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.
Table of Contents
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.
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.
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.
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.
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.
5. Now stir the mixture well with a wired whisk so that the oil is mixed evenly.
6. Next add ½ teaspoon vanilla extract or powder and stir well.
7. Then add 1 tablespoon of lemon juice. Mix well and set this wet mixture aside.
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.
9. Notice that the sieved dry ingredients are now ready to be folded into the banana muffin batter.
Make Batter
10. Now, holding a spatula, gently fold the dry ingredients into the wet ingredients. Don’t overdo the folding.
11. Now the banana muffins batter is ready to be poured in the muffin liners.
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.
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.
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.
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
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.
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.
You can also use melted butter instead of oil.
The recipe yields 10 regular-sized banana muffins.
Use the same temperature for baking in the convection mode of a microwave oven: 180 degrees Celsius (356 degrees Fahrenheit).
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!
Cake Recipes
Dessert Recipes
Dessert Recipes
Dessert Recipes
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Banana Muffins
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)
This banana muffins recipe post from the archives, first published on February 2015 has been republished and updated on 8 November 2021.
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.
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.
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
thats great dk ji. i agree we cannot satisfy anyone mentally or materialistically. but yes satisfying the stomach is possible 🙂
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.
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.
Goodmorning and thanks dasanna, I am used to baking in convection mode in my microwave and shall attempt as per your directions and let you know soon. God bless you both. DK
Thanks DK ji for your blessings as always. Do give it a try.