If you love banana muffin recipes, I have so many of them for you, like my 3-Ingredient Banana Muffins, Oat Flour Banana Muffins, or Vegan Spinach Muffins! I wanted to make another eggless recipe, and these ripe bananas make absolutely delicious. They are convenient for a kid’s lunchbox, snack, or even quick on-the-go breakfast. Plus, they are naturally:
Vegan Dairy-Free Refined-Sugar-Free
Ingredients and Substitutions
All you need to bake delicious moist, egg-free banana muffins are simple, wholesome ingredients that you probably have at home right now.
Ripe Bananas – The darker, the better. Overripe bananas are the best because you will need less sugar. Black spotted bananas are naturally high in natural sugar from fructose, and therefore, it’s a great way to avoid sugar in muffin recipes. Coconut Sugar, brown sugar, white sugar, or refined sugar-free cane sugar. Any granulated sweetener works, but feel free to also skip the sugar if your bananas are black. The recipe works with no added sugar. Avocado Oil – This is my favorite oil to bake with. It has healthy fats and makes fluffy and moist muffin crumbs. Feel free to use any other oil you prefer. Milk of Choice – I like almond milk or soy milk but use your favorite plant-based milk alternative. Baking Powder and Baking Soda – to give the muffin their fluffy texture. Vanilla Extract – for flavor. All-Purpose Flour – I haven’t tried gluten-free flour but readers mentioned that King Arthur’s GF blend works well. Cinnamon – for classic fall flavors.
How To Make Eggless Banana Muffins
It can be intimidating to bake without eggs if you’re not vegan and used to finding these alternatives. But don’t worry, egg-free muffins are super easy to make. You don’t even need an egg replacer or any fancy ingredients.
Storage Instructions
These eggless banana muffins can be stored at room temperature, and if it’s not too hot in your house, they can be kept for 4 days in a cake box. Otherwise, place them in the fridge in a sealed container. They will last for five days. The last option is to freeze the banana muffins in zip-lock bags and keep them frozen for up to one month. Thaw them at room temperature the day before eating.
Flavor Variations
You can use this easy egg-free muffin recipe to create a range of muffin flavors. Some of the best banana muffins flavors are listed below:
Eggless Chocolate Chips Banana Muffins – Fold 1/2 cup of dark chocolate chips in the batter at the end. Blueberry Banana Muffins – Stir 1/2 cup of frozen blueberries in the prepared batter. Nuts – Fold 1/2 cup of dry, roasted, and chopped walnuts or pecans. Chocolate – try my vegan chocolate banana muffins.
Allergy Swaps
If you are allergic to some of the ingredients in this recipe, you can adapt it with the following substitutions.
Gluten-Free– I didn’t try gluten-free all-purpose flour yet, but I am pretty sure a blend that has a 1:1 ratio replacement to regular flour works. Make sure your baking powder is gluten-free. Readers mentioned that King Arthur’s GF blend works well. Nut-Free – Use plant-based nut-free milk like oat milk, soy milk, or coconut milk. No Added Sugar – You can make it with no sugar added by skipping the sweetener completely or using a natural sugar-free sweetener like erythritol. Oil-Free – I didn’t try the recipe oil-free, and I think it will come out quite dense with oil swaps like yogurt or applesauce. So I don’t recommend replacing the oil.
Below are my answers to your most frequent questions about this muffin recipe.
More Egg-Free Banana Muffins
If you like this recipe, you will love the other egg-free banana muffin recipes:
