Eggless Banana Muffins
These Eggless Banana Muffins are a healthy, delicious and easy breakfast! Packed with sweet & spicy flavors these are perfect for banana lovers. You will love having these Eggless Banana Muffins on hand so you get to enjoy them instantly anytime! Made with ripe bananas, wheat flour, butter or oil, cinnamon and Choco chips these come together under 30 mins.
About Eggless Banana Muffins
Eggless Banana Muffins turn out moist, tender, soft and have a lovely banana cinnamon flavor with just the right amount of choco chips. What do you do with all the overripe bananas? I hate to thrash them so they get a chance to flavor up our cakes, muffins, cupcakes and sometimes they end up in a halwa.
These banana muffins are a perfect way to use up overripe bananas. You can use whole wheat flour for a healthier option or all-purpose for a lighter crumb. Alternately use equal amounts of wheat flour and all-purpose flour or only white wheat flour.
We love the buttery flavor in these eggless banana muffins. However to make them vegan you may use any neutral oil. I have made these a few times with coconut oil and they turn out just as good.
Spice them up the way you like. We love the banana and cinnamon combo so that’s what I used. For more intense flavors you can use various spices like ground nutmeg or cloves like the way we use in fruit cakes.
For the toppings I went ahead with mini Choco chips. You can substitute them with raisins or chopped walnuts and that will also add some protein to the banana muffins.
How to make Eggless Banana Muffins
1. Preheat the oven to 180 C or 350 F for at least 15 to 20 mins. Mash 2 large or 3 medium ripe bananas in a bowl. I used 2 large ones and it came up to 1 cup mash. You can also add a little more, about ¼ cup if you have.
2. Add ½ cup sugar. You can also use 2 tbsps more if you have a sweet tooth. The organic fine sugar I use is lower in sweet so I use ¾ cup. Add ¼ cup + 2 tbsps water (about 6 tbsps). If using whole wheat flour pour half cup water.
3. Mix well to dissolve the sugar.
4. Add ½ cup melted butter or 1/3 cup oil. This time I have used melted butter. I had made these earlier with coconut oil and felt they were very good. I melted butter in a pan and used.
5. Add 2 tsps lemon or lime juice.
6. Add 1 tsp vanilla extract.
7. Mix everything well.
Make batter
8. You can sieve flour, soda and salt to a separate bowl. But I have directly sieved all the three ingredients after mixing well. To the sieve add 2 cups flour (240 grams), ½ teaspoon salt, ½ teaspoon baking soda and ½ teaspoon ground cinnamon. Mix gently with a spoon.
9. Sieve only half of the dry ingredients. Incorporate with the liquid ingredients with a spatula or a whisk.
10. Sieve the other half of the flour too.
11. Mix until just combined. Do not over mix.
12. The batter must be lump free and uniform. You can add walnuts and choco chips, I did not add any. The batter will be thick. For consistency you may check the video.
13. Scoop off the batter equally to muffin cups. You will be able to make about 9 large or 12 medium sized muffins.
14. I sprinkled some choco chips on top. You can also sprinkle some chopped walnuts or raisins.
Bake Eggless Banana Muffins
15. Bake for 20 mins if making medium sized muffins. 23 mins if making large ones. I baked for 20 mins. A tester inserted comes out clean or with dry crumbs when they are fully baked. Adjust the timing as required since every oven is different. If the muffins are under baked bake them a little longer.
Cool the eggless banana muffins on a wire rack. Serve warm with milk, tea or coffee.