The Best Banana Muffins Without Eggs (So Moist!)
No eggs? No problem. These moist banana muffins are sweet, fluffy, and so easy to make—your go-to recipe for ripe bananas.
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
- 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.
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
