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Eggless Banana Muffins

Updated August 19, 2022
These fluffy eggless banana muffins are a super easy and healthy breakfast alongside some fruit. They're also naturally sweetened!
Total Time 40 mins
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banana oat muffins on a wooden board

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:

  1. Add a few fresh or frozen blueberries/raspberries to the batter before scooping into the tray.
  2. Fold some chocolate chips into the batter before scooping into the muffin tray.
  3. 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.
four muffins on a tray

More eggless muffin recipes

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

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!

banana oat muffins on a wooden board
Print Recipe
5 from 4 votes

Eggless Banana Muffins

These eggless banana muffins are a super easy and healthy breakfast alongside some fruit. They're also naturally sweetened!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: baking
Servings: 6 Muffins
Calories: 351kcal
Author: Shivani Raja

Ingredients

  • 2 tbsp Ground Flaxseed
  • 5 tbsp Cold Water
  • 1 cup/ 120 grams Wholemeal Flour can sub plain flour or a GF flour blend
  • ½ cup Porridge Oats
  • 1 tsp Baking Powder
  • ½ cup/ 120 grams Coconut Sugar can sub soft light brown sugar
  • pinch Salt
  • ½ cup/ 120 ml Sunflower Oil
  • 1 Ripe Spotty Banana
  • 1 shot Freshly Brewed Espresso can omit or use 2 tsp instant coffee dissolved in 30ml warm water
  • 1 tsp Vanilla Extract

Instructions

  • Preheat the oven to 180°C/350°F. Grease a 6 cup muffin tray with a little oil, or line with paper cases.
  • Make the flaxseed eggs by mixing the ground flaxseed and cold water in a small bowl. Set aside to thicken.
  • To a large mixing bowl, add the dry ingredients: wholemeal flour, oats, coconut sugar, baking powder, and a pinch of salt. Stir with a spatula to combine.
  • Peel the banana and mash using a fork in a small bowl. Add to the dry ingredients along with the sunflower oil, vanilla extract and espresso (if using).
  • Gently fold the wet ingredients into the dry using a spatula – try not to overmix! It's okay if there are some lumps in your batter.
  • Scoop the batter into the muffin tray using an ice cream scoop or ladle. The cups will be quite full.
  • Top with chocolate chips, sliced bananas or dried fruit (optional).
  • Bake the eggless banana muffins for 18-20 minutes or until golden and domed on top. Check at the 15 minute mark as some ovens work faster than others.
  • Serve warm with a cup of masala chai. Enjoy!

Shivani’s Tips

  • You can also fold some chocolate chips or fresh/frozen berries into the batter before scooping into the muffin tin. Depending on how many extras you add, you may end up with 7-8 muffins due to the volume of the additional ingredients.
  • These muffins will store in an airtight container at room temperature for up to 3 days.
 

NUTRITION

Serving size: 1 muffin
Calories: 351 kcal | Fat: 19.8g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 31mg | Carbohydrates: 40.9g | Fiber: 4.1g | Sugar: 22.8g | Protein: 4g 

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Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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8 thoughts on “Eggless Banana Muffins”

  1. 5 stars
    Love these banana muffins!! They tasted just like my favorite banana bread recipe, and they were moist and fluffy. Perfect for breakfast this morning!

  2. 5 stars
    Loving having these muffins ready when I know I have a busy week ahead. They are easy to make and the perfect grab and go breakfast or snack. Plus, they are so tasty!

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