Banana Muffins (Eggless)

One of the most frequent requests I receive is for eggless recipes. Whilst I use eggs in pretty much every recipe (seeing as I'm not an expert in alternative baking), these banana muffins work perfectly well without the addition of eggs in the recipe. They're moist, flavourful and so easy to make, plus, they're easy to turn vegan too!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I use a different kind of vinegar to apple cider?
Apple cider vinegar reacts with baking soda to help the muffins rise. If you don't have apple cider vinegar, you can use white vinegar or lemon juice as a substitute, but the flavor may vary slightly.
My muffins didn't rise properly
This could be down to out-of-date baking powder, or the oven wasn't hot enough. If the oven isn't hot enough there won't be enough heat to create the rise in the muffins.
What would happen if I use yellow bananas rather than brown?
Brown bananas provide the sweetness as well as moisture to the muffins. Using less ripe bananas will result in muffins that aren't as sweet however they will still bake. A good trick it to bake the bananas beforehand in the oven to turn them brown!

Can I use a different kind of vinegar to apple cider?
Apple cider vinegar reacts with baking soda to help the muffins rise. If you don't have apple cider vinegar, you can use white vinegar or lemon juice as a substitute, but the flavor may vary slightly.
My muffins didn't rise properly
This could be down to out-of-date baking powder, or the oven wasn't hot enough. If the oven isn't hot enough there won't be enough heat to create the rise in the muffins.
What would happen if I use yellow bananas rather than brown?
Brown bananas provide the sweetness as well as moisture to the muffins. Using less ripe bananas will result in muffins that aren't as sweet however they will still bake. A good trick it to bake the bananas beforehand in the oven to turn them brown!

The browner the bananas the better! The key to a flavourful banana muffin is using the ripest bananas possible. Don't be afraid of brown spots on the bananas; they enhance the sweetness and flavor of the muffins.
Feel free to get creative with this recipe and add extras like chocolate chips, dried fruit, or different nuts. Experiment with spices like nutmeg or ginger for added flavour depth!
Use the same recipe and make yourself an eggless banana loaf. Adjust the baking times accordingly and you'll have a delicious banana bread!

The browner the bananas the better! The key to a flavourful banana muffin is using the ripest bananas possible. Don't be afraid of brown spots on the bananas; they enhance the sweetness and flavor of the muffins.
Feel free to get creative with this recipe and add extras like chocolate chips, dried fruit, or different nuts. Experiment with spices like nutmeg or ginger for added flavour depth!
Use the same recipe and make yourself an eggless banana loaf. Adjust the baking times accordingly and you'll have a delicious banana bread!

The browner the bananas the better! The key to a flavourful banana muffin is using the ripest bananas possible. Don't be afraid of brown spots on the bananas; they enhance the sweetness and flavor of the muffins.
Feel free to get creative with this recipe and add extras like chocolate chips, dried fruit, or different nuts. Experiment with spices like nutmeg or ginger for added flavour depth!
Use the same recipe and make yourself an eggless banana loaf. Adjust the baking times accordingly and you'll have a delicious banana bread!

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Mash the bananas using a fork in a mixing bowls
Stir in the apple cider vinegar and melted butter (or oil if using) into the mashed bananas
Pour in the milk (or milk substitute) and mix until well combined
Add the brown sugar and mix until evenly distributed
Fold in the flour and cinnamon using a rubber spatula until fully incorporated
Gently fold in the chopped nuts until evenly dispersed throughout the batter
Line a muffin tin with paper cases and fill each case about two-thirds full with the batter using a spoon or ice cream scoop
Optionally, place banana chips on top of each muffin for decoration and extra flavour
Bake the muffins for 16-20 minutes until golden brown and springing back to the touch
Once baked, allow the muffins to cool in the tin for a few minutes, then transfer them onto a cooling rack to cool completely
Banana muffins can last up to 5 days in an airtight container stored at room temperature

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Mash the bananas using a fork in a mixing bowls
Stir in the apple cider vinegar and melted butter (or oil if using) into the mashed bananas
Pour in the milk (or milk substitute) and mix until well combined
Add the brown sugar and mix until evenly distributed
Fold in the flour and cinnamon using a rubber spatula until fully incorporated
Gently fold in the chopped nuts until evenly dispersed throughout the batter
Line a muffin tin with paper cases and fill each case about two-thirds full with the batter using a spoon or ice cream scoop
Optionally, place banana chips on top of each muffin for decoration and extra flavour
Bake the muffins for 16-20 minutes until golden brown and springing back to the touch
Once baked, allow the muffins to cool in the tin for a few minutes, then transfer them onto a cooling rack to cool completely
Banana muffins can last up to 5 days in an airtight container stored at room temperature

Can I use a different kind of vinegar to apple cider?
Apple cider vinegar reacts with baking soda to help the muffins rise. If you don't have apple cider vinegar, you can use white vinegar or lemon juice as a substitute, but the flavor may vary slightly.
My muffins didn't rise properly
This could be down to out-of-date baking powder, or the oven wasn't hot enough. If the oven isn't hot enough there won't be enough heat to create the rise in the muffins.
What would happen if I use yellow bananas rather than brown?
Brown bananas provide the sweetness as well as moisture to the muffins. Using less ripe bananas will result in muffins that aren't as sweet however they will still bake. A good trick it to bake the bananas beforehand in the oven to turn them brown!