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.
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.
thankyou divyapriya they should last for 5-5 days in the fridge. hope this help’s you.
Thanks for your reply dasanna.. I meant without keeping in the fridge.. Say at room temperature, how long would they stay good?:)
welcome divya. for a few days – like 2 to 3 days.
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.
michael glad to know you liked the recipe and thankyou for sharing them with your friend’s. you are always welcome 🙂
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.
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.
thank tirthi. do try the other recipes as well.
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! 🙂
welcome ameya. glad to know this. thanks for sharing this sweet and encouraging feedback.
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?
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.
Thanks for replying Dassana 🙂 Would try and let you know..
welcome ashritha. do let me know 🙂
Turned out great.. my daughter loved it!
Just wanted to ask something,
Are black cumin and carom seeds the same?
And i also get confused between caraway seeds and the above things!!
thanks ashritha. both black cumin seeds and carom seeds are different. they are not same. caraway seeds is also different from black cumin.
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.
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.
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.
dhanya, you can add 1 tbsp of coco powder but it will make the batter thick. so also add 1-2 tbsp of milk to make the batter to right consistency.
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.
thanks madhu for your prayers and positive feedback on recipes. glad to read your comment.
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 +convection
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.
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?
i think 2 to 3 minutes would be fine on a high power.
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
jaya, the preheating which is set by the company is usually less than 15 minutes. in my oven it is 5 minutes. so i manually preheat for 15 minutes.
When can i add egg in the muffin ……..
jaya, the recipe will change. so can’t say.
The recipe seems yummy …..but If i dont have an oven is there any other way to make them??
thanks surbhi. don’t think so. but you can make banana cake in the pressure cooker – https://www.vegrecipesofindia.com/eggless-banana-cake-recipe/