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Eggless Banana Muffins

2 Mins read

No need for eggs or complicated steps! Whip up these fluffy Eggless Banana Muffins with just one bowl and simple ingredients. Perfect for quick breakfasts, healthy snacks, or sweet tooth cravings, these muffins are

Why You’ll Love These Muffins:

  • Effortless Baking: No need for egg replacements or complicated steps. Just mix, bake, and enjoy!
  • Light & Airy Texture: Each bite is soft and fluffy, thanks to the natural sweetness of ripe bananas.
  • Reduced Sugar: Enjoy a guilt-free treat with only ¼ cup of maple syrup and optional sugar-free chocolate chips.
  • Nutrient Rich: Each muffin boasts 4 grams of fiber and 5 grams of protein for a satisfying and balanced snack.

Step-by-Step Eggless Banana Muffins with Visuals:

Preparation:

Preheat the oven: Set your oven to 350°F (175°C) and let it preheat while you gather the ingredients.

Preheat the oven Banana Muffins
  • Line the muffin tin: Place 9 paper liners into a standard 12-cup muffin tin. This will prevent sticking and make cleanup easier.

Mixing the Batter:

Mixing the Batter: Banana Muffins

Mash the bananas: In a large mixing bowl, mash two very ripe bananas with a fork until smooth.

Combine wet ingredients: Add ¼ cup of olive oil, ¼ cup of maple syrup, and ½ cup of milk of your choice to the mashed bananas.

 Whisk everything together until well combined.

Combine wet ingredients
  • Add dry ingredients: In a separate bowl, whisk together 1 ¼ cups of white whole wheat flour, 1 cup of almond flour, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and 1 teaspoon of ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Don’t overmix!
  • Fold in chocolate chips: Gently fold in ½ cup of your favorite chocolate chips, ensuring they are evenly distributed throughout the batter.

Baking and Cooling:

  • Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling them about ¾ full.
  • Bake the muffins: Place the muffin tin in the preheated oven and bake for 23-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Once cool, enjoy your delicious, fluffy, and eggless banana muffins!

Bonus Tips:

  • Use overripe bananas for the sweetest and most flavorful muffins.
  • Don’t overmix the batter! A few small lumps are perfectly fine.
  • For a vegan option, use dairy-free milk and vegan chocolate chips.
  • Make them gluten-free by substituting the white whole wheat flour with a gluten-free flour blend containing xanthan gum.
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eggless banana muffins easy baking one-bowl recipe fluffy muffins healthy snack delicious dessert quick breakfast

Egg-Free Banana Muffins with Chocolate Chips


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  • Total Time: 32 minutes
  • Yield: 9 muffins 1x

Description

This simple recipe requires minimal ingredients and delivers maximum deliciousness, perfect for quick breakfasts, healthy snacks, or satisfying your sweet tooth.


Ingredients

Scale
  • 2 very ripe bananas, mashed (about ⅔ cup)
  • ¼ cup olive oil
  • ¼ cup pure maple syrup  ((adjust for desired sweetness))
  • ½ cup milk of choice
  • 1 ¼ cups white whole wheat flour (



    )
  • 1 cup almond flour ( (not almond meal))
  • 2 teaspoons baking powder
  • ¼ teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • ½ teaspoons salt
  • ½ cup dark chocolate chips ( (optional))

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with 9 liners.
  2. In a large bowl, whisk together mashed bananas, olive oil, maple syrup, and milk until well combined.
  3. Add dry ingredients (flours, baking powder, baking soda, cinnamon, and salt) and gently fold with a spatula until just incorporated. Do not overmix.
  4. If using, fold in the chocolate chips.



  5. Divide batter evenly among prepared muffin cups, filling them about ¾ full.
  6. Bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Tips:

  • Use very ripe bananas for the sweetest and most flavorful muffins.
  • Spoon and level flour into measuring cups to avoid using too much.
  • Don’t overmix the batter; a few lumps are okay.
  • For a vegan option, use dairy-free milk and vegan chocolate chips.
  • Make them gluten-free by substituting the white whole wheat flour with a gluten-free flour blend containing xanthan gum.

Enjoy these guilt-free, easy-to-make banana muffins for a satisfying breakfast, afternoon snack, or a delicious dessert!

  • Prep Time: 5 minutes
  • Cook Time: 27 minutes
  • Category: Breakfast, Dessert, Snack
  • Cuisine: American, Gluten-free, Healthy

Nutrition

  • Calories: 266
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