No Butter Banana Muffins (Banana Muffins with Oil)

No Butter Banana Muffins

This no butter banana muffins recipe creates delicious banana bread muffins without using any butter. Some people don’t like to use butter in their food due to health reasons (i.e. allergies, dietary restrictions, avoidance of saturated fat, etc). Or they have run out of butter and are unable to get to the supermarket due to a winter storm, zombie apocalypse, etc.

However, they still want to make traditional tasting banana bread muffins for their family. To solve this dilemma, our recipe replaces butter with neutral tasting vegetable oil (i.e. canola or corn oil). However, please don’t forget to use RIPE bananas for the best tasting moist banana muffins (see our tips below).

FYI – This recipe is the “muffin version” of our No Butter Banana Bread. Of course, once you have mastered this easy muffins recipe with oil, you can easily progress to more “advanced” banana bread muffins such as our Walnut Banana Muffins, Chocolate Chip Banana Bread Muffins, Strawberry Banana Bread Muffins and Cranberry Banana Muffins. These great tasting banana bread muffins make quick & easy desserts for kids or wonderful snacks & breakfast treats.

These banana muffins with oil are simple & easy to make. It should take you only 10-15 minutes or so to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. For more great recipes, please visit Bread Dad’s Muffin Recipes or Banana Bread Recipes sections. Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. Thanks!

Mash Ripe Bananas with a Fork

Pour/Scoop Batter into Muffin Trays

Banana Muffins with Oil

“Plain” No Butter Banana Muffins

You Can Add Blueberries, Chocolate Chips, Cranberries, etc… to Make Them Even Better!!

No Butter Banana Muffins

Ingredients – No Butter Banana Muffins Recipe (Banana Muffins with Oil)

  • 1/2 Cup – Vegetable Oil (use a neutral tasting vegetable oil such as corn or canola)
  • 2 – Large Eggs
  • 3 – Bananas (ripe & large sized)
  • 2 Cups – Flour (all purpose flour)
  • 1 Cup – Light Brown Sugar (packed cup)
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • Optional – 1 1/2 Cups – Blueberries, Cranberries, Chopped Walnuts, Chocolate Chips, etc.

Servings – Roughly 18-24 standard muffins (non-jumbo muffins)

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.

Instructions – No Butter Banana Muffins Recipe (Banana Muffins with Oil)

  • Preheat oven to 350 degrees F.
  • Mash bananas with a fork.
  • Lightly beat eggs.
  • Stir eggs, bananas and vegetable oil together.
  • Mix in remaining ingredients. Stir until batter is completely mixed.
  • Optional – You can stir in 1 1/2 cups of your family’s favorite dessert ingredient (i.e. chocolate chips, chopped walnuts, cranberries, blueberries, etc.) into the batter after you have completely mixed all of the other ingredients.
  • 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 50-75% full with batter.
  • Place muffin trays into the oven.
  • Bake muffins for 23-27 minutes or until golden brown.
  • 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.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Tips – No Butter Banana Muffins Recipe (Banana Muffins with Oil)

  • The tips below are designed to help muffin “novices” and/or people with limited baking experience.
  • You should use a neutral flavored vegetable oil (i.e. corn or canola oil) in order to make these no butter banana muffins. A strong flavored oil (i.e. olive oil) may negatively impact the banana bread muffin taste.
  • When selecting a vegetable oil for these banana muffins with oil, please read the label on the vegetable oil container if you are trying to reduce saturated fat. Be aware that some vegetable oils (such as coconut oil) contain a lot of saturated fat.
  • There are a variety of ways to pour the batter into the muffin trays. For example, you can scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use an ice cream scoop with a trigger release, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.
  • Use paper baking cups (liners) if you want to easily extract the soft & moist banana muffins from the muffin trays.
  • 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 banana bread muffins without butter.
  • Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, your banana bread muffins without butter might turn out to be a little dry.
  • Use RIPE bananas for improved taste. 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.
  • In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/3 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/2 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours! If you need to convert other ingredient measurements (i.e. cups to tablespoons or millilitres), you should visit our baking volume calculator & conversion table.
  • Optional – To enhance this “basic” banana muffins with oil recipe, you can stir in 1 1/2 cups of your family’s favorite dessert ingredient (i.e. chocolate chips, chopped walnuts, blueberries, etc) into the batter after you have completely mixed all of the other ingredients.
  • You can make these moist banana muffins even “moister” & more delicious by adding juicy berries such as blueberries & cranberries.
  • Optional – Or you can sprinkle some mini chocolate chips, chopped walnuts, coarse/large crystal sugar (i.e. turbinado sugar), etc. on top of the batter within each muffin baking cup (before you put the muffin trays into the oven).
  • If you don’t have any brown sugar, you can use 1 cup of granulated white sugar. However, the light brown sugar gives a slightly richer taste to these banana muffins with oil.
  • If you like no butter dessert recipes, you should also try our recipes for No Butter Banana Bread and No Butter Chocolate Chip Cookies.
  • If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. 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 (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should 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 with oil.
  • For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes or Banana Bread Recipes sections.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

Questions – No Butter Banana Bread Muffins

Why do some people like to make banana muffins without butter?

Some people like to make banana muffins without butter because their family might be allergic to dairy products, they might be trying to reduce the saturated fat in their family’s diet, they might dislike the flavor of butter, they have run out of butter and don’t want to drive to the grocery store (i.e. due to a snow storm), etc.

Nevertheless, it is very easy to make delicious & moist banana bread muffins without butter. You just need to replace the butter used in many banana bread muffins with vegetable oil.

Can I add extra ingredients to these no butter banana bread muffins?

As I stated in the tips section, you can easily “enhance” these basic no butter banana bread muffins by adding a cup of blueberries, cranberries, chocolate chips, chopped walnuts, etc.

Add your family’s favorite dessert ingredient (i.e. blueberries) to make these basic no butter banana bread muffins even more unique. Moreover, using different dessert ingredients will help you to create a much wide variety of easy banana bread muffins for your family. Variety is the spice of life… and baking!

Do I need baking soda to make banana muffins?

You will need baking soda and/or baking powder to make banana muffins. Most muffin recipes use baking soda and/or baking power because they help baking products to rise quickly (and this usually results in faster baking times).

In contrast, bread yeast rises much more slowly. If you tried to use bread yeast to make banana muffins, it would likely result in a drier sandwich-type bread with a harder crust and a much longer baking time.

Related Recipes

No Butter Banana Muffins
Print Recipe Pin Recipe
5 from 17 votes

No Butter Banana Muffins (Banana Muffins with Oil)

This no butter banana muffins recipe creates delicious banana bread muffins without using any butter. Visit BreadDad.com for more great banana bread muffin recipes.
If you liked this recipe. we hope you will rate it & add a comment below.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: banana bread, banana bread muffins, banana muffins recipe, easy banana muffins, no butter banana muffins
Servings: 24 Muffins
Calories: 131kcal
Author: Bread Dad

Ingredients

  • 1/2 Cup Vegetable Oil (use a neutral tasting vegetable oil such as corn or canola)
  • 2 Eggs (large)
  • 3 Bananas (ripe & large sized)
  • 2 Cups Flour (all purpose flour)
  • 1 Cup Light Brown Sugar (packed cup)
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups Blueberries, Cranberries, Chocolate Chips, Chopped Walnuts, etc. (optional)

Instructions

  • Preheat oven to 350 degrees F.
  • Mash bananas with a fork.
  • Lightly beat eggs.
  • Stir eggs, bananas and vegetable oil together.
  • Mix in remaining ingredients. Stir until batter is completely mixed.
  • Optional – You can stir in 1 1/2 cups of your family’s favorite dessert ingredient (i.e. chocolate chips, chopped walnuts, cranberries, blueberries, etc.) into the batter after you have completely mixed all of the other ingredients.
  • 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 50-75% full with batter.
  • Place muffin trays into the oven.
  • Bake muffins for 23-27 minutes or until golden brown.
  • 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.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
 
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Muffin | Calories: 131kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 120mg | Potassium: 81mg | Fiber: 1g | Sugar: 11g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

 

 

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions.

Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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