These eggless banana muffins are a no-fuss and egg-free batter that comes together in 10 minutes! Perfect for any time you need a quick pick-me-up or an easy breakfast treat. The moment they come out of the oven, the warm, sweet aroma of bananas and cinnamon wraps around you in the most comforting way. The muffins are soft, tender, and moist, with just the right amount of sweetness to let the bananas shine. That buttery, crumbly streusel topping adds the most satisfying crisp topping.
Whether you’re out of eggs, accommodating dietary needs, or just want a fail-proof recipe, these muffins are here to save the day!
Jump to:
Banana joke: Why did the banana muffin go to the doctor?
It felt crumby!🍌 (LOL)
🩵Ease Level & Flavor Profile
Ease Level: Easy and no fancy equipment needed! This recipe is beginner-friendly with no special techniques required: just mix, scoop, and bake.
Flavor Profile: Warm, sweet banana muffins that are soft, moist, and tender (even without eggs thanks to the ripe bananas) with a hint of cinnamon and a buttery, crunchy streusel topping for the perfect balance of soft and crumbly.
These muffins are all about comforting vibes, from the first sniff while they bake to that first delicious bite.
This was inspired by my banana muffins with black sesame streusel but I also wanted to create a recipe that worked without eggs and this worked perfectly!
📋Variations
- Use granola instead to top the banana muffins if you don't want to make your own streusel.
👩🏻🍳Equipment
Here are some tools I recommend when making these eggless banana muffins:
- Blender
- Rubber spatula
- Mixing bowl
- 12 piece cupcake tin
👩🏻🍳Pro Tips
- Freezing and then defrosting your bananas break down the texture into an almost pureed-like texture so if you want to skip using a blender, freeze them beforehand, defrost and squeeze out from their skins
- Oil helps keep these banana muffins soft and moist, even days later. I’ve also tested them without oil, and while they were still delicious, the difference was clear after a few days. The oil version stayed tender and fresh with a tighter, more delicate crumb, even after being cut and stored in a container for 4-5 days. The oil-free muffins, though slightly drier, were still enjoyable but didn’t have the same lasting moistness or freshness. If you decide to make them without oil and don't end up finishing all your muffins, you can freeze them to help them stay moist longer.
🥘Storage
To Refrigerate: Place cooled banana muffins in an airtight container. Store in the fridge for up to 5 days. Before serving, let them come to room temperature or warm them in the microwave for about 10-15 seconds. You can also toast them.
To Freeze: Place banana muffins in a freezer-safe bag or container. Store in the freezer for up to 3 months. To enjoy, thaw at room temperature for a couple of hours or overnight in the fridge. You can also reheat in the microwave for 20-30 seconds until soft and warm.
🍌More Banana Recipes
Looking for other recipes like this? Try these:
⭐Overwhelmed? Try Day By Day Steps!
This is great to prepare a day or two beforehand when you have a busy week! Here’s a general schedule so you have an idea on what to work with :) hope it helps!
Day 1: Prepare the streusel and store it in an airtight container. Measure the dry and wet ingredients separately into sealable containers.
Day 2: Combine the banana muffin batter ingredients, scoop the batter into a lined muffin tin, top with streusel, and bake. Let the muffins cool, then enjoy fresh, store in an airtight container for the next day, or freeze for a future treat!
˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident maker ˗ˏˋ ★ ˎˊ˗
📖Recipe
Softest AND Eggless Banana Muffins
Equipment
- 6 muffin liners tulip shapes
- 1 12-cavity cupcake baking pan
- mixing bowl
- 1 blender
Ingredients
Ingredients For Streusel Topping
- 40 grams unsalted butter
- 60 grams all-purpose flour
- 30 grams dark brown granulated sugar
- ¼ teaspoon fine sea salt
- 15 grams sweetened coconut shavings
- 15 grams rolled oats
Dry Ingredients For Banana Muffins
- 125 grams all-purpose flour
- 100 grams Taiwanese granulated black sugar (light or dark brown granulated sugar works as well)
- ½ teaspoon ground cinnamon
- ½ teaspoon cardamom optional
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Liquid Ingredients For Banana Muffins
- 75 grams vegetable oil
- 120 grams unsweetened, plain yogurt or sour cream
- 200 grams very ripe bananas pureed
Instructions
- Line a cupcake tin with muffin liners, leaving every other cavity empty to promote even baking.
Directions for Streusel
- In a small, heat safe dish, melt 40 grams unsalted butter in the microwave. Make the rest of the streusel as you let it cool (but should still be liquid).
- In a medium-sized mixing bowl, combine 60 grams all-purpose flour, 30 grams dark brown granulated sugar, ¼ teaspoon fine sea salt, 15 grams sweetened coconut shavings, and 15 grams rolled oats.
- Gradually mix in melted butter until the mixture forms a crumbly, sandy texture. Set aside to start assembling the muffins
- Preheat the oven to 325°F (with fan) or 350°F (without fan).
Directions for Banana Muffin Batter
- Add 125 grams all-purpose flour, 100 grams Taiwanese granulated black sugar , ½ teaspoon ground cinnamon, ½ teaspoon cardamom, ½ teaspoon ground ginger, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt in a mixing bowl.
- Blend together 75 grams vegetable oil, 120 grams unsweetened, plain yogurt or sour cream, and 200 grams very ripe bananas until smooth.
- Gently fold in the banana puree mixture into the dry ingredients until incorporated.
Assembling Muffins
- Use a 1.5-ounce ice cream scoop to place about 2 scoops of banana muffin batter into each cupcake cavity lined with muffin liners.
- Wipe any remaining batter off the scoop, then use it to evenly distribute the streusel on top of the batter.
- Bake for 20-25 minutes on the middle rack in your oven or until a toothpick inserted into the center comes out mostly clean. Let the muffins cool and enjoy!
Notes
- Freezing and then defrosting your bananas break down the texture into an almost pureed-like texture so if you want to skip using a blender, freeze them beforehand, defrost and squeeze out from their skins
- Oil helps keep these banana muffins soft and moist, even days later. I’ve also tested them without oil, and while they were still delicious, the difference was clear after a few days. The oil version stayed tender and fresh with a tighter, more delicate crumb, even after being cut and stored in a container for 4-5 days. The oil-free muffins, though slightly drier, were still enjoyable but didn’t have the same lasting moistness or freshness. If you decide to make them without oil and don't end up finishing all your muffins, you can freeze them to help them stay moist longer.
Hallo, I'm Sharon! ♡⋆˚✿˖°✧
Nice to meet you! (˶˃ ᵕ˂˶)⸝♡｡ With a degree in Baking & Pastry Arts and years of bakery experience under my belt, I’m here to help you create the pastry treats of your dreams! Let's bake something magical together!🩵✧
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