I already have a couple of banana bread recipes on the blog. You can find them here and here, one of them is an extremely sinful version with peanut butter mixed in the batter and a peanut butter glaze on top! Other than milkshakes, banana bread is the best way to use up over-ripe bananas. Since I make them so often, I have been on the lookout for an eggless (egg-free) version, just so it is a teeny-weeny bit less calorific.
I’ve tried many recipes for eggless banana bread, never quite achieving perfection. But what I was unable to achieve in loaf form, I achieved with ease in muffin form. Somehow, egg-free banana muffins are a no-brainer recipe. Bananas are naturally binding, doing the work of eggs in a batter. So, an eggless banana muffin is just that – eggless, with no other major modification required.
You will need: (Makes 8 large or 10 cupcake size muffins)
- Bananas – 3, very ripe
- Oil – 1/2 cup
- Sugar – 3/4 cup
- Vanilla extract – 1 tsp (or even honey)
- All purpose flour – 1 1/2 cups
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Salt – 1/4 tsp
- Semi-sweet chocolate chips – 1/4 cups
How to:
- Pre-heat the oven to 375 deg.F and line a cupcake pan with paper liners.
- Combine the dry ingredients (except sugar) thoroughly in a small bowl and keep aside.
- In a mixing bowl, mash the bananas with a large fork. Add oil, sugar and vanilla extract and combine well with a whisk. Add the dry ingredients and mix till just combined. Do not over-mix.
- Scoop batter into cupcake liners and top each one with a few chocolate chips. Bake for 20-30 minutes or till it passes the toothpick test. The tops should be nicely browned and slightly cracked.
- Cool in the pan for a few minutes, remove and cool completely on a wire rack. Store in an airtight container in the refrigerator for a few days.
Enjoy these delicious muffins any time of the day!
Do you like banana muffins? Have you tried it without eggs?
Give this recipe a try, and let me know how it goes.
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Found your recipe, made it. Turned out very well, very tasty, stored in an airtight container for a week, used it for morning tea. Excellent recipe, thank you for sharing.
Thanks for the great feedback. So glad you enjoyed them!!
YUMMY! I just made these and I am eating one, warm out of the oven. I replaced the flour with the “1:1 gluten free” flour from Bob’s Red Mill and I added a few coconut chips in the batter. The were a bit dense (may be the flour) and the bottom of the muffin was a bit hard and dry but other than that, they were great. I have to play around with the flour and maybe longer time in the oven. I did 24 minutes but the toothpick was clear? Do you oil the bottom of the cupcake liners? Maybe this is why mine was like cardboard..suggestions. Thanks for the recipe!
Hello Lori. Thanks for the feedback. This is a recipe I make very often with APF or whole wheat flour, but I’ve never tried GF flour. It must be the rice flour and starches in it that made the muffins hard/dry. You may need to tweak the wet to dry ingredient ratio or the baking time. Some GF bakers use xantham gum as well, but that’s about my extent of knowledge right now. I don’t oil my cupcake liners. Hope you find a recipe that works with that GF flour 🙂
Anjana,
My error in communication, they are very moist! Just the bottoms turned out dry. My husband has since told me how much he has loved them over the past few days and keep this recipe! So, I may just spray the liners for mine and make more this week! Thanks. So, yes, they were moist and the 1:1 GF is a perfect swap, bottoms only 🙂
Oh, that’s great, Lori! So glad you guys liked it so much 🙂
My daughter and I were just saying that there are ripe bananas here calling our name. We will be trying these tomorrow! 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I can’t wait to see what you’ll share this week. http://our4kiddos.blogspot.com/2014/07/try-new-recipe-tuesday-july-29.html
Please try this recipe. I am sure you’ll love it!
somehow I missed this post of yours. The recipe is simple, though I am yet to make some. White backgrounds really pop the muffins out. I have a question, can i use small ripe ELaichi bananas?
Thank you, Namrata.
You can use your favorite kind of bananas. I used 3 of the Cavendish ones, the most common variety found here. Once mashed, 3 bananas usually give me 1-1.5 cups, depending on size. I think elaichi ones are smaller, so you may need to use more to make up this quantity. Make sure you have at least 1 cup and you are good to go 🙂
Love banana breads and turn them into Muffins. They become perfect snack :).
Yes, they do!
Theses looks super delicious Anjana and eggless tooo woah….nice. …
Thank you, Chitra!
These look so good Anjana!
Thank you, Garima!
Yum these look really good Anjana 🙂 Peanut butter & banana, perfect!
Thank you!
This is an awesome dish Anjana ☺
Thank you!
I so wish I could eat bananas because these look delicious!
Aww…are you allergic by any chance? If so, try substituting lightly stewed and mashed apples or applesauce and chopped apples instead. I am not very sure about the quantity though.
Banana n chocochips is one of my fav classic combos for baking! Stunning…
Thank you, Shruti!
Thanks for sharing this – I have a friend who doesn’t eat eggs and my eggless baking so far has been subpar :/
I know what you mean. I have been working on whole wheat and eggless baking, none of which turn out remotely decent. But banana muffins are very forgiving, Try it!
delicious! thanks for sharing!
Thank you, Simi! Hope you are having a lovely weekend 🙂
Love the idea that something without eggs looks so yummy! Banana and chocolate, one of the best mix talking about food!
You don’t even miss the eggs in this one. The bananas keep them moist and delicious.
I’m sure they do! They look amazing!