Eggless Banana Muffins

Looking for something healthy to enjoy for breakfast these days? Look no further than these eggless banana muffins! They’re super customisable, naturally sweetened, and made without eggs, so everyone can enjoy them!

Bananas are a firm favourite here on SLF, and for good reason. They’re super versatile and a great way to naturally sweeten your favourite foods – think creamy green smoothies, brownies, and baked oatmeal. If you’ve got a spotty fella lying around, then here’s an opportunity to put it to good use!

a banana muffin topped with chocolate chips

How to make banana muffins without eggs: step-by-step

Firstly, prepare two flaxseed eggs by mixing 2 tbsp ground flaxseed with 5 tsbp water. Set aside to thicken (photo 1). Mix together our dry ingredients in a bowl: flour, oats, coconut sugar, baking powder and a pinch of salt (photo 2).

Then add in the wet ingredients: mashed banana, sunflower oil, espresso, and vanilla extract (photo 3).

Fold the wet ingredients into the dry to form the eggless muffin batter. Be careful not to overmix – mix until it is just combined (photo 4). Scoop out the batter into a muffin tray greased with oil (you can also use muffin cases).

At this point, you can add toppings if you wish (photo 5). I like to use either chocolate chips or slices of banana and some rolled oats. Then bake the banana muffins until they’re domed and golden (photo 6).

The secret to making perfect egg-free muffins

Yep, that’s right – these muffins have no eggs! Eggs typically add richness to muffins and cakes as well as help them to rise. These banana muffins are deliciously fluffy and rich without the need for eggs thanks to my top 3 tips:

Don’t overmix the batter. This step is crucial for making perfect muffins as overmixing the batter overworks the gluten creating a dense muffin. Not cool.
Make sure to include the baking powder. I say this because I have forgotten to include this key ingredient before! Baking powder is a raising agent that creates air bubbles (aka fluff) in our muffins.
Add flaxseed eggs for richness. My eggless banana muffin recipe calls for not one, but two flaxseed eggs! Not only does this add a little richness, but it helps the muffin batter to bind. If you cannot find ground flaxseed in your local supermarket, you can make your own at home by blending flaxseeds into a fine powder!
Use ripe and spotty bananas as they’re the sweetest and give the muffins a delicious banana bread flavour.

infographic of two different ways to top muffins

FAQ

Can I make these muffins gluten-free?

I have not yet tried making these muffins with gluten-free flour, but I’m confident a gluten-free flour blend such as Bob’s Red Mill would work well here.

I don’t have coconut sugar! What can I use instead?

You can substitute soft light brown sugar if that’s what you have on hand.

What can I substitute for espresso?

You can substitute 2 tsp instant coffee dissolved in 30ml warm water, or omit the espresso if you don’t like coffee.

Variations on this recipe

This banana recipe is perfect as is, but feel free to add one of these variations:

Add a few fresh or frozen blueberries/raspberries to the batter before scooping into the tray.
Fold some chocolate chips into the batter before scooping into the muffin tray.
Top with some chocolate ganache if you’re feeling decadent! You could also serve with coconut whipped cream (recipe from Minimalist Baker) for a lighter option.

More eggless muffin recipes

If you love this recipe for no-egg banana muffins, you’ll love these other eggless muffin recipes too:

Bakery-style blueberry muffins – a reader favourite on SLF!
Pumpkin spice muffins – totally acceptable to make all year round regardless of what anyone says
Apple crumble muffins – one for the streusel lovers!

I love to serve these muffins warm alongside a cup of masala chai.

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!