Eggless Banana Muffins (Sugar-Free)

Light and fluffy, these moist eggless banana muffins are healthy and easy to make with basic ingredients. Only one bowl required!

Healthy Banana Muffins

I absolutely love coming up with all kinds of healthy muffin variations, both sweet and savory! My kids love them, and muffins are such a great way to pack in a lot of nutrition into an easy-to-eat, portable form.

Some of the most popular ones here are my spinach muffins, blueberry blender muffins, and yogurt muffins.

As a pediatric registered dietitian, I also know that there are a lot of babies and young children with egg sensitivities or allergies.

While most of my muffin recipes can be made without eggs, the texture does inevitably change slightly (still delicious though!). That's why I wanted to create a recipe developed specifically without eggs.

And here it is! You are going to LOVE how moist and flavorful these sugar-free, eggless banana muffins are. Made with basic pantry ingredients, they are the perfect breakfast or snack! They freeze beautifully, too.

Jump to:

• Healthy Banana Muffins
• Ingredients
• Step-by-Step Instructions
• Variations
• Mini Banana Muffins
• Tips for Success (MUST Read)
• Serving Suggestions
• Storage
• Have more bananas to use up?
• Eggless Banana Muffins

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Overripe bananas - The browner the better!. They mash easier and add a stronger banana flavor.
• White whole wheat flour - it's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. You can use all purpose flour or 1 cup all purpose flour and ¾ cup whole wheat flour. Oat flour will work too.
• Milk - I like to use whole milk but if dairy-free, any non-dairy alternative (e.g. oat milk, almond milk will work.
• Ground flaxseeds - I recommend purchasing whole flaxseeds and grinding them yourself (I love to use my coffee grinder for this). That's because once ground, they go rancid quickly due to their high oil content. And you just don't know how long those bags of ground/milled flaxseeds have been sitting at the store.
• Salt- just a pinch of salt helps bring out the flavor of all the ingredients and enhance the sweetness.

Step-by-Step Instructions

1. Preheat oven to 350 degrees Fahrenheit. Mash bananas in a large bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 ¼ cups.
2. To the same bowl, add all the wet ingredients and mix together until well combined.
3. Add all the dry ingredients and mix until just combined. Be careful not to over mix. Stir in any optional add-ins.
4. Divide batter into the muffin cups. You can grease, use liners, or bake in a silicone pan (no need to grease). Personally, I LOVE my silicone muffin pan and use it for everything!
5. Bake for 20-25 minutes, or until the inserted toothpick in the center of a muffin comes out clean.

Variations

While delicious as is, feel free to add in:

• Dried fruit - raisins, apricots, blueberries, pears, whatever you like! Just be sure to chop any large pieces
• Nuts - chopped walnuts or pecans will add wonderful texture and healthy fats.
• Mini chocolate chips
• Shredded coconut

Mini Banana Muffins

If you want to make smaller, adorable muffins for babies and toddlers, use a 24 cup muffin pan and bake for 18-20 minutes.

Tips for Success (MUST Read)

• Be sure to measure out the banana once mashed so you have exactly 1 ¼ cups.
• Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
• Do NOT over-mix the muffin batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
• The muffins will be quite moist when they first come out of the oven. So allow them to cool in the pan for 5 minutes before transferring to a wire rack and wait at least 30 minutes before eating. The muffins will firm up nicely while still being moist!
• Make ahead of time if you can. You will notice the muffins taste sweeter and the banana flavor more pronounced over time.

Serving Suggestions

You can enjoy these egg-free banana muffins as is or spread some butter, peanut or nut butter, yogurt, or jam (like this sugar free strawberry jam) to boost the nutrition even more!

Storage

Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly.

To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight.

Have more bananas to use up?

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!