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These one-bowl eggless banana muffins are simple, delicious and incredibly moist. These naturally sweetened muffins prove simple ingredients can make a delicious breakfast or snack.
Why You’ll Love this Recipe
I love creating healthy muffins, both sweet and savory! They’re a great way to pack in nutrition while being easy to eat and portable. As a pediatric registered dietitian, I know many little ones have egg sensitivities, so I developed this egg-free recipe to be just as delicious and fluffy.
These eggless banana muffins are:
- Super Easy – No fancy equipment needed—just one bowl and a spoon!
- Healthy & Wholesome – Made with whole wheat flour, bananas, and flaxseeds for a nutrient boost.
- Customizable – Add chocolate chips, nuts, or your favorite mix-ins.
- Perfect for All Ages – Soft, moist, and naturally sweetened, making them great for kids and adults alike.
- Mini Muffin Friendly – Turn them into adorable mini muffins by baking for just 18-20 minutes. For baby and toddler-friendly portions, use a 24 cup muffin pan.
And here are some more egg-free breakfast ideas!
If you’re looking for more muffin recipes, I’ve got you covered as well! Some of the most popular muffins are my spinach muffins, blueberry blender muffins, and yogurt muffins. You can easily substitute egg with flax eggs or chia eggs.
And if you’d like even more options, I’ve gathered all my dietitian-created muffin recipes for toddlers and kids in one place. They’re healthy, freezer-friendly, and perfect for busy families.
Table of Contents
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 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
Step 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.
Step 2: To the same bowl, add all the wet ingredients and mix together until well combined.
Step 3: Add all the dry ingredients and mix until just combined. Be careful not to over mix. Stir in any optional add-ins.
Step 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!
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 customize to your taste by adding any of these options:
- 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
- Spices – add nutmeg or ginger for extra warmth
Recipe Tips
- 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
These eggless banana muffins pair wonderfully with a variety of toppings and beverages:
- Enjoy warm with a spread of peanut butter, nut butter, yogurt, or jam (like this sugar free strawberry jam) to boost the nutrition even more.
- Pair with a hot cup of coffee or tea for a cozy treat.
- Serve with a smoothie for a balanced breakfast. Try one of these Greek Yogurt Smoothies.
- Use as a lunchbox snack for kids or a quick grab-and-go option.
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.
More Egg Free Recipes
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!
Eggless Banana Muffins
Equipment
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.
Hello. Do you think applesauce can be substituted for the oil? Thank you!
I haven’t tried but I would imagine it would work!
Hello,
I want to add eggs to this – do I need to take anything out of the recipe if I’m using eggs?
I haven’t tried but I would leave out the flaxseeds
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.
Yay! Thanks for sharing!
Delicious. My go-to muffin right now.
So happy to hear that!
Can I use 100% oat flour and olive oil to replace?
You can! The texture will be slightly denser but still delicious!
Hi MJ! I noticed that all your muffin recipes use white whole wheat flour. Can we substitute this with all purpose flour?
Sure! I’ve included details under the “instructions” section!
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!
Yay! I hope so too!!
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!
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 :)/
Heads up vanilla is missing from recipe!
Thank you so much, Alexis! Just added!