Moist Eggless Banana Muffins are the perfect way to start the day! Soft, fluffy, and delicious homemade muffins that everyone will love.
Eggless Banana Muffins
Bananas are a baking staple in our home. We incorporate them into diverse recipes, from banana cookies and oil-free pumpkin banana muffins to delightful banana raisin bread.
Why You’ll Love These Eggless Banana Muffins
- Fast and Easy recipe. You’ll have twelve fluffy muffins in no time at all!
- Made with simple ingredients. You probably already have all the ingredients on hand!
- Prep and freeze. If you’re a fan of meal planning, you can bake these muffins and freeze them for later.
🛒Ingredients
- Mashed banana - opt for overripe bananas exhibiting brown spots and a robust banana scent to enhance the flavor of your banana muffins. Aim for 2-3 sizable, brown bananas. The muffins tend to be sweeter with darker bananas. Nonetheless, if you desire moist banana bread and only have yellow bananas, the recipe remains effective and yields delicious results.
- Vegetable oil - you can use olive oil or canola oil or whatever you have on hand. Melted coconut oil works great too, I love to use it in my refined sugar free banana bread.
- Sour cream - this is the secret ingredient that helps to keep the muffins moist and delicious.
- All-purpose flour - take care to measure your baking ingredients correctly including flour (scoop and level method).
- Baking powder - this helps to give the muffins a dense texture.
- Baking soda - adds a light and fluffy texture to the muffins.
- Chocolate chips - you can add any type of chocolate chips to add a yummy taste!
- Kosher salt - I incorporate a small quantity of fine sea salt or kosher salt to delicately elevate the bread's flavors.
- Vanilla extract - add pure vanilla extract for enhanced flavors and a touch of sweetness to the bread. If you don't have vanilla, try substitutes like almond extract or rum extract.
🥣How To Make Eggless Banana Muffins
Prep. Preheat the oven to 350 degrees F.
Mix banana with olive oil and sugar. Blend the sugar, olive oil in a mixing bowl with a spatula. Add the mashed ripe bananas. Add the sour cream and vanilla extract.
✅ EXPERT TIP: To quickly mash the bananas, use fork and a simple flat plate and not a bowl.
Combine dry ingredients. Combine the flour, salt, baking soda, and baking powder in a different mixing bowl.
Add-ins. Fold in the chocolate chips carefully.
Combine all. Add flour mixture to the wet ingredients. I like to combine everything with a spatula but for convenience, you can use a stand mixer.
Divide batter into muffin cups and bake. Once mixed, divide the muffin batter evenly between 12 muffin paper liners or silicon ones.
Put the muffin tin in the oven and bake for 30 minutes. Check the muffins for doneness with a toothpick, if it comes out clean they are done! Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Don't keep them in the muffin tray for too long as they will continue to bake and become dry.
Store the muffins at room temperature covered with a paper towel. For longer storage keep the muffins refrigerated and before serving let them come to room temperature or microwave for a couple of seconds.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
⏲️ Recommended Equipment
- Immersion blender or stand mixer
- Measuring cups and spoons
- Airtight food containers
- Mixing bowls
- 12 Cup muffin pan
- Wire rack for cooling the muffins
📋Tips for The Best Egg-Free Banana Muffins
- Check the doneness of the banana muffins. Before you remove the muffins from the oven, make sure that they’re baked all the way through. Insert a clean toothpick into the center of the muffins, and if it comes out clean, the muffins are done cooking.
- Don’t overmix the muffin batter. Mix the wet and dry ingredients until combined, and then pour into the liners.
- Don’t overfill the muffin liners. Fill the liners ⅔ full so that the muffins can expand a bit without spewing over the top and sides.
- You can't leave the sugar out, but you can use liquid sweetener instead and make my refined sugar free banana bread muffins.
Storage Instructions
- 🍱To Store. Any leftovers of these banana muffins without eggs can be stored at room temperature for 1-2 days. For longer storage, let the muffins cool all the way, then add them to the storage container and refrigerate.
- 🥶Freezing. These muffins are simple to freeze! Bake the muffins, let them cool, then store them in the freezer bag for later.
- To Make Ahead. If you want to prep the banana muffins ahead of time, you can make the batter and bake in the morning!
👪Serving Suggestions
- Perfect Breakfast. You’ll love serving these eggless banana muffins for breakfast. Top with butter, honey, or a little bit of fresh fruit.
- Snack. Banana muffins are a great snack or school lunch option. They’re a healthier snack that is delicious and filling.
More Muffin Recipes
For all tasty treats, scroll through our Desserts archives.
📖Recipe
Eggless Banana Muffins With Sour Cream
Ingredients
- 1 ½ cup mashed banana
- 1 cup granulated sugar
- ½ cup olive oil or canola
- 2 tablespoon sour cream
- 2 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup mini chocolate chips
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Mix the wet ingredients and sugar. Blend the sugar, sour cream, vanilla, olive oil in a mixing bowl with a spatula. Add the mashed ripe bananas.1 ½ cup mashed banana, ½ cup olive oil or canola, 2 tablespoon sour cream, 1 teaspoon vanilla extract, 1 cup granulated sugar
- Combine dry ingredients. Combine the flour, salt, baking soda, and baking powder in a different mixing bowl. Fold in the chocolate chips carefully.2 cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅓ cup mini chocolate chips, ¼ teaspoon kosher salt
- Combine everything. Add the flour mixture into wet ingredients. I like to combine everything with a spatula but for the convenience you can use stand mixer.
- Divide batter into muffin cups and bake. Once mixed, divide the muffin batter evenly between 12 muffin paper liners.
- Put the muffin tin in the oven and bake for 30 minutes. Check the muffins for doneness with a toothpick, if it come sout clean they are done! Let muffins cool in the pan for 5 minutes before transferrign them to a wire rack to cool completely.
- Don't keep them in the muffin tray for too long as they will continue to bake and become dry. Store the muffins at room temperature covered with paper towel. For longer storage keep the muffins refrigerated and before servign let come to room temperature or microwave for a couple of seconds.
Notes
- To Store. Any leftovers of these banana muffins with no butter should be stored in an airtight container in the fridge. Let the muffins cool all the way, then add them to the storage container.
- Freezing. These muffins are simple to freeze! Bake the muffins, let them cool, then store them in the freezer bag for later.
- To Make Ahead. If you want to prep the banana muffins ahead of time, you can make the batter and bake in the morning!
Nutrition
🤷Common Recipe Questions
Yes. It’s important that you use bananas when they’re just a bit overripe and soft, and not mushy and watery or rotten. If bananas are too ripe (mouldy), they can actually have a spoilt taste and ruin the muffin outcome.
If the muffins are sinking in the middle, there’s a good chance that you need to let them cook longer. Take care to monitor the muffins closely.
If you don’t have sour cream, you can use unflavored Greek yogurt. Both will work the same for baking recipes and keep the muffins fresh and moist.
That’s up to you, but muffin liners are great for making sure that the muffins don’t stick to the sides of the pan. If you don’t use liners, then make sure that you grease or butter the muffin pan really well so that the muffins slide out.
You can. Topping the muffins with a little bit of powdered sugar is a simple way to add more sweetness. You can also melt some of the chocolate chips and drizzle them over the top.
Rita
Enjoy the ebst Moist Eggless Banana Muffins for breakfast or snack!
RJ
The muffins turned out well, though the recipe needs to explain that you should add the sour cream and vanilla to the wet ingredients.
Rita
Correct, thank you!
Amelia
Muffins turned out perfect! Definitely saving this recipe and making again!