These soft, moist, and fluffy banana muffins are made without eggs and are perfect for breakfast, snacks, or dessert. They are naturally sweetened with ripe bananas and require simple pantry ingredients.
Ingredients (Makes about 10-12 muffins)
1.5 cups (180g) whole wheat flour (or all-purpose flour)
3 ripe bananas (medium-sized, mashed)
½ cup (120ml) oil (vegetable oil, sunflower oil, or melted butter)
½ cup (100g) sugar (granulated or brown sugar)
½ cup (120ml) milk (dairy or plant-based)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder (optional, for extra flavor)
½ cup chopped nuts or chocol
ate chips (optional)
Step-by-Step Instructions
Step 1: Prepare for Baking
1. Preheat your oven to 180°C (350°F) for at least 10-15 minutes.
2.Line a muffin tray with paper liners or lightly grease with oil.
Step 2: Mash the Bananas
1. Peel 3 ripe bananas and place them in a mixing bowl.
2. Use a fork or potato masher to mash them until smooth, leaving a few small lumps for texture.
Step 3: Mix Wet Ingredients
1. Add ½ cup sugar to the mashed bananas and mix well until the sugar dissolves slightly.
2. Pour in ½ cup oil and 1 teaspoon vanilla extract, and whisk everything together.
3. Add ½ cup milk and stir until well combined.
Step 4: Prepare Dry Ingredients
1. In another large bowl, sift together:
1.5 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon powder (if using)
2. Mix everything well using a whisk or spoon.
Step 5: Combine Wet and Dry Ingredients
1. Slowly add the dry ingredients into the wet banana mixture.
2. Use a spatula or wooden spoon to gently fold the ingredients together.
3. Do not overmix—stir until just combined. Overmixing can make the muffins dense.
Step 6: Add Mix-ins (Optional)
1. If using chopped nuts or chocolate chips, gently fold them into the batter.
Step 7: Fill the Muffin Tray
1. Spoon the batter into the lined muffin cups, filling each about ¾ full.
2. Tap the tray lightly to remove air bubbles.
Step 8: Bake the Muffins
1. Place the muffin tray in the preheated oven.
2. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
3. If needed, bake for an extra 2-3 minutes, but avoid overbaking.
Step 9: Cooling the Muffins
1. Remove the muffins from the oven and let them cool in the tray for 5 minutes.
2. Transfer them to a wire rack and allow them to cool completely.
Serving Suggestions
Enjoy warm with a cup of tea, coffee, or milk.
Spread some butter, jam, or peanut butter for extra flavor.
Storage Tips
Store in an airtight container at room temperature for 2 days.
Refrigerate for up to 1 week.
Freeze in a zip-lock bag for 2 months and thaw before serving.
Pro Tips for Best Banana Muffins
1. Use overripe bananas – The riper the bananas, the sweeter and more flavorful the muffins.
2. Don’t overmix the batter – This keeps the muffins light and fluffy.
3. Measure ingredients correctly – Too much flour can make the muffins dense.
4. Use parchment liners – It prevents sticking and makes cleanup easier.
5. Customize your muffins – Add dried fruits, nuts, or coconut flakes for variety.
These eggless banana muffins are simple to make and incredibly delicious! Try them and let me know how they turn out. Would you like any variations, like making them gluten-free or sugar-free?
