This no-egg banana muffin recipe is your new go-to for moist, flavorful muffins that are easy to make and hard to resist. If you’ve got ripe bananas on your counter, you’re just minutes away from warm, bakery-style muffins that everyone can enjoy.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Every time my kitchen bananas turn jet-black and practically whisper “baking time,” I get a thrill—because that’s exactly when this eggless muffin recipe shines. I adore using those overripe bananas I’ve purposely ignored until they’re super sweet and soft—it’s my favorite way to rescue them and turn them into irresistible banana bread and muffins.
This eggless recipe delivers tender, moist muffins without compromising flavor or texture. Plus, it’s part of my kitchen ritual: letting bananas ripen fully for that extra sweetness and rich banana depth.
Jump to:
Why This Works Without Eggs?
- Bananas act as a natural binder — mashed bananas help hold everything together, just like eggs would.
- Plenty of moisture — the high water content in ripe bananas keeps the muffins soft and tender.
- Natural sweetness — overripe bananas add loads of flavor and reduce the need for extra sugar.
- Leavening power — baking powder and baking soda provide the lift, so you don’t miss the eggs at all.
What Is a No-Egg Banana Muffin?
A no-egg banana muffin is a soft, moist muffin made without the use of eggs. Instead, the mashed bananas act as a natural binder and moisture source, helping to create a tender crumb. These muffins are ideal for anyone with egg allergies, those following a plant-based diet, or simply when you’re out of eggs but craving a batch of homemade muffins.
Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- All-purpose flour — The structure of the muffin; keeps it light and tender.
- Baking powder & baking soda — Helps the muffins rise beautifully.
- Salt — Balances the sweetness and enhances flavor.
- Butter — Adds richness and flavor; use melted for ease.
- White sugar — Sweetens the muffins and helps with browning.
- Overripe bananas — The star ingredient; brings moisture, natural sweetness, and flavor.
- Cinnamon — Adds warmth and depth.
- Nutmeg — A hint of spice that pairs perfectly with banana.
See recipe card for quantities.
Substitution and Additions
Want to switch things up? Here are some friendly kitchen tips:
- White sugar → Use coconut sugar or light brown sugar for a deeper flavor.
- Cinnamon & Nutmeg → Adjust to taste or add cardamom for extra spice.
- Add-ins → Fold in chocolate chips, walnuts, pecans, or dried fruit for more texture and fun.
How to Make Moist No Egg Banana Muffins?
Start by preheating your oven to 375°F and lining a muffin tin with paper liners (or greasing it lightly).
In a large bowl, whisk together the melted butter and sugar until combined and a bit fluffy. Now mash in those overripe bananas—you know, the ones you’ve been patiently saving for this moment—until everything is nicely mixed.
Next, sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently fold the dry ingredients into the banana mixture. Don’t overmix—a few lumps are perfectly fine and help keep the muffins tender.
Divide the batter evenly into your prepared muffin cups. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let them cool a bit... then enjoy warm with your favorite spread or just as they are.
Variations
- Chocolate Chip Banana Muffins — Stir in ½ cup chocolate chips.
- Banana Nut Muffins — Fold in ½ cup chopped walnuts or pecans.
- Coconut Banana Muffins — Add ½ cup shredded coconut for tropical flair.
- Banana Raspberry Muffins — Gently fold in ½ cup fresh or frozen raspberries.
- Banana Oat Muffins — Add ⅓ cup rolled oats to the batter.
- Mini Banana Muffins — Use a mini muffin tin and bake for 10-12 minutes.
How to Store Leftovers
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months—just thaw and warm when ready to enjoy.
🍌Top Tips for Using Overripe Bananas
- Wait for them to turn black. Don’t be afraid of almost-black skins—those bananas are at their sweetest and perfect for baking.
- Mash them well. A fork works fine, but for extra smooth batter, use a potato masher or hand mixer.
- Freeze for later. If you can’t bake right away, peel and freeze ripe bananas in a zip-top bag. Thaw and drain any excess liquid before using.
- Don’t toss spotted bananas! Even if they seem a little mushy or too sweet to eat plain, they’re gold for muffins, breads, and pancakes.
Recipe FAQs
Yes! Use a good 1:1 gluten-free baking flour. The texture may vary slightly, but they’ll still be delicious.
Absolutely. Thaw them first and drain any excess liquid before mashing.
Insert a toothpick in the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready.
The key is using very ripe bananas (the darker, the better!) and not overbaking. Also, be careful not to overmix the batter—gentle folding keeps the crumb soft and tender. Once baked, store the muffins in an airtight container to lock in that moisture.
This usually happens if the batter was overmixed or if the muffins were underbaked. Another common culprit is too much leavening—using the right balance of baking powder and baking soda is key. Always test doneness with a toothpick to make sure the centers are fully set before removing them from the oven.
Ube Recipes Ideas
DID YOU TRY THIS RECIPE? Share the love by leaving a star ⭐⭐⭐⭐⭐ rating and review. Stay updated on the newest recipes by subscribing to my newsletter and following on Pinterest, Facebook, and Instagram.
Moist No Egg Banana Muffins
Equipment
- muffin tin
- mixing bowls
Ingredients
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter melted
- ⅔ cup white sugar
- 3 large overripe bananas mashed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Prep the oven — Preheat to 375°F and line a muffin pan with liners (or grease well).
- Mash the bananas — In a large bowl, mash the overripe bananas until mostly smooth.
- Mix wet ingredients — Add melted butter and sugar to the mashed bananas; stir until well combined.
- Add dry ingredients — Sift in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently fold until just combined—don’t overmix!
- Portion batter — Divide evenly into the muffin cups (makes about 12 muffins).
- Bake — Bake at 375°F for 18-20 minutes, or until a toothpick comes out clean.
- Cool & enjoy — Let cool slightly before serving warm.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Don’t overmix — A few lumps in the batter are perfectly fine; it helps keep the muffins tender.
- Use very ripe bananas — The spottier the banana, the better the flavor.
- Watch the bake time — Every oven is different; start checking at 18 minutes.
Thank you for your feedback 😊