banana muffins recipe, how to make banana muffins

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

banana muffins, 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 banana bread and sometimes these muffins.

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:

Banana Muffins

4.77 from 26 votes
this is an easy to prepare whole wheat eggless and vegan banana muffins recipe.
eggless banana muffins recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):10 muffins
(1 CUP = 250 ML)

INGREDIENTS

dry ingredients

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

wet ingredients

  • 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

INSTRUCTIONS

  • 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

  • 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.
  • 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. here i used vanilla powder. stir well.
  • then add 1 tbsp lime or lemon juice. mix well and keep this wet mixture aside.
  • 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.
  • holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. don't over do the folding.
  • the muffin batter ready to be poured in the muffin liners.

baking banana muffins

  • 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.
  • 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

  • the recipe can be halved or doubled.

NUTRITION INFO (approximate values)

Nutrition Facts
Banana Muffins
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 59mg3%
Potassium 248mg7%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 4mg5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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preparation 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.

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

making banana muffins batter

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

baking banana muffins

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 banana muffins as sweet snack or dessert.

eggless banana muffins recipe, banana muffins recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

142 comments/reviews

  1. Never fails me ,your recipe’s are fool proof and I am a big fan. Greetings from the cold frontier Canada!

  2. Tried the recipe it turned out perfect and my family loved them. Following your blog , thanks for sharing wonderful recipes.

  3. Omg.I can’t believe I made it.my hubby no me since the time wen I could not even make tea.N today m baking healthy cakes n muffins.he is so proud of me.thank u so much.I made it perfectly.5 stars

  4. Hello. Tried your many recipes n have come out well. Thank you. I have one question. If cake batter remains can we keep it in fridge and bake later?4 stars

    • vinutha thankyou and you are welcome 🙂 if you keep the cake batter it won’t rise while baking so it’s imperative you make the batter and bake at the earliest. Hope this help’s you may be you could try making pancakes from the leftover batter.

  5. Hey I tried ur recipe today..but when I have put the muffins for baking in the oven I realized that I forgot to add lime in it…is it necessary to add lime in the recipe… If so for what purpose? I hope my muffins r going to come out nice

    • lime or lemon juice being acidic reacts with the baking soda to give carbon dioxide as one of the by products. this helps in making the muffins airy and light. i hope the muffins come out well.

  6. Great recipe..thanks dasanna.. can you please tell how long they would stay good without refridgeration? I’m thinking of making some for my travel which will be a full day long. Hare Krishna.5 stars

  7. its an amazing receipe! Looks tempting for the palate. Thanks for sharing with others.
    I must let all my friends know about it. Gob bless You. And thanks once again.4 stars

  8. Hi Dassana, i follow your blog n have tried many recipes. I am new to baking n have a few doubts. U have mentioned in your muffin baking recipes, to have both the top n bottom heating elements on while baking in an otg. I have a Morphy Richards 24 l otg, n when i select the bake option, only the bottom heating element will be on . so should i select the toast option in which both the heating elements get switched on. N mine is a 3 rack oven. Can i place muffins on two racks simultaneously while baking?

    • madhuri, you can place muffins on two racks simultaneously. there must be a way for you to select both the top and bottom heating elements. do read the manual. because in my basic 18 litre oven i have the option of selecting the heating element.

  9. Recently discovered your blog. What a delightful discovery.
    Tried these muffins today and they turned out perfect.
    Thank you for bringing in the healthy recipes.4 stars

  10. I have been a silent follower of your blog since a long time… N now I have found a new love for baking.
    I made this recipe today. Everyone loved it!! My husband finished 4 muffins back to back!! N I had to stop him from having more!
    Thanks for your lovely recipes! 🙂5 stars

  11. I’m a silent follower of your blog.. Great recipes.. I’ve tried many recipes and they were awesome.. A few fabulous recipes from your blog that i tried and succeeded are palak paneer, motichoor ladoo, kadai mushroom, microwave dhokla and paneer tikka…. I’m really very glad to post this comment after so long!! Thanks so much…
    A doubt.. My first venture in baking actually..
    Can i use baking powder alone since i don’t have baking soda at home.. and can i add cinnamon or cardamom instead of vanilla extract?5 stars

    • thanks ashritha for commenting and the positive feedback on all the recipes. baking soda is required in this recipe. but since lesser amount is used, try increasing the baking powder to 1.25 tsp. there will be some change in the texture. but overall i feel the result will be fine. yes you can add cinnamon or cardamom powder instead of vanilla.

  12. Hello, I tried the recipe exactly as mentioned. After the mentioned time I removed the cake and did the toothpick test and it came out clean. When I was removing the cake from the tin, the bottom part was not easily remove able as it was sticking to the base. The crust looked perfectly baked but bottom part looked as if uncooked. Please tell me what went wrong so that I can try the recipe again.

    • the base has got stuck to the cake. if the toothpick comes out clean, it means the cake has baked well. also the toothpick has to be inserted till the base to check the doneness. so next time when you make, then check properly with a toothpick or a skewer.

  13. Hi
    Tried some of your recipes and found them to be very good. For someone who has just ventured into this field, the experience was very stimulating. I do not have a muffin tray. Can i try using the liners on a regular tray?
    Raji

    • thanks raji for sharing positive feedback. you can use but what happens is that they muffins spread out. so you won’t get the proper shape but taste will be good.

  14. Hi Dasanna. Can we add coco powder to the dry ingredients and make it choco banana muffins? I am planning it to serve it to kids. So I thought they would love chocolate with it.

  15. Hi dassana I have tried out quite a few of your recipes and all have turned out good I have just finished baking banana muffins and is on the rack cooling haven’t tasted as yet but am damm sure it will taste awesome !!!!! Being diabetic have used org jaggery and lesser qty of oil keep up the good work adding many more eggless recipes God bless and thank you.5 stars

  16. Hi….. I hv flw ur masala dosa recipe n it cms out wounderful ……..thnks to u ,cn i bake in the combination cooking ,convection +micro…..what is the difference between convection and microwave +convection5 stars

    • for baking just use the convection mode. convection cooking is due the heating element and fan which circulates hot air inside the oven. this is similar to a regular oven, except for the fan, which may or may not be in a regular oven. microwave is heating through the electromagnetic radiations. combination is using both using dry heating method of convection and electromagnetic radiations. so unless a recipe calls for it, then don’t use it.

  17. if i m making the same muffin in microwave (coz my muffin moulds r micro proof ones) , hw long to micro the barter filled moulds?

  18. my preheating is already set in microwave company is it differ to bake cake…and after preheating it sounds …I have Samsung microwave and please tell me how to start after preheating because after preheating button does not work …..PLEASE help me

  19. The recipe seems yummy …..but If i dont have an oven is there any other way to make them??

  20. Hi, really nice receipes vd such detaild instructions.i ws going through d banana cake n muffins receipe. Both r just d same. So i wantd to know d diff bw a cake n muffin whn d receipes r same. D only addtion is lime juice in muffin bt tht wud nt make a veri big diff. Actually i hv been baking cakes since yrs so thts why i ws just curious to know d reply

    • at times same recipes can be used for mufffins as well as cakes. one can say that a cake is a like a sweet bread or loaf and muffins are individual portions of the same. muffins are usually less sweeter as compared to a cake.

  21. Hi i would love to try this recipe but wanted to ask you if the same process cud be followed for all kinds of fruit muffins and one more thing, how about using vanilla essence instead of vanila powder .

    • poorva, the same process can not be followed for all fruit muuffins. the recipe will vary as each fruit has a different texture or pulp. yes you can add vanilla essence instead of vanilla powder.

  22. hi hi hi dasanna, it turned out perfect as perfection could be. Thank you & God bless you both and your family. I did go through in your site “about us”. Keep moving up in the ladder till you both have cenpercent satisfaction. With my life experience one never satisfy a person mentally and materially but satisfy the stomach by giving them xlnt bhua. I hope you agree. DK

  23. Hi Dassana.. Thanx for the wonderful recipe… The muffins were just perfect… My son loved it…
    I need to make around 50 muffins for a party. How do I make them in batches.. If I keep the batter for a long time will the second batch of muffins come out good.

    • welcome supriya. glad to know this. you can not keep the batter out. because the muffins will not rise then. first make one batch and then make the batter again for second batch.

  24. hi dasanna, I want to bake this for a small get together. I do not have an OTG. Pl let me know how I should go about in my microwave. Shall await your prompt reply. Many of the friends are vegetarians and they may not expect this from me more because of my age. I have given your site I’d to so many …… God bless u. DK

    • dk ji, use the convection mode of your microwave oven. preheat the oven for 10 to 12 minutes at 180 degrees celsius. then keep the muffins and bake them. time will vary. so i suggest to check after 15 minutes and thereafter. if you do not have convection mode, then just microwave for 4 to 5 minutes, for a regular muffin pan or liners. if using small muffin liners, then you will have microwave for less time. i have not yet tried this recipe in a microwave mode, but i think it should work.

  25. Hey Dassana. Thx for the measurements in gms… My muffins are baking now…the aroma is awesome and hope it tastes great too….

  26. Awesome recipe.. Perfectly baked first time only.. Mine took 25 mins… My 3 year old daughter n husband loved dem.. Thanx a lot..4 stars

  27. You have the most wonderful recipes! Thank you from the bottom of my heart. Hello from Seattle, Washington, USA5 stars

  28. hi, thanks for lovely recipe
    jst wnt to check that my microwave oven is ifb it has convection mode also i always bake in convection mode obiviously …..but last time i bake muffin as directed in ur recipe on preheat oven it was disaster for me 180 c is also too much for my muffin ….it will take 15 min …plz tell me what should i do acordingly..i m big fan of ur blog

    • hi bhavana, while baking in convection mode, the temperature has to be reduced from 10 to 20 degrees celsius for a cake or bread recipe which has been baked in an OTG or electric oven. for muffins you can use the same temperature. i have baked brownie muffins in convection mode at the same temperature following a recipe. but then i removed it early as the muffins baked quickly than the time mentioned in the recipe. heating is quick in a convection oven and thus the baking happens in less time. so you have to check accordingly.

  29. I tried your whole wheat banana muffin it came out really well everyone appreciated thanks a lot.i want to know if possible to make tutti fruiti cake with wheat and how much to use?

  30. HI Dassana,thank you very much for your atta cake recipes. I made your wholewheat chocolate cake and banana muffins..cake was superb, and muffins were also good texture and were soft. However, I have a doubt..I have found wholewheat cakes/muffins to be slightly bitter…very slight bitter taste..what could be the reason..do you have any idea?
    I have same experience whenever I tried making wholewheat cakes or muffins..

    • thanks shilpi for sharing your positive feedback and experience. its because of the quality of whole wheat flour. because sometimes whole wheat flour might give a small nutty and bitter taste.

  31. Hi Dassana,
    Can I make a single cake out of the above measurements for cupcake.If so,what will be the changes in terms of cooking time?

  32. Hi,
    First I would like to thank you for sharing this recipe…I saw it exactly when I had to do something with over ripe bananas :)…
    Now I would like to share my experience…I started making the muffins with 3 large bananas…but when I added the flour(whole wheat is another plus so thanks again), it became very dry…almost like a dough(May be bananas were not as big as you said)…so I added 3-4 tbsp cream(only that much fresh cream I had) & 3-4 tbsp milk…also I increased the sugar…still the batter was thick but at least I could pour it into moulds using a spoon…anyways the end result was awesome…very moist & delicious cake…I am going to save it for future…

    • welcome prerna. like you say the bananas were not large enough, hence the doughy like batter. but i must say you have a good presence of mind to rectify this culinary problem. cream as well milk always come to handy in situations like this. even water can be added. or a fruit juice or pulp. i am glad to know that still the muffins were delicious.