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!
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.
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.
You can substitute soft light brown sugar if that’s what you have on hand.
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.
Eggless Banana Muffins
- 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
- 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!
- 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.
NUTRITIONServing 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