Moist No-Egg Banana Muffins
Overripe bananas replace the eggs here, keeping these muffins soft and moist without any binder besides fruit. Mix, bake, and you're done in about 30 minutes, no special substitutes or hard-to-find ingredients required.
Servings: 12 muffins
Calories: 170kcal
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
- Preheat oven to 375°F. Line a muffin tin with paper liners or grease lightly.
- Whisk the melted butter and sugar together until combined and slightly fluffy.⅓ cup butter, ⅔ cup white sugar
- Mash in the overripe bananas until fully incorporated.3 large overripe bananas
- Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Fold gently into the wet mixture until just combined, a few lumps are fine.1½ cups all-purpose flour, 2½ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt
- Divide the batter evenly among the muffin cups.
- Bake 18-20 minutes, until the tops are golden and a toothpick comes out clean.
- Cool slightly before serving.
Notes
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- 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.
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- Melt the butter (or heat oil) and cool slightly before adding bananas so you don’t cook the banana mash.
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- If using add-ins (nuts, chocolate chips, fruit), fold them in last and gently so they’re evenly distributed.
- Muffin cups should be about ⅔ full; too much batter = muffin domes that crack excessively or longer bake times.
- Bake on the centre rack of your oven and rotate the pan halfway if your oven has hot spots.
- To test doneness: top should feel set, edges slightly pulling from liner, toothpick in centre comes out clean or with a few moist crumbs (not raw batter).
- Cool 5 minutes in pan, then transfer to wire rack—letting them sit longer in the tin can lead to soggy bottoms.
- To freeze: once cooled, wrap each muffin individually or pack in freezer bag with parchment layers. Thaw at room temp or lightly warm for best texture.
Nutrition
Calories: 170kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Cholesterol: 15mg | Sodium: 180mg
