Eggless Banana Muffins – Easy Recipe

My eggless banana muffins are moist, delicious, full of banana flavor… and egg free! Instead of eggs, my recipe uses applesauce because it is a simple ingredient that is readily available in many households. Applesauce also adds moistness & natural flavor to muffins. However, this page also shows you how to make “flax eggs” and “chia eggs” as potential egg substitutes if you are out of applesauce.

Eggless Banana Muffins – Walnut & Chocolate Chip Versions

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

These eggless banana muffins are simple, quick & easy to make. They bake much faster than my full-sized eggless banana bread (which is a great option if you are short on time). Soft & delicious banana muffins are always a kid favorite!

No egg banana muffins are great for anyone who is out of eggs or who is baking for someone with an egg allergy.

Eggless Banana Muffins – Plain Version

Please be aware that this is an oven-baked eggless banana muffins recipe. It is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page.

Ingredients

• 1 1/2 Cups – Mashed Bananas – 345 grams – This is roughly 3 large bananas. However, use exactly 1 1/2 cups of mashed bananas for the most consistent results.
• 1/2 Cup – Vegetable Oil – 115 milliliters – Use a neutral flavored vegetable oil such as mild olive oil, corn oil or avocado oil. You can also use melted butter if you prefer.
• 1/2 Cup – Applesauce (unsweetened & plain) – 115 milliliters – Applesauce acts as the egg substitute in this recipe. However, if you don’t have applesauce, you can use ground flaxseed & water, ground chia seeds & water, etc. See the tips section below for more info.
• 1 Cup – White Granulated Sugar – 200 grams – Use 1 packed cup of light brown sugar if you want a slightly richer flavor. Or use 3/4 cup of sugar if you prefer less sweet banana muffins.
• 2 Cups – All Purpose Flour – 240 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 1 Teaspoon – Baking Soda – 5 grams
• 1 Teaspoon – Baking Powder – 4 grams
• 1/2 Teaspoon – Salt – 3 grams
• Optional – 1 Teaspoon – Ground Cinnamon – 3 grams – Many people like to add some cinnamon if their bananas are not super ripe. Helps to hide the missing banana flavor.
• Optional – Add 3/4 cup of Mini Chocolate Chips (130 grams) or 1 cup of Fresh Blueberries (100 grams) or 1 cup of Chopped Walnuts (115 grams)

Servings – Roughly 12-18 standard muffins (non jumbo). Amount depends on whether extra ingredients were added (e.g. blueberries), the size of muffin cups, how much batter was added to each muffin cup, etc.

Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks and an oven.

No Egg Banana Muffins Batter in Muffin Tray

No Egg Banana Muffins with Chocolate Chips

Instructions

• Preheat oven to 350 degrees F (177 degrees C).
• Mash bananas with a fork.
• Add the mashed bananas, vegetable oil, applesauce and sugar to a large mixing bowl. Stir until completely mixed.
• Then add the remaining ingredients. Stir until batter is completely mixed.
• Optional – After mixing all of the ingredients, stir in your family’s favorite dessert ingredient (e.g. chocolate chips, chopped walnuts, blueberries, etc.) into the batter.
• Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
• Add the batter to the muffin baking cups until each one is about 60-80% full with batter.
• Place muffin trays into the oven.
• Bake muffins for 23-27 minutes at 350 F (177 C). FYI – Baking time will vary based on the amount of batter in each cup (more batter = more time needed to bake). I usually need about 25 minutes.
• Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
• Allow the muffins to cool for 5 minutes within the muffin trays.
• Remove the muffins and place them on a cooling rack in order to completely cool.
• Please read the tips below to avoid common muffin mistakes & to learn about different variations that you can make with these muffins.

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Helpful Tips

• The tips below are designed to help muffin “novices” and/or people with limited baking experience.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This muffin recipe is part of Bread Dad’s series on easy Banana Bread Recipes & Banana Muffin Recipes.

• The recipe on this page is the muffin “version” of my very popular Eggless Banana Bread Recipe.
• You probably already know this but baking speed is a key advantage for banana muffins over banana bread. Smaller muffins bake faster than larger banana breads. So many people make muffins when they need a “quicker” snack than banana bread!

• Use RIPE bananas for the best flavor. Ripe bananas are soft and the exterior peel is usually yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
• FYI – A beautiful pure yellow banana (without any spots) is NOT fully ripe!!
• Use 1 1/2 cups of mashed bananas for the best & most consistent results. This will help to prevent your banana muffins from being too dry or too wet. Why? Because bananas vary in size and these size variations can throw off recipes.

• Given the high cost of eggs, occasional egg shortages and/or for dietary reasons, many families are trying to make eggless baked goods. My easy recipe allows you to make moist & delicious no egg banana muffins with applesauce.
• Applesauce advantages as an egg substitute – Applesauce is relatively inexpensive (esp. versus more expensive commercial/branded egg substitutes), readily available in most supermarkets (no searching for strange or little used ingredients), naturally sweet and low fat.
• Since this recipe uses a 1/2 cup of applesauce to replace the 2 eggs used in most traditional banana muffin recipes, it may add a very slight apple flavor. However, this taste is extremely mild and compliments the banana flavor in this eggless banana muffins recipe. The applesauce also helps to make these eggless banana muffins extra moist. Moreover, if you use unsweetened plain applesauce, many people will not even taste the slight apple flavor.

• However, be aware that applesauce works best as an egg substitute in moist & dense “quick breads” (that use baking soda/powder) such as banana muffins, banana bread and pumpkin bread. It does NOT work as well in light & airy baked goods such as fluffy cakes.
• Make sure to use unsweetened applesauce or the no egg banana muffins will come out too sweet.
• Visitors – Why do you like to use applesauce as the egg substitute when making eggless banana muffins? Or do you prefer to use something else (e.g. flax eggs or chia eggs)? Please post your egg replacement ideas & suggestions in the comment section below.

• I prefer to use applesauce to make my no egg banana muffins. However, some of my visitors like to use ground flaxseed & water as an egg substitute. To make a “flax egg” substitute (which replaces roughly 1 large egg), you just need to mix together 1 tablespoon of ground flaxseed and 3 tablespoons of water. After mixing them together, you need to let this mixture to sit for about 7-10 minutes (as the mixture will slowly thicken and become jelly-like). Then it is ready for use.
• Therefore, if you do not have applesauce, you can replace the 1/2 cup of applesauce used in my recipe with 2 “flax eggs” (roughly 2 tablespoons of ground flaxseed and 6 tablespoons of water). See above for steps on mixing & “wait” time for making this flaxseed egg substitute.
• Some of my visitors like to use “chia eggs”. This egg substitute is similar to flax eggs but it uses ground chia seeds. To make chia eggs, you should follow the same formula as the flax eggs. Therefore, to make a chia substitute for 1 large egg, you would mix together 1 tablespoon of ground chia seeds and 3 tablespoons of water. Then let the mixture sit for 7-10 minutes before using.

• Optional – You can easily add your favorite “dessert” ingredient to these eggless banana muffins. For example, you can add 3/4 cup of mini chocolate chips or 1 cup of fresh blueberries or 1 cup of chopped walnuts. Just stir in these ingredients after you have fully mixed the batter.
• Optional – If your bananas are not super ripe, some people like to add 1 teaspoon of ground cinnamon in order to “cover up” the missing banana flavor.
• Optional – If you want a richer tasting no egg banana muffins, you can use a 1 cup of light brown sugar (packed cup) instead of the 1 cup of white granulated sugar called for in this recipe.
• Optional – If you like less sweet banana muffins, you can use a 3/4 cup of sugar (versus the 1 cup called for in the recipe).
• FYI – Many people like to use only a 3/4 cup of sugar if they are adding additional sweet ingredients to their banana muffins (e.g. chocolate chips). Moreover, some visitors like to use less sugar when their bananas are very ripe & thus are naturally very sweet.
• Visitors – What do you add to your no egg banana muffins in order to make them special? Chocolate chips, blueberries, chopped nuts, sprinkles, different flavor extracts, etc.? Help others by leaving your eggless banana muffin “upgrade” tips & suggestions in the comment section below.
• Visitor variations – In the comments section below, Ally “sprinkled in 1 T ground flax w/ a little extra water. Made some with blueberries, a few with chocolate chips, and walnuts or plain for the rest”, Lindz stated “Fabulous recipe! Taste great and are super soft. I did mine at 425° for 5 minutes then 350° for 11 minutes to give them the big dome.”

• You should use a neutral flavored vegetable oil (e.g. corn or canola oil) in order to make these eggless banana muffins. A strong flavored oil (e.g. peanut oil or extra virgin olive oil) may negatively impact the banana bread muffin taste.
• If you want to use olive oil, I would recommend using “light”, “extra light” or “mild” olive oil as they would have the least impact on these muffins. Unfortunately, extra virgin and virgin olive oil have stronger flavors and are more likely to negatively impact the taste of your muffins.
• Some of my visitors like to use avocado oil in order to make their banana muffins & banana breads. Avocado oil has a neutral flavor and is high in monounsaturated fats. However, as you are probably aware, avocado oil is usually significantly more expensive than corn oil.
• Other visitors like to use unrefined food-grade coconut oil (which adds some coconut flavor to banana muffins & banana breads).
• FYI – Since you can make these eggless banana muffins without milk or butter or other dairy products, they are also nice dairy free banana muffins. However, if you want to add the optional chocolate chips to these banana muffins and want to keep things dairy free, you should use dairy free chocolate chips (such as Enjoy Life dairy free chocolate chips). “Regular” chocolate chips can contain dairy-based ingredients such as milkfat.
• Optional – However, if you want to add a slight buttery flavor to your banana muffins, you can use melted unsalted butter (instead of the vegetable oil called for in the recipe). Replace the oil with melted butter on a 1:1 basis.

• Use FRESH ingredients (e.g. flour) for the best results. Old flour can affect the taste of banana muffins. Old flour can spoil and taste bitter, sour, musty, etc. Eggless banana muffins made with old flour do not taste great!
• Try to keep your ingredients (e.g. flour & sugar) in airtight food containers in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust).
• Flour (when stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to underbaked muffins.
• This recipe uses all purpose flour. I do NOT recommend using bread flour to make banana muffins. If you use bread flour, it will change the taste and texture of the banana muffins. For example, since bread flour has more gluten than all purpose flour, you will get a tougher and more rubbery banana muffins if you use bread flour (instead of all purpose flour).
• Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana muffins can turn out rubbery & gummy.

• There are a variety of ways to pour the batter into the muffin trays. For example, you can use an ice cream scoop with a trigger release, scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.
• Use paper baking cups (muffin liners) if you want to easily extract the soft & moist banana muffins from the muffin trays. This also helps to prevent the muffins from sticking to the bottom of the muffin tray.
• For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo no egg banana bread muffins.

• Make sure that your oven has been completely preheated. If the oven has not been properly preheated, this quick bread could come out undercooked. Use an oven thermometer (e.g. one that hangs inside your oven) to check the interior oven temperature before baking. Depending on the size of your oven & temperature used, it can take 15-20 minutes before your oven is fully preheated.
• Portable oven thermometers are also great for telling if your oven temperature matches what you set on the oven temperature dial. Some ovens (esp. older ovens) can be off by 25+ degrees.
• If you want to freeze these muffins – After the muffins have completely cooled, wrap them in plastic wrap or aluminum foil. Make the wrapping is airtight (no open areas). Then place the wrapped muffins in an airtight container or large resealable sandwich bag before placing them in the freezer. FYI – If the muffins have not completely cooled before being wrapped, they will release steam inside the wrapping as they cool. This steam will condense inside the wrapping and create soggy spots when you eventually thaw out the muffins.

• Always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in these banana bread muffins.
• If you have a problem with a recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.

• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with a hot oven, hot muffin trays, etc.
• For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes section.

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Reference Sources

1. Wikipedia, Banana Bread
2. Wikipedia, Egg Allergy
3. Wikipedia, Muffin

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