Eggless Banana Muffins

Why you'll love no egg banana muffins:

They are SO fluffy! If you think eggs are necessary to make muffins with height, you will be shocked.

No egg replacements are needed for this recipe. No flax eggs, no chia eggs or store bought egg replacers.

They are lower in sugar. Only ¼ cup maple syrup is used to sweeten the muffins. I also use sugar free dark chocolate chips.

Each muffin contains 4 grams of fiber and 5 grams of protein!

Ingredients:

• mashed spotty-brown bananas - Use VERY ripe bananas opposed to yellow or green.
• olive oil
• maple syrup - If you like your muffins extra sweet, I suggest adding a bit more.
• milk of choice
• white whole wheat flour
• almond flour - Not almond meal.
• baking powder
• baking soda
• ground cinnamon
• salt
• dark chocolate chips

A complete list of ingredients, amounts and instructions is located on the recipe card below.

How to make eggless banana muffins:

This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.

First, preheat the oven to 350 degrees F.

Line your muffin tin with 9 liners.

Add mashed banana, olive oil, maple syrup and milk to a large mixing bowl.

Then, whisk well.

Add in the flours, baking powder, baking soda, cinnamon and salt.

Use a rubber spatula to combine.

When the flour is almost all mixed in, fold in the chocolate chips.

Fill each muffin cup about ¾ of the way with muffin batter.

Bake at 350 degrees F for 23-27 minutes, or until toothpick inserted comes out clean.

Keep muffins in the muffin tin for about 5 minutes.

Then, remove and transfer to a wire rack to cool completely before enjoying.

Recipe pro-tips:

Use VERY ripe bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.

Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't overmix the batter. This can result in uneven baking and/or tough muffins.

Fill each muffin cup about ¾ of the way with muffin batter.

Dietary adaptations:

Make them vegan! Use dairy free milk and vegan chocolate chips.

Make them gluten free! Swap out white whole wheat flour for gluten-free flour blend with xanthan gum added in place of all purpose flour. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Also, make sure your baking powder is gluten free.

Storage Instructions:

Store them in an airtight container with a paper towel placed on top on the kitchen counter for 2-3 days. The paper towel helps to absorb any excess moisture.

Store muffins in an airtight container or freezer bag and freeze the muffins for up to 3 months.

More banana recipes:

• Oat Flour Banana Bread
• Vegan Sweet Potato Banana Bread
• Banana Carrot Muffins
• Banana Chia Pudding
• Almond Flour Banana Pancakes
• Almond Butter Banana Bread
• Air Fryer Bananas