Moist Eggless Banana Muffins: Easy & Healthy Recipe
50 minutes
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About Moist Eggless Banana Muffins: Easy & Healthy Recipe
Indulge in the delightful softness of these eggless banana muffins, a guilt-free treat perfect for breakfast or a wholesome snack. Bursting with natural sweetness from ripe bananas, these muffins are surprisingly easy to make and require no eggs! A fantastic option for those with egg allergies or dietary restrictions.This recipe highlights the simple joy of baking with readily available ingredients. The result is a moist and flavorful muffin that's sure to become a family favorite. Whether enjoyed warm from the oven or at room temperature, these muffins offer a delicious and satisfying experience.Get ready to impress your family and friends with this incredibly easy and delicious recipe!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Wet Ingredients
- 2 Banana medium, very ripe; mashed
- 1/4 cup Vegetable Oil
- 2 tbsp Yogurt thick
- 1 tsp Vanilla Extract
Dry Ingredients
- 1/2 cup Sugar granulated
- 2 tbsp Sugar brown, light
- 1 1/2 cup All-Purpose Flour also known as maida
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon ground, optional
Optional Mix-ins
- 1/2 cup Walnuts chopped
- 1/2 cup Chocolate Chips
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Mash Bananas & Combine Wet Ingredients
- In a large bowl, mash the ripe bananas until smooth. Add the oil, yogurt, and vanilla extract. Mix well to combine.
Combine Sugars & Wet Ingredients
- Stir in the granulated sugar and light brown sugar. Mix until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon (if using).
Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Add Mix-ins (Optional)
- Fold in the chopped walnuts and chocolate chips (if using).
Fill Muffin Liners
- Divide the batter evenly among the prepared muffin liners, filling each about 2/3 full.
Bake the Muffins
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Eggless Banana Muffins
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don't overmix the batter: Overmixing can lead to tough muffins. Mix until the ingredients are just combined.
- Check for doneness: Use a toothpick to check if the muffins are baked through. If the toothpick comes out clean, they're ready.
- Get creative with mix-ins: Feel free to experiment with other mix-ins like blueberries, cranberries, or chopped pecans.
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Recipe Nutrition
Calories: 230kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 2mgSodium: 132mgPotassium: 189mgFiber: 2gSugar: 19gVitamin A: 33IUVitamin C: 4mgCalcium: 40mgIron: 1mg
Aarti Sharma
Articles: 81
4 Comments
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I’m thrilled to try this recipe!
This looks amazing! Thanks for sharing.
This looks perfect! Thanks for posting.
This looks fantastic! Appreciate the share.