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Eggless banana muffins served with berries and yogurt.
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5 from 1 vote

Eggless Banana Bread Muffins

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, tender, and perfectly sweet every time.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 24 mini muffins
Author: Lily Payen

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.
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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.

Nutrition

Calories: 62kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 44mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg

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