Banana Muffins

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These banana muffins are a quick and easy vegan and eggless muffin recipe made with whole wheat flour, ripe bananas and sugar. Baked to perfection in just 30 minutes, enjoy these delicious eggless muffins with breakfast or as a midday snack.

banana muffin placed on top of two banana muffins in a white tray

About Banana Muffins

It seems every time I have a surplus of bananas at home, I always have a few that get a little too ripe before I can enjoy them. To be honest, I do tend to buy too many bananas at a time so then I can use them in baked goodies and desserts!

Most of the time, I’ll throw my ripe bananas into a delicious, simple homemade Banana Bread. Other times, though, I’m craving something a little sweeter, like Chocolate Chip Banana Bread or my tasty Banana Cake.

As you can see, I have tons of practice baking with bananas, so I decided to turn some of these favorite recipes into a muffin recipe! Super easy and ready in under an hour, these banana muffins are made with overripe bananas, whole wheat flour and without any eggs. However, you can use all-purpose flour for this recipe if desired.

And don’t be turned off by the looks of these tasty treats. Though the banana muffins may not look all that appealing, they truly are one of my favorite breakfast, tea time and snack recipes.

Step-by-Step Guide

How to Make Banana Muffins

Prep and Make Banana Puree

1. First, preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Then line a muffin tray with muffin liners.

White and blue paper muffin liners set in muffin tin.

2. While the oven is preheating, chop the bananas. First peel and chop 3 large-sized or 5 medium sized, ripe or slightly overripe bananas (400 grams with the banana peels). Then place those bananas in a mixing bowl and pour ¼ cup sugar on top.

Three rows of sliced bananas topped with sugar in bowl

Mash Bananas

3. Next begin to mash the bananas. I simply use a normal fork then mash the bananas until smooth, but you can use a vegetable masher, as well. Or simply run through in a blender to make a smooth puree.

Closeup shot of silver fork crushing bananas in bowl

Mix Liquids

4. Then add ½ cup oil to the banana and sugar mixture. Use any type of neutral oil you prefer, such as sunflower, rice bran or vegetable oil.

Wet ingredient mixture in mixing bowl for baking recipe

5. Now stir the mixture well with a wired whisk so that the oil is mixed evenly.

Wet ingredient mixture in mixing bowl for baking recipe

6. Next add ½ teaspoon vanilla extract or powder and stir well.

Wet ingredient mixture in mixing bowl for baking recipe

7. Then add 1 tablespoon of lemon juice. Mix well and set this wet mixture aside.

Closeup shot of lime juice in tablespoon measurer above banana muffin batter in bowl

Sift Dry Ingredients

8. Begin to sieve the dry ingredients directly into the wet ingredients bowl:

  • 1.5 cups whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch of salt

You can also sieve the dry ingredients in a plate or tray and then add later.

close up shot of dry ingredient mixture for baking recipe

9. Notice that the sieved dry ingredients are now ready to be folded into the banana muffin batter.

close up shot of dry ingredient mixture for baking recipe

Make Batter

10. Now, holding a spatula, gently fold the dry ingredients into the wet ingredients. Don’t overdo the folding.

close up shot of green spatula mixing batter for eggless banana muffins

11. Now the banana muffins batter is ready to be poured in the muffin liners.

close up shot of green spatula mixing batter for eggless banana muffins

Bake Banana Muffins

12. It is now time to bake the banana muffins. First, spoon the batter into the muffin liners just to about ¾ full. Then, using a spatula, remove the excess batter from the bowl and add to the muffin liners.

muffin batter in paper cups baking in muffin tin

13. After that, place the muffin tray in the center rack with both the top and bottom heating elements of the oven. Finally, bake the muffins for 30 to 35 minutes or until a toothpick or bamboo skewer inserted comes out clean. 

muffins baking in muffin tin in oven

14. Remove after 5 minutes using kitchen napkins or oven mitts and place them on a wired rack to cool. Once warm or cooled at room temperature, you can finally serve these banana muffins as a sweet snack or dessert.

four baked banana muffins in a row on plate

Expert Tips

  • Storage and leftovers: Store your banana muffins in an airtight container or with plastic wrap covering them in the fridge. Your muffins will last up to a week.
  • Give the toothpick test: To give a final check, use the toothpick test! First, get a clean toothpick, then stick it into the center of a muffin. If the toothpick comes out clean and dry or with fine crumb particles, the muffins are ready. However, there should be no stickiness.
  • Check your oven: Temperatures in ovens differ, so 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 when finished.
  • Customize: Change up the flavors by adding in dried berries, nuts, or various other ground spices, such as cinnamon, pumpkin spice, nutmeg, cardamom. You can even add some chocolate chips for an extra sweet kick.

FAQs

How can I make these muffins more sweet?

This banana muffin recipe calls for ¼ cup sugar, but you can increase this amount as needed to suit your sweetness preferences. I would avoid adding more than ⅓ cup of sugar unless doubling or tripling the recipe.

How smooth does the mashed banana mixture need to be?

The texture is ultimately a personal preference. A few small chunks of bananas are fine, but you can also blitz the banana and sugar mixture in a blender to get a smooth puree.

What can I use instead of oil?

You can also use melted butter instead of oil.

How many muffins does this recipe make?

The recipe yields 10 regular-sized banana muffins.

What temperature should I bake these at if using a microwave oven?

Use the same temperature for baking in the convection mode of a microwave oven: 180 degrees Celsius (356 degrees Fahrenheit).

Can I use frozen bananas for banana muffins?

Yes, but do make sure that the bananas are defrosted first. You want to mix and bake your ingredients at room temperature.

More Muffin Recipes to Try!

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banana muffin placed on top of two banana muffins in a white tray

Banana Muffins

These eggless banana muffins are quick and easy vegan muffins made with whole wheat flour, ripe bananas and sugar.
4.83 from 34 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine American, World
Course Desserts
Diet Vegan
Difficulty Level Easy
Servings 10 banana muffins
Units

Ingredients

Dry ingredients

  • 1.5 cups whole wheat flour – 180 grams
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt

Wet ingredients

  • 3 large bananas or 5 medium bananas – 400 grams with peels
  • ¼ cup raw sugar or regular sugar – 50 grams
  • ½ cup oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract or vanilla powder

Instructions
 

Prep and making batter

  • 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.

Baking banana muffins

  • 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. 
  • 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.

Notes

  • You can make these banana muffins with all purpose flour or a mix of both. 
  • For a more sweeter taste, add a few tablespoons more sugar according to your taste preferences. 
  • I prefer to use raw sugar in most of my baking. But feel free to add sweeteners of your choice like maple syrup, coconut sugar, palm sugar or jaggery. 
  • You can opt to add nuts, dried fruits, various ground spices like cinnamon, allspice, cardamom to the batter. 
  • In place of lemon juice, use 1 tablespoon of apple cider vinegar or white vinegar. 
  • The recipe can be halved or doubled.
  • The approximate nutrition info is for 1 medium-sized banana muffin.

Nutrition Info (Approximate values)

Nutrition Facts
Banana Muffins
Amount Per Serving
Calories 211 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Sodium 60mg3%
Potassium 236mg7%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 24IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 4mg5%
Vitamin E 5mg33%
Vitamin K 1µg1%
Calcium 26mg3%
Vitamin B9 (Folate) 15µg4%
Iron 1mg6%
Magnesium 35mg9%
Phosphorus 100mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This banana muffins recipe post from the archives, first published on February 2015 has been republished and updated on 8 November 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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144 Comments

  1. as a new baker, it was a really simple recipe to follow with out standing results5 stars

  2. Hello Dassana

    Thank you so much for your reply.

    I also have to say that I tried most of your recipes they’re awesome.
    Warm Regards
    Shanthy

    1. hello shanthy, welcome and thanks again. wish you a happy ganesh chaturthi festival in advance.

  3. Hi Dassana,
    Greetings from Singapore !
    I tried this recipe last week end, excellent ! Baking this weekend again.
    Have a question, can I add cinnamon powder half teaspoon.

    Regards
    Shanthy5 stars

    1. hi shanthy, thanks for the feedback and rating. yes, you can add half a teaspoon cinnamon powder. in any cake or muffin recipes you can easily add cinnamon powder, nutmeg powder and all spice powder. a mix of these three spices can be also added. however, just keep the proportion of nutmeg very less as it can be intensely aromatic.

  4. Tried this recipe my family loves it we make banana bread using this same ingredient and my family loves it. Thank you for sharing5 stars

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