banana muffin.
- Texture and Flavor: These Eggless Banana Muffins are perfectly soft, moist and tender with just the right amount of banana flavor.
- Perfect for Meal Prep: This recipe makes 7 banana muffins, you can double this recipe and have some left over Eggless Banana Muffins.
- Vegan: These vegan banana muffins have no eggs or dairy and I promise you would never notice.
- Refined-Sugar Free: You would never even guess that these vegan banana muffins are naturally sweetened with maple syrup no added sugars. I promise you will never even notice how healthy these Eggless Banana Muffins are.
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Eggless Banana Muffins.
- Banana: Make sure you mash and measure the bananas, do not just assume 2 bananas is the correct quantity.
- Yogurt: This is our egg replacement in these Eggless Banana Muffins. I used unsweetened coconut yogurt, it gives the perfect amount of moisture and texture to these banana bread muffins.
- Maple Syrup: I used this to work with the natural sweetness of the banana, so there's no added sugar in this recipe, it's naturally sweetened.
- Unbleached All Purpose Flour: This gives the muffin structure and a nice bouncy, soft texture.
- Optional: I like to add chocolate chips or chopped nuts but this is optional.
Variations
- Chocolate Chips/Chunks: Add some chocolate chips or chunks to these vegan banana muffins, I usually use whatever ever I have on hand.
- Add Nuts: If you like a textured crunch added to your Eggless Banana Muffins, feel free to add you favorite nuts, generally walnuts or pecans go well with bananas but pistachios, cashew, hazelnuts could work as well.
- Add Fruit: You can add some fresh fruit if you would like, raspberries or blueberries would be great! Use fresh only because you don't want to add too much moisture and frozen fruit can thaw and make these soggy.
How to make these Eggless Banana Muffins:
Prep: Pre-heat the oven at 375° degrees F and spray or grease a muffin pan with non-stick spray.
Step 1: In a bowl mash up the bananas as smooth as possible and measure it out to ¾ cup or weigh it to 210 grams.
Step 2: Add in the maple syrup, vanilla and yogurt and whisk.
Step 3: Next add in the flour, baking soda, baking powder and sea salt.
Step 4: Fold in any optional additions, chocolate chip or chopped nuts or even some fruit.
Step 5: Pour evenly into 7 muffin holes that have been greased with spray or coconut oil. Place in the oven for 26 minutes, before removing make sure they are done by sticking a tooth pick in the center of the muffins and it should come out pretty clean and not gooey.
Step 6: Let cool COMPLETELY about 20 minutes before removing from the pan. Remove and let sit to continue cooling. Makes about 7 muffins. Store in a sealed container on the counter for about 2-3 days.
Expert Tips
- Ripe bananas: Ripe bananas are needed for this Eggless Banana Muffins recipe, they should be yellow with some brown specks or spots. If they aren't ripe enough mash them up and then refrigerate overnight this will help them ferment and sweeten up.
- Banana measurement: It's important the bananas are mashed first, then measure the banana (or use a kitchen scale) because this will ensure the proper measurement. If you use too much banana, the muffins can become too mushy due to excess moisture.
- Storing: You can store these Eggless Banana Muffins in an airtight container at room temperature for up to 2-3 days on the counter.
Recipe FAQs
One reason is to much banana, be sure to measure properly by mashing up the bananas in a separate bowl and measuring it out. Another reason could be not baked long enough, all ovens cook slightly differently, be sure to poke a toothpick in the middle to see if comes out wet or basically dry.
Storing the muffins in a sealed container should keep them soft and moist for a few days.
There are many ways to use up ripe bananas here are a few, make banana bread, banana muffins, mash them into oatmeal or overnight oats, add them to pancakes, make banana ice cream, add to smoothies and a lot more but you can also freeze them and use another time.
Yes, ripe bananas are needed for this banana chocolate chip muffins recipe, the riper the better and sweeter the bananas are which is part of the sweet taste and texture of these vegan muffins.
Yes, a banana can be over ripe. If the banana has mold, is leaking, smells rotten, the inside is dark brown or even black it is over ripe and needs to be thrown out. But if it's just the peel of the banana that's dark brown (ripe) and the inside of the banana is not off colored it's a ripe banana.
More Eggless Recipes
Eggless Banana Muffins
Ingredients
- ¾ cup mashed banana (210 grams - about 2 ripe spotty bananas)
- ¼ cup pure maple syrup (85 grams)
- 1 teaspoon vanilla extract
- ⅔ cup yogurt (160 grams - I used non-dairy coconut)
- 1 ¼ cup unbleached all purpose flour (156 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon sea salt
Instructions
- Pre-heat the oven at 375° degrees F and spray or grease a muffin pan with non-stick spray.
- In a bowl mash up the bananas as smooth as possible and measure it out to ¾ cup or weigh it to 210 grams.
- Add in the maple syrup, vanilla and yogurt and whisk.
- Next add in the flour, baking soda, baking powder and sea salt, fold until combined.
- Pour evenly into 7 muffin holes that have been greased with spray or coconut oil.
- Place in the oven for 26 minutes, before removing make sure they are done by sticking a tooth pick in the center of the muffins and it should come out pretty clean and not gooey.
- Let cool COMPLETELY about 20 minutes before removing from the pan.
- Remove and let sit to continue cooling.
- Makes about 7 muffins. Store in a sealed container on the counter for about 2-3 days.
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