Eggless Banana Bread Muffins
on May 16, 2026
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Soft, fluffy, and perfectly sweetened, these eggless banana bread muffins are also dairy-free and the easiest way to use up those overripe bananas sitting on your counter. Made in just one bowl with simple pantry ingredients, they bake up moist and tender every time.
If you’ve been on the hunt for good eggless banana muffins, give these a try! They still rise really well in the oven even without eggs and come out soft, fluffy, and perfectly moist. They’ve got all that classic banana bread flavor but in easy muffin form, just mix everything in one bowl, scoop, and bake.
If you’re looking for more eggless breakfast options, make sure to add in these strawberry cream overnight oats, strawberry banana oat bars, egg-free waffles and stovetop apple crisp into your weekly rotation!
Table of Contents
What You’ll Need
Here is what you’ll need to make these eggless banana bread muffins:
- Bananas: Make sure they are very ripe for the best sweetness and flavor.
- Maple Syrup: Naturally sweetens the muffins and complements the banana flavor.
- Oil: Keeps the muffins soft and moist. Any mild-tasting oil works well.
- All-Purpose Flour: Gives structure while keeping the muffins light and fluffy.
- Baking Powder + Baking Soda: Work together to help the muffins rise and stay tender.
- Ground Cinnamon: Adds warmth and classic banana bread flavor.
- Salt: Balances the sweetness and enhances overall flavor.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Oil: Can be replaced with melted butter or melted coconut oil.
- Maple Syrup: Honey can be used for children over 1 year old.
- Flour: A 1:1 gluten-free flour blend may be substituted.
- Add-ins: Feel free to mix in chopped nuts, chocolate chips, or dried fruit.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F (180°C). Mash the bananas in a bowl with a fork until smooth. You’ll want to have 3/4 cup of mashed banana.
STEP 2: Add the maple syrup and oil to the mashed bananas and stir until fully combined.
STEP 3: Add the flour, baking powder, baking soda, cinnamon, and salt to the same bowl. Stir gently until just combined. Do not overmix. If using, fold in any add-ins until combined.
STEP 4: Divide the batter evenly into a 24-cup silicone mini muffin pan or a greased metal mini muffin pan.
STEP 5: Bake the mini muffins for 12 to 14 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Allow the muffins to cool completely before serving so that they are not gummy in texture.
Storage Instructions
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, place muffins in a freezer-safe bag or container for up to 3 months. Warm in the microwave for 10–15 seconds before serving.
Tips For Success
- After mashing the bananas, measure them out to make sure you have about ¾ cup of mashed banana. Too little banana can make the muffins dry and less flavorful, while too much can make them overly dense or prevent them from rising properly since this recipe is egg-free.
- Use very ripe bananas with lots of brown spots for the best natural sweetness and flavor.
- Do not overmix the batter once the dry ingredients are added so the muffins stay soft and fluffy.
- Let the muffins cool completely before serving so that the texture isn’t gummy.
- A silicone mini muffin pan works well for easy removal, but a greased mini metal pan works too.
Recipe FAQs
You can reduce it slightly, but it helps balance flavor and moisture since there are no eggs in these muffins.
Yes! To make full-sized muffins, increase the bake time to about 18 to 22 minutes, or until a toothpick inserted comes out clean. This recipe will make about 6 full sized muffins.
Other Eggless Snacks You’ll Love
Date Bites
Avocado Cottage Cheese Dip
No-Bake Peanut Butter Oatmeal Cups
Strawberry Yogurt Smoothie
If you tried these Eggless Banana Bread Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Eggless Banana Bread Muffins
Ingredients
- 2 large overripe bananas, ¾ cup mashed
- ¼ cup maple syrup
- ¼ cup mild-tasting oil
- 1 ¼ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ⅛ tsp salt
- ¼ cup add-ins (optional), ex: mini chocolate chips, chopped berries, etc.
Instructions
- Preheat the oven to 350°F (180°C). Mash the bananas in a bowl with a fork until smooth. You’ll want to have 3/4 cup of mashed banana.
- Add the maple syrup and oil to the mashed bananas and stir until fully combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt to the same bowl. Stir gently until just combined. Do not overmix. If using, fold in any add-ins until combined.
- Divide the batter evenly into a 24-cup silicone mini muffin pan or a greased metal mini muffin pan.
- Bake the mini muffins for 12 to 14 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Allow the muffins to cool completely before serving so that they are not gummy in texture.
Notes
- After mashing the bananas, measure them out to make sure you have about ¾ cup of mashed banana. Too little banana can make the muffins dry and less flavorful, while too much can make them overly dense or prevent them from rising properly since this recipe is egg-free.
- Use very ripe bananas with lots of brown spots for the best natural sweetness and flavor.
- Do not overmix the batter once the dry ingredients are added so the muffins stay soft and fluffy.
- Let the muffins cool completely before serving so that the texture isn’t gummy.
- A silicone mini muffin pan works well for easy removal, but a greased mini metal pan works too.
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