eggless banana muffins recipe | easy whole wheat banana muffins recipe

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eggless banana muffins recipe

easy to prepare whole wheat eggless and vegan banana muffins recipe.

4.64 from 25 votes
total time:
45minutes

eggless banana muffins recipe with step by step photos – easy to prepare delicious whole wheat eggless banana muffins.

bananas always get ripened at home and every time i have surplus bananas that are ready to be used in baked goodies or desserts. most of the times i make banana cake or bread and sometimes these muffins. i also make banana mousse, banana appams, banana pancake and banana pooris on occasions. not to mention the evergreen banana milkshake.

so this is again an easy muffin recipe. you can use ripe bananas or over ripe bananas to make these vegan muffins. the recipe serves 10 medium muffins. though the muffins don’t look that appealing, but they were delicious.

serve these eggless banana muffins plain as tea time snack or as a dessert.

if you are looking for more delicious eggless recipes then do check mango muffins, chocolate chip muffinsvanilla cake, choco lava cake and pressure cooker cake recipe.

vegan & eggless banana muffins recipe below:

eggless banana muffins recipe
4.64 from 25 votes
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banana muffins recipe

easy to prepare whole wheat eggless and vegan banana muffins recipe.
course desserts
cuisine world
prep time 15 minutes
cook time 30 minutes
total time 45 minutes
servings 10 muffins
rough calories per serving 214 kcal
author dassana amit

ingredients (1 cup = 250 ml)

dry ingredients for banana muffins:

  • 1.5 cups whole wheat flour (atta) or 180 grams atta
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt

wet ingredients for banana muffins:

  • 3 large bananas Or 5 medium bananas Or 400 grams bananas Or 14.10 ounce bananas
  • ¼ cup organic unrefined cane sugar Or regular sugar Or 50 grams sugar
  • ½ cup oil
  • 1 tablespoon lime or lemon juice
  • 1 teaspoon vanilla extract or vanilla powder

how to make banana muffins recipe

  1. 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.

making banana muffins batter:

  1. in a bowl take chopped bananas along with 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.
  2. add oil. you can also use melted butter instead of oil.
  3. stir the mixture very well with a wired whisk so that the oil is mixed evenly.
  4. add vanilla extract or powder. here i used vanilla powder. stir well.
  5. then add 1 tbsp lime or lemon juice. mix well and keep this wet mixture aside.
  6. begin to seive 1.5 cups whole wheat flour/atta, 1/2 tsp baking soda, 1 tsp baking powder, a pinch of salt directly in the wet ingredients bowl. you can also seive the dry ingredients in a plate or tray and then add later.
  7. holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. don't over do the folding.
  8. the muffin batter ready to be poured in the muffin liners.

baking banana muffins:

  1. spoon the batter in muffin liners till 3/4th of the liners. using a spatula remove the excess batter from the bowl and add to the muffin liners.
  2. place the muffin tray in the center rack with both the top and bottom heating elements of an OTG. 

  3. bake the banana muffins in the preheated oven at 180 degrees celsius/356 degrees fahrenheit for 30 to 35 minutes or till a tooth pick inserted comes out clean. the recipe yields 10 regular sized banana muffins. 

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

  5. it took a total of 35 minutes for the banana muffins to bake in my oven. the tops should be golden. 

  6. 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.

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

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step by step eggless banana muffins recipe:

1. 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.

muffin liners for eggless banana muffins recipe

2. in a bowl take 400 grams chopped bananas and ¼ cup sugar. 400 grams bananas is about 3 large or 5 medium bananas or 14.10 ounce. ¼ cup sugar makes the muffins just sweet. this is fine for our taste buds, but if you want more sweetness than increase the sugar to ⅓ cup.

banana for eggless banana muffins recipe

3. 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.

chopped bananas for banana muffins recipe

4. here is the mashed bananas and sugar mixture.

bananas for eggless banana muffins recipe

5. add ½ cup oil. you can also use melted butter instead of oil. from the choices of oil, use any oil like sunflower, olive, rice bran or safflower oil.

oil for eggless banana muffins recipe

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

making batter for eggless banana muffins recipe

7. add vanilla extract or powder. here i used vanilla powder. stir well.

vanilla for eggless banana muffins recipe

8. then add 1 tbsp lime or lemon juice. mix well and keep this wet mixture aside.

lime for eggless banana muffins recipe

9. begin to seive the dry ingredients – 1.5 cups whole wheat flour/atta, ½ tsp baking soda, 1 tsp baking powder, a pinch of salt directly in the wet ingredients bowl. you can also seive the dry ingredients in a plate or tray and then add later.

ingredients for eggless banana muffins recipe

10. the seived dry ingredients ready to be folded.

ingredients for eggless banana muffins recipe

11. holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. don’t over do the folding.

batter for making eggless banana muffins recipe

12. banana muffins batter ready to be poured in the muffin liners.

batter for preparing eggless banana muffins recipe

13. spoon the batter in muffin liners till ¾th of the liners. using a spatula remove the excess batter from the bowl and add to the muffin liners.

batter to make banana muffins recipe

14. place the muffin tray in the center rack with both the top and bottom heating elements of an OTG. bake the banana muffins in the preheated oven at 180 degrees celsius/356 degrees fahrenheit for 30 to 35 minutes or till a tooth pick 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.

eggless banana muffins recipe

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

eggless banana muffins recipe, banana muffins recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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137 comments/reviews

  1. Ok . thank you dassana

    • Welcome Urmi

  2. Silicon moulds or aluminium mould tray which is better.?Anyway I am going to put paper liner. I am confused dassana. Plz help. Which is better and why

    • aluminium is better as it gives an even heating and is a good conductor of heat. silicon is not a good conductor of heat and so the baking time will increase. moreover with silicon the cakes or muffins do not get browned well. you can use paper liners inside the aluminium tray moulds.

  3. Which brand baking powder and soda I use please inform me

    • i use aluminium free baking powder. i had purchased from amazon.in. but the brand which i had brought is no longer available. for baking soda i purchase it locally.

  4. Keep up the good work!

    • Thanks Sang

  5. It was a disaster. Very dense and not sweet at all though I followed the recipe as it is. I think the measurements are not correct especially for flour and sugar.

    • madhu, the measurements are correct both for flour and sugar. either use the cup measurement or the weight (grams) measurement. sweetness will also depend on the sweetness of the bananas. denseness is due to over folding the batter or the baking soda or baking powder not being fresh or active.

  6. Hi Dasanna

    Will it be good if I add walnuts to this muffin mixture

    Thanks!

    • yes the taste will be good with walnuts. dust the walnuts with some flour before adding or else they will settle down at the bottom of the muffins.

  7. Can i use ghee instead of oil and jaggery instead of sugar and how much ?

    • dimple, you can use ghee and jaggery. use same amount as that mentioned for oil and sugar.

  8. Do you think I could substitute regular white flour for the whole wheat flour?

    • Sarah, Yes You can.

  9. Hi Dassana,
    Firstly I would like to say a HUGE Thanks for all the recipes that you post on your blog. Have tried so many now that I have lost count!
    It is my go to website for any and every kind of recipe. And you are a big inspiration for all newlywed girls out there who don’t know a thing about cooking.
    Anyway, I ventured a bit into baking as we bought a new OTG (Morphy Richards 28L). Tried several of your recipes and they came out well. So thanks again! ☺️
    With this particular banana muffin recipe, they turned out deliciously yummy but somehow the outer edges and top were nicely baked and the insides were soft and felt incompletely cooked even though I removed it only after the tooth pick test. I read a few comments where u have suggested to modify the oven temperature if needed. I did that too, but no luck. I really love the taste of these muffins and want them to come out perfect. Please guide as to where I could be going wrong.

    • thanks Jo for this lovely comment. felt good reading it. now for the muffins, firstly with the batter, do not mix or fold too much. over doing the mixing or folding part, will ruin the soft texture in the muffins. keep the muffin tray on the center rack and not close to the top heating element. muffins and cake pans are best baked when they are kept on the center rack. for baking, you can use either only the bottom heating element or both the top and bottom heating elements. if the pan is kept close to the top heating element, then the muffins or cake get browned quickly from outside, but the center is not cooked at times. alternatively you can cover the pan with a foil. hope this helps.

  10. Awesome. Yummy. Perfect. I always come back to do this again and again!

    • Thanks Sugirtha for your positive feedback.

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