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

Two stacked muffins with top one halved.
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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.

If you are looking for an easy, egg-free breakfast option, you must try these eggless blueberry muffins and fluffy eggless pancakes also! Looking for more? Here’s a collection of eggless breakfast ideas all in one place.

Ingredients

All the ingredients laid out on a white background.

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 3/4 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

A four image collage of how to bake the muffins.
  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 1/4 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

Baked muffins in a blue silicone muffin pan.

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 1/4 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

Toddler's hand reaching for halved muffin spread with peanut butter.

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

Transfer to an airtight container 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.

Here’s a step-by-step guide on how to store and freeze muffins.

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!

5 from 31 votes

Eggless Banana Muffins

Light and fluffy, these moist eggless banana muffins are healthy and easy to make with basic ingredients. Only one bowl required!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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Ingredients 

Wet

  • 1 1/4 cups mashed very ripe banana (320g),, about 3 medium
  • 2/3 cup milk of choice
  • 1/4 cup coconut or avocado oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseeds

Dry

  • 1 3/4 cups white whole wheat flour (215g), , spoon and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Optional: 1/4-1/2 cup chocolate chips or 1/2 cup finely chopped walnuts or pecans

Instructions 

  • Preheat oven to 350°F.
  • 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 1/4 cups. To the same bowl, add all the wet ingredients and mix together until well combined.
  • Add all the dry ingredients and mix until just combined. Be careful not to over mix. Stir in any optional add-ins.
  • Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
  • Bake for 20-25 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For mini muffins bake for 18-20 minutes.
  • 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. 
  • Freeze for up to 3 months.

Nutrition

Calories: 124kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Fiber: 2g | Sugar: 3g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




16 Comments

  1. 5 stars
    Hello,

    I want to add eggs to this – do I need to take anything out of the recipe if I’m using eggs?

    1. 5 stars
      I made these this morning and I took out the flax seed and used 1 egg instead. It worked out great. Everyone one in the house loved them.

  2. Hi MJ! I noticed that all your muffin recipes use white whole wheat flour. Can we substitute this with all purpose flour?

  3. Thank you for this recipe! I’ve been trying to find eggless recipes for muffins and these came out super fluffy! Hopefully my baby will love them as much as I do!

  4. 5 stars
    Thanks so much for these! I’ve become decent at making egg swaps for my egg allergy baby, but it’s so nice to have a recipe that’s made for that purpose. These came out so light and fluffy compared to recipes where I’ve made a swap. I added the suggested chopped walnuts and served with cream cheese and it was such a hit with my 9.5 month and 3.5 year olds. I enjoyed them too!

    1. I’m so glad you enjoyed these! Love the addition of walnuts for texture! I’m actually working on a eggless cake recipe so stay tuned :)/