If you have a few ripe bananas on your counter, these eggless banana muffins are a great way to use them.
I make this recipe whenever I want a soft, sweet breakfast treat without using any eggs.
The combination of mashed bananas and Greek yogurt keeps each muffin moist and tender, so you will never miss the eggs.
It is a wonderful egg free option for anyone who has egg allergies or simply ran out of eggs at home.
Plus, the mini chocolate chips stirred into the batter add just the right amount of sweetness to every bite.
Why You’ll Love It
Moist and Tender – Greek yogurt, mashed banana, and oil create soft muffins that stay pleasantly moist with every bite.
Naturally Banana Rich – Ripe bananas bring deep fruity flavor, gentle sweetness, and a delicious aroma that fills the kitchen.
Chocolate Chip Appeal – Mini chocolate chips add little pockets of chocolate without overpowering the warm banana flavor.
Warm Cinnamon Flavor – A touch of cinnamon gives these muffins a cozy bakery-style taste that feels familiar and inviting.
Ingredient List
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1 tsp Ground Cinnamon
- 1 cup Mashed Ripe Banana
- 3/4 cup Light Brown Sugar
- 1/2 cup Plain Greek Yogurt
- 1/3 cup Neutral Oil
- 1/4 cup Whole Milk
- 2 tsp Vanilla Extract
- 1/2 cup Mini Chocolate Chips
Directions
Step 1
Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
Step 2
Whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon together until evenly combined.
Step 3
In a separate bowl, whisk the mashed banana, brown sugar, Greek yogurt, oil, milk, and vanilla until smooth and creamy.
Step 4
Add the dry ingredients to the banana mixture and fold just until no dry streaks remain. Fold in the mini chocolate chips without overmixing the batter.
Step 5
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Step 6
Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a tester inserted into the center comes out without wet batter. Cool in the pan for 10 minutes before transferring the muffins to a rack.
Tips
Use Very Ripe Bananas
Choose bananas with plenty of brown spots for the strongest flavor and the right amount of natural moisture. Mash the banana thoroughly so the puree blends smoothly with the yogurt and oil.
If your mashed banana is much less than 1 cup, add enough additional banana to reach the full amount. Small changes in banana quantity can affect the muffins’ texture and sweetness.
Measure The Flour Carefully
Spoon the flour into your measuring cup and level it with a straight edge instead of scooping directly from the bag. This keeps the batter from becoming too thick and helps the muffins stay soft.
For the most consistent result, use a kitchen scale and measure 2 cups of flour as about 240 grams. Extra flour is one of the easiest ways to make banana muffins dense.
Mix The Wet Ingredients Until Smooth
Whisk the mashed banana, brown sugar, Greek yogurt, oil, milk, and vanilla until the sugar is well blended and the mixture looks creamy. Breaking up banana lumps at this stage makes the final crumb more even.
Use plain Greek yogurt with a medium to thick texture. Very loose yogurt can add extra moisture and may make the centers take longer to bake.
Try These Next
- Eggless Chocolate Chip Muffins
- Eggless Double Chocolate Muffins
- Eggless Southern Banana Pudding
- Eggless Super Moist Banana Bread
Questions You Might Have
How ripe should the bananas be for these eggless banana muffins?
Use bananas with plenty of brown spots and a soft texture. They mash easily, add natural sweetness, and give the muffins their best banana flavor.
If your bananas are still mostly yellow and firm, let them sit on the counter for another day or two. Less ripe bananas will make the muffins taste less sweet and less moist.
Eggless Banana Muffins
Ingredients
Equipment
Method
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- Whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon together until evenly combined.
- In a separate bowl, whisk the mashed banana, brown sugar, Greek yogurt, oil, milk, and vanilla until smooth and creamy.
- Add the dry ingredients to the banana mixture and fold just until no dry streaks remain. Fold in the mini chocolate chips without overmixing the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a tester inserted into the center comes out without wet batter. Cool in the pan for 10 minutes before transferring the muffins to a rack.