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.
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.
Pradnya, no idea. I have never used this brand of cream.
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.
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.
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…
welcome rachna. sure and do let me know the results. wish you too a happy diwali.
hey…. I loved ur recipes….just wanted to ask whether we can use maida(all purpose flour) instead of atta?
you can use maida.
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?
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.
Thank you, Dassana! That helps 🙂
welcome shilpa.
Thank you for thr recepie… it turned out superrrrbbb…love all ur recepies….
pleased to know this thank you anjana for your positive feedback 🙂
I tried banana muffins with some choco chips they tasted awesome…. ?
thank you tanvi for your positive feedback 🙂
Can we halve this recipe
rupashi, yes you can halve the recipe.
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 Sridharan
welcome always pavithra 🙂 and thankyou for your kind words.
Never fails me ,your recipe’s are fool proof and I am a big fan. Greetings from the cold frontier Canada!
thankyou mala 🙂 for your kind words.
Tried the recipe it turned out perfect and my family loved them. Following your blog , thanks for sharing wonderful recipes.
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.
pleased to know this thankyou so much rakhi 🙂 for your kind words glad your husband liked the muffins.
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?
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.
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.