eggless banana muffins

These eggless banana muffins are quick and easy vegan muffins made with whole wheat flour, ripe bananas and sugar.

Banana Muffins

whole wheat flour (- 180 grams)

baking soda

baking powder

salt

bananas (or 5 medium bananas

sugar

lemon juice

vanilla extract (or vanilla powder)

Line a muffin tray with muffin liners. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.

In a bowl take chopped bananas together with the sugar. Begin to mash the bananas with a fork or a masher till smooth. A few small chunks of bananas are fine. You can also blitz the bananas and sugar in a blender to get a smooth puree.

Add oil. You can also use melted butter instead of oil.

Stir the mixture very well with a wired whisk so that the oil is mixed evenly.

Add vanilla extract or powder and mix to combine evenly.

Then add lemon juice. Mix again very well and keep this wet mixture aside.

Begin to sieve whole wheat flour, baking soda, baking powder, salt directly in the wet ingredients bowl. You can also sieve the dry ingredients in a plate or tray and then add later.

Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. Don't over do the folding.

Prep and making batter

Spoon the batter in muffin liners till ¾ of the liners. Using a spatula remove the excess batter from the bowl and add to the muffin liners.

Place the muffin tray in the center rack with both the top and bottom heating elements of an otg.&nbsp;

Bake in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or till a toothpick inserted comes out clean. The recipe yields 10 regular sized banana muffins. 

Temperatures in ovens differ, so do keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes.

It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden. 

The final check is that a tooth pick should come out dry or with fine crumb particles. There should be no stickiness. Use the same temperature for baking in the convection mode of a microwave oven.

Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.

Baking banana muffins

Delicious, simple and quick to make banana muffins made with whole wheat flour &amp; without eggs. These muffins make a very good snack or breakfast along with a cup of milk or tea. 

Eggless Banana Muffins Recipe

bananas ((2 large ripe bananas or 3 medium))

organic sugar

butter oil (any neutral oil))

all-purpose flour ((or wheat flour))

Vanilla extract

cinnamon ((optional, use true cinnamon))

mini choco chips

Preheat the oven to 180 C or 350 F for at least 15 to 20 mins. If using an OTG, heat it with both (top &amp; bottom) heating elements ON.

Place muffin liners in a muffin tray.

Mash ripe bananas very well with a masher or a fork.

Add it to a mixing bowl along with sugar and water. Mix until sugar dissolves completely.

Pour melted butter or oil, vanilla and lemon juice. Stir everything well.

Place a sieve over the mixing bowl. Add flour, baking soda, salt and cinnamon to the sieve. Mix gently with a spoon.

Sieve half of the flour to the liquid ingredients.

Gently mix and sieve the rest of the flour.

Mix everything well until just combined. Do not over mix the batter. This will make the muffins tough. For consistency of the batter, take a look at the video or step-by-step pictures.

Scoop off small amounts of batter with a ladle or a ice cream scoop to all the liners.

Top them with choco chips or chopped walnuts.

Preparation

Place the muffin tray in the middle rack.

Bake them exactly for 20 mins or until a tester inserted comes out clean or with tiny crumbs. Baking time may vary depending on your oven. You may need to bake a little longer.

When they are completely baked, a tester inserted in the center of a muffin comes out clean. If you see the inside is under baked, bake them a little longer.

Cool eggless banana muffins on a wire rack and serve warm with milk or tea.

I've tried and love this recipe! I used gluten free oats instead of flour. For sugar I added coconut sugar and for oil I used olive oil. I also added baking powder. I topped with both walnut and raisins. I did not add any salt. Some of the raisin got burnt but over great experience making it with the kids and they enjoyed the taste. 👍🏽🥰

These are delicious! I had no eggs and the grocery store was closed for Easter, but this recipe came to the rescue :) thank you!

Baking powder is not required in this recipe?

My daughter is allergic to eggs so we've tried lots of egg free recipes and this is by far the best muffin recipe we've found! Not crumbly but also not stodgy. She requested more once we finished the first batch!

I just have regular sugar not organic so I used a heaping 1/4 cup and that was a good sweetness level for us.

Hello Swasthi, 
I tried muffins for the very 1st time n that too with whole wheat flour... Just loved it my 5 yrs old loved it the most . Thank you for the too good recipe ? ?

I used organic coconut sugar and light olive oil and these turned out SO good! My son is allergic to eggs and this will now be my go-to recipe. Most have been too doughy and these are perfect!

Can I use brown sugar? If so, how mu h and will anything else need alrering?

Hi swasthi, how many days these cupcakes stays good? I want to pack these for my kids snack box,can you suggest how to store them.

https://www.youtube.com/watch?v=eeHpfL5m2GM

Eggless banana muffins recipe here : https://www.indianhealthyrecipes.com/eggless-banana-muffins-recipe/

These muffins turn out very delicious and are made with whole wheat flour and no eggs are used.

Music courtesy : https://www.youtube.com/user/Vexento

Eggless banana muffins recipe | How to make banana muffins without eggs

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Eggless Banana Muffins Recipe

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