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
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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.
Ok . thank you dassana
Welcome Urmi
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 why
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.
Which brand baking powder and soda I use please inform me
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.
Keep up the good work!
Thanks Sang
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.
Hi Dasanna
Will it be good if I add walnuts to this muffin mixture
Thanks!
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.
Can i use ghee instead of oil and jaggery instead of sugar and how much ?
dimple, you can use ghee and jaggery. use same amount as that mentioned for oil and sugar.
Do you think I could substitute regular white flour for the whole wheat flour?
Sarah, Yes You can.
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.
Awesome. Yummy. Perfect. I always come back to do this again and again!
Thanks Sugirtha for your positive feedback.
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.
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?
thanks anjhana. nice to know. you can reduce sugar to 2 tablespoons. you can also use jaggery instead of sugar.
Hi dassana can this recipe be halved? In that case wht will be the quantity of baking soda and baking powder
yes you can halve the recipe. then just add 1/8th tsp baking soda and 1/3rd tsp baking powder.
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.
Pradnya, once i open the pack then i store it in fridge. It stays good for couple of weeks. never had any problem. check the expiry of the pack.
After baking,upto how many days will they remain fresh
Rupashi, for 4-5 days in the fridge.