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. 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

  2. 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

    • 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.

  3. 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

  4. 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 why4 stars

    • 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.

    • 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.

  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.

    • 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.

  6. 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.

  7. Hi

    I don’t have vanilla powder….what other can b replaced ? Custard powder I.e. vanilla flavor or cocoa powder or milk powder? May I know the reason u r using it here?

    • vanilla powder is used to give a vanilla aroma in the muffins. you can use cardamom powder or cinnamon powder instead. use 1/4th tsp cardamom or cinnamon powder.

  8. Hi dassana! I hv made this recipe for my toddler almost 3 times and he does love it. Only thing is that i find it a tad bit too sweet. Maybe its the bananas i choose. Just wondering how much of the sugar i can reduce without affecting the recipe?5 stars

  9. Hi dassana can this recipe be halved? In that case wht will be the quantity of baking soda and baking powder4 stars

  10. Hello dear plz tell me how store un whipped cream packet after opening.? Because when i use it next time cream was not firm as i need.

  11. Hiii dear i need u r help again can i use silicon mold in my otg? N i have a problem that i use tropolite whipped cream for frosting but once use remain i keep in fridger with proper packaging still when i again open it for next use my cream was not having firm as it need for frosting. What to do to solve dis problem plz help.

  12. Hello dear i want u r help. Plz tell me mirror glaze piping gel is vegetarian or non vegetarian.? ,

    • pradnya, i think gelatin is added to this glaze and hence its not vegetarian. since gelatin is made from animal bones. you can always check the pack and see the ingredient list. if its says agar agar, then it is a vegetarian product.

  13. Hi dasanna,simple and easy cake recipe.
    Could you please tell me what is the difference between cupcake and muffin cake.i am very confused.

    • thank nilashini. usually a muffin is denser than a cup cake which is lighter in texture. also muffins are less rich as compared to cupcakes which are more rich as more butter and sugar is added. they are even more sweeter as compared to muffins. you can say a cup cake is cake in cups or small cakes. cup cakes also have some frosting or icing done on them which are not done on muffins. you can easily have muffins everyday but not cupcakes.

      • Thanks for your explanation.I am clear now.
        I have posted spinach muffin recipe on my site. I gave the title for that post as spinach cupcake and muffin cake but i should have been mentioned as spinach muffin cake alone. Now I clear.
        If you have time, feel free to visit my spinach muffin post on my site.

        • nilashini, i checked your recipe. i did not know you have a blog. first of all congrats and the recipe is too good. i am removing your site link as then the comment gets spammed.

          what you have posted is actually a muffin as in muffins healthy ingredients like whole wheat flour are used and such muffins can be easily had everyday for breakfast or as a snack. so you can change the title if you want.

  14. Hi Dassna,

    First of all i would like to thank you for encouraging novice bakers like me…your site is really helpful..in fact the only one where it mentions not only preheat but also for how many minutes to preheat…??..I am totally new at baking and most of the recipes just mention preheat…I was pleasantly surprised to see in the above recipe and decided to give it a try..banana muffins came out really well last week..gave me a lot of confidence..so I tried the apple cake today the taste was nice..looked nice too from the top…but the knife didn’t come out clean and seemed a little uncooked ( little not totally) ..I mean it didn’t come out perfect like the whole wheat muffins..where did I go wrong..please help!

    Look forward to your reply..?

    Rachna

    • thank you rachna. glad to read your comment. there is some moistness in the cake due to the apple chunks. but the taste is felt as cooked and well baked. did you feel any raw batter like or uncooked flour particles in the cake. if yes, then the cake needs to be baked more. so next time you can bake for some more minutes. oven temperature varies with the size, capacity and the model or make. also convection ovens bake faster than OTG or regular ovens. even while folding or mixing the batter, especially made of whole wheat flour, do not over do and mix or fold with light pressure from the hands. if the batter gets mixed too much, then the texture becomes doughy in the cake. hope these tips help.

      • Thanks so much for taking out the time to reply from your busy schedule…so kind of you..:-) Will surely keep in mind the tips you suggested next time i try few of your whole wheat cake recipes…Have a wonderful Diwali…

  15. hey…. I loved ur recipes….just wanted to ask whether we can use maida(all purpose flour) instead of atta?5 stars

  16. Hi Dassana,

    I just love your recipes. Your blog has made me a confident cook. Trying baking now 🙂

    Just wanted to checked, your header mentions cup measurement as 250 ml, but in the recipe you say 1 1/2 cups are a to be 180 grams. So we should use 180 grams atta and 250 grams cup for rest, correct?

    Also, I tried the banana cake. My knife comes clean, as in not wet but a little something on the tip and even after 55 mins. The cake looks baked and tastes great, but seems a little shrunk. And the texture inside not airy but moist. Can you help with what I am doing wrong?5 stars

    • thanks shilpa. the cup measures in volume which is ml for wet ingredients and not dry ingredients. use 180 grams atta or 1.5 cups flour. 1 cup whole wheat flour is not 250 grams but 120 grams when measured on a weighing scale. either use cup for everything or use gram measurement for everything.

      looks like the too much of mixing or too much of flour and less liquid ingredients. these could a few issues. just mix lightly and weigh the flour correctly and then add.

  17. Hi,

    I made your vegan banana muffins and they turned out delicious!! This is my first time baking and your recipe reinforced my belief that baking is fun!

    Thanks a lot 🙂

    Pavithra Sridharan5 stars