Eggless Banana Walnut Muffins

Eggless Banana Walnut Muffins made with ripe bananas, walnuts, flour, sugar, milk & oil. They are so soft, fluffy, and taste absolutely delicious. These muffins are ideal to have for morning breakfast or pack for kids' lunch boxes. You can make these banana muffins quickly within 30 minutes.

The best part of making these banana muffins is that they are eggless. No eggs are used but still, they are soft, moist & fluffy. The addition of walnut adds a little crunch and the muffins taste amazing.

I love to bake banana muffins whenever I have overripe bananas at home. This easy banana muffin recipe requires a handful of ingredients & it turns out perfect every time I bake them.

Why you might need this recipe

• Quick & easy to make - These eggless banana muffins are made with simple ingredients easily available in the kitchen pantry. You can make them within 30 minutes.
• Make-ahead recipe - You can make them ahead of time. Let it cool down completely. Store it in an airtight container & refrigerate.
• Eggless - No eggs are used to make these banana nut muffins.
• Freezer-friendly recipe - Let the muffins cool down completely. Wrap them in foil or freezer wrap. Freeze them. Stays good for up to a month.

Ingredients and substitutions

• Banana - Use ripe bananas that are peeled & roughly chopped. Over-ripe bananas are the best. You can also use frozen bananas but then reduce the amount of milk. Frozen bananas will release water when thawed.
• Walnuts - I have used walnuts in this recipe. You can substitute it with almonds, cashews, or chocolate chips.
• Oil - Use any oil that does not have a strong odor (smell).
• Sugar - I have used white granulated sugar but you can also make it with brown sugar. Brown sugar will give this muffin a nice golden color.
• Salt - The addition of a pinch of salt brings out the best flavor.
• Milk - Use either full-fat milk or skimmed milk. If you are vegan substitute it with almond milk or any non-dairy milk. Milk helps to make the muffins soft & moist.
• Vanilla essence - Optional ingredient. Skip if you do not have it. You can also try adding cinnamon powder instead of vanilla essence.
• Flour - I have used all-purpose flour (Maida). But you can also make it with whole wheat flour.
• Baking powder & Baking soda

For the detailed list of ingredients & their measurements, please check out the recipe card below.

If you like this recipe, you might be interested in these other amazing eggless cakes recipes

• Microwave Chocolate Mug Cake
• Doll Cake
• Shin-Chan Cake
• Gravity Defying Cake
• Chocolate Drip Cake
• Semolina Cake

Step by Step instructions with photos

Preparations

1. Preheat the oven to 180 degrees Celsius.
2. Line the muffin mould with cupcake liners. Grease it lightly with oil.
3. Chop the walnuts & set them aside.

Making the eggless banana walnut muffins

1. Peel & roughly chop the bananas in a blender jar.
2. Add oil, sugar, milk, salt, and vanilla essence to it. Blend it.
3. Transfer the prepared mixture into a mixing bowl. (image 1)
4. Place a sieve over it. Sift all-purpose flour, baking powder, baking soda, and salt. (image 2 & 3)
5. Gently mix the dry ingredients with wet ingredients. Do not over-mix it. It will make the muffins hard. (image 4)

   

6. Reserve a few walnuts and add the remaining to the batter. Fold it gently. (image 5 & 6)
7. Spoon the mixture into the muffin mould. Fill it up to ¾ of the muffin mould.
8. Tap it gently & top it up with some chopped walnuts. (image 7)
9. Bake it for 17-20 minutes.
10. Banana walnut muffins are ready to serve. (image 8)

    

Tips to make the best banana walnut muffins

• Do not over-mix the batter. It will result in hard or dense muffins.
• The muffins will get baked within 17-20 minutes. But every oven is different so the timings may vary.
• Make sure the oven is ready. As soon as you prepare the batter, put it in the muffin moulds and place it in the oven. You should not wait for the oven to be ready.
• The best way to check whether the muffin is baked or not is to insert a toothpick in the middle. If it comes out clean then muffins are ready.
• Let it cool down completely. Store it in an airtight container (or zip lock bags) in the refrigerator. Stays good for 2-3 days in the refrigerator.
• Add some chocolate chips or almonds instead of walnuts.
• To add some flavor, you can add cinnamon powder to it.
• To make it healthy, use whole wheat flour instead of all-purpose flour.
• You can make it with almond milk or any non-dairy milk to make vegan banana nut muffins.

FAQs

Storage Suggestions

• Let the muffins cool down completely on a wire rack. Store them in an airtight container in the refrigerator. Stays good for 2 days.
• Freeze muffins to store them for a longer period. Individually wrap them in plastic and place them in a ziplock bag or airtight container. Stays good for up to a month.
• To serve, thaw at room temperature and warm in the microwave.

Variations that you can try

• Add some chocolate chips (your kids will love them), or almonds instead of walnuts.
• Add cinnamon powder instead of vanilla essence.
• Make it vegan - Use almond milk or coconut milk in the recipe to make vegan banana muffins.

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Recipe Card