Go Back
–+ servings
Two stacked muffins with top one halved.
Pin Print
5 from 31 votes

Eggless Banana Muffins

By: Min Kwon | MJ and Hungryman
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
Want to save this recipe for later?
Just enter your email and get it sent to your inbox. Plus you'll get easy, family-friendly recipes every week to lighten your mealtime mental load.

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.

Nutrition

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